A canned peach pie from the category of delicious, simple and satisfying pastries. Jellied filling with refreshing and juicy fruits prevails here, and the fragile sandy base only complements and supports the delicate texture.

Consider two recipes for canned peach pie: with sour cream filling and curd filling. In both cases, the baked goods are tender and delicious! Try two options to make your choice.

Canned peach pie sour cream recipe

In this case, we will make a pie with a delicate sour cream filling, reminiscent of a soufflé. A piece of such a cute pastry is a great option for an afternoon snack that will appeal to capricious kids, and even adults will not leave indifferent. In addition to peaches, the sweet filling is “friendly” with apricots, nectarines or, for example, plums. Thus, you can think of many versions of this cake.

Ingredients:

• flour - 220-250 g;
• butter - 120 g;
• sour cream - 3 tbsp. spoons;
• sugar - 100 g;
• egg yolks - 3 pcs.;
• baking powder - 1.5 tsp.

• canned peaches - 5 halves;
• sour cream - 300 g;
• eggs - 3 pcs.;
• sugar - 130 g

How to make a tart with canned peaches and sour cream sauce

1. Let's start with the test. Oil, rubbed on a coarse grater, mix with sugar and egg yolks. Rub vigorously with a fork.
   
2. Add 3 tablespoons of sour cream, and then add flour mixed with baking powder. Bring the mixture to a homogeneous state.
   
3. With our hands we distribute the resulting soft dough inside a refractory container with a diameter of 20-22 cm, greased with a piece of butter or covered with parchment. We form a board around the circumference. In the resulting "basket" we immerse the peaches with their backs up.
   
4. It remains to fill the future pie with canned peaches with filler. To do this, combine sour cream, raw eggs and granulated sugar in a separate bowl. Knead the ingredients thoroughly, and then beat with a mixer.
   
5. Fill the sandy base with peaches with a liquid sour cream mixture. We bake for about 30-40 minutes (the optimum temperature is 180 degrees). The readiness of the culinary product can be judged by the "seized" and browned filling.
   
6. After taking out the cake from the oven, first cool it and only then remove it from the mold. Cut the cooled pastries into portions, organizing a sweet snack.
   
   

Bright peaches against the background of snow-white sour cream and a neutral sandy base look very impressive, causing an appetite and a desire to try a pretty pie as soon as possible!

In this recipe, cottage cheese will prevail in the filling of our baked goods. Delicate and refreshing curd cake with canned peaches will provide children with not only a tasty, but also a healthy snack, enriching the growing body with calcium. This version of the dessert will delight the kids and satisfy caring mothers.

Ingredients:

For the test:

• butter - 100 g;
• egg - 1 pc.;
• sugar - 100 g;
• cocoa powder - 2 tbsp. spoons;
• flour - 200-220 g;
• baking powder - 1 tsp.

For filling:

• sour cream 20% - 200 g;
• cottage cheese - 400 g;
• eggs - 2 pcs.;
• potato starch - 2 tbsp. spoons;
• sugar - 120 g;
• vanilla sugar - 10 g;
• canned peaches - 5-6 halves.

How to make canned peach curd pie

1. We start by kneading shortcrust pastry. Vigorously rub the softened butter with sugar.
   
2. We drive in a raw egg, mix the mass.
   
3. In a separate container, mix the dry ingredients: flour, baking powder and cocoa powder. Sift through a fine sieve and add portions to the butter-egg mixture, kneading the soft dough. Cocoa will add the flavor and shade of chocolate to the sandy base, making the dough contrast beautifully with the snow-white filling.
   
4. Stretch the chocolate dough with your hands inside a heat-resistant detachable container with a diameter of 22 cm, forming a sufficiently high side around the circumference. To prevent the dough from sticking to your fingers, you can lightly grease your palms with vegetable oil.
   
5. We put the form with a sand base in the refrigerator for now and proceed to the formation of the filling. Grind cottage cheese with eggs. Remove grit if necessary using a hand blender.
   
6. Add granulated sugar, vanilla sugar, sour cream and starch. We work with a mixer until the components are combined into a single homogeneous mass.
   
7. Fill the sand blank with the prepared filling.
   
8. We immerse the peaches in the curd mass with their backs up. We bake at 180 degrees for about 40-60 minutes. To make sure it's done, dip a toothpick into the filling. If no wet curd crumbs remain on it, turn off the oven.
   
9. Cool the canned peach pie to room temperature and then remove the split board. Before serving, it is advisable to stand the dessert for 30 minutes on the refrigerator shelf, then the filling will better reveal its taste. Optionally, you can decorate pastries with chocolate chips and / or sweet topping.
   
10. The canned peach curd pie is ready! Cut into portions and serve!
    

Enjoy your tea!

Airy and tender pie with canned peaches will appeal to all lovers of cottage cheese baking. Cottage cheese and fruits always give an impeccable taste combination, and it is convenient that this cake is off-season. It can be cooked all year round.

If you, like me, breathe unevenly to cottage cheese, I can recommend you to prepare fragrant cottage cheese muffins in silicone molds. And at tangerine time, go for a recipe for a curd 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 treat in the summer by preparing your own canned peach halves in syrup.

Canned peach pie recipe with photo

First, prepare a shortbread base for a pie with cottage cheese and canned peaches. For her, we measure 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. In the dough, we only need the yolk.

Mix flour with baking powder.

