Juicy peach cobbler
Preparation. Juicy peach cobbler
Well, and how to do without fruit pies, summer is a magnificent time when you can afford to cook such a wonderful sweet dessert.
For the dough you need:
225 grams cold plums. oil;
2.5 cups of flour
a teaspoon of sugar and salt;
ice water (6-8 tablespoons).
Products for the filling:
1 egg, beaten;
peaches, 600-700 grams;
Table 2. tablespoons of lemon juice;
half Cup of flour;
1 Cup sugar;
half tsp. spoon of powdered cinnamon;
1/4 tsp. spoon nutmeg, ground;
1/4 tsp. teaspoon salt;
Table 2. spoons of butter.
To test the oil cooled in the freezer for 20 minutes. Flour, salt, sugar mix in a kitchenette. food processor, put the chilled butter, whisking, until the dough will take the consistency of loose crumbs. Slowly pour in a tablespoon of ice water while kneading, it is necessary that the dough was seized. After the dough is spread on the countertop, and knead it by hand, divide into two equal pieces, wrap the disks of dough in the food. the film, put the dough in the freezer (minimum being 1 hour). The dough may be kept there up to two days.
Take out the dough from the freezer, roll out one disc on a flat, thin circle, put in the form of pies, brush beaten egg whites.
In one bowl we mix the sliced peaches and lemon juice gently with a wooden spoon. In a separate bowl, combine the flour, Muscat. walnut, cinnamon, salt, sugar, add this mixture to the peaches, stir, and then put into the crust, place on top of two slices of plums. oil. Roll out the second disk of dough, cover them with the stuffing, securing the corner with a fork (dip it in beaten. protein), counting it on the side of the cake, cementing with bottom. Anoint the remaining cake on top of your protein, do a couple of test holes in for air circulation. Bake in a pre heated oven at 220° for 10 minutes, then reduce the heat the oven to 175° and continue baking pie for another 35 minutes until a dark Golden crust.