Pie with canned peaches is one of the delicious, simple and satisfying baked goods. The aspic filling with refreshing and juicy fruits predominates here, and the fragile sand base only complements and maintains the delicate texture.
Let's look at two recipes for pie with canned peaches: with sour cream filling and curd filling. In both cases, the baked goods turn out tender and very tasty! Try two options to make your choice.
Pie with canned peaches recipe with sour cream
In this case, we will make a pie with a delicate sour cream filling, reminiscent of a soufflé. A piece of such cute pastries is an excellent option for an afternoon snack, which will appeal to capricious kids, and will not leave adults indifferent. In addition to peaches, the sweet filling goes well with apricots, nectarines or, for example, plums. Thus, you can come up with many versions of this pie.
Ingredients: 
- flour - 220-250 g;
- butter - 120 g;
- sour cream - 3 tbsp. spoons;
- sugar - 100 g;
- egg yolks - 3 pcs.;
- baking powder - 1.5 teaspoons.
- canned peaches - 5 halves;
- sour cream - 300 g;
- eggs - 3 pcs.;
- sugar - 130 g.
How to make a pie with canned peaches and sour cream filling
- Let's start with the test. Grate the butter on a coarse grater, mix with sugar and egg yolks. Mash vigorously with a fork.
- Add 3 tablespoons of sour cream, and then add flour mixed with baking powder. Bring the mixture to a homogeneous state.
- Using your hands, distribute the resulting soft dough inside a fireproof container with a diameter of 20-22 cm, greased with a piece of butter or lined with parchment. We form a side around the circumference. Place the peaches in the resulting “basket” with their backs up.
- All that remains is to fill the future pie with canned peaches with filling. To do this, combine sour cream, raw eggs and granulated sugar in a separate bowl. Mix the ingredients thoroughly and then beat with a mixer.
- Pour the thin sour cream mixture over the sand base with peaches. Bake for about 30-40 minutes (optimal temperature - 180 degrees). The readiness of a culinary product can be judged by the “set” and browning of the filling.
- Having taken the cake out of the oven, first cool it and only then remove it from the mold. Cut the already cooled baked goods into portions to create a sweet snack.
Bright peaches against the backdrop of snow-white sour cream and a neutral sandy base look very impressive, arousing appetite and a desire to try the cute pie as soon as possible!
In this recipe, cottage cheese will predominate in the filling of our baked goods. A tender and refreshing cottage cheese pie with canned peaches will provide children with not only a tasty, but also a healthy snack, enriching the growing body with calcium. This dessert option will delight 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 teaspoon.
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 cottage cheese pie with canned peaches
- We start by kneading shortcrust pastry. Grind the softened butter intensively with sugar.
- Beat in a raw egg and mix the mixture.
- In a separate container, mix the dry ingredients: flour, baking powder and cocoa powder. Sift through a fine sieve and add in parts to the butter-egg mixture, kneading into a soft dough. Cocoa will add a chocolate flavor and shade to the sand base, making the dough contrast beautifully with the snow-white filling.
- We stretch the chocolate dough with our hands inside a heat-resistant springform container with a diameter of 22 cm, forming a fairly high side around the circumference. To prevent the dough from sticking to your fingers, you can lightly grease your palms with vegetable oil.
- For now, put the mold with the sand base in the refrigerator and start forming the filling. Grind cottage cheese with eggs. If necessary, get rid of graininess using an immersion blender.
- Add granulated sugar, vanilla sugar, sour cream and starch. We work with a mixer until the components are combined into a single homogeneous mass.
- Fill the shortbread with the prepared filling.
- Place the peaches, backs up, into the curd mixture. Bake at 180 degrees for about 40-60 minutes. To make sure it's ready, dip a toothpick into the filling. If there are no wet curd crumbs left on it, turn off the oven.
- Cool the pie with canned peaches to room temperature, and then remove the springform. Before serving, it is advisable to keep the dessert on the refrigerator shelf for 30 minutes, then the filling will better reveal its taste. If desired, you can decorate the baked goods with chocolate chips and/or sweet topping.
- Cottage cheese pie with canned peaches is ready! Cut into portions and serve!
Enjoy your tea!
