Yulkin's pie... what a yummy it is!!! How to cook "Yulkin" peach and pear pie? Delicate pie with peaches and Vysotskaya pear.

Try making a pie! Delicious!!

Forgive me Julia Vysotskaya, namely from her this recipe that I changed the name. She has it sounds like this: Delicate pie with peaches and pears. I must say that this is the true truth and the name is fully true. The pie is really tender, but ... it hurts too long! I must say that I made some adjustments, but about them in the process.

The cake is prepared quickly and simply, it turns out large and very tasty. Very delicate... biscuit, the impression that it is soaked in something... but no! My God, how delicious is this!!! Truly a delicious cake. Moist biscuit, sweet peaches, cream with a pleasant sourness. Incredibly delicious!!!

Ingredients

Flour - 250 g.
Chicken egg (medium) - 5 pcs.
Butter - 200 g.
Sugar (200 g - in the dough, 10 g - in the cream) - 210 g.
Milk - 50 ml.
Baking powder - 1 tsp
Vanilla sugar - 1 sachet
Peaches - 700 g.
Pear - 1 pc.
Sour cream 25% - 400 g.
Almond petals - 50 g.
Salt - a pinch

Prepare food for testing. 200 g of sugar seemed to me a lot, I took 160 g.
My peaches were fresh, so I cut them in half, removed the pits and poured boiling water for 2 minutes, then doused with cold water and peeled off the skin. I put the peeled halves in a bowl and covered with brown sugar for 20 minutes.
In the meantime, let's take a test.

Beat the butter with a mixer with sugar, salt and vanilla, add the eggs and beat well again.

Then sift flour with baking powder, pour in milk and knead the dough.
I made it with a mixer.

Grease a large deep rectangular baking sheet 30x25 cm (I had a baking sheet 22x28x3.5 cm) with oil (I covered it with baking paper), lay out the dough and level it.

Arrange sliced peaches on top. Peel and cut the pear into small cubes, sprinkle with lemon juice and pour between the peach slices. Bake at 180*C for about 40 minutes.

For cream, 2-3 minutes before the pie is ready, mix sour cream with sugar
(well, I don't know... 10 g per 400 g of sour cream?!! I put 60 g of sugar), beat a little with a mixer. Remove the pie from the oven and immediately put COLD sour cream on the HOT pie, then it solidifies better and becomes airy.

After 20 minutes, you can sprinkle the cake with chopped almonds or almond petals, lightly toasted in the oven.

Let the cake cool slightly and then carefully remove it from the mold. When the cake has completely cooled, put it in the refrigerator for 2-3 hours.

Well, now you can serve the cake on the table!
The cake is prepared quickly and simply, it turns out large and very tasty. Very delicate... biscuit, the impression that it is soaked in something... but no! I baked in a large pan, the huge cake disappeared almost instantly

He's just amazing...

And here is a piece... My God, what a yummy it is!!! Truly a delicious cake. Moist biscuit, sweet peaches, cream with pleasant sourness... Mmmmmmmmm... Incredibly delicious!!!

Happy tea!

The pie is really tender, but ... it hurts too long! I must say that I made some adjustments, but about them in the process.

The cake is prepared quickly and simply, it turns out large and very tasty. Very delicate ... biscuit, it seems that it is saturated with something ... but no! My God, how delicious is this!!! Truly a delicious cake. Moist biscuit, sweet peaches, cream with a pleasant sourness. Incredibly delicious!!!

Ingredients

✓ Flour - 250 g.

✓ Chicken egg (medium) - 5 pcs.

✓ Butter - 200 g.

✓ Sugar (200 g - in dough, 10 g - in cream) - 210 g.

✓ Milk - 50 ml.

✓ Baking powder - 1 tsp.

✓ Vanilla sugar - 1 sachet

✓ Peaches - 700 g.

✓ Pear - 1 pc.

✓ Sour cream 25% - 400 g.

