Peach pie

Peach pie


⅔ of Art. wheat flour
⅓ of Art. cornmeal
1 tsp baking powder a pinch of salt and soda
1 egg
’50 + Butter for greasing form
1 tbsp honey
⅔ cup sour cream
⅔ of Art. +2 Tbsp sugar
1 tsp vanillin
1 tsp cognac
2-3 peach


Peaches wash well, remove the seeds, if desired, you can peel and cut into small, thin slices. Take the form of baking, it is best suitable round and plentifully greased piece of butter and evenly sprinkle with 2 tablespoons of sugar.

Next, put the peaches in the form that would still look beautiful stacked slices overlapping each other. In a medium saucepan put ’50 butter and a spoonful of honey, melt over low heat and add the sugar, sour cream and egg.

Everything whipped into a homogeneous mass. In a separate bowl mix all loose, both types of flour, vanilla, baking powder and salt and baking soda. Mix both mixtures and as a result should turn out the dough on density, as in fritters.

Over the peaches carefully lay out the dough, flatten and bake in a preheated 180-190 degree oven 30 to 40 minutes.

Ready to get the cake from the oven and let stand for 15-20 minutes, then invert onto platter. Finally, sprinkle cake with cognac and you can bring to the table.

Bon Appetit!!!!

Peach pie

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