A peach pie will turn out incredibly tasty, which can be baked according to any of the recipes proposed below. Fruits go well with shortbread, puff pastry or jellied pastry. The filling is supplemented with other fruits, cottage cheese, or open baked goods are made and filled with juicy slices.
How to make peach pie?
Making a delicious peach pie is no more difficult than making any other baked goods filled with fruit pieces. To make the perfect delicacy, peaches need to be prepared correctly and a good recipe must be followed.
- It's not difficult to make a pie with fresh peaches. The fruits are peeled and cut into slices.
- Canned fruits should be strained from the syrup and dried a little with paper napkins.
- Peaches are often complemented with other fruits; these fruits are ideally combined with plums, apricots, cherries and raspberries.
Peach Pie - Easy Recipe
A simple kefir peach pie is made from a basic jellied pastry that always turns out fluffy and soft. The delicacy rises perfectly during baking and has an incomparable taste. This recipe will help you bake the fastest peach pie and within half an hour please your family with a cup of tea.
Ingredients:
- kefir – 250 ml;
- eggs – 2 pcs.;
- sugar – 150 g;
- vanillin, baking powder;
- flour – 1.5 tbsp;
- peaches – 2 pcs.
Preparation
- Beat eggs with sugar and vanilla.
- Add kefir and baking powder.
- Add flour, knead into a smooth dough without lumps.
- Pour 2/3 of the dough into a greased 22 cm pan.
- Peel the peaches, remove the pits and cut into slices.
- Place the fruit on top of the workpiece, pour the rest of the dough.
- Bake the peach pie for 40 minutes at 190.
As simple and hassle-free as jellied, with peaches. The base is prepared from just four ingredients, does not require long refrigeration, and the result is soft, crumbly and deliciously tasty. Peaches can be used fresh, canned, or even jam and wait.
Ingredients:
- soft butter – 150 g;
- sugar – 180 g;
- eggs – 2 pcs.;
- flour – 2 tbsp;
- peaches – 2 pcs.;
- baking powder, vanillin.
Preparation
- Wash the peaches, removing any lint from the skin.
- Grind butter with sugar, add eggs, baking powder, vanillin.
- Add flour, kneading into a thick, non-sticky dough.
- Distribute the dough in the baking form and raise the sides.
- Place peach slices into the preparation and bake for 25 minutes at 190.
Pie with peaches and cottage cheese
Delicious and juicy with peaches, everyone will definitely like it. The delicacy is prepared quickly, the golden brown crust and appetizing crumb come out perfect, thanks to the addition of corn flour. This baking option is also attractive because the treat does not go stale quickly and remains just as soft and fresh the next day.
Ingredients:
- butter – 50 g;
- cottage cheese – 200 g;
- sugar – 100 g;
- eggs – 2 pcs.;
- flour – 150 g;
- corn flour – 100 g;
- zest of one lemon;
- baking powder;
- peach or apricot jam – 150 g;
- peaches – 500 g;
- lemon juice – 1 tbsp. l.
Preparation
- Rub the jam through a sieve, separating the pulp from the syrup.
- Mix jam pulp, zest, butter. Beat until the mixture turns light.
- Add sugar, followed by cottage cheese, continuing to beat until smooth.
- Beat in the eggs one at a time, add baking powder.
- Add both types of flour and mix.
- Pour the dough into the mold, distribute the fruit slices, melting them.
- Bake the pie with cottage cheese and peaches for 45 minutes at 180.
- Mix the remaining jam syrup with lemon juice, heat and brush the cooled pie with it.
If you have a frozen batch of dough and half an hour of time, be sure to bake a layer pie with peaches. To make a delicacy, you don’t need complex or inaccessible ingredients, and you don’t need to have any special skills to create this sweetness. Fruits go well with yeast dough; if desired, you can supplement the treat with nuts and spices: cinnamon, vanilla and cardamom.
Ingredients:
- puff pastry – 500 g;
- peaches – 2 pcs.;
- butter – 20 g;
- Brown sugar.
Preparation
- Thaw the workpiece; no need to roll it out.
- Grease the center with soft butter and sprinkle with brown sugar.
- Distribute peeled fruit slices.