✓ Almond petals - 50 g.

✓ Salt - a pinch

Recipe

1. Prepare products for the test. 200 g of sugar seemed a lot to me, I took 160 g. I had fresh peaches, so I cut them into halves, removed the stones and poured boiling water for 2 minutes, then doused them with cold water and removed the skin. I put the peeled halves in a bowl and covered with brown sugar for 20 minutes. In the meantime, let's take a test.

2. Beat the butter with a mixer with sugar, salt and vanilla, add the eggs and beat well again.

3. Then sift the flour with baking powder, pour in the milk and knead the dough. I made it with a mixer.

4. Grease a large deep rectangular baking sheet 30x25 cm (I had a baking sheet 22x28x3.5 cm) with oil (I covered it with baking paper), lay out the dough and level it.

5. Arrange sliced peaches on top in rows. Peel and cut the pear into small cubes, sprinkle with lemon juice and pour between the peach slices. Bake at 180*C for about 40 minutes.

6. For cream, 2-3 minutes before the pie is ready, mix sour cream with sugar (well, I don’t know ... 10 g per 400 g of sour cream?! I put 60 g of sugar), beat a little with a mixer. Remove the pie from the oven and immediately put COLD sour cream on the HOT pie, then it solidifies better and becomes airy.

7. After 20 minutes, you can sprinkle the cake with chopped almond nuts or almond petals, lightly browned in the oven.

8. Let the cake cool slightly and then carefully remove it from the mold. When the cake has completely cooled, put it in the refrigerator for 2-3 hours.

9. Well, now you can serve the cake on the table! The cake is prepared quickly and simply, it turns out large and very tasty. Very delicate ... biscuit, it seems that it is saturated with something ... but no! I baked in a large pan, the huge cake disappeared almost instantly. He is simply amazing...

And here is a piece ... My God, what a yummy it is !!! Truly a delicious cake. Moist biscuit, sweet peaches, cream with pleasant sourness… Mmmmmmmmm… Incredibly delicious!!!

Happy tea!

The airy peach pie from Yulia Vysotskaya is great. It seems that it is soaked in a special syrup - the dough is so wet. The aroma extends far beyond the kitchen. It is very easy to prepare. Difficulty level - one on a five-point scale. Arm yourself with notebooks and write down how to cook Yulka Pie.

Composition of products

Dough

250 g wheat flour;
5 chicken eggs;
200 g butter;
200 g of sugar;
50 ml raw milk;
1 pack of baking powder;
a pinch of vanillin or vanilla sugar.

Filling

1 can of canned peaches, or 1 kg of fresh;
1 conference pear;
cinnamon to taste.

Cream

400 g of thick sour cream;
50 g of sugar;
50 g almonds or flaked almonds.

Cooking the dough

The dough for this pie is simple. It is made according to the "mix everything" principle. All components are beaten with a mixer. The dough is light and fluffy.

1. To begin with, beat soft, not frozen butter with sugar and vanilla. Eggs are gradually added to the beaten mixture. They continue to beat. Pour in milk.

2. Separately sift flour and baking powder. Please note that sifting flour is a must. Otherwise, the dough will not turn out airy. The flour needs to take in air before settling into the dough.

3. Using a mixer, slowly combine the butter-egg mixture with flour. Knead until a homogeneous mass.

If you knead the dough with your hands, it will take more time to create a homogeneous mass.

Cooking stuffing

1. Remove canned peaches from jar, cut into slices. If you have fresh peaches in front of you, then you should cut them into two parts and remove the bones.

2. Empty halves are poured with boiling water and left for 2-3 minutes. Then drain hot water and fill with cold water. It is drained immediately. After this treatment, the peaches will become soft, which is what is needed for the pie. In addition, now the skin is easily removed from them.

3. Peeled fruits are cut into flat slices.

4. The pear is peeled. Cut into slices, small or large cubes - as you like.

5. Sprinkle pieces of fruit with cinnamon. Don't overdo it, or the cinnamon will overpower the peach scent. Sprinkle the mixture with lemon juice.

