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Today on our website delicious pie with canned peaches. To be more precise, the recipe is: open pie with cottage cheese and peaches. Peach pie is being prepared very easy, any housewife can do it. Try it for you too.

Pie with cottage cheese and canned peaches

5 from 1 reviews

Pie with cottage cheese and peaches

Type of dish: Baking

Cuisine: Russian

Ingredients

• Dough:
• 100 g - butter,
• 200 g - flour,
• 1 PC. - egg,
• 2-3 tbsp. l. - milk,
• 4 tbsp. l. Sahara,
• 1 tsp. - baking powder.
• Filling:
• 300 g - cottage cheese,
• 50-100 g - sugar,
• vanillin,
• 2 pcs. - chicken eggs,
• 1 tbsp. l. - starch,
• canned peaches.

Preparation

1. First, grind the butter with flour, then add all the other ingredients and quickly knead the dough. There is no need to knead the dough for a long time, because the butter will begin to melt and the dough will stick.
2. Roll out the dough and line the bottom of the baking dish, making sides. Pierce the dough with a fork in several places and put it in the refrigerator for half an hour.
3. Let's prepare the filling: to do this, grind the cottage cheese through a sieve, mix with sugar, chicken eggs, starch and vanillin.
4. Place the pan with the dough in an oven preheated to 180°C and bake for 10 minutes.
5. After this, place the filling on the finished crust, and place the peach halves on top, slightly pressing them into the cottage cheese (as in the photo).
6. Bake the peach pie in the oven for about 30 minutes until golden brown.
7. Serve the pie hot or cold.

Enjoy your tea!

Pie with cottage cheese and peaches

Today we have a delicious pie with canned peaches on our website. To be more precise, the recipe is this - an open pie with cottage cheese and peaches. Preparing peach pie is very easy, any housewife can do it. Try it and you will succeed. Pie with cottage cheese and canned peaches 5 from 1 reviews Pie with cottage cheese and peaches Print Author: Cook Type of dish: Baking Cuisine: Russian Ingredients Dough: 100 g - butter, 200 g - flour, 1 pc. - chicken egg, 2-3 tbsp. l. - milk, 4 tbsp. l. sugar, 1 tsp. - baking powder. Filling: 300 g - cottage cheese, 50-100 g - sugar, vanillin,…

Imagine a dessert, light and fluffy like a cloud, so delicious that your hand just reaches out for another piece - what do you think it is?

This amazingly tender cottage cheese pie with canned peaches, the recipe for which we present to your attention, will certainly become your favorite delicacy. Thanks to its unusual and extremely impressive appearance, simplicity, and speed of preparation, even the sudden appearance of guests will not take you by surprise.

Features of homemade cottage cheese pie with peaches

This pie will definitely appeal to lovers of cottage cheese pastries. Sweet dough, cottage cheese and aromatic tender peaches are a real temptation for those with a sweet tooth. This win-win combination is a guarantee of a delicious treat.

• If the cottage cheese has a non-uniform consistency, beat it with a blender or grind it by hand.
• For the filling, we use either fresh or canned peaches, depending on the season and taste preferences.
• Keep the finished dessert in a cold place for 2-3 hours.

Cheese pies are always good as they just melt in your mouth. Let's prepare a sweet miracle, covered with a snow-white soufflé with fragrant fruits “peeping out”.

Pie with cottage cheese and canned peaches

Ingredients

Dough

• — 240 g + -
• - 1 PC. + -
• — 125 g + -
• — 160 g + -
• Baking powder - 1 tsp. + -

Filling

• Canned peaches- 3 pcs. + -
• — 160 g + -
• — 175 g + -
• - 1 PC. + -
• — 240 g + -
• Potato starch- 1.5 tbsp. + -
• - taste + -
• Vanillin - to taste + -

Making a pie with cottage cheese and peaches

• Cream the butter and sugar (you can use a blender).
• Add the egg and beat the resulting mass.
• Sift flour and baking powder into a bowl.
• For a short period of time, knead the dough into a plastic dough that should not stick to your hands.
• Grease the springform pan with butter and line the regular pan with baking paper. Distribute the dough evenly, making high sides.
• Place the mold in a cool place for a while.
• We pass the large-grain cottage cheese through a meat grinder, rub it or beat it.
• Add sour cream, egg, sugar, starch and lemon juice to the resulting homogeneous mass. Beat thoroughly.
• Heat the oven to 190 degrees.
• Place the prepared mixture into the mold.
• Place peaches (6 halves) on the surface.
• Bake the pie for about 1 hour.

