I found this pie in my old notes. Unfortunately, I don’t know the author. But in essence, this pie is very similar to the one our family adores. But there are still some small changes, so I present to you a new pie - “August”! Tender, fluffy, fragrant! With early apples, with Crimean peaches... A song, not a pie!!! I really love this porous structure and lightness!
I baked this pie today to treat the girls from our local forum. That’s why I took the photo literally before leaving.

Make it easier than ever! And the pleasure from a piece is simply overwhelming! Peach gives softness, and apples give freshness! And what could be better than eating apple pie to Apple Spas!

The recipe is also sent to Eduard my_happyfood on his FM "Harvest Season"

Products:
3 eggs
150 g butter (softened)
250-300 g of sugar (if the apples are sour, then according to the upper norm)
250 ml milk
350 g flour
a large pinch of salt
1 sachet (10 g) baking powder
1 tsp vanilla extract
1 large peach
1-2 apples
powdered sugar for sprinkling (optional)

You can only take apples. If desired, you can add even more of them.

Designed for a 26-28 cm shape. It is advisable to use a detachable one.

1. Grind butter at room temperature with sugar.
2. Add eggs one at a time, beating on medium speed.
3. Pour in milk and vanilla extract, beat.
4. Sift flour with salt and baking powder, add in several additions and mix well or beat at low speed.
5. Peel apples and peaches and cut into cubes.
6. Line the pan with baking paper and add the dough. Spread the peach and then the apples in an even layer on top. You can press down the filling a little.
7. Bake the pie in an oven preheated to 180 degrees for 1 hour and 15-20 minutes (depending on your oven and shape). You can use a toothpick to check (it should come out dry from the middle).
8. Leave the cake in the mold until it cools. Remove from pan and sprinkle with powdered sugar.

Content:

Pies have long been considered festive dish, they were baked for all types of celebrations, be it a modest family evening or a large-scale celebration. Any cuisine in the world can boast a huge number of recipes for pies with various fillings, but recipes for fruit pies stand out as a separate line in the culinary chronicle.

Open and closed, with a shortbread, biscuit or yeast base, single-component or with a mixed type of filling - all of them, without exception, are incredibly tasty. In addition, pies filled with fruit are a storehouse of vitamins and other useful substances. Various types of dough and fillings turn each of them into a masterpiece of culinary art, but a special place among their fantastic variety is occupied by apple and peach pie.

Yeast-based baked goods with apples and peaches

Yeast dough is a capricious substance, so it requires special attention. You can save the future dough by slightly heating the dough and adding a little yeast to it. This will allow the dough to rise faster, and the baked goods will turn out fluffy and tender.

To make a pie with apples and peach slices from yeast dough turned out incredibly airy, you will need the following ingredients: 1 tbsp. packaged yeast, 80 ml water, 120 ml milk (with a fat content of at least 1.5%), 100 ml kefir, chicken egg - 2 pcs., sunflower oil odorless - 2 tbsp, 100 g sugar, premium wheat flour, 2 fresh green apples, 2 fresh peaches, sesame seeds for decoration.

First the dough is prepared. Yeast powder is diluted with preheated water in any convenient container. This mixture must be thoroughly mixed, and only then placed in a warm place. After 10 minutes, add heated milk and kefir to the dough, beat in an egg, add sunflower oil and mix everything well again. Then flour and sugar are added alternately in several stages. Flour is used until the mass reaches the desired consistency, becomes soft and elastic. The resulting dough should be covered with a towel and placed in a warm place for 30 minutes, during which it should increase in size by about one and a half times.

While the dough is rising, the filling is prepared: the peaches are washed, and the apples are peeled and seeded and cut into slices 0.5 cm wide. Ready dough rolled out into layers 0.7-1 cm thick. To give the pie a festive look, a layer of dough is cut into small strips on both sides, then fruit is laid out in the center and the strips are intertwined into a braid shape. The pie should be coated with beaten egg, sprinkled with sesame seeds and baked in the oven at 180 degrees until golden brown.

