Apricot pie with cottage cheese and sour cream filling
4 servings
60 minutes
Apricot pie with cottage cheese and sour cream filling is a true embodiment of tenderness and sunshine on your table. Its roots go back to Russian culinary traditions, where natural ingredients and rich flavors are valued. The crispy dough envelops fragrant apricots, while the airy cottage cheese-sour cream filling gives the pie a creamy texture with a slight tanginess. The sweetness of the fruits harmonizes with the softness of the cottage cheese, creating a perfect balance of taste. This pie is suitable for both cozy family tea time and festive gatherings. It is especially delicious after cooling when the filling becomes even more delicate. It can be served with a scoop of vanilla ice cream or a mint leaf for freshness.
1
Dough: mix together 200 grams of flour, salt, and 1 tablespoon of sugar. Crumble with cold butter and add an egg (best done in a blender). Quickly form the dough into a ball. Roll out into a circle slightly larger than the pan (better 23 cm) to create edges. The bottom of the pan can be lined with baking paper. Place the dough in, shape the edges (the base can be pricked with a fork). Refrigerate for 30 minutes.
- Wheat flour: 40 g
- Salt: pinch
- Sugar: 150 g
- Butter: 100 g
- Chicken egg: 1 piece
2
Filling: combine cottage cheese, 150 grams of sugar, vanilla sugar or extract, salt, sour cream, 3 eggs, and 40 grams of flour and mix with a mixer until smooth. If the cottage cheese is grainy, use a blender or strain it through a sieve. The fat content of dairy products will affect how liquid or thick the filling will be.
- Curd cheese (tvorog): 190 g
- Sugar: 150 g
- Vanilla sugar: 1 teaspoon
- Salt: pinch
- Sour cream: 120 g
- Chicken egg: 1 piece
- Wheat flour: 40 g
3
Place apricot halves and strawberries on the dough, pour with cottage cheese mixture and bake in a preheated oven at 180 degrees for 40-50 minutes, depending on the size of the pan and oven. Doneness can be determined by the filling: it should set. (You can also preheat the oven to 200 degrees and bake for 10 minutes, then reduce to 180 degrees and bake until done).
- Apricots: 500 g
4
Let the baked pie cool in the mold. Then chill in the refrigerator (optional).
