Let's make a real "American pie"? But this time it will not be apple, we will leave apples for the fall, and we will make a pie with peach and blueberry filling. This combination may seem surprising to someone, but it turns out incredibly tasty! After all, the season of blueberries and peaches happens simultaneously for a reason. Everyone who has tried peach pies knows that this fruit is incredibly transformed when baked, and if you add berries, it will be simply impossible to come off!
For this cake, we make dough with a lot of butter, something reminiscent of puff in structure. It is not difficult to make such a dough yourself, but in case of lack of time you can replace it with a purchased puff: it will need to be thawed and rolled out, as described below in the recipe.
First you need to measure the right amount of water and vinegar and remove them briefly in the freezer, since we need ice water for the dough.
Mix flour with two tablespoons of sugar and salt. You can also put the bowl of flour in the cold while you weigh and chop the butter, especially if it’s hot in the kitchen right now.
Weigh the cold oil and cut into small cubes.
Grind the flour mixture (with sugar and salt) with butter in your hands into a fairly large crumb. For kneading such a dough, it is better not to use a food processor, since it makes very small crumbs, and in the end we will get the dough in structure closer to the sand, and we need layers and "air pockets", which are obtained thanks to large pieces of butter in the dough.
We make a deepening in the flour crumbs and add water with vinegar. Mix the dough thoroughly and quickly with a fork, so that the whole mixture is evenly moistened.
We spread the dough we have obtained on a work surface dusted with flour and divide it into two equal parts.
Knead both parts of the dough to a more uniform state (not for long!), Oil splashes may be visible. We form two thick disks, wrap in polyethylene (or cling film) and put "rest" in the refrigerator for one hour.
For the filling, in a small bowl, mix sugar, flour, starch, cinnamon and nutmeg.
Peaches are mine, remove the seeds and cut into slices, put in a bowl with blueberries.
Add the sugar mixture to the fruit and gently mix with a wooden spoon.
Add lemon juice to the filling and put the bowl in the cold while we roll out the dough. At this moment we need to start the oven to warm up to 200 degrees. Immediately prepare the wire rack on which you plan to place the cake pan, and place a baking sheet under it so that the juice from the filling does not drip onto the bottom of the oven.
We take out one of the chilled dough discs and roll it on a pre-dusted flour working surface. When rolling out the dough, you need to form a circle with a diameter of 25-27 cm (it will turn out uneven, it's not scary). To prevent the dough from sticking to the table, after a few movements with a rolling pin, slightly move the dough to and fro on the working surface, then continue to roll. If the dough is torn during rolling, you can take a small piece from the edge, make a “patch” and roll it a little more.
Carefully shift the dough into a round shape. We also put the form with the dough in the refrigerator and roll out the second layer of dough, for the top of the pie.
Then we take out the form with the dough from the refrigerator and carefully spread the filling on the bottom layer of the dough.
Cover with the second round of dough from above, cut off the excess and close the edges. You can form the sides with your fingers or make fingerprints in a circle with the teeth of a fork.
With a small knife we make five cuts diverging to the sides in the pie cover for steam to escape during baking. We shake the egg with a fork and grease the cake. Mix two tablespoons of sugar and half a teaspoon of cinnamon and sprinkle the cake on top. Now is the time to send it to the oven! We bake the cake for 15 minutes at 200 g C, then lower the temperature to 190 g and bake another 45-55 minutes.
The finished cake should become a brownish-golden color, the filling will boil and simmer. After baking, the cake must be allowed to cool for 2 hours, then cut and serve. This fruit cake with peaches and blueberries goes well with plain vanilla or creamy ice cream.