Cottage Cheese Pie with Peaches

Name: Cottage Cheese Pie with Peaches
Ingredients: 200 g flour; 100 g butter; 100 g sugar; 1 egg; 1 tsp baking powder; 400 g cottage cheese; 200 g sour cream; 120 g sugar; 2 eggs; 2 tbsp starch; half a lemon; 1 packet vanilla sugar (10 g); 1 can canned peaches (500 g)

A soft cottage cheese pie with a shortcrust base, a vanilla cottage cheese filling, and juicy canned peaches. I used smooth 9% fat cottage cheese; if your cottage cheese isn't smooth, press it through a fine-mesh strainer beforehand. You can also substitute canned apricots for the peaches.

Ingredients:

Crust:
200 g flour
100 g butter
100 g sugar
1 egg
1 tsp baking powder
Filling:
400 g cottage cheese
200 g sour cream
120 g sugar
2 eggs
2 tbsp starch
half a lemon
1 packet vanilla sugar (10 g)
1 can canned peaches (500 g)

How to cook cottage cheese pie with peaches

Cream the softened butter together with the sugar.

Add the egg and mix well.

Add the baking powder and flour in portions, stirring thoroughly with a spoon each time. Then bring the dough together with your hands and shape it into a ball.

Transfer the dough to a pan (I used a 22 cm diameter pan). Press the dough evenly across the bottom of the pan and form tall sides, about 6–7 cm high. Refrigerate for 30 minutes.

In a single bowl, combine the cottage cheese, sour cream, sugar, vanilla sugar, eggs, starch, and the juice of half a lemon.

Beat until smooth and well combined.

Pour the cottage cheese mixture into the dough-lined pan.

Gently arrange the peach halves on top (they should sink slightly into the filling on their own). Bake in an oven preheated to 180°C for about 1 hour.

Let the finished pie cool completely. It's best to then refrigerate it for another half hour, as the flavor of the cottage cheese really shines when the pie is served chilled.