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Pie with apples and peach jam. Chocolate peach pie. Availability and useful properties of fruit pies

Slice of peach pie

I bought a lot of peaches and realized that we won’t have time to eat everything. I decided to bake a cake with them.

And here I also had very sour Antonov apples lying and ripening. I thought that the combination of antonovka with peaches in a sweet biscuit cake would be good. I put a lot of fruits, they are more in volume than dough. Well, I don’t like to look for a rare filling in the dough)) So, in fact, this pie is baked peaches with apples, fastened with a biscuit, and not a fruit pie.

Apple peach pie turned out juicy, sweet and sour, very tasty! The preparation is simple, everyone can do it. When cooling, the taste changes, the edges of the pie become more crispy and sweet, and the combination of fruit and biscuit becomes more strict and smooth. But you can eat warm, just different shades of taste.

Compound

for a large form with a diameter of 26-28 cm

Peaches (or nectarines) - 2 large or 3-4 small;
Apples - 2 large or 3-4 small;
Eggs - 4 pieces;
Sugar - 0.5 cups;
Salt - a pinch;
Vegetable oil (odorless) - 0.5 cups (or 100 g of softened cream);
Water - 0.5 cups (or a little more);
Flour - 1 cup;
Baking soda - 1 teaspoon;
Table vinegar (or lemon, orange, Apple juice, sour wine) - a little to extinguish soda.

Vegetable oil or butter for greasing the mold (a little).

How to cook

Prepare everything: put the oven to heat up to a temperature of 200 degrees C. Lubricate the pie mold with oil (I had silicone, vegetable oil).
Filling: cut into large slices peaches and apples (peeled, I do not remove the skin). Put in the form.
Dough: Beat eggs with sugar and salt. Add oil and water, mix. Add flour. Mix well until smooth. Extinguish the soda with vinegar, combine with the dough. Pour batter over fruit.
Bake: bake at temperature 180-190 degrees C until a delicious smell and browning of the cake (I had the top shelf). The time will depend on the oven and the resulting dough consistency (from 40 minutes to an hour, approximately). As soon as the smell appeared and the cake turned brown and browned beautifully, you can take it out.

Ready pie Remove from oven, cover with a towel and let stand to cool. Then tip onto a plate. If shifted hot, it can fall apart, there are a lot of details (fruit slices), the hot dough should cool and fix.

Bon Appetit!

A piece of delicious peach pie with apples!

We start cooking the pie. I cut it into large slices, otherwise it will not be so juicy and tasty. The dough is quite liquid
Apples and peaches in dough silicone mold Ready pie. Hot, must be chilled. Peach pie on a plate.

Slice of peach pie

If there are no apples, you can replace them with peaches, there will be a pure peach pie, or - peaches-pears, peaches-bananas.

Or, in the absence of peaches, make it only with apples. Or in a combination of apples-nectarines, apples-apricots, apples-tangerines, apples-grapes (seedless), sour apples-pears (bananas).

In addition, you can add steamed raisins, candied fruits or dates to apples.

And if you don't have any peaches or apples, pineapple is a good choice for a mono-filled pie. There will be delicious pineapple pie. Or nectarine, or apricot, or tangerine. Everything will be delicious.

If the peaches are canned

I used fresh peaches for the pie. And if you decide to bake it in the winter, canned ones are also suitable. Then the water in the recipe can be replaced with peach syrup, and add a little less sugar (the syrup is sweet).

And I advise you to make the dough thicker, because canned peaches- more moist, will thin the dough, releasing syrup when baking. Add an additional 2-3 tablespoons of flour (or starch). And all will be well.

How to replace baking soda with vinegar

Soda, slaked with vinegar, is necessary for more airiness, the growth of the pie. The bubbles formed by the reaction of soda with sour, tend to escape from the cake, flying up. And loosen, lift the dough. The heat of the oven has time to seal this gas inside the cake (unless, of course, you shake the dough pan and slam the oven door). And the cake is tall.

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"Grated" sand cake with peaches and apples

Shortbread with fruit on margarine is the easiest, fastest and most versatile summer baking option. Combination simple test and seasonal fruits make the beloved "shredded" cake the most popular among a wide variety of desserts. The available ingredients for its preparation are always at hand, and our step-by-step recipe with photos makes the already primitive process of kneading, shaping and baking much easier.

Required ingredients for cooking grated pie with fruits:

chicken eggs - 2 pcs.
margarine 72% - 200 g
sugar - 150 g
wheat flour - 3.5 tbsp.
soda - 0.5 tsp
peaches - 3 pcs.
sweet and sour apples - 3 pcs.

Step-by-step preparation of shortbread pie with peaches and apples according to the recipe with a photo

1 Choose the freshest and best quality ingredients to prepare a tender fruit tart. Wash fruit thoroughly and dry with paper towels. Separate the pulp of peaches from the bone and cut into slices.

