|5.||Cold water||8 art. l|
|6.||Chicken egg Filling||1 PC.|
|7.||Peaches Filling||700 Column|
|8.||Lemon juice Filling||2 art. l|
|9.||Flour Filling||1/2 Art.|
|10.||Sugar Filling||1 Art.|
|11.||Ground cinnamon Filling||1/2 Tsp|
|12.||Nutmeg Filling||1/4 Tsp|
|13.||Salt Filling||1/4 Tsp|
|14.||Butter Filling||2 art. l|
Send dough oil for 20 minutes in the freezer. In a food processor, combine flour, salt and sugar. Throw in the same oil, beat everything to the state of loose crumb. Start adding a tablespoon of water without stopping whipping. The dough should set. Place the dough for an hour in the freezer. Then divide the dough into two parts, with one part cover the baking dish by making sides.
Lubricate the dough with whipped protein. Peel the peels and cut into slices. Add lemon juice to peaches.
In a separate bowl, combine flour, sugar, cinnamon, nutmeg and salt. Sprinkle peaches with this mixture, mix and lay on top of the base of the pie. Place a couple of slices of butter on top. Cover with the remaining piece of dough and blind edges. Lubricate the cake with whipped protein.
Make a few punctures with a fork to let off steam during baking. Bake for 10 minutes in an oven preheated to 220 degrees, then reduce the temperature to 180 and hold for another 35 minutes until golden brown.
The perfect covered peach pie is very tender, aromatic and delicious. Cooking it is not so difficult, but still have to spend time. Serve the cake warm with a scoop of ice cream, but cold it will also be delicious. Such a cake will become a favorite treat of your relatives and guests, on top you can decorate the cake with any figures from the dough and sprinkle with powdered sugar.