Mix milk, sugar and yolk until sugar dissolves.

We take the butter out of the freezer and rub it on a coarse grater.

Combine butter and flour mixed with baking powder in one bowl.

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

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

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

We spread the dough in a mold, distribute it evenly in shape with our hands, making the sides 5-6 cm high.Pick with a fork and put it in the refrigerator for 30-40 minutes.

While you can wash some of the dishes :) and start preparing the filling. For her 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 protein from the egg that we divided during the preparation of the dough, and several slices of canned peaches ...

Break the cottage cheese in a blender or grind it through a sieve. It's more convenient for me in a blender.

Add sour cream to the curd. Stir.

We also add two tablespoons of starch with a large slide to the curd-sour cream mass. Stir again.

Remove 3-4 peach halves from the syrup, put them 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 cake. If the jar of peaches is small and there are peaches only on the top of the pie, you can not add pieces of peaches to the curd mass.

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

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

Add whipped proteins with sugar to the curd mass. Mix gently with a spatula.

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

This amazingly tender curd cake with canned peaches, the recipe for which we present to your attention, will certainly become your favorite delicacy. Due to its unusual and extremely effective appearance, simplicity, as well as the speed of preparation, even the sudden appearance of guests will not take you by surprise.

Features of homemade peach curd pie

Lovers of curd baked goods will surely like this cake. Sweet dough, cottage cheese and fragrant delicate peaches are a real temptation for those with a sweet tooth. Such a win-win combination is a guarantee of a delicious treat.

• If the cottage cheese is of a heterogeneous 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.
• We keep the finished dessert in a cold place for 2-3 hours.

Curd tarts are always good as they just melt in your mouth. Let's prepare a sweet miracle covered with a snow-white soufflé with "peeking" aromatic fruits.

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 + -

Cooking a pie with cottage cheese and peaches

• Grind butter with sugar (you can use a blender).
• Place the egg and beat the resulting mass.
• Sift flour and baking powder into a bowl.
• For a short period of time, knead a plastic dough that should not stick to your hands.
• We lubricate the detachable form with oil, the usual one - we line it with baking paper. Distribute the dough evenly, making high sides.
• We place the form in a cold place for a while.
• Pass the coarse cottage cheese through a meat grinder, wipe or beat.
• Add sour cream, egg, sugar, starch and lemon juice to the resulting homogeneous mass. Whisk thoroughly.
• We heat the oven to 190 degrees.
• Put the prepared mass in a mold.
• Lay the peaches (6 halves) over the surface.
• We bake the cake for about 1 hour.

• Cool the pie a little right in the form, carefully remove.
• Finally, cool the dessert in a cold place for about 3 hours, and only then cut it.

In the next 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;
• Fat-free 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.

Cooking curd pie with canned peaches

1. We grind butter with cottage cheese, then add kefir - and mix everything.
2. Put sifted flour and baking powder into the resulting mass.
3. Quickly knead the plastic dough. This may require less or more flour.
4. Line the bottom of the mold with baking paper and evenly distribute the dough, forming sides.
5. Beat the eggs with sugar with a blender until they become firm.
6. Beat the mass further, adding cottage cheese and sour cream.
7. Pour the resulting lush mass onto the dough.
8. Distribute the peach halves evenly over the filling.
9. We bake the cake for about 50 minutes.
10. We 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.

Peach Curd Pie Recipe

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 peach cheesecake

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

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

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

Fans of curd baked goods will undoubtedly enjoy the delicious and aromatic curd pie with peaches, both fresh and canned. You can also 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 caster 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 art. 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 split baking dish with a diameter of 22-24 cm.

Preparation:

First, let's prepare a delicious shortbread dough for the peach curd pie.

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

Beat the egg lightly with a whisk or fork, pour into the oil mixture and stir.

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

Now we take a detachable form with a diameter of 22-24 cm and distribute the dough over it with a thin layer, forming the sides. My mold has a diameter of 22 cm and I make the sides for the curd cake 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.

We put the form with the dough in the refrigerator and start preparing the filling. But first, turn on the oven, setting the temperature to 190 degrees.

Combine powdered sugar with starch and vanilla. If vanillin is not present, add 1-2 tbsp. l. vanilla sugar.

Put cottage cheese, sour cream, sugar mixture in the mixer bowl and mix. If desired, cottage cheese can be wiped through a sieve or whipped with a blender, then individual curd grains will not be visible in the filling. For quick cooking, I do not do this, and, to be honest, it does not affect the taste.

Remove the zest from half of the lemon with a fine grater. Add slightly beaten eggs, zest and juice of half a lemon to the curd mass.

We mix. The filling for the curd pie is ready.

We take out the peaches from the jar and lay them on a plate, figuring out how they will be located in the pie.

Cut the peaches remaining in the jar into slices and arrange them at random along the bottom of the mold with shortbread dough.

As luck would have it, with peaches. This time there were 10 small peach halves in the jar, and when I baked such a cake last time - only 7, but large 🙂. I then distributed 5 pieces on top in a circle, and cut the two largest halves into slices and laid them on the bottom of the cake.

Pour out the curd filling and carefully lay out the peaches on top.

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

The peach curd pie turns out to be light, not too sweet, with a pleasant lemon aroma and juicy peaches. In addition, it is easy and fast to prepare. I hope this recipe will take its rightful place in your collection.