Fruit pie recipe with shortcrust pastry

Shortbread dough quickly warms up and begins to stick to your hands and the surface on which it is cut, which creates inconvenience when preparing baked goods from it. In addition, the long-standing shortbread dough loses friability, baked goods from it turn out hard and compressed. Therefore, any housewife must remember that this type of dough requires very quick processing and use for its intended purpose.

Shortbread pie with apples and peach slices - an easy pastry that allows you to quickly and easily prepare delicious dessert for every day for the whole family. For the dough you need to take: 200 g butter, 2 cups flour, 1 tbsp. sour cream, white sugar, 0.5 tsp. soda, half a glass of water, 1/4 lemon juice, 1 pinch each of ground cardamom seeds, nutmeg and ground cinnamon and 1/3 tsp. a spicy mixture of Indian spices - garam masala. For the filling you will need 2 apples, 1 peach, 50 g of powdered sugar and 8 pcs. chopped almonds.

The flour needs to be sifted through a fine sieve, add softened and cut into pieces butter and rub everything with your hands, imitating the movement of sifting sand between your fingers so that the dough turns out to be flakes. Then add sour cream, water, lemon juice, spices and sugar to it and knead again. To check whether the dough has reached the desired consistency, just roll a piece of the mixture into a ball. It should not stick to your hands. If it continues to stick, you need to add a little more water. The finished mixture should be left in the refrigerator for half an hour.

The chilled dough should be placed on a greased and floured baking sheet and kneaded directly on it with your hands to a thickness of no more than 1 cm. If you neglect this parameter, the pie will not bake well. Place sliced ​​fruits and almonds on top of the dough layer and bake for 45 minutes at 180 degrees. Ready product At the end of the specified time, immediately remove from the oven and sprinkle with powdered sugar and cinnamon.

Diet recipe for pie with fruit filling

Many people love delicious baked goods, regardless of gender and age. You want sweets at any time of the year. But the problem is that these goodies are then deposited in the most unexpected parts of the body, which is not at all pleasing. Nevertheless, you can eat tasty and healthy without denying yourself desserts. It is enough to take a couple of recipes for low-calorie diet fruit pies.

Apple-peach manna is an ideal option for those who are on a diet. The recipe involves using the following ingredients: 4 large apples, 4 peaches, 450 g of any drinking low-fat yogurt, 4 tbsp. l. oatmeal, 4 tbsp. semolina, 1 chicken egg, baking powder or slaked soda. You can add vanilla and cinnamon for flavor.

The process of making the pie is very simple. In a bowl you need to mix yogurt, egg and baking powder, add semolina and cereals and leave to swell. Peel the apples, wash the peaches, cut both fruits into small slices. Grease a 21 cm mold, put the fruit filling in it and fill it with dough. If using cinnamon, sprinkle it on the fruit first. This pie should be baked at a temperature of 160-170 degrees for 40 minutes. The baked goods turn out very fluffy and acquire a delicate apple aroma with a peach tint.

Diet pie with peaches and apple slices is a great helper that allows you not to deny yourself sweets and at the same time keep your figure in good shape. The secret of such baking is quite simple: natural products, low calorie content and moderate portions.

Most fruit pie recipes can be adapted to... healthy eating, you just need to give up high-calorie yeast and shortcrust pastry, do not use butter and margarine and replace regular flour with buckwheat or oatmeal.

Culinary tricks for making pies and fillings

When fresh fruit bakes, it releases its juices and soaks into the pie crust, adding too much fruity flavor. If a one-component filling is used, then nothing bad will happen, but when the pie contains 2 or more fruit components, then it is important to “hear” the notes of each flavor separately. In addition, excess moisture does not allow the cake to bake properly from the inside. Therefore, before putting the filling into the pie, too juicy berries and the fruits should first be washed, dried with a paper towel and rolled in flour, and starch should be added to the pureed fruit or berry filling. As a result, moisture will be absorbed, the pies will not be soggy, and different flavors will not drown out each other.

When preparing a pie for sending into the oven, the problem of greasing the pan or baking sheet often arises. butter, since when cold they do not lend themselves well to this process. Some people melt the butter separately, while others find it easier to heat the pan on the stove, but this does not have the best effect on the quality of the baked goods, causing it to partially stick and burn. To get perfectly baked cakes, you need to pour the mold or baking sheet from the back side hot water, and then apply an even layer of fat to the front side. This method also significantly saves the products used.

