Now is the time when a lot of peaches are on the market. Going to the market in the morning just happens to have a peach sold, and quickly got 10 pounds, ready to make some peach sauce, and yellow peach pie.
Make a pie. After softening 80 grams of butter, pour low-gluten flour and fine sugar, and rub the butter and flour with your hands until it becomes a coarse corn flour.
Add water to the kneaded flour and knead it into a dough. Don't take the meat for too long and become a slightly smooth dough. Put the dough in the refrigerator and relax for 1 hour.
When refrigerating and relaxing the dough, make a stuffing (the making of the stuffing is not taken). The peaches are peeled to the core and cut into pieces.
Put the butter in the pan, melt the butter, pour the yellow peaches and stir fry.
After a little frying, pour in the fine sugar and continue to stir fry. At this time, a lot of water will seep out. With these waters, slowly cook the yellow peaches with a small fire until the yellow peaches are soft and the water is less.
After the yellow peach is softened, pour the corn starch and water into the pot and stir until the filling becomes thick.
Turn off the fire, pour in the lemon juice, mix the salt evenly, and send the stuffing.
The relaxed pie is divided into 2 portions in a ratio of 2:1, and the large one is placed on the chopping board and sliced.
Spread the good pies on the pie, so that the pies are close to the pie and the extra pies are removed.
The remaining pies are sliced and cut into small strips with a knife.
Fill the pie with yellow peach filling.
A cross-grid is woven on the surface of the disc with a small strip of cut.
Brush a layer of whole egg liquid on the surface of the grid, place the plate in the middle of the preheated oven, bake at 190 degrees for 10 minutes, and then cool the temperature to 170 degrees for 25 minutes.
Bake to the surface of the golden yellow out of the oven.
This is a 6-inch round pie.