Shortbread pie with cottage cheese and apples
8 servings
45 minutes
Sandy pie with cottage cheese and apples is a refined combination of tenderness and crispy texture. Its roots go back to European traditions where baking with cottage cheese and fruits is considered not only tasty but also healthy. The crumbly golden shortcrust pastry pairs perfectly with the soft cheese filling, while the apples add freshness and a slight tartness. This pie is ideal for a cozy family tea time or festive table. It can be served warm to enjoy the rich aroma of vanilla and baked apples or chilled for a denser texture. Each serving is a harmony of flavors that awakens memories of home recipes from grandmother's kitchens.
1
Pour flour, 0.5 cup of sugar, and a packet of baking powder onto a work surface, add chilled margarine, and chop everything with a knife into a uniform crumb.
- Wheat flour: 2 glasss
- Sugar: 1.5 glass
- Baking powder: 10 g
- Margarine: 125 g
2
Beat 2 eggs with 1 cup of sugar until fully dissolved. Then gradually mix in the cottage cheese and sour cream.
- Chicken egg: 2 pieces
- Sugar: 1.5 glass
- Cottage cheese: 200 g
- Sour cream: 100 g
3
Wash the apples, peel them, remove the core, and slice them.
- Apple: 2 pieces
4
Grease the detachable mold, line it with paper or sprinkle with flour. Pour half of the flour mixture and level it. Place the apples on top, pour the cottage cheese mass, and sprinkle with the remaining mixture, leveling it.
- Wheat flour: 2 glasss
5
Place in a preheated oven at 180 degrees. Bake for 45 minutes.