One of the most delicious, easy to prepare and satisfying is pie with canned peaches. Thanks to juicy and aromatic fruits, the dessert has a delicate texture. It is suitable for regular tea drinking at home or for receiving guests.

To prepare one of the simplest kefir-based desserts you will need:

• 1 tbsp. kefir;
• 80 g butter;
• 1 tbsp. granulated sugar;
• 2 eggs;
• 1 tbsp. wheat flour;
• 12 g baking powder;
• 0.25 kg canned peaches;
• 0.5 bag of vanilla;
• a pinch of salt.

To make the cake tender and airy, you must strictly follow these steps:

1. Combine eggs with vanilla and granulated sugar, add salt. Gradually add melted butter and kefir.
2. Add flour sifted through a sieve in portions, after mixing it with baking powder. The consistency of the finished dough resembles thick sour cream.
3. Preheat the oven to 180 degrees. Grease a baking dish with oil and pour the dough into it.
4. Insert canned peach slices.
5. Bake for 30 – 35 minutes. Check readiness with a dry match.

The cake can cool in the mold. You can decorate it with powdered sugar on top or pour condensed milk on it.

Puff pastry pastries

To prepare a delicate layer pie with peaches, you need to use:

• 0.5 kg puff pastry;
• 3 whole peaches;
• 0.15 kg butter;
• 0.15 kg sugar;
• 1 yolk;
• 2 tbsp. l. sweet powder.

For the test you will need:

• a pack of margarine;
• 0.3 kg flour;
• 130 ml water;
• a pinch of small salt.

Step-by-step cooking algorithm:

1. Soften the margarine prepared for the dough and cool the water. Combine a cube of butter weighing 30 g with flour, and gradually adding water, knead the base.
2. Roll it out so that the middle part is wider than the ends, and place butter in the center of the layer, leaving the widened sides uncovered along the edges of the middle part.
3. Fold all edges inward. Add flour and roll out to form layers.
4. Wrap in cling film and place in the refrigerator for 30 minutes.
5. Roll out the cold dough and fold it again. Repeat the procedure 6 times. Divide the entire dough into 3 equal parts.
6. For the filling, cut the peaches into thin slices.
7. Place the thinly rolled out part of the dough on the parchment, distribute the peaches evenly, leaving the edges empty.
8. Cover the fruit with a second layer, lay out the filling again and cover with a “blanket” of the remaining dough.
9. Prick the surface of the future dessert with a fork and brush the top with yolk.
10. Bake in an oven preheated to 180 degrees for 30 - 35 minutes.
11. Remove from the mold and leave to cool.

Busier housewives will like the idea of ​​using ready-made dough. However, the baked goods will turn out delicious only if it is defrosted naturally at room temperature.

The dessert can be topped with sweet powder, then cut into thin pieces and served.

From sponge cakes

To make peach sponge cake you will need the following ingredients:

• 0.3 kg canned peaches;
• 0.2 kg butter;
• 4 eggs;
• 1.5 tbsp. Sahara;
• 1 tbsp. fruit syrup;
• 2/3 tbsp. l. baking powder;
• 1.5 tsp. vanillin;
• 3 tbsp. flour.

Let's follow simple steps to get a delicious cake:

1. Combine flour with baking powder and sift dry ingredients.
2. Melt butter, cool. Beat eggs with sugar and vanilla. Add oil, mix until smooth. Pour in the syrup.
3. Gradually add flour and knead into a homogeneous dough.
4. Line a baking sheet with parchment paper and pour the dough into an even layer.
5. Arrange the peaches cut into any shape as desired in a pattern.
6. Leave to bake in an oven preheated to 180 degrees for 30 minutes.
7. The finished dessert should be immediately brushed with melted butter or cream while hot.

Cottage cheese pie with canned peaches

To create a delicious peach cheesecake, you need to use the following ingredients:

• eggs – 5 pcs.;
• granulated sugar – 0.25 kg;
• baking powder – 1.5 tsp;
• flour – 0.4 kg;
• cottage cheese – 0.5 kg;
• vanillin – 1 tbsp. l.;
• peaches – 1 jar;
• zest from 1 orange;
• dry pudding mix – 1 sachet.

