Yoghurt Pie with Peach and Currants

Summer in a saucer! It is impossible to feel it to the end if you do not allow yourself to feast on something fresh, fruity, juicy, tasty.

Ingredients

• 1.5 cups flour
• 1.5 tsp baking powder
• 60 g soft butter
• 1 cup of sugar
• 2 eggs
• vanilla
• 1/2 cup thick Greek yogurt
• 2 peaches (nectarine), diced
• 100 g currants (blueberries, blueberries, honeysuckle)
• 1 tsp brown sugar
• powdered sugar

Directions

1. Preheat the oven to 180C. Cover the bottom of a split mold with a diameter of 22 cm with paper, grease the walls with oil.
2. Sift flour with baking powder. In a separate bowl, beat the butter, sugar, eggs until fluffy for 2-3 minutes at high speed. Add vanilla and Greek yogurt and continue whisking until smooth for about 1 minute. Add flour to the oil mixture in batches, mix. Do not beat unnecessarily.
3. Put the dough into a mold, flatten. Place peach slices on the surface in random order, sprinkle with berries. Sprinkle the top with brown sugar.
4. Bake until golden brown, in the middle of the process you can additionally sprinkle the top with berries. Check the pie for a dry stick in the center.
5. Cool in the form for about 40 minutes, remove and sprinkle with powdered sugar.