Pie with Canned Peaches and Curd Cheese
With a thin crust, delicate filling, and a melt-in-your-mouth texture! Anyone who loves curd cheese bakes will surely enjoy this pie with canned peaches and curd cheese. It has little dough and plenty of tender, aromatic filling. The pie turns out so tasty that when serving, it is better to cut a few extra slices right away.
Updated : 10 August, 2026
Easy
About 30 min.
Ingredients
Dough
1
Eggs
50 grams
Sugar
80 grams
Butter
1 teaspoon
Baking powder
130 grams
Wheat flour
Filling
330 grams
Curd
1
Eggs
80 grams
Sour cream
60 grams
Sugar
1 teaspoon
Vanilla sugar
250 grams
Peach
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake a pie with canned peaches and curd cheese in the oven? Prepare all the necessary ingredients for the dough. Take the butter out of the refrigerator in advance; it should be at room temperature.
Step 2
Thoroughly rub the softened butter with the sugar.
Step 3
Beat the egg into the mixture and mix with a mixer on the lowest speed.
Step 4
Add the flour sifted with baking powder to the butter mixture in parts. Thanks to sifting, the flour will be enriched with oxygen, and the dough will turn out more tender.
Step 5
Mix the dough first with a spoon, then continue kneading with your hands. Depending on the size of the egg, the fat content of the butter, and the quality of the flour, you may need slightly more or slightly less flour.
Step 6
The dough should be soft and smooth.
Step 7
Grease a baking pan with butter. I used an 18 cm / about 7 inch pan. Spread the dough in the pan, forming sides about 5–6 cm / about 2–2 1/4 inches high. Place the pan with the dough in the refrigerator for 30 minutes.
Step 8
Prepare all the necessary ingredients for the filling. Use natural, good-quality curd cheese. The peaches can be replaced with canned apricots.
Step 9
You can use smooth curd cheese. If the curd cheese is grainy or flaky, blend it until smooth.
Step 10
Add the remaining filling ingredients to the curd cheese: egg, sugar, sour cream, and vanilla sugar. If your curd cheese is too moist, add 2 tablespoons of cornstarch or one more egg so the filling stays stable after baking and does not spread. Vanilla sugar can be replaced with vanilla powder.
Step 11
Beat everything well until completely smooth.
Step 12
Remove the canned peaches from the syrup with a slotted spoon. You can also drain them in a colander so the liquid drains better. Cut the peaches into medium slices. You can also leave the peaches uncut and place the halves on top. Preheat the oven to 180°C / 356°F.
Step 13
Pour about half of the curd cheese filling over the dough.
Step 14
Arrange some of the sliced peaches on top of the curd cheese filling.
Step 15
Pour the remaining curd cheese mixture over the fruit.
Step 16
Arrange the remaining peaches on top, pressing them slightly into the filling. If the sides are too high, you can gently press them down with a fork.
Step 17
Bake the pie in an oven preheated to 180°C / 356°F for about 45 minutes. The exact time depends on your oven. The shortcrust base should brown, and the filling should set well. Let the pie cool, remove it from the pan, and serve. In my opinion, the pie becomes even tastier the next day. Enjoy!
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