2 Cut ripe sweet and sour apples in half, remove cores with seeds and cut into 0.5 cm wide pieces.

3 In a deep plastic or enamel bowl, mix the sugar with the softened butter, soda and chilled chicken eggs. Bring the mass to a state close to homogeneous.

4 Add the sifted flour to the base and knead a soft shortbread dough for the pie. Form a ball and divide it into two parts: 2/3 of the dough for the bottom and 1/3 for the top. Send the second to the freezer to freeze.

5 In the meantime, prepare a ceramic or metal mold with non-stick coating. It is not necessary to lubricate the dish with oil, the shortcrust pastry for the pie is quite fatty. Put the main part of the dough in an even layer on the bottom of the mold, do not forget to form sides 1-2 cm high.

6 Then spread the prepared fruit over the entire surface of the future grated pie.

7 Sprinkle apples and peaches with 2-3 tbsp. Sahara. You can also use cinnamon, cardamom, vanillin and nutmeg. A step-by-step recipe for grated pie allows for any taste deviations from the generally accepted standard.

8 Remove the remaining third of the dough from the freezer and grate it on a coarse grater. Evenly sprinkle the shortbread cake with the resulting crumb and send the form to the oven preheated to 210C for 18-20 minutes.

9 After a third of an hour, remove the pastries from oven. Leave the cake to cool on the kitchen counter without taking it out of the mold.

10 Cut a warm, but not hot delicacy into neat portioned pieces and serve to relatives or friends with tea or coffee.

11 Shortcake with peaches and apples on margarine according to our step by step recipe with photo is sure to become one of the most favorite in your family.

Biscuit with peaches and apples

For the biscuit: 150 g flour, 90 g butter, 6 eggs, 2 tbsp. tablespoons of butter, 175 g of sugar.

For filling: 8 vanilla sticks, 3 yolks, 250 ml of milk, 50 g of sugar, 150 g of raspberries, blueberries and apricots, 4 peaches.

Baking dish with a diameter of 28 cm.

Biscuit: beat the yolks with sugar in a water bath. Add sifted flour, melted butter. Beat the protein, combine with the yolk mass. Grease the form, sprinkle with flour, lay out the dough. Bake in an oven preheated to 180 ° C for 35 minutes.

Filling: put vanilla sticks in milk, brew, set aside for 10 minutes. Beat the yolks with sugar, pour in the milk and brew with constant stirring until it thickens. Place the saucepan immediately cold water. Cool, stirring. Spread egg and milk cream over biscuit cake, garnish with berries, sliced fruit.

ADVICE. Biscuit dough it is necessary to knead and bake as quickly as possible, otherwise the air escapes and tenderness is lost.

This text is an introductory piece.

Fish salad with apples and peaches 300 g of boiled fish fillet, 300 g of apples, 200 g of peaches, 100 g of sour cream, 100 ml of kefir, salt to taste. Fish fillet boil in a small amount of water and cool. Wash apples and peaches. Remove pits from peaches, remove pits from apples.

Peach Cakes Ingredients: 2 cups flour, 3 teaspoons baking powder, 2? cup sugar, 1 cup vegetable oil(incomplete), 1 cup yellow lemonade, 6 packets of vanilla sugar, 10 peaches (fresh), 3 cups cream, 2 cups sour cream (fatty), 2 eggs.

Biscuit with apples Ingredients Wheat flour - 1 cup Sugar - 1 cup Eggs - 5 pcs. Sour apples - 4-5 pcs. Cinnamon - 0.25 teaspoon Powdered sugar - 1 tablespoon Cooking method Cut the apples into 4 parts, remove the core and peel, then

Easter cake with peaches Ingredients: 200 g flour, 100 g dark chocolate, 1 tablespoon powdered sugar, 2 tablespoons cream, 150 g butter, 200 g sugar, 6 eggs, 150 g lemon marmalade, 200 g peaches. Cooking method: Remove from the shape of the stirrer and put on the bottom of the sheet

Peach Cakes What you need: 250 g puff pastry, 2 peaches, 4 tbsp. l. raspberry jam, 1 egg, 2 tbsp. l. powdered sugar Everything is very simple! Roll out the dough, cut out 4 circles with a tail 1 cm in diameter more than a peach, cut in half. Lubricate the center of each circle

Peach pie What you need: 500 g ready yeast dough, 1 kg of peaches, 100 g of flour, 100 g of melted butter, 5 eggs, 200 g of sugar, 100 g of kernels walnuts, 80 g breadcrumbs, 50 g of powdered sugar, 1 tbsp. l. vegetable oil, cinnamon, cloves to taste Everything is very

