Peach Cottage Cheese Pie

On a thin dough with a delicate filling and a melt-in-your-mouth texture! Anyone who loves baked goods with cottage cheese will surely like pie with canned peaches and cottage cheese. There is little dough and a lot of tender and aromatic filling. The pie turns out so delicious that when serving you need to cut more pieces at once!
cook time: 1h 30 min
Elijah Stroud
Peach Cottage Cheese Pie

Nutrition Facts (per serving)

226
Calories
12g
Fat
21g
Carbs
8g
Protein

Ingredients (8 portions)

For dough:

Eggs 1 pc
Sugar 50 g
Butter 80 g
Baking powder 1 tsp
Wheat flour 130 g

For filling:

Cottage cheese 330 g
Eggs 1 pc
Sour cream 80 g
Sugar 60 g
Vanilla sugar 1 tsp
Peaches 250 g

Recipe instructions

Step 1

Step 1
How to bake a pie with canned peaches and cottage cheese in the oven? Prepare all the necessary ingredients for the dough. Remove the butter from the refrigerator in advance; it should be at room temperature.

Step 2

Step 2
Thoroughly grind soft butter with sugar.

Step 3

Step 3
Beat the egg into the resulting mass and beat with a mixer at minimum speed.

Step 4

Step 4
Gradually add sifted flour with baking powder to the butter mixture. Thanks to sifting, the flour will be saturated with oxygen, and the dough will turn out more tender. Read about all the intricacies of working with baking powder in the article at the link at the end of the recipe.

Step 5

Step 5
Mix the dough first with a spoon, then continue kneading with your hands. Depending on the quality of flour, you may need a little more or a little less. You can read more about flour and its properties in a separate article, link at the end of the recipe.

Step 6

Step 6
The dough turns out soft and homogeneous.

Step 7

Step 7
Grease the baking dish with oil. Read about how to choose a baking dish in a separate article at the link at the end of the recipe.. I used a mold with a diameter of 18 cm. Distribute the dough over the mold, forming sides 5-6 cm high. Place the mold with the dough in the refrigerator for 30 minutes.

Step 8

Step 8
Prepare all the necessary ingredients for the filling. Take natural, high-quality cottage cheese. Read about how to choose cottage cheese for the dough in a separate article, link at the end of the recipe. Peaches can be replaced with canned apricots.

Step 9

Step 9
You can take smooth cottage cheese. If the cottage cheese is grains or flakes, then it needs to be ground in a blender so that it becomes homogeneous.

Step 10

Step 10
Add the remaining filling ingredients to the cottage cheese: egg, sugar, sour cream, vanilla sugar. If your cottage cheese is too wet, add two tablespoons of cornstarch or another egg so that the filling is stable and does not spread after baking. Vanilla sugar can be replaced with vanillin. Read how to do this correctly in a separate article at the link after the recipe.

Step 11

Step 11
Beat everything well until completely homogeneous.

Step 12

Step 12
Remove canned peaches from syrup with a slotted spoon. You can place them in a colander to drain the liquid better. Cut the peaches into medium slices. You don’t have to cut the peaches, but place them in halves on top. Turn on the oven to 180 degrees in advance.

Step 13

Step 13
Pour about half of the curd filling onto the dough.

Step 14

Step 14
Place some chopped peaches on top of the curd filling.

Step 15

Step 15
Pour the remaining curd mixture over the fruit.

Step 16

Step 16
Arrange the remaining peaches on top, slightly pressing them into the filling. The excess height of the sides can be slightly pressed down with a fork.

Step 17

Step 17
Bake the pie in an oven preheated to 180 degrees for about 45 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. The shortbread should be browned and the filling should be well compacted. Let the cake cool, remove it from the pan and serve. In my opinion, the pie tastes even better the next day. Enjoy your tea!

Additional rubrics

Related recipes