When preparing the dough, sometimes it is not necessary to strictly follow the recipe. For example, if culinary rules dictate using only butter or margarine, and you don’t have the required ingredient on hand, you don’t need to throw everything and run to the store, or even give up cooking altogether homemade dessert. Both of these products are interchangeable because they contain equal amounts of protein and fat. They are also equally absorbed by the body and have almost the same nutritional value.

Some housewives are obsessed with using citric acid, but they don’t think about whether its presence in the test is really necessary. It is odorless and not a flavoring agent, but has a sour taste that enhances the taste of the prepared product. Therefore, it can be safely replaced with other additives with similar properties. Knowing these simple secrets will allow you to enjoy delicious sweet culinary products every day.

Availability and beneficial properties of fruit pies

Long time baking with fruit filling They were engaged only in the height of the season of these same fruits, but today the situation has changed radically: thrifty housewives collect various berries and fruits in their own gardens or buy in retail chains, freeze them whole or in grated form and leave them for storage in the freezer. Therefore, fruit pies are not uncommon today even in the cold season.

Apple-peach pie is not only a delicious pastry with a delicate texture and great aroma, it is also a source of vitamins and microelements, especially in winter, when everyone lacks sun and warmth, and the body’s protective functions need to be maintained. This type of dessert is suitable for both adults and children, it satisfies well and creates a joyful atmosphere with the family.

Lovers, and other wet ones chocolate desserts I'm sure you'll love this peach pie recipe. The taste of chocolate here is bright and dominant, the juicy texture, as if soaked in syrup, is pleasantly surprising. The softness of the baked goods is complemented by the most delicate fruit halves, which perfectly combine with chocolate “notes” and add additional moisture to the product.

The pie turns out not only tasty, but also attractive in cut. The yellow-orange peaches contrast beautifully with the dark chocolate batter. Despite the simplicity of preparation, the product is worthy of entering the category holiday baking. The recipe is worth the attention of both beginners and seasoned bakers!

Ingredients:

• canned peaches - 350 g (5-6 halves);
• eggs - 2 pcs.;
• flour - 120 g;
• baking powder - 10 g;
• cocoa powder - 2 tbsp. spoons;
• butter - 80 g;
• sugar - 120 g;
• vanilla sugar - sachet (8-10 g).

Peach pie recipe with photos step by step

How to Make Chocolate Peach Pie

1. Beat the eggs with sugar, including vanilla, for a couple of minutes. We work with a mixer until it becomes fluffy, increases in volume and has a whitish tint.
   
2. Separately combine flour and baking powder. For a rich aroma, noble color and chocolate taste of the cake, add cocoa powder. Mix the dry mass.
   
3. Sift through a fine sieve and add the flour mixture to the beaten eggs. Stir until all dry areas are dissolved and a smooth dough is obtained.
   
4. Melt the butter, cool and pour into the chocolate mixture.
   
5. Stir in the oil liquid, combining the components into a single homogeneous dough.
   
6. To bake the pie, choose a small mold with a diameter of 18-20 cm - then the pie will turn out fluffy (for a larger container there will be little dough). For convenience, we line the bottom of the mold with parchment paper, and then distribute the chocolate mass in an even layer.
   
7. Remove the peaches from the syrup and lightly wipe with a napkin to remove excess moisture. Place the fruit halves with their backs up, slightly immersing them in the viscous dough.
   
8. Place the pan in a preheated oven. Bake the peach pie at 180 degrees for about 30 minutes. We check readiness by piercing the crumb to the bottom with a wooden skewer. If there are no traces of raw dough left on the stick, the baked goods are ready!
   
9. Cool the baked cake, remove it from the mold, and sprinkle with powdered sugar if desired. Cut into presentable pieces and serve!
   

Chocolate peach pie is ready! Enjoy your tea!