Cupcakes with peaches Ingredients: Dough: 100 g flour, 200 g butter, 40 ml milk, 80 g potato starch, ? a teaspoon of baking soda, 200 g of sugar, yolks from 4 eggs, 1 sachet of vanilla sugar. Garnish: 10 canned peach halves. Lubricant

Peach tea Preparation time: 30 minutes Servings: 4 Ingredients: 8 teaspoons black tea, 0.5 l of water, 3 orange slices, 3 pineapple slices, 2 peaches, 2 glasses of rum. Method of preparation Prepare strong tea, cool it, pour into glasses with ice. fruit cut

PEACH BISCUITS 1 cup sugar, 1 cup flour, 3 eggs, 4 ripe peaches, 2 tbsp. spoons of butter Whisk the proteins into a strong foam. Add sugar and beat for a few more minutes. Enter gradually the yolks and flour. Peel the peaches, remove the pits and chop

Milk biscuit with caramelized apples Sift the flour with baking powder and salt. Heat the milk and butter almost to a boil. Beat the eggs with sugar until the mass triples. Add vanilla if desired. Pour in the flour mixture, gently mixing from below.

Meat salad with apples and peaches 10 min 3 servings 300 g of boiled rabbit meat, 300 g of apples, 200 g of peaches, 100 g of mayonnaise, salt to taste.1. Finely chop the rabbit meat. Peaches and apples wash, peel, cut into small pieces. Mix everything, add salt to taste and

Fish salad with apples and peaches 30 min 3 servings 300 g of boiled fish fillet, 300 g of apples, 200 g of peaches, 100 g of sour cream, 100 ml of kefir, salt to taste.1. Boil the fish fillet in a small amount of water and cool. Wash apples and peaches. Remove pits from peaches, apples

Tea with peaches Ingredients: 8 tsp. black tea, 1/2 l of water, 3 orange slices, 3 pineapple slices, 2 peaches, 2 glasses of rum. Method of preparation: Prepare strong tea, cool it, pour it into glasses with ice. Fruit

Baskets with peaches For the test: 500 g wheat flour, 300 g margarine, 200 g sugar, 4 egg yolks, zest and juice of 1 lemon. For the filling: 4 eggs, 200 g powdered sugar, 200 g almonds or nuts, 1 kg peaches, vanillin as required. roll,

Lush, fragrant dark pastry with splashes of chocolate and amber pieces of juicy peaches ... If you like chocolate pastry, then this pie with cocoa, chocolate pieces and halves of peaches will also be to your taste.

If you prefer baking without chocolate, just do not add cocoa to the dough, but take a couple of tablespoons more flour. Or you can sprinkle two tablespoons of dry poppy seeds, as in a strawberry pie according to a similar recipe.

The dough is made using the butter biscuit technology, and tastes like a cake, only more magnificent. But some changes have been made to the composition: instead of 200 g of butter, I took 100 g of butter and 150 g of sour cream. The cake turned out less greasy and more fluffy.

Ingredients:

For a 24 cm mold, 200 ml glass volume:

2 cups flour (250-260 g);
150 g sugar (3/4 cup);
3 medium eggs;
100 g butter;
150 ml sour cream 15%;
1.5 teaspoons of baking powder;
A pinch of salt;
2 tablespoons of cocoa powder;
4 medium peaches (fresh or canned)

How to bake:

Take the butter out of the fridge ahead of time to soften. After 15-20 minutes, when it becomes soft, put the butter in a bowl, add sugar and beat with a mixer until smooth, like a cream - at low speed for half a minute.

Add eggs and beat again until fluffy and creamy.

Add sour cream and mix.

Sift flour, baking powder, cocoa and salt into a bowl with dough. It is better to combine the dry ingredients in advance so that the baking powder is more evenly distributed in the flour. Well, it is desirable to sift so that the flour and cocoa powder (they come with lumps) become airier and more magnificent. Then both the dough and the finished pastries will be lush.

The cake will be even tastier if added to the dough chocolate chips.

We close the bottom of the form with parchment, greased with butter (can be sunflower). Grease the boots too. Posting chocolate dough- in terms of consistency, it turns out to be quite thick - thicker than for muffins. Smooth out the dough with a spoon.

Wash the peaches, carefully cut them in half, removing the pits. If the peaches are canned, drain the juice beforehand.

We spread the halves of the peaches on the pie, slightly pressing them into the dough - not much, during the baking process the dough will rise and the fruits will slightly “drown” in it.

We put the pie in the oven, preheated to 180C, on the middle level, and bake for about 30-35 minutes, until a dry wooden skewer. We take it out and put it on a wire rack or board.

When the finished cake has cooled slightly in the form, open it and carefully transfer the pastries to the dish.

Sprinkle the peach pie with powdered sugar.

