1. Making pie base: Soften butter, pour in fine sugar, mix well, pour in low-gluten flour. After mixing, the flour looks like coarse corn flour. Add water to the flour and knead well.

2. Wake up on the chopping board 15 minutes, roll it into thin slices with a rolling pin, and put it into a cake mold.

Punch some holes in the bottom with a toothpick, otherwise the pie bottom will swell.

4. Making crispy granules: Mix softened butter, brown sugar, fine sugar and low-gluten flour evenly, and rub them into fine pieces by hand for later use.

5. Making peach stuffing with fresh cream: blanch the peaches in boiling water for 10 second.

6. Peel, core and dice.

7. Beat the low eggs, pour in vanilla extract and mix well.

8. Mix whipped cream, fine sugar and corn starch evenly.

9. Pour the peaches and egg mixture into the cream mixture and mix well for later use.

10. Pour the filling into the pie bottom.

1 1. The surface is covered with crumbs.

12. preheat the oven, bake at 200 degrees for about 40 minutes, until the pie is solidified, take it out and demould it.

13. Cut a piece and try it. It's delicious! It's delicious when it's hot, but it's more delicious when it's refrigerated!