May Yulia Vysotskaya forgive me, namely from her this recipe that I changed the name. Her it sounds like this: Delicate pie with peaches and pears. I must say that this is the true truth and the name is completely true. The pie is really the most tender, but ... it hurts too long! I must say that I made some adjustments, but about them in the process.

The pie is quick and easy to prepare, large and delicious. Very delicate ... biscuit, the impression is that it is saturated with something ... but no! My God, what a yummy it is !!! Indeed, the most delicate pie. Moist biscuit, sweet peaches, cream with pleasant sourness. Incredibly delicious !!!

Ingredients:

Flour - 250 g.
Chicken egg (medium) - 5 pcs.
Butter - 200 g.
Sugar (200 g - in dough, 10 g - in cream) - 210 g.
Milk - 50 ml.
Baking dough - 1 tsp.
Vanilla sugar - 1 sachet
Peaches - 700 g.
Pear - 1 pc.
Sour cream 25% - 400 g.
Almond petals - 50 g.
Salt - a pinch
Preparation:

1. Prepare food for the test. 200 g of sugar seemed to me a lot, I took 160 g.
My peaches were fresh, so I cut them into halves, removed the seeds and poured boiling water over them for 2 minutes, then doused them with cold water and peeled them off. I put the peeled halves in a bowl and covered with brown granulated sugar for 20 minutes.

In the meantime, we'll take care of the test.

Beat butter with a mixer with sugar, salt and vanilla, add eggs and beat well again.

Then sift flour with baking powder, pour in milk and knead the dough.

I did it with a mixer.

Grease a large deep rectangular baking sheet 30x25 cm (I had a baking sheet 22x28x3.5 cm) grease with oil (I covered it with baking paper), lay out the dough and smooth it out.

Top with the peaches cut into slices in rows. Peel the pear and cut into small cubes, sprinkle with lemon juice and sprinkle between the peach slices. Bake at 180 * C for about 40 minutes.

For the cream, 2-3 minutes before the pie is ready, mix the sour cream with sugar
(well, I don't know ... 10 g per 400 g sour cream? !! I put 60 g of sugar), beat a little with a mixer. Remove the pie from the oven and immediately put COLD sour cream on the HOT pie, then it hardens better and becomes airy.

After 20 minutes, you can sprinkle the cake with chopped almonds or almond petals, lightly toasted in the oven.

Cool the cake slightly and then carefully remove from the mold. When the cake is completely cool, put it in the refrigerator for 2-3 hours.

Well, now you can serve the pie on the table!
The pie is quick and easy to prepare, large and delicious. Very tender ... biscuit, the impression is that it is saturated with something ... but no! I baked in a large baking sheet, the huge cake disappeared almost instantly

He's just amazing ...

And here is a piece ... My God, what a yummy it is !!! Indeed, the most delicate pie. Wet biscuit, sweet peaches, cream with a pleasant sourness ... Mmmmmmmmmm ... Incredibly delicious !!!

Airy peach pie from Julia Vysotskaya is great. It seems that it is saturated with a special syrup - the dough is so moist. The scent spreads far beyond the kitchen. It is very easy to prepare. The difficulty level is one on a five-point scale. Arm yourself with notebooks and write down how to make Yulkin's Pie.

Products composition

Dough

• 250 g wheat flour;
• 5 chicken eggs;
• 200 g butter;
• 200 g sugar;
• 50 ml raw milk;
• 1 pack of baking powder;
• a pinch of vanillin or vanilla sugar.

Filling

• 1 can of canned peaches, or 1 kg fresh;
• 1 conference pear;
• cinnamon to taste.

Cream

• 400 g thick sour cream;
• 50 g sugar;
• 50 g almonds or almonds.

Cooking the dough

The dough for this cake is simple. It is made on the principle of "mix everything". All components are whipped with a mixer. The dough is light and soaked.

1. To begin with, beat soft, not frozen butter with sugar and vanilla. Eggs are gradually added to the beaten mixture. Continue to beat. Pour in milk.

2. Separately sift flour and baking powder. Please note that sifting flour is a must. Otherwise, the dough will not turn out fluffy. The flour needs to take in air before sitting in the dough.

3. Using a mixer, slowly combine the butter-egg mixture with flour. Knead until smooth.

If you knead the dough with your hands, it will take more time to create a homogeneous mass.

