There’s something undeniably comforting about a homemade pie, especially when it features a creamy ricotta filling and juicy peaches. This Ricotta and Peach Pie is a delightful blend of textures and flavors, perfect for any gathering or just a cozy evening at home. It’s not just simple to make, but it also showcases the sweetness of peaches, which pairs beautifully with the smooth, rich ricotta mixture. When I whip this up, I love how the house fills with the warm aroma of baking—it’s like a hug in dessert form!
Why You’ll Love This Recipe
- Easy to follow, with simple ingredients you likely have on hand.
- Creamy ricotta gives a deliciously rich texture that balances the sweetness of the peaches.
- Perfect for both special occasions and everyday desserts.
- The topping of whipped cream cheese adds a lovely lightness to each slice.
- It bakes up beautifully golden, making it a feast for the eyes as well as the palate.
Ingredients
- For the crust:
- 3 large eggs
- A pinch of salt
- 100 g (1/2 cup) sugar
- 100 ml (1/2 cup) vegetable oil (or olive oil)
- 100 ml (1/2 cup) milk
- 185 g (1 and 1/2 cups) all-purpose flour
- 15 g (1 tablespoon) baking powder
- For the filling:
- 250 g (1 cup) canned peaches, drained and chopped
- 350 g (1 and 1/2 cups) ricotta cheese
- 80 g (1/3 cup) sugar
- 15 g (1 tablespoon) cornstarch
- 1 large egg
- Zest of 1 lemon
- Vanilla extract to taste
- For the topping:
- 200 g (about 7 oz) soft cream cheese
- 60 g (1/2 cup) powdered sugar
- 150 g (1 cup) heavy cream (33%)
- Additional powdered sugar for dusting
Kitchen Tools Needed
- Mixing bowls
- Whisk
- Pie pan
- Electric mixer (for whipped cream)
- Spatula
Step-by-Step Instructions
- Preheat your oven to 180°C (356°F).
- In a large bowl, whisk together the eggs, a pinch of salt, and sugar until well combined and slightly frothy.
- Gradually add the vegetable oil and milk, mixing continuously.
- Sift in the flour and baking powder, then stir until the mixture is smooth without lumps. Set aside.
- In a separate bowl, combine the chopped peaches, ricotta, sugar, cornstarch, one egg, lemon zest, and vanilla extract. Mix until well blended.
- Pour the dough into a greased pie pan, spreading it evenly across the bottom and slightly up the sides.
- Pour the ricotta and peach filling over the uncooked dough, ensuring it’s evenly distributed.
- Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the pie to cool slightly for about 10-15 minutes.
- While the pie cools, beat the soft cream cheese and powdered sugar together until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Once the pie has cooled slightly, spread the cream topping over the pie with a spatula.
- Dust with additional powdered sugar just before serving.
Pro Tips
- If you find the crust too thick, spread it out with a spatula to reach your desired thickness.
- Ensure the canned peaches are well-drained for a less watery filling.
- For a touch of elegance, consider adding a splash of almond extract to the filling for added depth.
- Use room temperature ingredients for the cream cheese to ensure a smooth mixture.
Common Mistakes
- Don’t skip the lemon zest; it brightens the flavor of the pie significantly.
- Overmixing the dough can lead to a tough crust; mix just until combined.
- If the pie sinks in the center as it cools, it may have been underbaked—keep an eye on the baking time.
Variations
- Substitute fresh peaches if they’re in season for an even fresher taste.
- For a gluten-free option, use a gluten-free flour blend.
- Add a layer of fresh berries on top of the creamy filling for added color and flavor.
- Swap out the cream cheese in the topping for mascarpone for a richer finish.
Serving Suggestions
Serve the pie slightly chilled, garnished with fresh fruit or a scoop of vanilla ice cream for a luscious dessert. A dollop of whipped cream on top is also a delightful touch.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The pie may be enjoyed cold or gently warmed in the microwave.
Reheating Tips
Reheating isn’t always necessary, but if you prefer your pie warm, slice a piece and microwave it for about 20 seconds. Be careful not to overheat; it should be warm, not hot.
Nutrition Estimate
Approximate per serving (1 slice):
- Calories: 320
- Protein: 8 g
- Carbohydrates: 30 g
- Fat: 20 g
Recipe Summary
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8
Cuisine: Italian
Course: Dessert
Calories: 320
Frequently Asked Questions
Can I use fresh peaches instead of canned?
Absolutely! Just make sure to peel and chop them beforehand.
How can I tell when the pie is done?
It should be golden brown on top, and a toothpick inserted in the center should come out clean.
Can I make this ahead of time?
Yes, this pie keeps well for a couple of days in the fridge, making it perfect for meal prep.
Is this pie suitable for freezing?
Yes, you can freeze the unbaked pie; just make sure to cover it tightly in plastic wrap and then foil.
What if I don’t have ricotta?
Cream cheese or cottage cheese can be used as a substitute, but it will change the texture slightly.
Enjoy this delightful Ricotta and Peach Pie—perfect for sharing or savoring by yourself! It’s a recipe that truly brings the flavors of summer to your table any time of year.
Ricotta and Peach Pie
A comforting homemade pie featuring a creamy ricotta filling and juicy peaches, perfect for gatherings or cozy evenings at home.
For the crust
- 3 large large eggs
- a pinch salt
- 100 g sugar ((1/2 cup))
- 100 ml vegetable oil ((or olive oil, 1/2 cup))
- 100 ml milk ((1/2 cup))
- 185 g all-purpose flour ((1 and 1/2 cups))
- 15 g baking powder ((1 tablespoon))
For the filling
- 250 g canned peaches ((drained and chopped, 1 cup))
- 350 g ricotta cheese ((1 and 1/2 cups))
- 80 g sugar ((1/3 cup))
- 15 g cornstarch ((1 tablespoon))
- 1 large egg
- 1 zest of 1 lemon
- vanilla extract (to taste)
For the topping
- 200 g soft cream cheese ((about 7 oz))
- 60 g powdered sugar ((1/2 cup))
- 150 g heavy cream ((33%, 1 cup))
- additional powdered sugar (for dusting)
Preparation
- Preheat your oven to 180°C (356°F).
- In a large bowl, whisk together the eggs, a pinch of salt, and sugar until well combined and slightly frothy.
- Gradually add the vegetable oil and milk, mixing continuously.
- Sift in the flour and baking powder, then stir until the mixture is smooth without lumps. Set aside.
- In a separate bowl, combine the chopped peaches, ricotta, sugar, cornstarch, one egg, lemon zest, and vanilla extract. Mix until well blended.
- Pour the dough into a greased pie pan, spreading it evenly across the bottom and slightly up the sides.
- Pour the ricotta and peach filling over the uncooked dough, ensuring it’s evenly distributed.
Baking
- Bake in the preheated oven for 35-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the pie to cool slightly for about 10-15 minutes.
Topping
- While the pie cools, beat the soft cream cheese and powdered sugar together until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Once the pie has cooled slightly, spread the cream topping over the pie with a spatula.
- Dust with additional powdered sugar just before serving.
Serve the pie slightly chilled, garnished with fresh fruit or a scoop of vanilla ice cream. The pie may be stored in an airtight container in the refrigerator for up to 3 days.