Assembling the pie

A large pie pan is needed. The output is a huge dessert of 15 full servings or 20 small ones. Suitable for a large company.

The optimal size of baking dishes is 20 by 30 cm, the height of the sides is not less than 4 cm.

1. The form is lubricated with butter. For insurance against sticking, you can cover the bottom (without walls) with parchment paper.

2. Spread the dough on the bottom and level with a long knife on the surface.

3. Peaches are decoratively laid out on the dough, and then a pear between the rows. Stack fruit in any way. It is important that the fruits fit snugly together.

The oven is preheated to 180 degrees. “Yulkin Pie” is placed there and baked for about 35-40 minutes. 10 minutes before the cake is ready, cream is applied.

Cream for the pie

Thick sour cream is whipped with sugar. Why do you need thick sour cream, but not enough sugar?

Julia Vysotskaya puts not 50 g, but only 10 g of sugar. The fact is that sugar dissolves sour cream - it becomes rare. Therefore, it should be very small. We believe that 10 g is a small dose, the cream can sour. For thick sour cream, 50 g of sugar is just right.

When determining the amount of sugar for cream, pay attention to the consistency of your sour cream.

cake decoration

When the peach pie is browned in the oven, it is taken out. Cold sour cream with sugar is immediately poured onto a hot pie.

Finely chopped almonds are sprinkled over the cream. You can use almond chips, almond petals, previously toasted in the oven. Let the cake breathe.

This wonderful cake must be completely cooled. After that, it is removed from the mold and the finished peach and pear pie is sent to the refrigerator for 2 hours.

After such a cold treatment, the cake absorbs all the aromas and fruit flavors, and the sour cream hardens like buttercream.

Cut into portions and serve with tea. Gorgeous peach pie from Yulia Vysotskaya is ready.

Bon appetit in good company!

Ingredients:

Flour - 250 g.
Chicken egg (medium) - 5 pcs.
Butter - 200 g.
Sugar (200 g - in the dough, 10 g - in the cream) - 210 g.
Milk - 50 ml.
Baking powder - 1 tsp
Vanilla sugar - 1 sachet
Peaches - 700 g.
Pear - 1 pc.
Sour cream 25% - 400 g.
Almond petals - 50 g.
Salt - a pinch

Cooking:

1. Prepare products for the test. 200 g of sugar seemed to me a lot, I took 160 g.
My peaches were fresh, so I cut them in half, removed the pits and poured boiling water over them for 2 minutes, then doused them with cold water and peeled them off. I put the peeled halves in a bowl and covered with brown sugar for 20 minutes.

In the meantime, let's take a test.

2. Beat the butter with a mixer with sugar, salt and vanilla, add the eggs and beat well again.

3. Then sift the flour with baking powder, pour in the milk and knead the dough.

I made it with a mixer.

4. Grease a large deep rectangular baking sheet 30x25 cm (I had a baking sheet 22x28x3.5 cm) with oil (I covered it with baking paper), lay out the dough and level it.

5. Arrange sliced peaches on top in rows. Peel and cut the pear into small cubes, sprinkle with lemon juice and pour between the peach slices. Bake at 180*C for about 40 minutes.

6. For cream, 2-3 minutes before the pie is ready, mix sour cream with sugar
(well, I don’t know… 10 g per 400 g of sour cream?!! I put 60 g of sugar), beat a little with a mixer. Remove the pie from the oven and immediately put COLD sour cream on the HOT pie, then it solidifies better and becomes airy.

7. After 20 minutes, you can sprinkle the cake with chopped almond nuts or almond petals, lightly browned in the oven.

8. Let the cake cool slightly and then carefully remove it from the mold. When the cake has completely cooled, put it in the refrigerator for 2-3 hours.

