Peaches apple pie
By VicentaLakin
There are molds that have been used only once and have not been touched yet. We need to get rid of these problems. This little egg model used today was delivered in the oven. It's a very good day to come out and make fruit pie, and it's the size of a baby at home! So there's no need to buy a pie or pizza mold, or the phrase that makes the best food with the least tools
Recipe Recommendations
- low-gluten flour 150g
- butter 50g
- fine sugar 15g
- water 42g
- Apple one
- peaches one
- corn starch 10g
- white granulated sugar 45G
- salt 1/4 teaspoon
- sweetening
- roast
- several hours
- ordinary
Steps for Peaches apple pie
1
Butter cut, room temperature softened
2
Add a low-banded flour
3
And then add the sugar
4
You mix it with your hands and you make it in the form of powder
5
Then join the water
6
I'll put it in a bag and freeze it for an hour
7
Scratch the peaches and apples and cut them into a spare
8
Put water and corn starch in the little bowl and turn it into water starch
9
Put butter in the pot, keep the fire low and melt slowly
10
And then he pours into the fruit tinkle
11
After a while, add sugar to it
12
With sugar, there'll be plenty of water, and it'll be fried
13
If you add a little bit of salt to it, you're out of fire
14
Bring out the good fruit and cool it out
15
Take out the frozen pasta and split it into two and a half
16
the other half is long, and it's half a mile wide
17
Print a skin on the face with an egg tatter, then press the edge and the bottom with your hands
18
Put it in the fruit, not beyond the top
19
Make a grid that crosses the mold
20
When it's ready, we'll crush the edges with extra noodles
21
When you're done with all this, you're going to paint an egg fluid
22
Finally put in the oven, 185 degrees, mid-level, about 30 minutes, the surface is yellowPeaches apple pie Make Tips
Because the weather is hot, chill the prepared dough in the refrigerator before using it. First, this allows the dough to relax, and second, a firmer dough is easier to work with later. Choose larger peaches and apples, which should weigh around 350g after peeling and pitting. You can use other fruits with a firmer texture, such as melons or pears.