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These were a giant pain to make, but they turned out both cute and tasty, so somehow that makes it worth it. And of course I knew that they would be a pain before I even started. That being said, next time I try to make something that requires a 425 degree oven in the middle of July, somebody please stop me!
Ingredients
FOR THE PIE CRUST
  • 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 8 tablespoons shortening, cold
  • 1/2 cup (1 stick) unsalted butter, cold, cut into small chunks
  • 6-8 tablespoons cold water
FOR THE CAKE
  • 2 egg whites, at room temperature (save the yolks to use in an egg wash, if desired)
  • 1/4 cup milk, at room temperature
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, at room temperature
  • 1/2 cup, plus 2 tablespoons all-purpose flour
  • 5 tablespoons sugar
  • 1 teaspoon1 baking powder
  • 1/4 teaspoon salt
FOR THE PEACH FILLING
  • 4 peaches, peeled, pitted, quarted, and sliced thin
  • 1/4 cup brown sugar, packed
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon lemon juice
  • 2 teaspoons corn starch
Instruction
See full instructions on : bakingdom.com

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