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Peach pie | Haruan's recipe transcription

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Haruan

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Ingredients

Pie sheet : 1-2 sheets
Egg (yolk only) : 1 piece
Sugar (for custard cream) : 20g
Cornstarch : 8g
milk : 100g
peach : Four
Sugar (for compote) : 30g
Lemon juice : 1 tablespoon
Mintha leaves : Appropriate amount

Time required

60minutes

Procedure

1) Bake a pie 00:35
Use a pie sheet according to the mold to be used. After laying it in the mold, stab the dough in several places with a fork and cover it with aluminum foil. (To prevent swelling)
Bake in the oven at the baking time indicated on the commercial pie sheet.
2) Make custard cream 01:40
Mix egg yolk, sugar and cornstarch well. Add warm milk little by little and mix.
Place in a pan, heat with a spatula while constantly mixing, and continue until thickened.
3) Make a peach compote 02:22
Cut the peeled peaches into large pieces and boil them lightly over high heat with 30g of sugar and lemon juice. Boil until the peaches are cooked.
4) Finish 04:04
Put custard cream on the baked pie and put peach compote on it.
Cool in the refrigerator and decorate with mint to complete.

Point

・ A recipe for an exquisite peach pie that uses four peaches luxuriously.
・ This time, we are using a 22cm tart type.
・ Adjust the amount of sugar when making peach compote according to the sweetness of the peach.
-You can easily make a pie by using a commercially available pie sheet. The oven temperature and baking time should be adjusted according to the indication on the pie sheet to be used.
・ The finished peach pie is delicious when eaten after being cooled well. Decorate with mint to finish.