1. Making Paiji: Soften butter, pour in fine sugar, mix well, and pour in low-gluten flour. The mixed flour looks like coarse corn flour. Add water to the flour and knead well.

2. Put it on the chopping board and wake up 15 minutes. Roll it into thin slices with a rolling pin and put it into a cake mold.

Make some holes in the bottom with a toothpick, or the bottom of the pie will swell.

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

5. Making peach stuffing with whipped cream: blanch the peach in boiling water 10 second.

6. Peel, core and dice.

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

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

9. Pour the mixture of peaches and eggs into the cream mixture and stir well for later use.

10. Pour the filling into the bottom of the pie.

1 1. The surface is covered with bread crumbs.

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

13. Try cutting a piece. It's delicious! It's delicious when it's hot, and even better when it's refrigerated!