And other moist chocolate desserts are sure to love this peach pie recipe. The taste of chocolate here is bright and dominant, the juicy texture, as if soaked in syrup, is pleasantly surprising. The softness of the baked goods is complemented by the most delicate fruit halves, which perfectly combine with chocolate “notes” and add additional moisture to the product.

The pie turns out not only tasty, but also attractive in cut. The yellow-orange peaches contrast beautifully with the dark chocolate batter. Despite the ease of preparation, the product is worthy of being included in the category of holiday baking. The recipe is worth the attention of both beginners and seasoned bakers!

Ingredients:

• canned peaches - 350 g (5-6 halves);
• eggs - 2 pcs.;
• flour - 120 g;
• baking powder - 10 g;
• cocoa powder - 2 tbsp. spoons;
• butter - 80 g;
• sugar - 120 g;
• vanilla sugar - sachet (8-10 g).

Peach pie recipe with photos step by step

How to Make Chocolate Peach Pie

1. Beat the eggs with sugar, including vanilla, for a couple of minutes. We work with a mixer until it becomes fluffy, increases in volume and has a whitish tint.
   
2. Separately combine flour and baking powder. For a rich aroma, noble color and chocolate taste of the cake, add cocoa powder. Mix the dry mass.
   
3. Sift through a fine sieve and add the flour mixture to the beaten eggs. Stir until all dry areas are dissolved and a smooth dough is obtained.
   
4. Melt the butter, cool and pour into the chocolate mixture.
   
5. Stir in the oil liquid, combining the components into a single homogeneous dough.
   
6. To bake the pie, choose a small mold with a diameter of 18-20 cm - then the pie will turn out fluffy (for a larger container there will be little dough). For convenience, we line the bottom of the mold with parchment paper, and then distribute the chocolate mass in an even layer.
   
7. Remove the peaches from the syrup and lightly wipe with a napkin to remove excess moisture. Place the fruit halves with their backs up, slightly immersing them in the viscous dough.
   
8. Place the pan in a preheated oven. Bake the peach pie at 180 degrees for about 30 minutes. We check readiness by piercing the crumb to the bottom with a wooden skewer. If there are no traces of raw dough left on the stick, the baked goods are ready!
   
9. Cool the baked cake, remove it from the mold, and sprinkle with powdered sugar if desired. Cut into presentable pieces and serve!
   

Chocolate peach pie is ready! Enjoy your tea!

Chocolate Pie with Peaches and Apples is an easy to make but delicious fruit pastry. You only need one hour to make the dough and bake the cake.

The recipe is very easy, so you should be able to do it even if you have never baked before.

Ingredients

chicken eggs - 3 pcs.,

granulated sugar - 1 cup,

butter - 80 grams,

cocoa - 2 tbsp. spoons,

wheat flour - 8-10 tbsp. spoons,

soda (or baking powder) - 1 teaspoon,

peaches - 1-2 pcs.,

apples - 1 pc.

Recipe

Beat the chicken eggs into a bowl convenient for preparing the dough.

Add sugar to the eggs as well. Beat the mixture with a whisk or mixer.

Remove the butter from the refrigerator in advance and cut into pieces. Place it in a bowl.

Mix wheat flour with baking soda (or baking powder of your choice) and pour into a bowl. Stir the dough until smooth.

Mix the dough again. Now it's ready.

Grease the mold with vegetable oil and place the dough into it. It should spread itself over the entire area.

Wash the peaches and cut into slices.

Place the peaches on top of the pan around the edges.

Wash the apples and cut into slices.

Place apple slices in the center.

Place the pie pan in the oven. It is better if it is heated to 175 degrees. Bake the chocolate flan for about 30-35 minutes. Make sure the bottom doesn't burn.

The finished pie can be cut into portions and served with drinks.

Before you prepare this Peach and Apple Chocolate Pie dish, make sure you have all the ingredients you need. All questions about the dish “Chocolate Pie with Peaches and Apples” should be directed to its author -

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Thanks for the recipe. Original. Yesterday we had guests, so I prepared it for the table. The children were the first to dare. It turns out very tasty. Unusual and festive. I wish I could tell you more about the design of the dishes, and about the recipe for pie with peaches and apples - then I’ll cook something delicious at home every day, otherwise ordinary recipes get a little boring

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Very good recipe. I will try, especially since a series of holidays are approaching in our family. Maybe tell me a recipe for a holiday salad, something unusual. Well, along the way, it wouldn’t be a bad idea to learn about old video recipes for pies from our grandmothers - it’s lucky that I stopped by to see you! I found everything for my husband and I’s celebration! More recipes for a romantic dinner! I'll be checking out the site! So, get to work, good luck!

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Peach pie is best prepared in season - in July and August. Actually, it was prepared just in season, but somehow it didn’t get published on time. The advantage of this recipe is that you can make the pie not only from fresh peaches, but also from canned ones. Tender pieces of peaches in sweet syrup make a great topping too!

For this dessert you need to first prepare the tartlet. Very often I choose a quick version of sponge crumbs or cookies that does not require baking. But this time there will be a real dough tartlet. It got its special flavor from cookie spices.

For gingerbread, cookies, buns and other baked goods, I often use spice mixtures. They enrich the taste, give baked goods aroma and nutrients. You can buy a ready-made spice mixture, but you can make your own. Here is a sample list of ingredients: cinnamon, star anise, cloves, nutmeg, vanilla, cardamom, anise, ginger, black and allspice. Mint, lavender, lemon and orange zest can also be added.

