Step by step recipe for making blueberry and peach pie with миндальной крошкой. 
Time: 1 hour. ten min Difficulty: medium Servings: 6 – 8 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Filling
- 0.25 Art. instant tapioca balls
- 450 gr frozen blueberries, thaw and drain the water, or 1.5 tbsp. fresh blueberries
- 450 gr frozen peaches, thaw, or 3 large thinly chopped fresh peach
- 0.5 tbsp. brown sugar
- 2 tbsp. l lemon juice
- 2 tsp vanilla extract
- 1.5 tsp ground cinnamon
- Zest of 1 lemon
- Finished chopped shortcrust pastry for pie diameter 22 cm.
- 1 lightly beaten egg white
- Mold Butter
Crumble sprinkle
- 0.5 tbsp. chopped almonds
- 110 gr. sliced butter 1 cm.
- 0.5 tbsp. oatmeal
- 0.5 tbsp. almond flour
- 0.5 tbsp. brown sugar
Recipes with similar ingredients: blueberries, peaches, tapioca, dough shortbread, brown sugar, lemon juice, hercules flakes, flour almond, vanilla extract, almonds, cinnamon, struzel
Recipe preparation:
- Place the grid in the center of the oven and preheat the oven to 190 ° C. Butter a ceramic or glass mold for a pie with a diameter of 22 cm.
- Prepare the filling: chop the tapioca balls into harvester or spice mill, about 1 minute. Mix the blueberries peaches, sugar, lemon juice, vanilla, cinnamon, and lemon zest tapioca in a medium-sized bowl.
- Roll out the dough for the pie and put in the mold. Grease the dough inside egg white.
- Prepare the sprinkle: grind in a food processor small crumbs almonds, butter, oatmeal, flour and sugar. Pour the filling on top of the dough. Sprinkle crumbs on top and bake until the cake is golden brown on top, about 55 minutes If after 30 minutes of baking the edges of the dough start to burn too quickly, cover the edges of the cake with strips of foil. Chill pie 30-40 minutes before cutting. You can cook this homemade pie with another berry filling.
