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

1. Preheat your oven to 180°C (356°F).
2. In a large bowl, whisk together the eggs, a pinch of salt, and sugar until well combined and slightly frothy.
3. Gradually add the vegetable oil and milk, mixing continuously.
4. Sift in the flour and baking powder, then stir until the mixture is smooth without lumps. Set aside.
5. In a separate bowl, combine the chopped peaches, ricotta, sugar, cornstarch, one egg, lemon zest, and vanilla extract. Mix until well blended.
6. Pour the dough into a greased pie pan, spreading it evenly across the bottom and slightly up the sides.
7. Pour the ricotta and peach filling over the uncooked dough, ensuring it’s evenly distributed.
8. 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.
9. Allow the pie to cool slightly for about 10-15 minutes.
10. While the pie cools, beat the soft cream cheese and powdered sugar together until smooth.
11. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
12. Once the pie has cooled slightly, spread the cream topping over the pie with a spatula.
13. 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.