- Bake the peach pie for 25 minutes at 200.
This deliciously tasty and incredibly juicy pie with peaches and plums turns out to be very unusual, thanks to the special technology of its production and serving. The surface of the delicacy comes out juicy, aromatic and caramelized. The perfect combination of peaches and plums makes this a truly festive treat.
Ingredients:
- eggs – 3 pcs.;
- sugar – 150 g;
- flour – 1.5 tbsp;
- baking powder;
- soft butter – 150 g;
- cane sugar – 50 g;
- plums – 4 pcs.;
- peaches – 2 pcs.
Preparation
- Beat eggs with sugar.
- Add baking powder and flour.
- Sprinkle brown sugar into the bottom of the greased pan.
- Arrange fruit slices.
- Pour the dough on top.
- Bake with peaches for 30 minutes at 190.
- Once completely cooled, remove the cake from the pan to a plate, fruit side up.
The delicacy looks very impressive and can be prepared according to the recipe described below. In this case, the peach filling for the pie is not baked, but gelled. The result is an excellent treat that is served cold - ideal for summer tea drinking. In winter, this pie is made from canned fruits.
Ingredients:
- shortbread dough – 500 g;
- peaches – 5-6 pcs.;
- peach jelly – 1 sachet;
- peach or apricot jam – 5 tbsp. l.
Preparation
- Distribute the dough in a mold with sides.
- Bake the “basket” for 20 minutes at 180.
- Cool the workpiece.
- Wash the peaches and cut into slices.
- Dilute the jelly according to the instructions on the package, reducing the amount of water by 1/3.
- Coat the bottom of the dough with jam, distribute fruit slices, and fill with jelly.
- Place the pie in the refrigerator and serve after 2 hours.
Peach sponge cake
A delicacy that can be prepared at any time of the year is a pie with canned peaches made from biscuit dough. The treat is prepared quickly, so it can be prepared often and not only for a family feast. The pie comes out very beautiful, which allows you to confidently serve it to guests during the celebration.
Ingredients:
- eggs – 4 pcs.;
- sugar – 200 g;
- flour – 2 tbsp;
- baking powder;
- peaches – 2 pcs.;
- starch.
Preparation
- Beat the whites with sugar until stiff.
- Carefully fold in the beaten yolks and flour with baking powder.
- Pour the dough into the mold.
- Cut the peaches and roll in starch.
- Place the slices over the dough.
- Bake for 50 minutes at 180. Do not open the oven for the first 30 minutes.
With peaches, the recipe for which is described below, is notable for its unusual preparation method. In this case, the filling will be not only fruit slices, but also curd cream, which will thicken during baking and become a deliciously delicate layer with a vanilla aroma.
Ingredients:
- flour – 300 g;
- sugar – 70 g;
- fresh yeast – 25 g;
- egg – 1 pc.;
- soft butter – 70 g;
- ricotta – 250 g;
- eggs – 2 pcs.;
- sugar – 150 g;
- vanilla pudding – ½ bag;
- sour cream – 50 g;
- peaches – 3 pcs.;
- cane sugar – 1 tbsp. l.
Preparation
- Mix yeast with a spoon of sugar and ½ tbsp. warm milk, leave until it foams.
- Combine egg, butter, milk, sugar and dough, mix.
- Add sifted flour, knead the dough, cover, put in a warm place for an hour.
- Beat eggs with sugar, add ricotta and sour cream, sugar and pudding.
- Knead the dough, distribute in a mold with sides.
- Pour the cream into the base.
- Distribute peach slices.
- Leave for 15 minutes to proof.
- Bake for 45 minutes at 180.
- Leave in the switched off oven for another 10 minutes.
Peach pie in a slow cooker
The easiest peach pie is the one you don't need to keep an eye on. A multicooker will cope with this task perfectly. The delicacy is prepared almost without the participation of a cook. The dough can be made as jellied, and given that the device produces baked goods without a golden brown crust on the surface, an upside-down pie would be ideal.
