Fresh Peach Pie or with canned ones - it’s always delicious homemade cakes. There are many varieties of peach pies. The dough for such pies can be prepared with sour cream or kefir. Peach pies made with sponge cake or shortcrust pastry are also popular.
Pieces of peaches can be distributed in the dough of the pie or act as its filling; a striking example of such pies are the famous open tarts and Italian crostata. For the first type of pies, the peaches should be slightly underripe so that they hold their shape during slicing; for pies in which peaches are the filling, overripe fruits can be used.
Recipes for fresh peach pie range from simple to complex. Complex peach pies include all multi-layer pies. For example, pies that include curd filling, meringue or meringue, and custard.
Today I want to offer you a recipe for a simple and delicious peach pie. The pie will be prepared with kefir, but instead of kefir you can also use sour cream.
Ingredients:
- Peaches – 3-4 pcs.,
- Eggs – 3 pcs.,
- Sugar – ¾ cup,
- Kefir 2.5% fat – 1 glass,
- Vanillin – 1 sachet,
- Wheat flour - 1.5 cups,
- Soda - ¾ teaspoons,
- Salt - a pinch
- Sunflower oil for greasing the mold
Fresh Peach Pie - Recipe
Once all the ingredients are prepared, you can start making the peach pie. Beat the eggs into a bowl. It is advisable that they be chilled.
Add sugar or powdered sugar.
Beat the sugar and eggs with a mixer at high speed until a fluffy foam forms.
Pour cold kefir into the resulting air mass.
Follow with sunflower oil. This will make the cake more fluffy and airy.
Whisk together all the peach pie dough ingredients. Add vanilla.
Add salt and soda.
Mix the dough again with a whisk. Sift the wheat flour through a sieve. As a result of this simple and uncomplicated procedure, the flour will be enriched with oxygen, and the baked goods will turn out fluffy.
Add flour into the dough in small portions, stirring each time.
Now let's get to the peaches. Rinse them with cold water.
You don't have to remove the skin from the peaches. Cut the peaches into small cubes. As you can imagine, to make this pie you need to prepare peaches with thicker flesh.
Place the chopped peaches in the bowl with the dough. Stir.
Preheat the oven to 170C. Grease the baking dish with sunflower oil so that the cake does not stick to the bottom and walls.
Pour the dough into the mold. Many housewives who are fond of baking know that pies and muffins made with kefir or sour cream tend to swell in the center and crack. Sometimes it is simply impossible to avoid this, especially for cupcakes, but there are some tips that can help you get an almost flat surface for your baked goods.
After you pour the dough into the mold, twist it five times clockwise, then twist it counterclockwise the same number of times. Place the mold in the oven 1 minute after this procedure.
Bake it on the middle shelf of the oven for 20 minutes. The cake should rise to about double in size. It is not recommended to open the oven during baking, otherwise it will settle. Check the readiness of the pie with a match. If it remains dry after dipping into the cake, it means it is well baked.
Sprinkle the peach pie with powdered sugar or decorate as you wish. Enjoy your tea. I will be glad if you liked this peach pie recipe and find it useful.
Peach pie recipe
Peel the peaches. But, it is not at all necessary to peel peaches, since the skin of peaches is quite delicate. Personally, I prefer to peel the peaches because it makes them even more tender.
Peaches are cut into equal slices. However, if you do not plan to serve this pie upside down, then the peaches can be cut into halves, quarters, cubes or any other way
Place the peaches in a frying pan, sprinkle with sugar (2-3 tbsp) and add vanilla essence (vanillin, vanilla seeds, vanilla sugar), you can add 1-2 tbsp. l. water, but it seems unnecessary to me here. Water should be added if you decide to caramelize the sugar first, and only then add the peaches to it.
But we will use a simplified version of caramelizing peaches and add all the ingredients together. Peaches should be fried over low heat, and it is better to cover them with a lid. As the peaches warm up, they will begin to release juice, which, together with the sugar, will turn into syrup.
Fry the peaches in this syrup for 3-5 minutes, until soft, or rather until half cooked. The peaches should not turn to mush, they should become soft but still retain their shape. It's better to take them off the heat early rather than letting them turn into jam.
Today I plan to serve the pie upside down, so I carefully place the peaches in the bottom of the pan and pour the sweetened peach syrup over them.
Mix butter with sugar (0.5 cup 220 ml).
Grind sugar and butter until white. The oil should become lighter, but do not rub it with zealous fanaticism until it is completely white.
Add eggs to the mashed butter and sugar. It's best to add eggs one at a time. Add one egg and mix until smooth, then add another egg and mix again.
Next, add cognac (if children will eat the pie, you can do without alcohol), sifted flour and baking powder; instead of baking powder, you can use slaked soda.
Mix everything well, the dough should be liquid but have a fairly thick consistency. If necessary, you can add a little flour, but add it a little at a time.
Place the dough on top of the peaches; if peaches appear somewhere, it’s not a big deal.
