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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. The combination of a simple dough and seasonal fruit makes 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 Choose the freshest, highest quality ingredients to make a smooth fruit pie. 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 the 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 according to our step-by-step recipe with photos will certainly become one of the most beloved in your family.

Charlotte with peaches – this culinary masterpiece will appeal to discerning lovers of biscuit desserts. The prepared charlotte can be decorated with chocolate or whipped cream, sprinkled with crushed fried nuts and enjoy a tea party with family and friends.

If you have never made biscuit charlotte with fresh or canned peaches, be sure to try it. The resulting baked goods are tender and aromatic. Its taste will remind you of summer holidays on the seashore or childhood days when mother bought the first peaches brought from the south with juicy and aromatic pulp. Fresh peaches add a pleasant sour flavor to the pie. Canned ones, on the contrary, may be too sweet, then the amount of sugar in the recipe can be reduced.

1. In this pie, it is important to beat the eggs well and peel the peaches. To peel peaches, place them in boiling water for a minute. Take it out and put it in a bowl of cold water. Now peeling the peaches will be much easier. They are carefully removed from the seeds and peel and cut into slices. Peaches must be firm so that after all the manipulations they do not turn into peach puree.
2. You can beat the eggs with a whisk or a mixer, if you have one, but not with a blender. You need to get egg foam that will be three times the original volume of eggs. When preparing a sponge cake without baking powder, the eggs are divided into whites and yolks. First, beat the whites until they form a white elastic foam, then add sugar and beat the white foam until it is completely dissolved. The yolks are added at the very end along with the flour. If the recipe contains baking powder, the method of beating the eggs plays a lesser role. Baking powder will help the dough rise while baking. Beat the eggs for the sponge cake with peaches without separating the whites from the yolks. When the mass triples, add sugar and continue beating until it dissolves.
3. Pour sifted flour into the egg-sugar mixture and add vanillin at the tip of a knife. Peach slices are carefully placed in the dough, draining the previously released juice. Fill a greased mold with dough and place it in the oven. Bake at 200 degrees for 35 minutes. After checking for readiness, remove the pie from the oven. Allow the biscuit to cool so that it does not settle, then place it on a plate.

Peach sponge cake with sour cream

Products per prescription

• eggs 4 pcs.;
• sour cream 152 ml;
• baking powder 5 g;
• peaches 4 pcs.;
• flour 160 g;
• sugar 152 g.

Cooking recipe

1. Peaches can be used fresh or canned. It is advisable to buy canned store-bought fruit in a glass jar. They must be elastic and not spread out for the baked goods to turn out delicious. Place canned peaches on a sieve to drain the juice. Fresh fruits need to be peeled. It will be easier to do this if you first dip the peaches in hot water for a minute and then in cold water. Fresh and canned peaches for pie are not recommended to be finely chopped. The finished baked goods should taste juicy and aromatic peach pulp.
2. Beat the eggs for the dough at low speed with a mixer, when the mass increases in volume, begin to gradually add sugar. Increase the speed and beat the egg mixture until the sugar is completely dissolved.
3. Sour cream and sifted flour mixed with baking powder are added to the eggs with sugar, which have become egg-sugar cream. You can add additional flavor to the cake by adding vanilla or chopped citrus zest to the dough. Peaches, cut into slices, are placed in the dough. After quickly mixing the mass with a spoon, pour it into a greased fora and bake at 190 degrees for 30 minutes. Do not open the oven while baking the pie to prevent it from settling. If after 30 minutes of baking the cake is still damp, continue baking it until completely cooked.
4. Apples, banana or other fruits are also added to the peach charlotte if desired.

Apple-peach charlotte

Products per prescription

• eggs 3 pcs.;
• vanilla sugar 10 g;
• oil for greasing the mold 1 tsp;
• flour 130 g;
• apples 2 pcs.;
• peaches 2 pcs.;
• starch 19 g;
• sugar 180 g.

Cooking recipe

1. Start preparing the pie by greasing the baking dish and filling it with fruit. Apples and peaches are peeled. Apples are deseeded, and peaches are pitted. Cut the fruit into slices and arrange them beautifully at the bottom of the mold.
2. Beat the eggs, separating the whites from the yolks. It will take a few minutes to form a white elastic foam. If the foam does not work out, there may be several reasons for this: stale eggs, greasy dishes or whipping tools, too hot room temperature. But, usually, everything works out well. Sugar begins to be poured into the white elastic foam. Beat until the sugar is completely dissolved.
3. The flour is sifted and mixed with a spoonful of potato starch. Add egg yolks, vanillin on the tip of a knife, and flour and starch to the beaten whites. Mix the dough with a spoon, quickly pour it into a mold filled with fruit, and place it in a hot oven. Bake for 35 minutes at 180 degrees. The finished pie can be decorated with fruit slices.

