Composition / ingredients
Step-by-step cooking
Step 1:
To make a pie with canned peaches and cottage cheese, you will need: egg, sugar, butter, baking powder, flour. Get the butter out of the refrigerator in advance, it should be at room temperature.
Step 2:
Rub the soft butter thoroughly with sugar.
Step 3:
Add egg to the resulting mass, beat.
Step 4:
Pour in the flour sifted with baking powder.
Step 5:
Mix first with a spoon, then knead the dough with your hands.
Step 6:
The dough turns out soft, homogeneous.
Step 7:
Grease the baking dish with oil. Distribute the dough according to the shape, forming sides 5-6 cm high. Put the form with the dough in the refrigerator for 30 minutes. I used a shape with a diameter of 18 cm .
Step 8:
To fill the pie you will need: cottage cheese, egg, sugar, vanilla sugar, canned peaches, sour cream.
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:
Add the rest of the filling ingredients to the cottage cheese: egg, sugar, sour cream, vanilla sugar.
Step 11:
Beat everything well until completely smooth.
Step 12:
Remove the canned peaches from the syrup to drain the liquid. Cut the peaches into medium slices.
Step 13:
Pour about half of the curd filling onto the dough.
Step 14:
Then lay out some of the sliced peaches.
Step 15:
Pour the remaining curd mass.
Step 16:
Spread the remaining peaches on top, slightly pressing them into the filling. The extra height of the sides can be slightly pressed down with a fork.
Step 17:
Bake the pie in a preheated 180 degree oven for about 45 minutes. The shortbread should be browned, and the filling should be well compacted. Allow the pie to cool, remove from the mold and serve. Have a nice tea party!
Vanilla sugar can be replaced with vanilla, adding it to the filling 0.2 tsp
.
Peaches can not be cut, but put in halves on top.
Such a pie can be prepared with canned apricots.
In my opinion, the next day the pie becomes even tastier.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Cottage cheese of 40% fat content - 466 kcal/100g
- Cottage cheese of 20% fat content - 233 kcal/100g
- Cottage cheese of 18% fat content - 226 kcal/100g
- Cottage cheese of 10% fat content - 156 kcal/100g
- Low-fat cottage cheese - 75 kcal/100g
- Cottage cheese with sour cream - 260 kcal/100g
- Fruit cottage cheese - 147 kcal/100g
- Soft dietary cottage cheese - 170 kcal/100g
- Vitalinia cottage cheese - 64 kcal/100g
- Cottage cheese "morning" ( "danone") without sugar - 91 kcal/100g
- Cottage cheese - 156 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Peaches - 46 kcal/100g
- Canned peaches - 68 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wheat flour - 325 kcal/100g
- Baking powder - 79 kcal/100g
- Vanilla sugar - 379 kcal/100g
