In summer, you want berry pies, with a tender dough, light. Peach and Blueberry Jellied Pie is just that! Feel free to change peaches for nectarines. In winter, I mix chocolate drops into the dough and use frozen blueberries. Experiment!
Appointment: For children / For afternoon tea / For dessert / Summer
Main Ingredient: Fruits / Peach / Berries / Blueberries / Dough / Biscuit Dough
Dish: Baking / Pies / Sweet
Geography of cuisine: Russian cuisine
- Eggs - 3 Pieces
- Sugar - 120 Grams
- Sour cream - 100 Grams
- Natural yogurt - 150 Grams
- Butter - 25 grams
- Wheat flour in / grade - 180 Grams
- Salt - 1 Pinch
- Baking powder - 10 Grams
- Peaches - 300 Grams (or nectarines)
- Blueberries - 300 Grams
How to make Peach and Blueberry Jellied Pie
Beat eggs with sugar until a fluffy white mass is formed. Add sour cream and yogurt, stir.
Sift flour with salt and baking powder over the egg mass. Stir the flour into the dough at low speed.
Peel the peaches (or use nectarines) and cut into small cubes. Stir in the dough with a silicone or wooden spatula.
Cut the butter into small pieces and stir into the dough as well.
Place half of the dough in a prepared baking dish, preferably split. Spread washed and well-dried blueberries on top (leave a handful of berries to decorate the pie).
Pour the remaining dough over the berries and spread a handful of blueberries on top. Sprinkle with a spoonful of sugar.
Bake the pie in an oven preheated to 180 degrees for about an hour. Use a toothpick to check if the cake is cooked. It should come out damp, but no dough. Cool the finished cake completely in the form.
Sprinkle with powdered sugar before serving. Enjoy your tea!