Bon appetit!

Lush, aromatic dark dough interspersed with chocolate and amber pieces of juicy peaches... If you like chocolate baked goods, then this pie with cocoa, chocolate pieces and peach halves will also suit your taste.

If you prefer baking without chocolate, simply do not add cocoa to the dough, but take a couple of spoons more flour. Or you can sprinkle two tablespoons of dry poppy seeds, as in a similar recipe for strawberry pie.

The dough is prepared using butter sponge technology and tastes like a cupcake, only more fluffy. But some changes were made to the composition: instead of 200 g of butter, I took 100 g of butter and 150 g of sour cream. The pie turned out less greasy and fluffier.

Ingredients:

For a 24 cm mold, 200 ml glass volume:

• 2 cups flour (250-260 g);
• 150 g sugar (3/4 cup);
• 3 medium eggs;
• 100 g butter;
• 150 ml sour cream 15%;
• 1.5 teaspoons baking powder;
• A pinch of salt;
• 2 tablespoons cocoa powder;
• 4 medium peaches (can be fresh or canned).

How to bake:

Take the butter out of the refrigerator in advance to soften. After 15-20 minutes, when it becomes soft, put the butter in a bowl, add sugar and beat with a mixer until smooth, cream-like - at low speed for half a minute.

Add eggs and beat again until fluffy and creamy.

Add sour cream and mix.

Sift flour mixed with baking powder, cocoa and salt into a bowl with dough. It is better to combine the dry ingredients in advance so that the baking powder is more evenly distributed in the flour. Well, it is advisable to sift so that the flour and cocoa powder (they come with lumps) become airier and fluffier. Then both the dough and the finished baked goods will be fluffy.

The pie will be even tastier if you add chocolate chips to the dough.

Cover the bottom of the mold with parchment greased with butter (can be sunflower). We also lubricate the boots. We spread the chocolate dough - the consistency turns out to be quite thick - thicker than for cupcakes. Level the dough with a spoon.

Wash the peaches and carefully separate them into halves, removing the pits. If the peaches are canned, drain the juice in advance.

Place the peach halves on the pie, slightly pressing them into the dough - not too much, during the baking process the dough will rise and the fruit will slightly “drown” in it.

Place the pie in the oven, preheated to 180C, on a medium level, and bake for about 30-35 minutes, until a wooden skewer comes out dry. We take it out and put it on a wire rack or board.

When the finished pie has cooled slightly in the mold, open it and carefully move the baked goods onto a plate.

Sprinkle the peach pie with powdered sugar.

Cut into portions. This is such an elegant chocolate peach pie: dark, fragrant dough with pieces of melted chocolate and bright orange fruit! And if you also decorate with fresh emerald mint leaves, and brew fragrant summer tea, or serve a glass of cool berry compote... Tasty and beautiful!

Content:

Pies have long been considered a 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 made from yeast dough 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., odorless sunflower oil - 2 tbsp., 100 g sugar, high-grade wheat flour varieties, 2 fresh green apples, 2 fresh peaches, sesame seeds for garnish.

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. The finished dough is rolled out into layers 0.7-1 cm thick. To give the pie a festive look, layer the dough on both sides cut into small strips, then fruit is placed in the center and the strips are woven 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, shortbread dough that sits for a long time loses its friability, and baked goods made 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 is an easy pastry that allows you to quickly and easily prepare a 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 dough 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 cake will not bake well. Place sliced ​​fruits and almonds on top of the dough layer and bake for 45 minutes at 180 degrees. At the end of the specified time, immediately remove the finished product 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, mix yogurt, egg and baking powder, add semolina and oatmeal 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 over 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 pies recipes can be adapted for a healthy diet; you just need to avoid high-calorie yeast and shortbread dough, 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, giving it an overpoweringly 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 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 a mold or baking sheet with butter often arises, 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, pour hot water on the back side of the mold or baking sheet, and then apply an even layer of fat to the front side. This method also significantly saves the products used.

When making dough, sometimes it is not necessary to strictly follow the recipe. For example, if culinary rules require 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 making a homemade dessert altogether. 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 fixated on using citric acid, but they don’t think about whether its presence in the dough 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

For a long time, baking with fruit filling was done only at the height of the season of these same fruits, but today the situation has changed dramatically: 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. camera. 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.

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 the combination of Antonovka and peaches in a sweet sponge cake would be good. I put a lot of fruits, their volume is larger than the dough. Well, I don’t like looking 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 are more moist and will liquefy the dough, releasing syrup during baking. Add an additional 2-3 tablespoons of flour (or starch). And everything will be fine.

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.