Few people will be able to refuse homemade cake, especially if it is with peaches. In my family, such pastries are simply adored, so I cook it often. Moreover, this can be done all year round: in winter with canned peaches, and in summer with fresh ones.
Ingredients
- Flour - 350 g
- Chicken eggs - 2 pieces
- Milk (warm) – 100 ml
- Sour cream - 50 g
- Baking powder dough - 0,5 tsp.
- Vanillin - on the tip of the knife
- Sugar - 2 tbsp.l.
- Salt - 0,25 tsp.
- Peaches (canned) – 200 g
- Corn Starch - 1 tsp.
- Butter (for lubrication) – 20 g
Step-by-step cooking recipe
Mix the sifted flour, baking powder, salt and vanilla.
Beat the eggs lightly with sour cream and warm milk.
Pour the resulting mass into a dry blank and knead the dough.
Wash the peaches, dry them, cut them into small cubes and place them in a bowl.
Add sugar, corn starch and mix.
Divide the dough into two parts. One should be a little bigger.
Roll out two cakes from the dough. One should be larger than the diameter of the mold, and the second should be slightly smaller.
Put in a greased mold and form small sides.
Lay out the filling and cover the top with a second smaller cake.
Seal the edges and bake for 35-40 minutes at 180 degrees. The time may vary depending on the thickness of the pie.