• Let the cake cool slightly in the pan and carefully remove.
• We finally cool the dessert in a cold place for about 3 hours, and only then cut it.

In the following recipe, cottage cheese is also present in the dough, this gives the baked goods an even more delicate taste.

Delicate cottage cheese pie with peaches and kefir

Ingredients

Dough

• Wheat flour – 240 g;
• Kefir – 70 g;
• Butter – 130 g;
• Low-fat cottage cheese – 180 g;
• Baking powder – 1 tsp.

Filling

• Sour cream – 120 g;
• Egg – 1 pc.;
• Cottage cheese – 200 g;
• Sugar – 80 g;
• Peaches – 6 pcs.

Making cottage cheese pie with canned peaches

1. Grind the butter with cottage cheese, then add kefir - and mix everything.
2. Add sifted flour and baking powder to the resulting mass.
3. Quickly knead the plastic dough. This may require less or more flour.
4. Line the bottom of the pan with baking paper and distribute the dough evenly, forming sides.
5. Using a blender, beat the eggs and sugar into a strong foam.
6. Beat the mixture further, adding cottage cheese and sour cream.
7. Pour the resulting fluffy mass onto the dough.
8. Distribute the peach halves evenly over the filling.
9. Bake the pie for about 50 minutes.
10. Cool the finished baked goods without removing them from the mold.

Serve with tea after complete cooling for 2-3 hours in a cold place.

For the simplest recipe for cottage cheese pie with peaches, the preparation of which will take a minimum amount of time, both canned and fresh fruits are suitable.

Recipe for cottage cheese pie with peaches

Ingredients

• Wheat flour – 250 g;
• Butter – 130 g;
• Sugar – 120 g;
• Egg – 2 pcs.;
• Cottage cheese - 200 g;
• Baking powder – 1 tsp;
• Vanillin - to taste;
• Canned peach – 4 pcs.;
• Powdered sugar – 100 g.

How to bake cottage cheese pie with peaches

1. Grind butter and sugar until smooth.
2. Continue mixing, adding eggs.
3. Add the cottage cheese and mix thoroughly again.
4. Sift the flour through a sieve.
5. Add sifted flour, baking powder and vanillin in small portions, quickly kneading the dough.
6. Line the mold (silicone or metal) with baking paper. Place the dough into it.
7. Preheat the oven to 190 degrees.
8. We cut the peaches into slices with a knife and distribute them beautifully, laying out a pattern (optional).
9. Bake for about half an hour, checking for doneness with a wooden stick.

10. Remove the finished pie from the mold when it has cooled slightly. Decorate with powdered sugar and invite guests! The pie is even tastier and juicier if it is cooled in the refrigerator for at least 2 hours.

For a cup of fragrant tea, bake a cottage cheese pie with peaches, the recipe for which is not at all complicated. You will definitely succeed!

What do you have for tea today? I have a pie with a delicate cottage cheese filling, aromatic peaches and Swiss meringue. Come in, I'll treat you!

To prepare cottage cheese pie with peaches, prepare all the products according to the list. Next, pour flour into a cup, add sugar, salt, butter and grind until crumbly.

Add the yolks, stir, gather the dough into a bun, put it in a bag and put it in the freezer for 30 minutes.

Let's start preparing the curd filling. Pour vanilla sugar, sugar and butter into the cottage cheese, beat with a mixer. My cottage cheese was coarse-grained, I rubbed it through a sieve.

Add starch and add eggs one at a time, beating after each. Pour lemon juice into the mixture and beat with a mixer.