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"Grated" shortbread pie with peaches and apples

Shortbread pie with fruits made with margarine is the easiest, fastest and most versatile option for summer baking. Combination simple test and seasonal fruits make the beloved "grated" pie the most popular among a wide variety of desserts. Available ingredients for its preparation are always at hand, and our step-by-step recipe with photos greatly simplifies the already primitive process of kneading, shaping and baking.

Ingredients needed to make grated fruit pie:

• 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 a recipe with photos

• 1 To prepare tender fruit pie choose the freshest and highest quality ingredients. Wash the fruits thoroughly and dry with a paper towel. Separate the peach pulp from the bone and cut into slices.

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

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

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

• 5 Meanwhile, prepare a non-stick ceramic or metal pan. It is not necessary to grease the dish with oil; the shortcrust pastry for the pie is quite fatty. Place 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 2-3 tbsp on apples and peaches. Sahara. You can also use cinnamon, cardamom, vanillin and nutmeg. The 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. Sprinkle the resulting crumbs evenly over the shortbread cake and place the pan in an oven preheated to 210C for 18-20 minutes.

• 9 After a third of an hour, remove the baked goods from oven. Leave the cake to cool on the kitchen counter without removing it from the pan.

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

• 11 Shortbread pie with peaches and apples on margarine, our way step by step recipe with a photo will certainly become one of the most beloved in your family.

Piece of peach pie

I bought a lot of peaches and realized that we wouldn’t have time to eat them all. I decided to bake a pie with them.

And here I also had very sour Antonov apples lying and ripening. I thought that the combination of Antonovka with peaches in sweets sponge cake it will turn out good. I put a lot of fruits, their volume is larger than the dough. Well, I don’t like to look for rare filling in the dough)) So, in essence, this pie is baked peaches and apples, held together with a sponge cake, and not a fruit pie.

The apple-peach pie turned out juicy, sweet and sour, and very tasty! The preparation is simple, anyone can do it. As it cools, the flavor changes, the edges of the cake become crispier and sweeter, and the combination of fruit and biscuit becomes firmer and smoother. But you can eat it warm, just different shades of taste.

Compound

for a large mold 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 softened butter);
• Water – 0.5 cups (or a little more);
• Flour – 1 glass;
• Baking soda – 1 teaspoon;
• Table vinegar (or lemon, orange, apple juice, sour wine) - a little to extinguish the soda.

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

How to cook

• Prepare everything: set the oven to heat to 200 degrees C. Grease the pie pan with oil (I used silicone, vegetable oil).
• Filling: cut peaches and apples into large slices (peeled, I don’t remove the skin). Place in the form.
• Dough: Beat eggs with sugar and salt. Add oil and water, mix. Add flour. Stir well until smooth. Quench soda with vinegar and combine with dough. Pour batter over fruit.
• Bake: bake at temperature 180-190 degrees C until the pie smells delicious and browns (I had the top rack). The time will depend on the oven and the resulting dough consistency (from 40 minutes to an hour, approximately). Once the smell has appeared and the cake has turned beautifully brown, you can take it out.

Remove the finished pie from the oven, cover with a towel and let stand and cool. Then tip it onto a plate. If you transfer it hot, it may fall apart, there are a lot of parts (fruit slices), the hot dough must cool and harden.

Bon appetit!

A slice of delicious peach and apple pie!

Let's start preparing the pie. I cut it into large slices, otherwise it won't be so juicy and tasty. The dough is quite liquid.
Apples and peaches in dough in silicone form Ready pie. It's hot, needs to cool down. Peach pie tipped onto a plate.

Piece of peach pie

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

Or, in the absence of peaches, make it with only apples. Or in combination 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 the apples.

And if you don't have peaches or apples, pineapples are suitable for a pie with a mono filling. There will be a 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 winter, canned ones will do. Then you can replace the water in the recipe with peach syrup, and add a little less sugar (sweet syrup).

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

How to replace soda and vinegar

Soda, slaked with vinegar, is necessary for greater airiness and growth of the cake. Bubbles formed during the reaction of soda with sour acid tend to escape from the cake, flying upward. And they loosen and lift the dough. The heat of the oven has time to seal this gas inside the pie (unless, of course, you shake the pan with dough or slam the oven door). And the pie turns out tall.