Apple pie with cottage cheese
10 servings
50 minutes
Apple pie with cottage cheese is a delicate and aromatic treat of Russian cuisine, combining the freshness of apples and the softness of cottage cheese. Its roots trace back to traditional village recipes where apples and cottage cheese were staples due to their availability and health benefits. The pie's flavor is harmonious: the airy dough is infused with a creamy aroma, while the sweet-and-sour apples combined with a creamy cottage cheese layer create a perfect balance. Cinnamon and vanilla sugar add sophistication, making the pie particularly cozy and warming. It is ideal for family tea gatherings as well as a festive treat. Baked to a golden crust, this pie embodies home comfort and traditional Russian culinary art.
1
Beat the warm butter with sugar (I melted and cooled the butter).
- Butter: 200 g
- Sugar: 0.5 glass
2
Add 1 egg, continue whisking, and add flour.
- Chicken egg: 4 pieces
- Wheat flour: 2.5 glasss
3
Knead a homogeneous mass and leave it in a cool place for half an hour (I put it in the fridge for 15 minutes).
4
Wash the apples, remove the core, and slice them.
- Apple: 7 pieces
5
Roll out or flatten the dough by hand on a baking sheet lined with paper.
6
Sprinkle with cake powder on top.
- Sponge cake mix: 225 g
7
Mix the cottage cheese with sour cream and the remaining eggs into a uniform mass, adding lemon zest to taste.
- Soft curd cheese: 500 g
- Sour cream 20% fat: 1 glass
- Chicken egg: 4 pieces
- Lemon zest: to taste
8
Spread the cottage cheese mixture on the dough and place the apples on top.
9
Sprinkle with cinnamon and vanilla sugar.
- Cinnamon: to taste
- Vanilla sugar: to taste
10
Bake for 30-40 minutes at 200 degrees or until golden crust appears.
