Crumbly pie with cottage cheese
6 servings
75 minutes
Crumble pie with cottage cheese is a classic representative of Russian cuisine, featuring a delicate creamy flavor with subtle hints of vanilla. Its crunchy crumb contrasts with the soft and airy cottage cheese filling, creating a harmony of textures. The origins of this pie delve into traditional Russian baking, where cottage cheese is one of the main ingredients in sweet dishes. It is perfect for a cozy family tea time or as an exquisite treat for the festive table. It is served chilled to allow the filling to set completely while keeping the crumb's fragility intact. The pie's flavor pairs wonderfully with a cup of freshly brewed tea or coffee, and for those who enjoy bolder accents, berries or fruit sauce can be added. This pie embodies home warmth and traditional Russian hospitality.
1
Take the butter out of the fridge in advance and let it soften to medium consistency. Beat the butter with sugar using a mixer. Add flour with baking powder and mix again with the mixer. You should get a crumbly mixture of not very large fat crumbs. Make sure there are no lumps!
- Butter: 200 g
- Sugar: 0.5 glass
- Wheat flour: 1.5 glass
- Baking powder: 1 teaspoon
2
Bring the cottage cheese to room temperature (can warm it in the microwave) and beat with eggs using a mixer.
- Curd mass: 400 g
- Chicken egg: 4 pieces
3
You need to line the entire mold with baking paper. Pour 2/3 of the crumbs and spread them evenly on the bottom. Do not press! Just level!
- Butter: 200 g
- Wheat flour: 1.5 glass
4
Evenly pour the cottage cheese mixture over the crumbs.
- Curd mass: 400 g
5
Sprinkle the remaining crumbs on top.
- Butter: 200 g
- Wheat flour: 1.5 glass
6
Preheat the oven to 180 degrees and bake until the cheese layer is set and the surface is a bright golden color (25–35 minutes). If the surface browns quickly while the cheese is still liquid, cover the pan with foil and reduce the temperature by 20 degrees. Remove the finished pie from the pan after it has completely cooled.