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BAHAN – BAHAN KULIT PIE: 450 gr tepung terigu protein rendah (cap kunci biru) 150 gr gula halus ½ sdt garam halus 1 sdm bubuk kayu manis 4 butir kuning telur 325 gr margarin BAHAN – BAHAN PEACH CUSTARD: 100 gr buah peach kalengan, haluskan 600 ml susu tawar cair ¼ sdt pewarna makanan kuning ½ sdt garam halus 2 sdm air jeruk lemon 60 ml air 20 gr bubuk gelatin 70 ml air 2 sdm tepung maizena 100 gr gula pasir 60 gr white choocking chocolate BAHAN – BAHAN TOPPING: 200 gr buah peach kalengan, potong-potong Daun mint CARA MEMBUAT – KULIT PIE: 1. Tepung terigu, gula halus, garam dan bubuk kayu manis dicampur rata didalam sebuah wadah; 2. Setelah tercampur dengan rata, masukkan kuning telur dan margarin. potong-potong adonan menggunakan dua buah pisau hingga adonan berbutir-butir dan tercampur rata; 3. Sebelum digiling, aduk sebentar menggunakan tangan hingga adonan menyatu; 4. Giling adonan dengan ketebalan ½ - 1 cm; 5. Oleskan loyang dengan margarin sebelum adonan dibentuk. Rapikan bentuknya dan tusuk-tusuk dengan garpu bagian bawah adonan; 6. Panggang kulit pie di dalam oven bertemperatur 160 derajat celcius selama 25 menit atau hingga kulit matang dan berwarna kuning kecoklatan; 7. Dinginkan dahulu sebelum memulai Langkah selanjutnya; CARA MEMBUAT – PEACH CUSTARD: 1. Masukkan 100 gr peach kalengan, susu cair, pewarna, air jeruk nipis dan garam ke dalam mesin pelumat. Lumat hingga tercampur dengan rata; 2. Tuangkan buah pie yang telah dihaluskan kedalam panic; 3. Tambahkan gula dan tepung maizena yang telah dilarutkan dengan 70 ml air. Aduk rata; 4. Masak sambil diaduk-aduk hingga cutard mendidih dan kental; 5. Masukan potongan white cooking chocolate, aduk hingga cokelat larut. 6. Ditempat terpisah, larutkan gelatin dengan 60 ml air dingin, aduk rata. Tim gelatin di atas air panas hingga gelatin larut dan bening; 7. Tuang larutan gelatin ke dalam adonan peach cutard. Aduk rata dan masak hingga mendidih. Matikan api dan diamkan adonan hingga hangat; 8. Tuang adonan peach cutard ke dalam kulit pie. Hias atanya dengan potongan buah peach sesuai dengan keinginan; 9. Dinginkan hingga cutard kokoh; Sajikan dingin. Untuk 15 potong INGREDIENTS – PIE CRUST: 450 gr of cake flour 150 gr of refined sugar ½ tsp salt 1 tbsp cinnamon powder 4 pcs of egg yolk 325 gr of margarine INGREDIENTS – PEACH CUSTARD: 100 gr of canned peach, mashed 600 ml of whole milk ¼ tsp yellow food coloring ½ tsp of salt 2 tbsp of lemon juice 60 ml of water 20 gr of gelatin powder 70 ml of water 2 tbsp of cornstarch 100 gr of granulated sugar 60 gr of white cooking chocolate INGREDIENTS – TOPPING: 200 gr of canned peach, sliced Mint leaves COOKING METHOD – PIE CRUST: 1. Cake flour, sugar, salt and cinnamon powder to be mixed in a bowl; 2. Once they have been mixed well, add egg yolk and margarine. hold a knife in each hand and cut across the dough pulling the knives outward; 3. Before being rolled out, use hands in the last moment to knead and form the dough; 4. Roll out the dough about ½ - 1 cm thick; 5. Grease the disc pan with margarine before the dough is formed. Trim the shape and pierce with a fork the bottom of the dough; 6. Bake the pie crust in the oven at 160 degrees Celsius for 25 minutes or until the skin is cooked and golden brown; 7. Cool down before starting the next step; COOKING METHOD – PEACH CUSTARD: 1. Add 100 grams of canned peaches, liquid milk, coloring, lime juice and salt into the blender. Blend them well; 2. Pour blended peach into the sauce pan; 3. Add sugar and cornstarch which has been dissolved in 70 ml of water. Mix well; 4. Bring it to a boil and stir continuously until it is thick; 5. Add chunky of white chocolate and stir continuously until the chocolate melts; 6. On the separated pan, dissolve gelatin with 60 ml of cold water and have it tempered until it is clear; 7. Pour dissolved gelatin to peach custard. Stir well and bring it to a boil. Turn off the heat and let it warm; 8. Pour peach custard over the pie crust. Arrange it with sliced peach and garnish as per your wish; 9. Cool it down until the custard firm; Serve cold. For 15 servings.