Remove the pit from the peaches and cut into small pieces. Pour in sugar and mix.

We cover the mold (size - 23*15 cm) with baking paper. Take out the frozen dough and rub it on a coarse grater directly into the mold. Press the dough a little with your hands. Place the pan in an oven preheated to 180 degrees for 10-15 minutes until lightly browned.

Place the cottage cheese filling on the dough base and smooth it out.

Place the pieces of peaches on the curd filling and return to the oven, lowering the temperature to 160 degrees, bake for about 45 minutes, use your oven as a guide. The skewer comes out almost dry, with a few crumbs. Let the pie cool so that the filling stabilizes. I put it in the refrigerator overnight. The next day I prepared meringue.

Let's prepare Swiss meringue. Add sugar to the whites and mix thoroughly. Place the cup in a water bath (the bottom of the cup should not touch the water) and beat with a mixer at low speed until the sugar is completely dissolved.

Then increase the speed to maximum and beat until the mass triples. Remove the cup from the water bath and beat until stiff peaks form.

You can simply spoon the meringue onto the pie or pipe the meringue using a pastry syringe with an attachment.

Place the pie in the oven at 200 degrees for 5-7 minutes to brown the meringue. Cool the finished pie.

Cottage cheese pie with peaches is ready to serve!

Fans of cottage cheese baking will undoubtedly enjoy the delicious and aromatic cottage cheese pie with peaches, both fresh and canned. You can make a pie with other fruits and berries, for example, pears, apricots, cherries.

Ingredients:

for shortcrust pastry

• 200 g flour
• 100 g butter
• 1 medium egg
• 100 g fine sugar
• a pinch of salt
• vanillin on the tip of a teaspoon
• 0.5 tsp. baking powder

For filling

• 450 g cottage cheese 5-9% fat
• 200 g thick sour cream
• 2 medium eggs
• 2 full tbsp. l. starch
• 2/3 cup powdered sugar
• 1/4 tsp. vanillin
• juice and zest of half a lemon
• large jar of peach halves in syrup (800 g)

You will also need a springform baking dish with a diameter of 22-24 cm.

Preparation:

First, let's prepare a delicious shortcrust pastry for cottage cheese pie with peaches.

Cut the butter, softened at room temperature, into pieces and add sugar, salt, vanillin and baking powder.

Lightly beat the egg with a whisk or fork, pour into the butter mixture and stir.

Add the sifted flour and knead into a soft, plastic dough with your hands.

Now take a springform pan with a diameter of 22-24 cm and distribute the dough over it in a thin layer, forming sides. My mold has a diameter of 22 cm and I make the sides for the curd pie about 4 cm high. For a mold with a diameter of 24 cm, you need to make them a little lower, about 3-3.5 cm. If the mold is not non-stick, the bottom and sides can be greased with butter or vegetable oil.

Place the pan with the dough in the refrigerator and begin preparing the filling. But first, turn on the oven, setting the temperature to 190 degrees.

Combine powdered sugar with starch and vanillin. If there is no vanillin, add 1-2 tbsp. l. vanilla sugar.

Place cottage cheese, sour cream, and sugar mixture into a mixer bowl and mix. If desired, the cottage cheese can be rubbed through a sieve or beaten with a blender, then individual curd grains will not be visible in the filling. To speed up the preparation, I don’t do this, and, to be honest, it doesn’t affect the taste.

Using a fine grater, remove the zest from half a lemon. Add lightly beaten eggs, zest and juice of half a lemon to the curd mass.

Mix. The filling for the cottage cheese pie is ready.

We take the peaches out of the jar and place them on a plate, figuring out how they will be arranged in the pie.

Cut the remaining peaches in the jar into slices and randomly arrange them along the bottom of the pan with shortbread dough.

With peaches, depending on your luck. This time there were 10 small peach halves in the jar, and the last time I baked such a pie there were only 7, but large ones :) I then distributed 5 pieces on top in a circle, and cut the two largest halves into slices and placed them on the bottom of the pie.

