Peach pie is good because it can be made at any time of the year. We suggest using canned fruits in our recipe, but obviously fresh ones are fine too. Which is better? It’s up to you to decide.
1/2 cup flour
1 tsp baking powder
6 1/2 tbsp butter
1/2 cup heavy cream
1 lemon (grated zest)
3 tbsp sugar
10 oz cottage cheese
3 tbsp corn starch
1 cup canned peaches
1.Sift baking powder into a large bowl.
2.Cut cold butter into cubes and add to flour. Chop with a knife until fine crumbs. Pour in cream. Add 1/2 lemon zest. Knead the pie dough and refrigerate for 30 minutes.
3.Separate yolks from egg whites. Whisk yolks with sugar, cottage cheese, remaining lemon zest, and cornstarch. Beat up whites separately into a strong foam and add to the cottage cheese mixture.
4.Place dough between two sheets of baking paper and roll out into a thin cake. Place it in a greased baking dish.
5.Place canned peaches on a sieve and drain. Spread cottage cheese filling over the dough cake. Top with canned peaches.
6.Heat the oven to 400° F (200° C). Bake the cake for about 45 minutes.