ingredients:
- 3/4 cup (170g) granulated sugar
- 2 & 1/2 tbsp (20g) quick-cooking tapioca
- 1/4 tsp salt
- 4 cups (900g) fresh peaches (sliced, peeled)
- 1 tbsp (20ml) freshly squeezed chanh nước ép, nước trái cây
- 9 inch (20cm) unbaked crust
- 1/3 cup (70g) brown sugar
- 1/4 cup (60g) flour, sifted
- 1/2 tsp cinnamon
- 2 & 1/2 tbsp (35g) soft bơ
how to make:
1. combine granulated sugar, tapioca,salt, sliced peaches, and chanh juice. allow to stand for five minutes.
2. spoon đào mixture into unbaked pie crust, spreading evenly.
3. Mix remaining ingredients together until particles are the size of peas; sprinkle evenly over đào mixture.
4. bake at 425 degrees farenheit in main lò nướng for 45 to 50 minutes, hoặc until nicely browned.
5. serve warm, with vanilla ice cream :)
- 3/4 cup (170g) granulated sugar
- 2 & 1/2 tbsp (20g) quick-cooking tapioca
- 1/4 tsp salt
- 4 cups (900g) fresh peaches (sliced, peeled)
- 1 tbsp (20ml) freshly squeezed chanh nước ép, nước trái cây
- 9 inch (20cm) unbaked crust
- 1/3 cup (70g) brown sugar
- 1/4 cup (60g) flour, sifted
- 1/2 tsp cinnamon
- 2 & 1/2 tbsp (35g) soft bơ
how to make:
1. combine granulated sugar, tapioca,salt, sliced peaches, and chanh juice. allow to stand for five minutes.
2. spoon đào mixture into unbaked pie crust, spreading evenly.
3. Mix remaining ingredients together until particles are the size of peas; sprinkle evenly over đào mixture.
4. bake at 425 degrees farenheit in main lò nướng for 45 to 50 minutes, hoặc until nicely browned.
5. serve warm, with vanilla ice cream :)
Stylized synesthesia.