Step-by-step preparation:

1. Mix baking powder with flour. Sift.
2. Beat 2 eggs with sugar and melted butter.
3. Combine the dry mixture with the egg mixture. Knead the dough, wrap in cling film and leave to rest in the cold for 30 minutes.
4. Place the fruit in a colander to drain the syrup (it can be used for other purposes).
5. Mix cottage cheese with 3 eggs, zest, vanilla, 3 tbsp. l. sugar and pudding mixture.
6. Grease the pan with oil, distribute 2/3 of the dough evenly, creating small edges along the edges. Spread the mixture over the cottage cheese base.
7. Place the fruit halves on top, pressing them into the curd.
8. Knead the remaining dough with flour until crumbs form and place on top of the pie.
9. Preheat the oven to 200 degrees. Bake for 40 – 50 minutes.

Sprinkle the cooled dessert with powdered sugar and serve during tea time.

To prevent the cake from settling, pierce it with a toothpick 10 minutes before it’s ready.

From shortcrust pastry

To quickly create a dessert based on shortcrust pastry, you should use the following components:

• butter – 120 g;
• flour – 200 g;
• sugar – 4 tbsp. l.;
• salt - on the tip of the knife;
• peaches – 2 – 3 pcs.;
• chilled water – 3 tbsp. l.

To get a delicious shortcrust pastry pie, you need to follow these steps:

1. Place butter, sifted flour, 2 tbsp in a deep bowl. l. granulated sugar and salt. Mix everything thoroughly with your hands until you get coarse crumbs.
2. Add cold water and quickly knead the dough.
3. Slice the fruit into thin slices.
4. Place parchment paper on a baking sheet, onto which spread the dough in an even layer so that its layer is no higher than 0.5 cm.
5. Place the peaches in a beautiful pattern, starting from the center, and sprinkle them with 2 tablespoons of sugar.
6. Combine the resulting mixture with chopped fruit.
7. Preheat the oven to 180 degrees. Place the dough into the mold.
8. Bake for 35 – 40 minutes.

To obtain a particularly airy dough consistency, you can use highly carbonated water.

Jellied pie

To prepare a delicious and aromatic jellied pie, you will need:

• peaches – 6 – 7 pcs.;
• sour cream – 0.2 kg;
• butter – 0.15 kg;
• eggs – 3 pcs.;
• sugar – 0.1 kg;
• vanillin – 20 g;
• corn starch - 4 tsp;
• baking powder - 1 tbsp. l.;
• flour –0.23 kg.

I suddenly realized that summer would soon end. Unexpected indeed. We were just rejoicing that the flowers had finally bloomed and it was starting to get lighter at 5 am, and now we’re already halfway through August... It’s a shame! Still, the fastest time in terms of duration is summer. As always. Winter seems endless, but summer... flies by too quickly. But this year my summer was a success. I was in Greece, returned home, carried out a couple of interesting projects, prepared a lot and told you about a lot. In general, in terms of implementing various ideas, everything almost worked out. I would like to complete one more thing, but it is not possible for me yet.

Today we have the last (sort of) peach recipe for the lazy :) I was looking at the blog the other day and realized that I still have quite a few recipes for puff pastry. And this is good, because many people are not very happy about preparing global cakes and cupcakes, and someone is completely uninterested in hanging out in the kitchen for three hours, like me, choosing what kind of cream to make for a cupcake.

For such people they came up with puff pastry, with which you can perform a huge variety of different tasty operations. Today I’ll tell you about a very simple rustic pie, which I simply made up on the fly, and which you can somehow change, modernize, or even come up with something of your own based on it.

Moreover, I will break this simple pie down into even simpler components for you. Lately, I’ve become interested in filming something while cooking, not with a camera, but with an iPhone. I think that such photographs, on the contrary, give some kind of coziness and allow you to look at the cooking process in more detail.

First, let's take a few large and juicy peaches. Divide them in half and remove the pit. Peaches can be replaced with nectarines. Why? Peaches can be replaced with anything you like.

What do we need next? We need good puff pastry and at least half a kilogram. You can use more dough and your pie will turn out even more beautiful, I assure you. My pie came out with a diameter of about 22-23 cm. We will simply defrost this best puff pastry at room temperature, roll it out into a layer and cut out a circle, placing a mold of the required diameter on top.