Place the pie in an oven preheated to 180* and bake at 170*-180* for 25-30 minutes. Everyone's oven is different, so it's best to keep an eye on the pie. You can check readiness with a toothpick. If it remains dry, then the pie is ready, if there are pieces of dough left on it, then the pie is not ready.
This pie can be served upside down. To do this, the cake must cool and then turn it over onto a plate. It's best to practice flipping the cake first. And so that the cake does not stick to the walls of the mold, before turning it over, it is better to treat the space between the cake and the mold with a toothpick or knife.
Pie with fresh peaches. Photo
Peach pie with the addition of cottage cheese also turns out very tasty. To make this pie you will need.
Ingredients for shortcrust pastry:
- Sugar - half a glass,
- Eggs – 1 pc.,
- Butter – 100 gr.,
- Baking powder for dough – 1 teaspoon,
- Wheat flour – 200 gr.,
- Salt - a pinch
Ingredients for curd filling:
- Cottage cheese – 300 gr.,
- Sour cream – 1 glass,
- Potato starch - 2 tbsp. spoons,
- Vanillin – 1 sachet,
- Sugar - half a glass,
- Peaches – 3 pcs.
Peach pie with cottage cheese
WARNING: IMMERSION BLENDER REQUIRED!
You know, in the West, various cheesecakes and puff or shortbread pies with cream cheese cream with whole or halved peaches inside are very popular. And for good reason, because this is an incredibly tasty dessert, but... a little fatty. It's probably no secret to you that cheeses are not low in fat, let alone cream cheeses. And although the dessert turns out incredibly tasty, not every lady can afford such a delicacy without causing much damage to her figure. And only big food lovers will be able to eat a whole piece of such a pie.
And that is why we can be proud of the wonders of our native cuisine, because we have wonderful, tasty and low-calorie cottage cheese! You can easily bake a delicious pie with curd cream or even in the form of a casserole, and not only will it not be so catastrophically fatty, but it will also turn out to be very healthy due to its low carbohydrate and fat content. Just squirrels, isn’t it lovely?
So, with pride for the Motherland in our hearts, let's see how to make such a healthy and tasty pie.
Ingredients:
• wheat flour – 300 grams; • butter, softened (NOT melted!) – 130 grams; • granulated sugar – 210 grams; • white yogurt, unsweetened – 450 grams; • baking powder – 1 teaspoon; • vanillin or vanilla sugar; • chicken eggs – 4 pieces; • low-fat cottage cheese, about 5% (NOT low-fat) – 210 grams; • fresh peaches – 3 pieces or canned – 1 jar 700-800 grams.
How to cook?
Step 1: Prepare all ingredients. The butter must be removed from the refrigerator in advance so that it reaches room temperature and becomes soft and pliable. Eggs need to be washed under running water. If you are using fresh peaches, you will need to remove the skin and pit. If canned, open the can and remove them from the syrup. The syrup, if desired, can be used to make homemade sorbets, jellies and other fruit desserts or drinks.
Step 2. Now, place the softened butter in a deep bowl and pour half the sugar (about 100 grams) into it. Beat the butter mixture with a mixer or by hand with a whisk to obtain a slightly fluffy cream. Continuing to beat, add two eggs one at a time. Everything is done gradually so that, firstly, the sugar is completely dissolved, and secondly, to create a sufficiently airy texture so that the cake is not dry and not overly dense.
Step 3. Continue beating, add vanillin and baking powder, sift thoroughly through a fine sieve (this is important) 250 grams of flour and 50 grams of yogurt. Whisk everything thoroughly to combine all the ingredients and set aside. Now we will prepare the second part of the pie - the curd filling.
Step 4. In another deep bowl, mix cottage cheese, remaining yogurt and granulated sugar. Add a little vanillin or vanilla sugar and puree the mixture with a blender. It should be as homogeneous as possible, a real cream. Of course, you can simply mix the ingredients or, for example, pass the cottage cheese through a sieve, but believe me, the result will not be the one you and I would like to get.
Step 5. When the mass becomes smooth and homogeneous, add the remaining two eggs to it and beat until smooth again. Continuing to beat, add the remaining flour to the curd mass and bring the mixture back to homogeneity. Ready!
Step 6: Now, take a deep square or round baking pan, line it with parchment paper and grease it with ghee or vegetable oil using a brush. Place the prepared dough into the pan and smooth it into an even layer using a spatula.
Step 7: Place a layer of sliced peaches on top. You can cut them into thin slices, you can cut them into cubes, and some even like whole halves distributed throughout the pie. Here you can let your imagination run wild and arrange them to your taste, add some of your favorite fruits or berries, and you can even cut pieces of pumpkin! This product actually goes surprisingly well with baked goods and is sure to perfectly complement its slightly less orange cousin with its mild flavor.
Step 8. And the last layer is curd cream. Carefully pour it on top of the fruit and distribute evenly over the entire area of the pie. Let the cake sit for a while and in the meantime preheat the oven to 170-180 degrees. Bake the pie for one hour; a golden, ruddy crust, typical of cottage cheese products, should form on top.
