Crispy Yellow Peach Pie

Overview

I have always had an insatiable appetite for pie tarts and the like. Today’s yellow peach pie is full of ingredients and does not contain any food additives. My family can eat it with confidence and I am happy making it.

Tags

• baking
• paita
• butter
• canned yellow peaches
• white sugar
• milk
• plain flour

Ingredients

Steps

1. 1 Prepare 90 grams of flour and dice 60 grams of butter, add it to the flour and knead it with your hands.

2. 2 Add sugar and milk liquid and mix (prepare sugar milk in advance)

3. 3 Knead with your hands to form a smooth dough, cover tightly and rest for 20 minutes.

4. 4 Take out the rested dough and roll it out with some dry flour on the surface. The dough piece should be a little larger than the mold and can cover the 6-inch pie mold.

5. 5 Place the dough sheet into a 6-inch mold, flatten it with your hands, and roll it toward the mold with a rolling pin to remove the excess edges.

6. 6 Use a fork to make some small holes on the surface of the dough to prevent it from puffing up during baking. (Since I doubled the amount, I made a 9-inch bread tray and two bread trays)

7. 7 Drain the yellow peach with kitchen paper and cut into slices with a knife. (Since I didn’t want any yellow peaches left, I put in a whole can of more than 400 grams)

8. 8 Spread the yellow peach slices over the entire surface of the dough. Preheat the oven to 200 degrees for 10 minutes in advance. Put the yellow peach dough embryo into the middle layer of the oven and bake it at 200 degrees for about 25 minutes.

9. 9 Finished product. Wait until cool and then cut into pieces for consumption (Tips: Since the temperature of each oven is different, the temperature depends on the individual oven. The yellow peaches must be dried with paper to avoid affecting the baking and taste. This portion is 6 inches, and the cut corners can be spread with 1 to 2 bread trays to bake with the yellow peaches)