Description
Peach Pie- this is a delicate dessert, which is one of the many recipes for home baking. This shortbread pie can be the highlight of any table, regardless of the time of year. After all, in the summer we buy fresh fruit, and in the cold season we use canned peaches. If canned peaches are used, the peaches do not need any pre-treatment, but with fresh peaches you will have to work a little. After all, in order not to spoil the appearance of the pie, it is necessary to remove the skin from the peaches. If the peach is young, this will be easy and simple: just lightly run a knife along the skin. But when the fruit is not fresh, you need to dip it in hot water for a few minutes, and then the skin will come off on its own.
You can also add a small amount of cottage cheese, nuts or jam to the peaches.
In the East, the peach is considered one of the symbols of longevity, because the fruit has many beneficial properties. The fruit has a weak diuretic effect on the body. Potassium salts, which are present in large quantities in peach, strengthen the heart muscles and also restore heart rhythm. Also, thanks to phosphorus, human memory is strengthened. Vitamins A, C, B, which are also contained in peach, have a general strengthening effect on all organs.
Our step-by-step recipe with photos will help you prepare a delicate shortbread pie with peaches.
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Ingredients -
(1 tbsp.) -
(1/4 tbsp for dough and 1 tsp for topping) -
(90 g) -
(4 tbsp.)
(1/4 cup) I offer a recipe for an open-faced shortcrust pastry pie with fresh peaches, now is the season! I really love baking with peaches for their delicate taste and aroma. The subtle aroma of peaches can be complemented with vanilla, cinnamon, cardamom or zest, this time I use zest. Peaches can be replaced with nectarines or plums. The pie is simple, but everyone in my family liked it. All recipes shortcrust pastry baked goods
- By .
- Compound:
- Peaches – 500 grams
- Flavoring (zest) - 2 teaspoons (optional)
- Butter at room temperature - 200 grams
- Eggs - 3 pieces
- Sugar - 250 grams
- Baking powder - 1 teaspoon
- Flour - 500 grams
- Starch - 1 tablespoon
- Powdered sugar for decoration
How to make Delicate open-faced shortbread pie with fresh peaches
To fill an open shortbread pie, pit fresh peaches, cut them into cubes and mix with zest. (I also peel the skin, you can see how to peel it, but this is not necessary). For a simple shortbread dough, grind soft butter with sugar.
Grind butter with sugar 
Add eggs
Add sifted flour with baking powder.
Add flour with baking powder Knead into a plastic dough. Shortcrust pastry for an open pie with fresh peaches is ready.
Shortbread dough Separate about a third of the dough. Grease a heat-resistant pan with vegetable oil, sprinkle with flour, shake off excess flour.
Grease and flour the pan Spread most of the dough over the pan, making frequent punctures with a fork over the entire area of the bottom.
Spread the dough into a thin layer Sprinkle with a tablespoon of starch and add fresh peaches and zest filling.
Place the filling Roll out the remaining third of the dough thinly and cut it into strips 1.5-2 cm wide.
Cut strips for the top Use the cut strips to form a lattice over the open peach pie filling.
Decorate the top of the open pie Bake a delicate open shortbread pie filled with fresh peaches in an oven preheated to 180 degrees for 40-50 minutes until golden brown.
Peach Pie 
Pie filled with fresh peaches An uncovered fresh peach pie must cool before it can be cut.
To prepare the crust, place the butter in the freezer for 30 minutes. Then grate the oil into a deep bowl. Add sugar, egg and flour with baking powder.
At this time, prepare the cream: in a small saucepan, mix butter with sugar, starch, vanillin and yolks. Peel the peaches, remove the pits, cut into small pieces and add to the oil mixture, add water. Grind everything in a blender until pureed.
Place the pan on the fire. Cook until the cream thickens, stirring constantly. Cool. In a round mold (diameter - 26 cm), use your hands to form a cake with sides. Prick the bottom with a fork and bake the base of the shortbread pie in an oven preheated to 200 degrees for 25-30 minutes. Remove the crust from the oven and spoon in the peach cream.
Place the whipped whites on top of the cream. Place the shortbread pie with peaches and meringues in the oven, increasing the temperature to 220 degrees. Bake for 10 minutes. Then reduce the temperature to 120 degrees and bake for another 30-35 minutes.
Allow the finished peach shortbread pie to cool in the pan, carefully transfer to a plate and cut into pieces.
Bon appetit!
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