Jelly pie with peaches and blueberries
Description
In summer you crave berry pies with a tender, light crust. A custard-like pie with peaches and blueberries is exactly of this kind! Feel free to substitute peaches with nectarines. In winter I fold chocolate chips into the dough and use frozen blueberries. Experiment. The bake is ready. Serve at the table.
Instructions
- 1
Step 1
Beat the eggs with sugar until a fluffy white mass forms. Add sour cream and yogurt, mix.
- 2
Step 2
Sift the flour with salt and leavening agent over the egg mixture. On low speed, fold the flour into the batter.
- 3
Step 3
Peel the peaches (or use nectarines) and cut them into small cubes. Mix them into the dough with a silicone or wooden spatula.
- 4
Step 4
Cut the butter into small pieces and also fold it into the dough.
- 5
Step 5
Spread half of the dough into the prepared baking pan, preferably a removable one. On top, spread the washed and well‑dried blueberries (reserve a handful of berries for decorating the pie).
- 6
Step 6
Cover the berries with the remaining batter and spread a handful of blueberries on top. Sprinkle with a spoonful of sugar.
- 7
Step 7
Bake the pie in a preheated 180‑degree oven for about an hour. Check the pie’s doneness with a toothpick. It should come out moist but without batter. Let the finished pie cool completely in the pan.
- 8
Step 8
Before serving, sprinkle with powdered sugar.