Peach pie is a delicious refreshing dessert that can be served on a festive table. If there is no fresh fruit, they will be replaced with canned ones. Compote peaches are juicy, tasty and cook much faster.
Homemade cottage cheese pie with peaches
An original and uncomplicated recipe that combines chocolate shortbread dough and delicate curd-vanilla cream. Canned fruits will make the filling more juicy and slightly sour. For baking, you can also use fresh peaches, pre-blanched in boiling water.
First you need to prepare the dough by mixing 100 g of butter with the same amount of sugar. Grind the mixture to white, beat in an egg. In a separate container, mix 200 g of sifted flour, 2 tbsp. l. cocoa powder and 1 tsp. baking powder. Pour the flour mixture into the oil mixture in portions, mix thoroughly. Knead the dough that is not cool, collect it in a lump, wrap it in foil and put it in the refrigerator.
After an hour, take out the cooled dough and distribute it over the bottom and walls of a refractory mold, greased with oil. To keep your fingers from sticking, you can moisten them with water. Place the pie blank in the refrigerator and prepare the filling. Beat soft cottage cheese (400 g) with 2 eggs, 100 g sugar, 1 tbsp. l. potato starch and 1 tsp. vanilla sugar. The cream should not be too liquid and completely homogeneous.
Remove the dough pan from the refrigerator, put 8 canned peach halves in it and pour the curd cream over them. Put the pie in the oven preheated to 180 degrees. Bake for about 40 minutes, check readiness with a toothpick. Cool the finished pie in the form, and then put in the refrigerator for 1 hour. You can decorate the surface of the dessert with chocolate sauce.
Delicious quiche
Delicious and delicate milk cream goes well with peaches. To make the cake more beautiful, the fruit filling is generously covered with icing.
In a deep bowl, beat 200 g softened butter and 100 g sugar. Add a pinch of salt, add 250 g of sifted wheat flour in portions. Knead plastic dough, put it in a ball and place in the refrigerator.
Prepare the custard. Beat 3 yolks and 3 cups of low-fat milk with a mixer. In a separate container, mix 2 tbsp. l. starch, 1 tsp. vanilla sugar and 100 g granulated sugar. Pour in a little egg-milk mixture, grind until smooth and add the remaining liquid. While stirring, cook the cream until thick, remove from the stove and cool.
Remove the dough from the refrigerator, roll it into a layer, put it on a greased baking sheet. Make low sides, pierce the dough with a fork in several places. Bake the cake in an oven preheated to 180 degrees, cool. Pour the custard over the cake, spread the canned peach slices on top so that they completely cover the cake. Sprinkle sugar over the fruit and bake in a preheated oven until golden crisp.
Mix half a glass of peach jam with 2 tbsp. l. water and heat in the microwave. Cover the peaches with the resulting glaze and chill. Cut the pie into pieces and serve with tea.
