Curd pie with apples and sour cream
8 servings
60 minutes
Cottage cheese pie with apples and sour cream is a delicate treat that embodies the best traditions of Russian cuisine. Its roots trace back to village baking, where cottage cheese and apples were used to create aromatic pies. This dessert captivates with its softness, airiness, and pleasant sweet-sour note from green apples and the cottage cheese base. Sour cream adds juiciness to the pie, while butter makes the texture especially velvety. The golden crust and cinnamon aroma evoke cozy associations reminiscent of home evenings by the samovar. It is perfect for morning tea or family gatherings. Serving it with powdered sugar highlights its tenderness, while cinnamon adds warm spicy notes. In every slice – traditions, home comfort, and true enjoyment!
1
Preheat the oven to 180 degrees. Place sour cream, cottage cheese, and butter in a bowl and mash with a fork until smooth, ensuring no lumps remain.
- Sour cream 20%: 2 tablespoons
- Cottage cheese: 200 g
- Butter: 50 g
2
In another bowl, beat the eggs with sugar until frothy.
- Chicken egg: 3 pieces
- Sugar: 180 g
3
Add the egg mixture and flour with baking powder to the cottage cheese mixture. Whip until thick sour cream consistency.
- Chicken egg: 3 pieces
- Wheat flour: 120 g
- Baking powder: 1 teaspoon
4
Remove the core from the apples and slice them thinly. Grease the pie dish with butter and pour in 1/3 of the batter. Place half of the sliced apples on top.
- Green apples: 2 pieces
- Butter: 50 g
5
Pour 1/2 of the remaining batter over the apples and place the remaining apple slices on top. Pour the remaining batter over it and bake in the oven for 35-40 minutes.
- Green apples: 2 pieces
6
Serve the pie sprinkled with powdered sugar or cinnamon.
- Powdered sugar: to taste