Leave the circle on the baking sheet, but do not throw away what you cut off. We need these leftovers. From these you need to cut strips of different lengths. They will end up serving as a lattice for our pie.

Did you cut the strips and roll out the dough? Great. Now let's mix our peaches with the rest of the ingredients. There is everything here so that the juice does not release too much from the peaches, and so that our dough does not get soggy from it. Mix all recipes together in one large bowl.

Then leave this mixture for 10-15 minutes so that the starch is absorbed and the fruit takes on the proper form for the pie. After this time, place the fruit on the dough, rolled out into a circle and then arrange the strips on top of the peaches, forming a lattice.

As you can see, the cake before baking will look something like this:

Well, then we’ll just put it in the oven and wait for the result. During this time, of course, the dough will begin to separate. The layers will produce juice because, as you know, puff pastry contains a lot of butter. Plus, we have peaches, which will still produce some kind of juice. The pie will turn out wonderful!

By the way, I sprinkle the top of the pie with vanilla sugar, and grease the pie itself with thick sour cream or whipped yolks. This way it will be ruddy and even more appetizing and tasty. Many people grease their pies with heavy cream, while others place pieces of butter on the surface of the pies. Each housewife has her own loophole, as they say. Use all the tricks that you once learned, so your products will have their own zest :)

The cake bakes quite quickly. But before serving, I recommend that you cool it completely, otherwise the fruit along with the juice will run from all sides and end up outside the piece. By the way, you can serve it with a scoop of ice cream, whipped cream, or some kind of cream. The pie is very simple, so you can add something here to decorate it. Although my tasters noted that it was good in itself.

Well, about the name. I don’t know, for some reason I wanted to call it rustic :) You know, in the village many grandmothers bake such pies :) Well, in general, this is a good alternative to complex pastries if you happen to be in the village or at the dacha. Usually, there are no conditions for preparing large-scale products, but you can always make something simple for tea in a country setting.

I offer you a recipe for Zebra manna pie without eggs and milk. This is a completely vegan (lenten) baked product. The peculiarity of this manna is that it has layers of different colors, like the stripes of a zebra. Regular dough alternates with chocolate dough, creating a pleasant combination of flavors and an impressive appearance.

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Pie with canned peaches will be the king of tea parties. Its simplest version can be prepared in 45 minutes, of which only a quarter of an hour is the active action of the housewife, and the rest is a matter of technology, that is, the oven. You can make such a dessert from biscuit, shortbread, curd, puff pastry and other types of dough, because they all go well with juicy fruits.

Housewives often lovingly call this peach pie “Fluffy” because of the fluffiness and softness of the kefir dough. The baking is prepared very simply and quickly, while the filling turns out juicy and looks very elegant in appearance.

Ingredient proportions:

• 2 eggs;
• 180 g sugar;
• 80 g melted butter;
• 250-300 g canned peaches;
• 250 g flour;
• 12 g baking powder;
• vanilla and thick apricot jam, optional.

Step by step baking:

1. Place the canned peach halves in a colander to drain excess syrup while the dough is kneaded. The syrup that remains can first be boiled until thick over a fire, then thickened with a small amount of starch and used as a sauce for pancakes, pancakes or the pie itself.
2. Beat the eggs with sugar, pour in the melted butter and stir in the mixture of flour, baking powder and vanillin. The result should be a fairly thick dough.
3. Line a rectangular baking pan with parchment; additionally, the latter can be greased with oil. Pour the dough into it and smooth it with a spoon dipped in cold water. Place the peach halves on top, rounded side up, sinking them slightly into the dough and leaving gaps between them.
4. Bake the pie at 180 degrees until the toothpick is dry (30-35 minutes). Grease the hot pastry with thick apricot jam using a pastry brush and let cool in the pan.

To give the sponge cake a peach flavor, kefir can be diluted with syrup from canned halves or even replaced with peach yogurt.

Layer Pie with Canned Peaches

The easiest way to make this pie is to place canned peach halves between two sheets of puff pastry and pinch the edges, but you can complicate the recipe by adding a delicate yoghurt filling.

