Peach Pie with Streusel and Icing
7 servings
90 minutes
Peach pie with streusel and sugar glaze is an exquisite dessert of Russian cuisine, combining the tenderness of fruits, the crunchy texture of streusel, and sweet citrus glaze. The origins of such pies trace back to traditional Russian sweets where fruits and dough create a harmony of flavors. Syrup-soaked peaches add juiciness while the streusel crumb provides a light caramel crunch. The sugar glaze with an orange note completes the composition, giving the pie festive elegance. This dessert is perfect for cozy family tea times or festive gatherings where sweetness and tenderness unite in a delightful flavor balance.
1
Mix chilled and chopped butter with 100 grams of flour and 80 grams of sugar into a lump. Wrap it in plastic wrap and place it in the freezer.
- Butter: 50 g
- Wheat flour: 400 g
- Sugar: 200 g
2
In a mixer, beat the eggs, sugar, and vanillin. Add vegetable oil and peach syrup, and mix.
- Chicken egg: 3 pieces
- Sugar: 200 g
- Vanillin: 5 g
- Vegetable oil: 0.5 glass
- Peach juice: 125 ml
3
Sift the flour with the baking powder and gradually add it to the egg mixture. The dough should be thick but flow slowly. Preheat the oven to 200 degrees.
- Wheat flour: 400 g
- Baking powder: 6 g
4
Cut the peaches into smaller wedges. Grease the pan with a little oil, and you can also sprinkle it with breadcrumbs. Pour the batter into the pan and arrange the peaches on top without pressing them down.
- Canned Peaches: 600 g
- Butter: 50 g
5
Take the chilled dough from the fridge, grate it on a coarse grater, and evenly distribute the crumbs on top. Place the pie in a preheated oven for about 40 minutes. Check readiness with a skewer. Let the finished pie cool.
- Wheat flour: 400 g
- Sugar: 200 g
6
Wash the orange well and grate the zest on a fine grater, trying not to include the white layer. Sift powdered sugar into a bowl that is convenient for quick mixing. Squeeze the juice from the orange, add the zest and bring everything to a boil but do not boil. Strain through a sieve to avoid zest getting in and quickly mix the hot juice into the powdered sugar with a whisk. The glaze should become similar in color and consistency to condensed milk.
- Oranges: 1 piece
- Powdered sugar: 200 g
7
Place the cooled pie on a rack and drizzle with sugar glaze, creating artistic drips along the sides.
- Powdered sugar: 200 g
8
Once the glaze has completely cooled, transfer the pie to a plate and refrigerate for an hour.