Pie tartlet

1. Sift flour, cocoa, baking powder and cookie spices and mix in a bowl.
2. Add vegetable oil to the dry ingredients and use your hands to rub the mixture into crumbs.
3. Grind the eggs with sugar and add to the dough.
4. Divide the dough into the glass pan and form into a tartlet.
5. Bake the tartlet at 200 degrees for about 20 minutes. Check readiness with a toothpick.
6. Cool the finished tartlet and do not remove it from the mold.

Peach filling and filling

If you have canned peaches, simply pour off the syrup and let it drain completely. Then place the fruit pieces into the tartlet. If the peaches are fresh and sweet, you can simply peel them, slice them, and add them to the pie. But if the peaches are greenish and unsweetened, they can be caramelized.

• Melt sugar and butter in a frying pan.
• Add peaches cut into pieces or slices.
• Cook the fruit, stirring with a spatula until soft and golden brown.
• Soak agar-agar in milk.
• Bring the milk to a boil and let cool slightly.
• Break the chocolate directly into the hot milk and mix well until completely dissolved.
• Add butter and mix again.
• Pour the chocolate mixture over the peaches in the tartlet and refrigerate until set.

There is simply an abundance of chocolate in this recipe, which goes into both the dough and the filling. You can find natural high-quality cocoa, chocolate and cocoa products in the store

I am sharing with you a recipe for a pie that my family loves very much. The result is a delicious dough with pieces of juicy peaches under an almond streusel, and white chocolate perfectly complements the wonderful taste of the pie. I think that instead of peaches or apricots, you can use any canned fruit or berries.

To make peach and white chocolate pie, I prepare the ingredients according to the list.

I drain the syrup from a can of canned peaches and place the peaches in a colander to drain excess liquid.

Place butter at room temperature in a bowl, add sugar, salt and vanilla sugar.

I beat the ingredients with a mixer.

Continuing to beat, add eggs one at a time.

I add lemon zest to the butter mixture (you can add it as desired, this time I didn’t add it because the pie was being prepared for guests, one of whom doesn’t like zest), sift the flour with baking powder, add milk.

I beat the dough with a mixer.

I grease a round springform pan with a diameter of 25 cm with butter, put the dough in it, and level the top.

I place diced peaches on the dough.

I'm making almond streusel. Sift flour into a bowl, add sugar, soft butter, chopped almonds.

I grind the ingredients until crumbs form.

Sprinkle the peaches with almond streusel.

I preheat the oven to 170 degrees. I bake the pie for about 40 minutes, then check with a toothpick to see if the middle of the pie is baked. If not, I bake a little more. I baked for about 55 minutes, but baking time depends on the characteristics of the oven and the diameter of the pan in which the cake is baked.

Let the pie cool. I melt the white chocolate in a water bath and apply a mesh onto the pie using a pastry bag.

Peach and white chocolate pie is ready!

Enjoy your meal!

Lush, aromatic dark dough interspersed with chocolate and amber pieces of juicy peaches... If you like chocolate baked goods, then this pie with cocoa, chocolate pieces and peach halves will also suit your taste.

If you prefer baking without chocolate, simply do not add cocoa to the dough, but take a couple of spoons more flour. Or you can sprinkle two tablespoons of dry poppy seeds, as in a similar recipe for strawberry pie.

The dough is prepared using butter sponge technology and tastes like a cake, only more fluffy. But some changes were made to the composition: instead of 200 g of butter, I took 100 g of butter and 150 g of sour cream. The pie turned out less greasy and fluffier.

Ingredients:

For a 24 cm mold, 200 ml glass volume:

• 2 cups flour (250-260 g);
• 150 g sugar (3/4 cup);
• 3 medium eggs;
• 100 g butter;
• 150 ml sour cream 15%;
• 1.5 teaspoons baking powder;
• A pinch of salt;
• 2 tablespoons cocoa powder;
• 4 medium peaches (can be fresh or canned).

How to bake:

Take the butter out of the refrigerator in advance to soften. After 15-20 minutes, when it becomes soft, put the butter in a bowl, add sugar and beat with a mixer until smooth, cream-like - at low speed for half a minute.

Add eggs and beat again until fluffy and creamy.

Add sour cream and mix.

Sift flour mixed with baking powder, cocoa and salt into a bowl with dough. It is better to combine the dry ingredients in advance so that the baking powder is more evenly distributed in the flour. Well, it is advisable to sift so that the flour and cocoa powder (they come with lumps) become airier and fluffier. Then both the dough and the finished baked goods will be fluffy.

The pie will be even tastier if you add chocolate chips to the dough.

Cover the bottom of the mold with parchment greased with butter (can be sunflower). We also lubricate the boots. We spread the chocolate dough - the consistency turns out to be quite thick - thicker than for cupcakes. Level the dough with a spoon.

Wash the peaches and carefully separate them into halves, removing the pits. If the peaches are canned, drain the juice in advance.

Place the peach halves on the pie, slightly pressing them into the dough - not too much, during the baking process the dough will rise and the fruit will slightly “drown” in it.

Place the pie in the oven, preheated to 180C, on a medium level, and bake for about 30-35 minutes, until a wooden skewer comes out dry. We take it out and put it on a wire rack or board.

When the finished pie has cooled slightly in the mold, open it and carefully move the baked goods onto a plate.

Sprinkle the peach pie with powdered sugar.

Cut into portions. This is such an elegant chocolate peach pie: dark, fragrant dough with pieces of melted chocolate and bright orange fruit! And if you also decorate with fresh emerald mint leaves, and brew fragrant summer tea, or serve a glass of cool berry compote... Tasty and beautiful!