In this case you will need:

• 500 g puff pastry;
• 850 g puff peaches;
• 350 g thick natural yogurt;
• 100 g sugar;
• 1 egg;
• 60-80 g semolina;
• vanillin optional.

Sequence of actions:

1. Whisk yogurt, sugar and semolina. Set aside to allow the cereal to absorb moisture.
2. Roll out the defrosted layer of dough and line the bottom and sides of the pan with it. Sprinkle the top of the base with a small amount of semolina.
3. Strain the syrup from the peaches, chop them into thin slices, which are then placed tightly on the bottom of the puff pastry pie base.
4. Beat the egg into a fluffy foam and mix with yogurt. Pour the resulting mixture over the fruit halves and place the pie in the oven for 20-25 minutes until the filling thickens and the dough bakes. Baking temperature – 200-220 degrees.

According to this recipe, you can bake not only a layer cake with peaches, but also with apricots or nectarines, using both canned and fresh fruits.

Cooking using the aspic method

Pies made from bulk dough belong to the category of “guests on the doorstep” desserts. The jellied peach pie was no exception. To prepare it you will need not only canned peaches, but also syrup from a jar. The amount of ingredients for a baking tray measuring 30 by 40 cm will be as follows:

• 300 g canned peaches;
• 200 ml peach syrup;
• 200 g butter;
• 4 eggs;
• 300 g sugar;
• 390 g flour;
• 14 g baking powder.

Progress:

1. Shake the flour with baking powder. Drain the canned fruit in a colander. Heat the oil until liquid and let it cool slightly.
2. Beat the eggs with sugar, continuing to work with the mixer, add liquid butter, syrup and flour mixture. The dough will be like pancakes.
3. Generously grease the mold with a small piece of soft butter, place slices of canned fruit on the bottom and pour the dough on top.
4. After this, the cake can be baked. The approximate baking time will be half an hour, and the recommended temperature is 180 degrees.

To prevent the crust on top of the pie from being too hard, the hot pastry can be greased with butter or heavy cream. This will add tenderness to the dessert.

Very tasty cottage cheese pastries

The pie, the base of which is made from cottage cheese dough, turns out to be incredibly appetizing.

To prepare it you must prepare:

• 220 g cottage cheese;
• 2 eggs;
• 155 g sugar;
• 75 g soft butter;
• 230 g flour;
• 7 g baking powder;
• 350 g canned peaches.

How to bake cottage cheese pie with peaches:

1. Grind eggs, soft butter, sugar and cottage cheese until smooth by hand or using kitchen gadgets. Lastly, stir in the baking powder and flour.
2. Place the dough in a generously greased pan, top with peach slices, pressing them into the base.
3. Bake the pie in a well-heated (up to 180 degrees) oven until the toothpick is dry (about 20-25 minutes).

You can decorate the cooled pie by dusting it with powdered sugar and serve with a scoop of ice cream. The fat content of the cottage cheese is not of fundamental importance when kneading the dough.

Shortbread pie with peaches

A delicate sand base, filled with cottage cheese and canned peaches, hidden behind shortbread crumbs, is a version of grated pie that will not leave anyone indifferent.

To do it, you need to prepare for the test:

• 2 eggs;
• 195 g granulated sugar;
• 120 g soft butter;
• 11 g baking powder;
• 390 g flour.

For the juicy curd-peach filling you will need:

• 500 g cottage cheese;
• 1 can of canned peaches;
• 3 eggs;
• 80 g sugar (some can be replaced with vanilla);
• 50 g corn starch;
• orange or lemon zest to taste.

Method of making shortcrust pastry:

1. Beat the eggs with sugar, add butter and grind until smooth. Then add flour with baking powder and quickly knead into an elastic dough, which should be refrigerated for half an hour.
2. Beat starch, eggs, sugar, zest and cottage cheese with a submersible blender into a homogeneous mass. Place the peaches in a sieve to drain excess liquid.
3. Spread 2/3 of the shortbread dough over the bottom and sides of the springform pan. Place the curd mixture into the resulting basket and place the peach halves on it, cut sides down. Grate the rest of the dough through a coarse grater on top.
4. Cook the dessert at 200 degrees for about 40-50 minutes until a beautiful golden crust. The finished pie should stand in the switched off oven for 10-15 minutes, and only then you can take it out.