Pour in the curd filling and carefully place the peaches on top.

Place the pan in a preheated oven and bake for 40-45 minutes at 190 degrees and another 20-25 minutes at 150 degrees. I advise you to place baking paper under the pan, because if the filling leaks, it will burn at the bottom of the oven. We determine the readiness of the pie using a wooden stick or toothpick - if it remains dry, the pie is ready. Cool it right in the mold and put it in the refrigerator for 2-3 hours. After that, take it out, put it on a dish and sprinkle with powdered sugar. Slice and serve.

Curd pie with peaches is light, not too sweet, with a pleasant lemon aroma and juicy peaches. In addition, it is easy and quick to prepare. I hope this recipe will take its rightful place in your collection.

An airy and tender pie with canned peaches will appeal to all lovers of cottage cheese baking. Cottage cheese and fruit always provide an impeccable flavor combination, and it’s convenient that this pie is out of season. It can be prepared all year round.

If you, like me, have a soft spot for cottage cheese, I can recommend that you prepare fragrant cottage cheese cupcakes in silicone molds. And during the tangerine season, go for the recipe for cottage cheese pie with tangerines.

By the way, for today’s recipe you can use canned peaches from the store, or you can stock up on this delicious delicacy in the summer by preparing your own canned peach halves in syrup.

Ingredients for the recipe for pie with cottage cheese and peaches
Canned peaches halves	1 jar
Cottage cheese	2 packs
Butter	100 grams
Flour	200 grams
Eggs	2 pieces medium
Sugar	150 grams
Sour cream 20%	180 grams
Milk	2 tablespoons
Starch	2 heaped tablespoons
Baking powder for the dough	1 teaspoon
Vanilla sugar	1 sachet

Pie with canned peaches recipe with photos

First, prepare the sand base for the pie with cottage cheese and canned peaches. For it we measure out 50 grams of sugar, 100 grams of butter, 200 grams of flour, 2 tablespoons of milk, 1 teaspoon of baking powder. Divide one egg into yolk and white. We only need the yolk in the dough.

Mix flour with baking powder.

Mix milk, sugar and yolk until sugar dissolves.

Take the butter out of the freezer and grate it on a coarse grater.

In one bowl, combine butter and flour mixed with baking powder.

Grind the butter with flour until fine crumbs are obtained. It is convenient to do this between your palms.

Add the egg-milk-sugar mixture and knead the dough. You can’t stir the shortbread dough for a long time, it will turn out tough. Therefore, knead quickly and, as soon as the dough becomes homogeneous, stop kneading.

Cover the bottom of a mold with a diameter of 20-22 cm with baking paper and dust with flour.

Place the dough in the mold, distribute it evenly over the mold with your hands, making sides 5-6 cm high. Prick with a fork and put in the refrigerator for 30-40 minutes.

For now you can wash some of the dishes :) and start preparing the filling. For it you will need: two packs of cottage cheese, a small glass of sour cream (180 grams), 2 tablespoons of starch, 100 grams of sugar, a bag of vanilla sugar, 1 whole egg and the white of the egg that we separated when preparing the dough, and several slices of canned peaches .

We break the cottage cheese in a blender or grind it through a sieve. I feel more comfortable in a blender.

Add sour cream to the cottage cheese. Stir.

We also add two heaped tablespoons of starch to the curd and sour cream mixture. Stir again.

Remove 3-4 halves of peaches from the syrup, place in a colander to drain the syrup, then cut into small cubes. How much to chop depends on the number of peaches in the jar. The main thing is that 6-7 halves remain intact to decorate the pie. If the jar of peaches is small and there are peaches only for the top of the pie, you can omit adding pieces of peaches to the curd mass.

It's time to turn on the oven to 180 degrees. When the oven heats up, remove the pan with the dough from the refrigerator, move it into the oven and bake the dough basket for 7-10 minutes.

Meanwhile, beat one egg and white with 100 grams of sugar until fluffy white mass.

Add the whites whipped with sugar to the curd mass. Mix carefully with a spatula.