Hello everyone! Here is the recipe for Peach and Apricot Pie with Cream Souffle | Refreshing Dessert! So Easy to make!
This pie is not overly sweet and so delicious, I can eat it every day! The sour cream based souffle makes it a very healthy dessert, made with fresh peaches and apricots it is so perfect for this time of the year! Your family and friends will love it for sure and ask for more! Good luck with your cooking! Enjoy this recipe! Cook with love!
Pie Crust ⤵️⤵️⤵️
For 9 inch pan size
190g all-purpose flour
2 egg yolks
50 g confectioners sugar
1 tsp baking powder
100 g unsalted butter, cubed
pinch of salt
1 tbsp cold water
Sift 190g all-purpose flour and combine with pinch of salt, 50 g confectioners sugar and 1 tsp baking powder.
Add butter and combine together to crumbs consistency.
What seasonal ingredients are you cooking with right now?
Separate yolks from 2 eggs, keep the whites in a separate bowl as it will be used for the souffle.
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Add egg yolks to dry ingredients and mix.
Add 1 tbsp of water and combine till the dough can be formed in a ball. Work fast as the butter can melt.
Divide the dough in 2 parts 1/3 and 2/3 proportions. Put in plastic bags or wrap and leave in a freezer for 30 mins.
Sour cream souffle ⤵️⤵️⤵️
pinch of salt
2 egg whites, room temperature
500 g grade A sour cream, room temperature
110 g confectioners sugar
50 g corn starch
1 peach (150g)
300 g apricots
Whisk together egg whites and salt until fluffy.
Slowly add sugar and continue beating until the mass thickens.
Carefully add sour cream and corn starch and mix together just until combined.
Preheat the oven to 330 F.
Line the pie form with parchment paper.
Get the larger dough part from the freezer and grate into the pie pan.
Spread evenly, creating the border along the edges.
Do you like apricots or peaches more in baking? What is your favorite fruit?
Cut an X on the peach, top side. Pour boiling water over it and leave for a minute or two.
Meanwhile, remove pits from apricots and slice the fruit.
Remove peach from the bowl with water, the skin easily removes now. Cut into cubes.
Put a small portion of sour cream souffle, into the pie dough, just enough to cover the crust.
Put peach cubes layer.
Cover with all the rest of the souffle left.
Put slices of apricots on top.
Now, take the rest of the 1/3 dough from the freezer and using the grate it over the pie.
If you like, you can sprinkle some sugar, or spices like cinnamon or nutmeg on top, that is optional, I skipped it today.
Bake in a preheated oven for an hour and 15 minutes. The time depends on the oven, watch for golden crust for doneness. During the baking time, the pie souffle will rise, that is normal, it will fall down after cooling down. Open the oven door and let it cool, when ready, for 10-15 minutes. Remove from oven, do not remove from the pie form until completely cooled down.
This light and fresh pie will be a hit for any occasion! Hope you enjoy it! Let me know in comments if you made it, I am always excited to hear back from you!
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@CulinaryPage / culinarypage
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