Description
Pie baking with seasonal fruits, although now the nectarines and peaches, to say nothing of apples, can be found on the shelves at any time of the year. A delicious combination of crispy dough and aromatic sweet fruit filling. The pie turns out great for everyone! Try.
Ingredients
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Flour
500 g
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Butter
250 g
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Yolk egg
3 piece
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Sugar
200 g
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Sour cream
4 Tbsp
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Leavening agent
2 tsp
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Lemon peel
1 piece
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Nectarine
500 g
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Apple
3 piece
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Pudding vanilla
80 g
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Vanilla sugar
-
Milk
800 ml
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Bread crumbs
3 Tbsp
Cooking
The flour with the baking powder sift into a deep bowl, add sugar, salt,
Lemon zest ( I used prepared dried, but with fresh flavor) and stir.
Then add the cold butter ( I rubbed it on a grater, grater sprinkled with flour) and mix it with the flour, this should be done rubbing the flour and butter with your hands.
Here's a little work.
Then add the egg yolks and sour cream.
Knead the dough. The finished dough wrap in plastic wrap and put for 30 minutes in the refrigerator.
Meanwhile prepare the fruit - wash, slice into pieces.
Fruit mix with sugar.
Pudding cooked in accordance with the description - first, dissolve the powder for pudding a small amount of milk of the total, then the rest of the milk bring to the boil. Carefully pour the diluted powder and while stirring cook until thick.
Dough divided into 2 unequal parts, a large part of the roll out in rectangular layer thickness of 1 cm and put in a greased form, to form the low sides. For the dough pour a few tablespoons of ground dried bread, flatten, lay the fruit.
Pour the hot pudding.
A smaller part of the dough roll out into a thin layer and cut into thin strips to place on top of the cake in the form of a lattice.
Bake pie at 200 degrees about 35 to 45 minutes.
Well the cake to cool and cut into portions.
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