Cooking the filling

1. Remove canned peaches from the jar, cut into wedges. If you have fresh peaches in front of you, then you should cut them into two parts and remove the seeds.

2. Pour boiling water over the empty halves and leave for 2-3 minutes. Then pour off the hot water and fill it with cold water. It is immediately drained. After this processing, the peaches will become soft, which is what you need for the cake. In addition, now they are easily skinned.

3. Peeled fruit is cut into flat slices.

4. The pear is peeled. Cut into slices, small or large cubes - as you like.

5. Sprinkle cinnamon on the fruit pieces. Do not overdo it, otherwise the cinnamon will kill the peach smell. Sprinkle the mixture with lemon juice.

We collect the cake

The cake pan needs a large one. The result is a huge dessert of 15 full servings or 20 small ones. Suitable for a large company.

The optimal size for baking dishes is 20 by 30 cm, the height of the sides is at least 4 cm.

1. The mold is greased with butter. To insure against sticking, you can cover the bottom (without walls) with parchment paper.

2. Spread the dough on the bottom and level it over the surface with a long knife.

3. Peaches are decoratively spread on the dough, and then a pear between the rows. Lay fruit in any way. It is important that the fruits fit snugly together.

The oven is preheated to 180 degrees. Place "Yul'kin pie" there and bake for about 35-40 minutes. 10 minutes before the cake is completely ready, they make cream.

Cake cream

Beat thick sour cream with sugar. Why do you need thick sour cream, but not enough sugar?

Julia Vysotskaya puts not 50 g, but only 10 g of sugar. The fact is that sugar dissolves sour cream - it becomes rare. Therefore, there should be very little of it. We believe that 10 g is a small dose, the cream can sour. For thick sour cream, 50 g of sugar is just right.

When determining the amount of sugar for the cream, pay attention to the consistency of your sour cream.

Cake decoration

When the peach pie is browned in the oven, take it out. Cold sour cream with sugar is immediately poured onto a hot pie.

Sprinkle finely chopped almonds on the cream. You can use almond shavings, almond petals, pre-toasted in the oven. Allow the pastries to catch their breath.

This wonderful cake should cool completely. After that, it is taken out of the mold and the finished peach and pear pie is sent to the refrigerator for 2 hours.

After such cold processing, the cake absorbs all the aromas and fruit flavors, and the sour cream solidifies like butter cream.

Cut into portions and serve with tea. The magnificent peach pie from Yulia Vysotskaya is ready.

Bon appetit and good company!

I have already shown many, many similar pies. But there is never too much good. The main thing is to have some fruits of any kind in the refrigerator - apples, pears, peaches, plums or, for example, figs, mangoes or grapes. Plus - a little butter, flour and sugar - something that happens almost always and with almost everyone. I'll tell you how I cooked. And she cooked quickly, quickly.

It is necessary:

120 g butter

200 g flour

2 tbsp. tablespoons of sugar + 2 tbsp. spoons - sprinkle on top

a pinch of salt (1/4 tsp)

400 g peaches (2 pieces)

3 tbsp. spoons of cold water

Cooking time: 30 minutes.

Preheat the oven to 200C. Remove the oil from the refrigerator, let it sit and soften. Remove the pit from the peaches and cut the fruit into wedges. Butter, I deliberately indicate a little more, literally 1 tbsp. spoon than it is usually taken for making shortbread or chopped dough. Here I want the base of the pie after baking to be soft, crunchy only around the edges, and for a rich, creamy taste. That is why it is absolutely impossible to use margarine here, to cook - only with butter, good butter. Put butter in a bowl, add flour, sugar and salt to it. Mash the butter with a fork or using your fingers, mixing it with flour until crumbly. Add 3 tbsp. tablespoons of cold water and stirring quickly and quickly, knead the dough. The dough will not be thick, like a sandy one. It will not "pour" from a spoon, but you will not collect it into a ball either.

Line a baking sheet with baking paper. Using a spoon, spread the dough on the paper and flatten into a layer about 5 mm thick. Place the peach wedges on the dough starting from the center. Sprinkle the fruit with sugar and bake in an oven preheated to 200C for 20 minutes. At such a high temperature, the thin dough will quickly bake, and the fruit, remaining slightly hard on the inside, will be covered with a thin caramel crust on top.

It doesn't matter whether you eat the pie hot or cold. It is beautiful in both ways. If you want to somehow complement this dessert, add a spoonful of the most ordinary sour cream to it when serving.