Curd and apple pie with cinnamon
12 servings
60 minutes
Cottage cheese-apple pie with cinnamon is a delicate, aromatic treat that combines the creamy texture of cottage cheese with the juiciness of apples and the warmth of cinnamon. Its roots trace back to American cuisine, where fruit pies are part of traditional hospitality. In this recipe, a crispy pastry base pairs with an airy cottage cheese filling, while thin apple slices add natural sweetness and freshness. Cinnamon gives the baked good cozy, spicy notes, making the flavor rich and warming. This pie is perfect for family tea gatherings, especially in autumn when warmth and comfort are desired. It is delightful both warm and chilled, and the combination of textures makes it truly special. A classic homemade dessert that can win hearts!
1
Sift the flour onto the work surface and make a crater in the center. Pour half of the sugar into the well and crack in 1 egg. Cut the chilled butter into small pieces and place around the edge. Quickly chop everything with a large kitchen knife, then knead thoroughly by hand. Divide the dough in half and mix cinnamon into one part. Wrap each dough 'ball' separately in plastic wrap and refrigerate for about 30 minutes.
- Wheat flour: 2 tablespoons
- Sugar: 300 g
- Chicken egg: 4 pieces
- Butter: 200 g
- Ground cinnamon: 1 teaspoon
2
Roll out the dough without cinnamon on a floured surface, place it in a greased 26 cm diameter springform pan / or spread the dough in the pan with your hands, shape a high edge, and prick the bottom in several places with a fork. Preheat the oven to 180 °C.
- Wheat flour: 2 tablespoons
- Butter: 200 g
3
Peel and core the apples, then slice them thinly. Drizzle with lemon juice and mix to prevent browning. Separate the remaining eggs into whites and yolks. Thoroughly mash the cottage cheese with the remaining sugar and 5 yolks, then mix in semolina. Whip the egg whites and gently fold them into the cottage cheese mixture. Arrange the apples on the dough, spread and smooth out the cottage cheese mixture on top. Roll out the dough with cinnamon and cut it with 2 tablespoons of flour. Sprinkle the pie with the resulting crumble and bake for 60 minutes.
- Apple: 3 pieces
- Lemon juice: 3 tablespoons
- Chicken egg: 4 pieces
- Fat cottage cheese: 500 g
- Egg yolk: 2 pieces
- Semolina: 100 g
- Wheat flour: 2 tablespoons