Curd and Apple Pie
6 servings
50 minutes
Apples meet their best friends: honey, lemon and cinnamon. Curd should be 18% fat - this is the key to success.
1
Slice the apples into thin wedges.
- Apple: 400 g
2
In a deep bowl, mix cottage cheese, honey, sour cream, four eggs, lemon zest, and cinnamon.
- Full-fat curd cheese (18%): 100 g
- Honey: 4 tablespoons
- Sour cream 33%: 400 g
- Chicken egg: 5 piece
- Lemon: 1 piece
- Cinnamon: to taste
3
Roll out the puff pastry on a floured surface using a flour-dusted rolling pin. Grease a baking sheet with butter, place the dough on it, and add a filling of sour cream and cottage cheese on top. Arrange apple slices closely on the filling to create a sort of shell over it.
- Wheat flour: 2 tablespoons
- Butter: 20 g
- Puff pastry: 500 g
4
Fold the edges of the dough to prevent the filling from leaking. Sprinkle the apples with sugar. Beat the remaining egg and brush the entire pie with an egg-soaked brush. Place the pie in an oven preheated to 170 degrees for twenty-five to thirty minutes.
- Apple: 400 g
- Sugar: 50 g
- Chicken egg: 5 piece
