Warsaw apple pie with cottage cheese
8 servings
50 minutes
Warsaw apple pie with cottage cheese is a delicate dessert with rich aromas of fruits and creamy cottage cheese. Its roots go back to Polish cuisine, where apples are often used in baking due to their natural sweetness and juiciness. The subtle balance of sweet and sour flavors, enhanced by hints of cinnamon and vanillin, makes this pie special. The sandy structure of the dry mix creates flakiness, while the soft cottage cheese layer adds a creamy texture. It is perfect for cozy family tea times, warm autumn evenings, or festive treats. Lemon zest adds freshness, while butter ensures tenderness. This pie is easy to make without kneading dough, making it accessible even for beginners. It can be enjoyed warm or chilled, complemented by a cup of fragrant tea or coffee.
1
Preheat the oven to 180 degrees.
2
Measure 2 tablespoons of sugar for the cottage cheese filling, mix the remaining sugar with the other dry ingredients.
- Sugar: 1 glass
3
Remove the zest from the lemon and squeeze out the juice.
- Lemon: 1 piece
4
Grate the apples on a coarse grater, mix with lemon juice, half the zest, and cinnamon.
- Apple: 6 pieces
- Lemon: 1 piece
- Cinnamon: to taste
5
Mix the cottage cheese with 2 tablespoons of sugar, sour cream, vanillin, and the remaining lemon zest.
- Curd cheese (tvorog): 250 g
- Sugar: 1 glass
- Sour cream: 100 g
- Vanillin: to taste
- Lemon: 1 piece
6
Line the mold with baking paper.
7
Spread half of the apple filling in the form and smooth it out.
- Apple: 6 pieces
8
Sprinkle a glass of dry mixture on top and smooth it out well.
- Semolina: 1 glass
- Wheat flour: 1 glass
- Sugar: 1 glass
- Baking powder (raising agent): 1 teaspoon
9
Spread the cottage cheese filling next.
- Curd cheese (tvorog): 250 g
10
The next layer is another third of the dry mixture.
- Semolina: 1 glass
- Wheat flour: 1 glass
- Sugar: 1 glass
- Baking powder (raising agent): 1 teaspoon
11
On top — the remaining apples.
- Apple: 6 pieces
12
Finish with dry mixture.
- Semolina: 1 glass
- Wheat flour: 1 glass
- Sugar: 1 glass
- Baking powder (raising agent): 1 teaspoon
13
Evenly distribute the chopped butter on top.
- Butter: 100 g
14
Bake for 30–40 minutes (if the pan is small and the pie is tall — closer to 40, if not — closer to 30).
15
Remove from the mold with a double flip when the pie cools down
