Curd pie with peaches
One of the pie variations with a sand dough base, cottage cheese filling and fruit accompaniment. This pie is good because it can be made with fresh peaches in summer and canned peaches in winter, both of which will be delicious.
Insert ingredients:
- flour - 1 tbsp.
- cream 12% - 125 ml
- cream butter - 80 gr.
- grated zest of 1 lemon
- cottage cheese - 300 gr.
- canned or fresh peaches - 250 gr.
- eggs - 2 pcs.
- sugar - 6+2 tbsp.
- starch - 1 tbsp.
- leavening agent - 1 tsp.
Cooking cottage cheese pie with peaches:
Mix the sifted flour with the baking powder, butter, cream and half the zest.
Knead a smooth and elastic dough, wrap it in clingfilm and put it in the refrigerator for 1 hour.
Separate the yolks from the whites and whisk the yolks with the sugar, cottage cheese, zest and starch.
Whisk the egg whites into a stiff foam and add to the cottage cheese mixture.
Roll the dough between two sheets of parchment into a thin circle and place in an oiled mold. You can simply spread the dough gently with your hands over the bottom and sides of the mold.
Add the dough to the bottom and sides of the mold.
Pour in the filling, arrange sliced peaches on top.
If using fresh peaches, peel them from their skins beforehand by dipping them in boiling water for a few seconds.
Bake the pie for 45 minutes in a preheated oven at 200 degrees Celsius.
Bake the pie for 45 minutes.
Cool the finished pie slightly so that the filling hardens a bit, and slice.
Enjoy!"
