Summer is over, but we have run out of peach malt, the recipe shared by chef Liza Glinska. WomanEL explains how to prepare a delicious yoghurt pie with peaches for autumn teas.
Love the fresh fruit season! And my homeland loves pies with peaches, plums, and apricots. So, come and let’s cook together,” Liza shared.
Ingredients
For the dough:
• 2 eggs;
< p>• 250 g of thick white yoghurt (3% fat);
• 110 g of top butter (82% fat);
• 250 g of boroschna;
• 8 g rose fluff;
• 100 g zukru;
• vanilla zukor.
For filling:
• 5 peaches or nectarines (plums, apricot);
• 100 g raspberries;
• cinnamon powder (for decoration).
Place room temperature butter into a bowl, add zukor, vanilla zukor, room temperature eggs and mix with a whisk. Add thick white yogurt and mix. Add well with fluffing and mix again to a uniform consistency.
Take a round shape with a diameter of 28 cm, grease it with top oil and sprinkle it with beech oil. We put the dough into the mold and spread it out. Cut the peach skin into 8 pieces and place the pieces on the dough. Place raspberries on top of the peaches.
Place the pan in the oven at 180 degrees for 40-45 minutes, mode – heat from the bottom or even the bottom. Let's leave the pie and sprinkle it with sugar powder.
Previously we learned how to prepare homemade granola for drinking using Liza Glinskaya's recipe.