Step 9. Bake the cottage cheese pie with peaches in the oven for 40-50 minutes at 190 degrees.
Bon appetit!
Pie with fresh peaches and cottage cheese - recipe
Let's prepare shortbread dough. Sift the flour into a bowl. Add salt and baking powder. Beat eggs with sugar. Pour them into the dough. Add the butter cut into pieces. Knead the dough. Place it in the refrigerator for 30-60 minutes.
Place cottage cheese in a bowl. Add sour cream, vanillin, sugar and starch to it. Stir.
Place the cooled shortbread dough in the mold, forming sides 4-5 cm high. Pour in the curd filling. Cut the mashed peaches into cubes. Sprinkle them over the pie. Bake cottage cheese pie with fresh peaches at 180C for about 30 minutes. Cottage cheese pie with fresh peaches is ready.
Try also making a shortbread pie with fresh peaches in the form of a tart.
Ingredients for the dough:
- Eggs – 1 pc.,
- Sugar - half a glass,
- Butter – 100 gr.,
- Table vinegar 9% - 1 teaspoon,
- Soda – 1 teaspoon,
- Salt - a pinch
- Wheat flour – 1 cup.
Filling ingredients:
- Peaches – 5-6 pcs.,
- Sugar – 50 gr.,
- Flour – 100 gr.,
- Butter – 50 gr.,
How to make peach pie
The set of products will be like this:
For the main test:
- about 3.5 cups of flour (200 ml cup);
- 150 g butter (can be replaced with margarine);
- a glass of sugar (200 ml);
- two eggs;
- a teaspoon of soda;
- a pinch of salt;
- vegetable oil for greasing the mold.
For the dough that we will pour over the peaches:
- three eggs;
- three tablespoons of sugar;
- a pinch of salt;
- three tablespoons with the top of sifted flour.
For the filling - fresh peaches, apricots and light plums are also suitable.
I have a collapsible baking dish with a diameter of 25 cm.
If you want a smaller peach pie, use one and a half to two cups of flour, 100 g of butter, half a cup of sugar and one egg for the first dough.
Grind two eggs with a glass of sugar until smooth.
Heat the butter a little over the fire and melt until liquid, add to the eggs with sugar, stir well.
Next, I poured this mixture into a wider and deeper bowl, sifted the flour into it, and added a pinch of salt.
Pour a small amount of vinegar into a tablespoon or cup of soda, it will hiss and foam - this is called extinguishing the soda. You can add a packet of dry baking powder instead of baking soda.
Pour it into flour. Mix everything well.
Lightly flour the counter and place the dough on it, knead a little with your hands until it becomes homogeneous.
The result is such a soft, pliable dough.
Grease the baking dish with vegetable oil.
The dough can be rolled out to size using a rolling pin,
To prevent it from tearing and make it easier to transfer from the table to the mold, roll it onto a rolling pin and unfold it in the mold.
You can simply put the dough in the mold and knead it with your hands in an even layer over the entire area, while you also need to form a side along the edge three centimeters high. Pierce the dough in several places with a match.
Preheat the oven to 200 degrees, place the pan with peach pie dough in the oven for literally 5-7 minutes so that the dough sets.
During this time we must wash the peaches (you need one and a half large peaches or two small ones), remove the pits, peel them
and cut into thin slices.
Remove the pan from the oven and place the peaches on the dough.
and sprinkle them with three to four tablespoons of sugar. Return to the oven for 10-15 minutes until the peaches become soft and the sugar melts.
During this time, you need to have time to prepare the second dough, or make it in advance. If you first remove the pan from the oven and then prepare the dough, then during this time the peaches will release a lot of juice, and you will not be able to pour the dough on top of them. That's the specialty of this peach pie recipe.
Separating the yolks from the whites
(carefully pour the yolk from one half of the shell to the other, and drain the white), grind the yolks with sugar, add flour to them and mix until smooth.
Add salt to the whites in a separate bowl and beat with a mixer,
carefully add it to the mixture with the yolks and mix gently, the dough should not be very liquid, like sour cream.
Remove the pan from the oven again, fill the peaches with an even layer of batter (you can spread it with a spoon)
and bake the peach pie until completely cooked at 180-200 degrees for 20-30 minutes. Pierce it with a match, if there is no dough left on it, then you can take it out.
Now the peach pie is ready, it smells very appetizing, it’s good while no one is home, otherwise I wouldn’t have time to take a photo.
Let it cool slightly, remove from the mold and place on a plate. You can also sprinkle the pie with powdered sugar and decorate with some berries and mint leaves. I didn't have any leaves.
You need to serve it while it’s warm - then the pie is the most delicious, and such a treat will always be welcome with tea and in good company. If you need more pies, I can suggest these, quick ones with different filling options, or yeast pies.
Today it's time to say goodbye. If you liked this peach pie recipe, share it with your friends and leave your feedback.
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