Curd and apple pie
10 servings
40 minutes
Cottage cheese-apple pie is a true embodiment of home comfort. Its roots go back to Russian culinary tradition, where cottage cheese holds an esteemed place due to its tenderness and rich flavor. The thin, crumbly dough envelops the juicy cottage cheese filling, while the final layer of apples adds freshness and a slight tartness. The protein meringue makes the pie airy and gives it a caramel hue. This dessert is perfect for family tea gatherings, festive feasts, or simply a cozy evening with a cup of fragrant tea. The taste of the pie harmoniously combines sweetness, the creamy softness of cottage cheese, and refreshing apple acidity, creating an unforgettable gastronomic experience.
1
Sift the flour through a sieve.
- Wheat flour: 2 glasss
2
Add softened margarine and rub it with your hands.
- Margarine: 250 g
3
Add baking soda mixed with vinegar, 0.5 cup of sugar, and 2 egg yolks. Knead the dough.
- Slaked soda: 1 teaspoon
- Sugar: 1.5 glass
- Chicken egg: 4 pieces
4
Grease the container with vegetable oil, place the dough, and spread it on the bottom, forming small edges.
5
Mix cottage cheese, 2 yolks, 0.5 cup of sugar, and vanilla. Spread it on the dough and distribute evenly.
- Cottage cheese: 0.5 kg
- Chicken egg: 4 pieces
- Sugar: 1.5 glass
- Vanilla sugar: 30 g
6
Grate one kilogram of sweet-sour apples on a coarse grater and place it on top of the cottage cheese.
- Apple: 1 kg
7
Place in a preheated oven at 200 degrees for 20 minutes.
8
At this time, beat the remaining egg whites with 7 tablespoons of sugar until a nice foam forms.
- Chicken egg: 4 pieces
- Sugar: 1.5 glass
9
After taking the pie out of the oven, spread the egg whites and put it back for 20 minutes. The egg whites should brown.
10
Let it cool a bit and cut it.