Cut into serving pieces. What an elegant chocolate-peach cake: dark, fragrant dough with pieces of melted chocolate and bright orange fruit! And if you also decorate the leaves of fresh emerald mint, and brew fragrant summer tea, or serve a glass of cool berry compote ... Delicious and beautiful!

Charlotte with peaches - this one cooking masterpiece will appeal to discerning lovers of biscuit desserts. Cooked charlotte can be garnished with chocolate or whipped cream, sprinkled with crushed roasted nuts and enjoy a cup of tea with family and friends.

If you have never made a biscuit charlotte with fresh or canned peaches, be sure to try it. It turns out baking tender and fragrant. Its taste will remind you of a summer holiday by the sea or the days of childhood, when mother bought the first peaches brought from the south with juicy and fragrant pulp. Fresh peaches give the pie a nice sour taste. Canned, on the contrary, can be too sweet, then the amount of sugar in the recipe can be reduced.

In this pie, it is important to beat the eggs well and peel the peaches. To peel the peaches, they are dipped in boiling water for a minute. Take out and put in a bowl of cold water. Now peeling peaches will be much easier. They are carefully freed from seeds and peel and cut into slices. Peaches should be firm so that after all the manipulations they do not turn into peach puree.
Eggs can be beaten with a whisk or a mixer, if available, but not with a blender. You need to get egg foam, which will be three times the original volume of eggs. When they cook sponge cake without baking powder, eggs are divided into whites and yolks. First, beat the proteins until a white elastic foam, then add sugar, and beat the protein foam until it is completely dissolved. Yolks are added at the very end along with flour. If the recipe contains baking powder, then the method of beating the eggs plays a lesser role. The baking powder will help the dough rise while baking. Eggs for a biscuit with peaches are beaten without separating the whites from the yolks. When the mass has tripled, add sugar and continue beating until it dissolves.
Pour the sifted flour into the egg-sugar mass and add vanillin at the tip of the knife. Peach slices are carefully placed in the dough, draining the previously released juice from them. The dough is filled into a greased form and placed in the oven. Bake at 200 degrees for 35 minutes. After checking readiness, remove the cake from the oven. Allow the biscuit to cool so that it does not settle, then spread it on a dish.

Peach biscuit with sour cream

Prescription Products

eggs 4 pcs.;
sour cream 152 ml;
baking powder 5 g;
peaches 4 pcs.;
flour 160 g;
sugar 152 g.

Recipe

Peaches can be used fresh or canned. It is advisable to buy canned store-bought fruits in glass jar. They must be elastic and not spread, so that the pastries turn out delicious. Canned peaches spread on a sieve to drain the juice. Fresh fruit must be peeled. This will be easier to do if you first dip the peaches in hot water for a minute, and then in the cold. Fresh and canned peaches for pie are not recommended to be finely chopped. In the finished baking, juicy and fragrant peach pulp should be felt.
Beat the eggs for the dough at slow speeds with a mixer, when the mass increases in volume, they begin to gradually add sugar. Increase the speed, beat the egg mass until the sugar is completely dissolved.
Sour cream and sifted flour mixed with baking powder are added to eggs with sugar, which have become egg-sugar cream. You can add extra flavor to the cake by adding vanilla or crushed citrus zest to the dough. Peaches, cut into slices, put in the dough. After quickly mixing the mass with a spoon, pour it into a greased handicap and bake at a temperature of 190 degrees for 30 minutes. The oven must not be opened while the cake is baking, so that it does not settle. If after 30 minutes of baking the cake is still damp, continue to bake it until it is fully cooked.
Apples, banana or other fruits are also added to peach charlotte if desired.

Apple peach charlotte

Prescription Products

eggs 3 pcs.;
vanilla sugar 10 g;
oil for lubricating the form 1 tsp;
flour 130 g;
apples 2 pcs.;
peaches 2 pcs.;
starch 19 g;
sugar 180 g.

Recipe

Start preparing the pie by greasing the baking dish and filling it with fruit. Apples and peaches are peeled. Apples are freed from seeds, and peaches from seeds. Cut the fruit into slices and beautifully lay out on the bottom of the mold.
The eggs are beaten, separating the whites from the yolks. It will take a few minutes to get a white elastic foam. If foam does not come out, there may be several reasons for this: stale eggs, greasy dishes or a whipping tool, too hot room temperature. But usually everything works out well. Sugar begins to be poured into the white elastic foam. Beat until the sugar is completely dissolved.
The flour is sifted and mixed with a spoonful of potato starch. Egg yolks, vanillin on the tip of a knife, flour with starch are added to whipped whites. Mix the dough with a spoon, and quickly pour it into a mold filled with fruit, put in hot oven. Bake for 35 minutes at 180 degrees. The finished cake can be decorated with fruit slices.