9. Well, now you can serve the cake on the table!
The cake is prepared quickly and simply, it turns out large and very tasty. Very delicate ... biscuit, it seems that it is saturated with something ... but no! I baked in a large pan, the huge cake disappeared almost instantly

He is simply amazing...

And here is a piece ... My God, what a yummy it is !!! Truly a delicious cake. Moist biscuit, sweet peaches, cream with pleasant sourness… Mmmmmmmmm… Incredibly delicious!!!

Happy tea!

And the pear has long won our hearts and is very popular among homemade baking recipes. The pie is prepared quite simply and easily, and also does not require a lot of products and culinary skills.

If you want to please yourself and your loved ones with warm and fragrant homemade pastries, then this dish will do just fine! Delicate dough, fruit filling and the aroma of cinnamon will make your meetings at the family table even more cozy and sincere.

Recipe for "Yulka's" pie with peaches and pears

To prepare this dessert, you will need the following products:

wheat flour 250 grams;
chicken eggs 5 pcs;
butter 200 grams;
granulated sugar 210 grams;
milk 50 ml;
a pinch of baking powder for dough;
vanilla sugar;
peaches 700 grams;
pear 2 pcs;
sour cream 350 grams;
salt on the tip of a knife.

First of all, let's start kneading the dough, and then move on to creating the cream for the pie:

wash the peaches under running water, remove the seeds and leaves;
then put them in a deep bowl and pour over with boiling water;
remove the skin and fill our fruit with cold water. Leave them like this for 20 minutes;
melt the butter in the microwave;
add it to sugar, pour vanillin and salt;
beat it all with a mixer and combine with chicken eggs;
now sift the flour together with the baking powder, add the milk and the egg-sugar mixture;
mix everything thoroughly until a uniform color and consistency;
grease the mold with oil and preheat the oven to 180 degrees;
put our dough into it and pierce it with a fork;
now we wash the pear under cold water, remove the core and cut into thin layers;
put peaches and chopped pear on the dough;
we send our "Yulkin" pie with peaches and pears to the oven for 40 minutes.

While the cake is baking, move on to creating the cream.

How to prepare cream?

Cream for the pie is made from fat sour cream with added sugar.

To begin with, in a deep bowl, mix sour cream and granulated sugar. Using a mixer, beat the resulting mass until smooth. The cream should be thick and without lumps. If desired, you can add a pinch of cinnamon and a little powdered sugar.

We collect "Yulkin" pie with peaches and pears

After 40 minutes have passed and the cake is golden brown, take it out of the oven and cool to room temperature.

Now grease the sides and top of baking with sour cream and proceed to decoration. You can decorate this dish with chopped nuts and peanuts, chocolate chips, as well as the remaining pieces of fruit.

To make the biscuit softer and more tender, it is necessary to use only fresh products. It is best to stay on wheat flour and butter with a high percentage of fat. Flour must be sifted without fail - this way it turns out light and airy, which, in turn, affects the splendor of the dough.

As a filling, you can use not only pears and peaches. In the classic recipe for "Yulka's" pie, it is customary to add only these fruits. But who is stopping you from showing your imagination and playing with the filling for baking? To make the biscuit well soaked and moist, you need to use only soft and ripe fruits, such as bananas, peaches, pears, apples, and so on.

The decoration of this dish depends on your imagination. In addition to sour cream, the cake can be decorated with coconut flakes, chocolate drops and fresh berries. If you are preparing "Yulkin" peach and pear pie, the recipe with a photo of which is a little higher, for a family holiday with children, you can use candied fruits, bright multi-colored powders and small jelly sweets. This design will appeal not only to children, but also to adults.

"Yulkin" pie with peaches and pears turns out to be incredibly soft, with a well-soaked biscuit and with a slight hint of sourness.

Yulkin's pie... what a yummy it is!!! How to cook "Yulkin" peach and pear pie? Delicate pie with peaches and Vysotskaya pear.

Recipe