Curd and peach pie
6 servings
50 minutes
Cottage cheese and peach pie is a delicate treat that combines the lightness of cottage cheese and the sweetness of sunny peaches. Its roots trace back to European cuisine, where the harmony of flavors and textures is appreciated. The base made from cottage cheese dough is soft with a slight tang from lemon juice, giving the pie freshness. The cream made from cream and vanilla adds richness, while pieces of peach create a pleasant contrast. The baked good takes on a golden color and an enticing aroma that fills the kitchen with coziness. This pie is perfect for both family tea gatherings and festive tables, delighting guests with its exquisite taste. The ease of preparation makes it an ideal choice for those who want to indulge in homemade baking without extra hassle.
1
Mix the cottage cheese with 3 tbsp of sugar, 2 tbsp of lemon juice, baking powder, and sunflower oil. Add flour and knead the dough. Shape it by hand into a lined springform pan about 20 cm in diameter, forming low edges.
- Cottage cheese: 200 g
- Sugar: 5 tablespoon
- Lemon juice: 4 tablespoons
- Baking powder: pinch
- Vegetable oil: 65 ml
- Wheat flour: 200 g
2
Preheat the oven to 175 degrees.
3
Cream: mix eggs with cream, 2 tablespoons of sugar, vanilla sugar, and lemon juice.
- Chicken egg: 2 pieces
- Cream: 150 ml
- Sugar: 5 tablespoon
- Vanillin: 1 g
- Lemon juice: 4 tablespoons
4
Cut the peach.
- Canned Peaches: 6 pieces
5
Pour cream over the dough and place peaches on top.
- Canned Peaches: 6 pieces
6
Bake the pie in the oven for 40 minutes.