Despite the fact that the base of the baked goods is shortbread, it remains soft even after cooling, so there is no need to cut the pie hot into portions.

Lenten version of dessert

Lenten peach upside-down pie is prepared without eggs or fat-containing animal products, and the baked goods are very tasty. A special highlight is given to it by the caramel filling, which contains canned fruit slices.

To bake a Lenten dessert, you need the following products:

• 250 ml peach syrup;
• 210 g sugar (of which 100 g for caramel);
• 200 ml vegetable oil;
• 5 g soda;
• 30 ml lemon juice;
• 330 g flour;
• canned peaches.

Baking algorithm:

1. Place 45 ml of vegetable oil and 100 g of sugar in a frying pan with a thick bottom and prepare caramel. Line a pie pan with parchment, pour caramel onto the bottom and drown slices of canned peach in it.
2. Beat the syrup with a mixer with the remaining vegetable oil and sugar, add soda and flour slaked with lemon juice. Pour the resulting dough into the mold.
3. Place the dough in a hot oven for half an hour. Then remove, let stand for 10-15 minutes in the pan and turn over onto a serving plate, carefully remove the parchment.

You can prepare the cake in a greased pan without parchment, but in this case, before removing the dessert onto a dish, the bottom must be heated over the fire. This way the baked goods will not break, but will remain whole.

Sponge cake

A classic sponge cake can become the basis of many delicious cakes, or it can turn into a delicious pie with canned peaches, reminiscent of a classic charlotte.

This dessert is prepared from simple and affordable products:

• 5 eggs;
• 180 g sugar;
• 160 g flour;
• 2-3 g citric acid;
• 2 g vanillin;
• canned peaches in syrup.

1. Pour sugar into a container with raw eggs and beat with a mixer at medium speed for 7-10 minutes. Then add citric acid and continue beating for another three minutes.
2. Gently sift the flour onto the egg foam on top through a sieve and stir it in with a spatula, using upward movements. Place the finished dough into a greased and floured pan.
3. Drain the syrup from the peaches and chop them into medium cubes, which are placed on top of the dough in random order. Bake until deliciously golden brown at 180 degrees.

This pie, like any sponge cake, can be baked in a slow cooker. The approximate cooking time is 60 minutes in the “Baking” mode.

All the proposed options for pies with canned peaches can also be baked with fresh fruit during the season, but they must be peeled. To do this quickly, each fruit is dipped into boiling water for 30 seconds and then immediately into ice water.

The taste of peaches in this recipe is not as important as their density and strength. Filled with caramel, honey and cinnamon, they will turn out juicy in any case. But if the fruits are soft and very ripe, then during the cooking process they will turn into puree. Therefore, it is necessary to choose healthy, strong fruits that can hold their shape when baked. In this case, there is no need to peel them, just wash and cut them fruits in slices.

The one-piece pan should be covered with baking paper, covering not only the bottom, but also the sides. Halves of juicy fruits should be laid out in a circle, trying not to leave any empty spaces.

A piece of butter, the size of a matchbox, must be cut into small pieces and placed on top, as in the photo.

Pour granulated sugar into the frying pan for caramel.

It must be heated slowly, stirring constantly. The sugar grains will melt into liquid caramel.

Without letting it cool, you should add warm honey and cinnamon.

The caramel must be thoroughly mixed and reheated until all lumps dissolve. Then pour the hot mixture over the peaches in the mold.

After this, you can start preparing the dough. First of all, beat the soft butter and eggs.

Then add eggs one at a time.

The flour must be sifted and mixed with soda. Gradually adding flour, knead a soft dough.

It needs to be carefully transferred to the peaches and honey caramel. We level the surface of the upside-down pie, trying not to touch the fruit layer. To ensure that there are no voids left in the cake, the pan should be slightly twisted and tapped her on the table.

You need to bake this delicious treat with honey caramel for 30 minutes in an oven preheated to 180 degrees.

Immediately after this, it should be turned over onto a plate and freed from the parchment.

Let the finished pie cool completely and then serve.