Summer Pie with Cherries and Nectarines
by Editorial Staff
Delicate shortbread dough with margarine and yolks, an airy curd layer and a lot of fruit – this is a pie with cherries and nectarines, my family’s favorite summer cake.
Ingredients
For the dough:
- Margarine “Generous Summer” – 200 g
- Yolks – 3 pcs.
- Sugar – 200 g
- Flour – 200 g
- Baking powder – 1 teaspoon
- Salt – 1/4 teaspoon
For filling:
- Cherries – 300 g
- Nectarines – 300 g
- Cottage cheese – 500 g
- Milk – 150 ml
- Eggs – 3 pcs.
- Sugar – 200 g
- Flour – 50 g
- Starch – 50 g
- Lemon (zest) – 1/2 pc.
- Vanillin (vanilla sugar) – 1 teaspoon
- Salt – 1/4 teaspoon
Directions
- Line the baking sheet with baking paper.
- Separate the whites from the yolks.
- Melt margarine “Generous Summer” slightly.
- Add sugar to the margarine. Beat.
- Add yolks and continue whisking.
- Sift flour and baking powder into the dough, add salt. Stir until smooth.
- The dough turned out like butter cream.
- Put the dough into a mold, flatten and refrigerate.
- Mix cottage cheese with 2 yolks.
- Add flour, starch, salt and lemon zest.
Pour in milk and add vanillin, mix everything well. - Beat 3 egg whites and sugar until stiff.
- Pour into the curd mass, mix.
- Put the curd filling on the chilled dough, flatten.
- Top with pitted cherries.
- Place the nectarines cut into wedges.
- Put the summer pie with cherries and nectarines in the oven, preheated to 220 degrees, for 15 minutes.
After 15 minutes, reduce the temperature to 180 degrees and bake the pie for 50 minutes. Willingness to check with a wooden stick.
- Cool the finished shortcrust pastry pie with curd filling and fruit for 1 hour and remove from the mold.
Summer pie with cherries and nectarines is ready. You can treat guests! Bon Appetit!
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