Pie

By VicentaLakin

Pie
I bought peaches on weekends with my husband, and this is the pickle, and it's bad for food, so I'll try to digest some of it, so I'll have a peach pie, extra tweezers of extra skin, a little bit of pie, a little bit of pie, and a little bit of tweak, a lot of sour sweetness, a lot of mouth satisfaction

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Steps for Pie

  • Make Pie step 0
    1
    Get the materials ready
  • Make Pie step 1
    2
    first, make the pie, and butter 10g into the pot to melt
  • Make Pie step 2
    3
    Putting the cut peachin in the pot and making it fried
  • Make Pie step 3
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    I'm not sure I'm going to be okay
  • Make Pie step 4
    5
    (b) Scrambling into peach juice
  • Make Pie step 5
    6
    Add an appropriate amount of lemon juice
  • Make Pie step 6
    7
    (b) Water with starch and water for the larvae
  • Make Pie step 7
    8
    (a) Continues to boil to the point where the material is thick and cold
  • Make Pie step 8
    9
    (b) placing in containers of low-band powder, white sugar, 50 g butter softened room temperature
  • Make Pie step 9
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    (b) Hand-mixed to form small particles
  • Make Pie step 10
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    Scratching to smooth noodles
  • Make Pie step 11
    12
    (a) Split the noodles into two, one of them into a cake, which is slightly larger than the mold (the 6-inch mold I use) and placed in the mould
  • Make Pie step 12
    13
    (a) Remove the extra dough on the side with the cane
  • Make Pie step 13
    14
    When the other half of the noodles are made of pie, they are cut into a single long bar
  • Make Pie step 14
    15
    I'm not sure if I'm going to be able to do this
  • Make Pie step 15
    16
    (a) To place the remaining noodles on the skin of the pie and remove the excess edges
  • Make Pie step 16
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    (b) Equipping the egg fluid on the cross-skin
  • Make Pie step 17
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    Put it in a preheated oven, 180°C baked for 35 minutes. The sweet smell comes in from time to time during the roast
  • Make Pie step 18
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    Isn't it beautiful
  • Make Pie step 19
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    The extra skin is made of four skins, baked, and added the peach pie directly to it

    • Pie Make Tips

    1. I basically follow the principle of less oil and less sugar when making desserts, so those who prefer a sweeter taste can add extra sugar to my recipe according to their own preference. 2. If you, like my family, prefer a sweet and sour taste, you can add more lemon juice when simmering the filling. 3. For any extra tart shells, the baking time should be shorter; bake just until they are crispy. 4. Not much egg wash is needed, so I used two small quail eggs this time.

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