Apple pie with cottage cheese
Apple and cottage cheese pie combines a delicate buttery dough, a delicate cottage cheese filling, and a generous layer of juicy apples. Apricot jam gives the baked pie a beautiful shine and a slightly fruity flavor, making it perfect with coffee or as an autumn dessert.
Ingredients · Servings For 1 cake diameter 26 cm
- 220 g plain wheat flour
- 70 g caster sugar
- 1 pinch salt
- 120g butter
- 2 PL water
- 1 kg apple
- 2 tbsp lemon juice
- 80g butter
- 750 g soft cottage cheese
- 1 packet of pudding powder
- 80 g caster sugar
- 2 tbsp apricot jam
Method · 2 h 5 min
- For the dough, mix the flour, sugar and salt in a bowl. Add the cold butter cut into pieces and water. Knead quickly with your hands to form a dough. Wrap in cling film and chill in the fridge for 30 minutes.
- For the filling, peel and core the apples and cut into slices about 1 cm wide. Mix with lemon juice and set aside.
- Preheat the oven to 180°C and place the rack in the lower third of the oven. Grease a 26 cm cake tin with butter and sprinkle with flour.
- Melt the butter and let it cool slightly. Mix the cottage cheese with the vanilla pudding powder, eggs and sugar until smooth. Add the melted butter and mix.
- Roll out the chilled dough on a lightly floured work surface into a circle about 30 cm in size. Carefully line the pan (bottom and sides). The dough should form an even 4 cm high edge on the sides. Cut it flat with a knife. Prick the bottom with a fork at regular intervals.
- Spread the cheese mixture over the dough and smooth it out. Place the apple slices close together on the cheese mixture and press down slightly.
- Bake in the preheated oven for about 55 minutes.
- Let cool slightly. Then spread the warmed apricot jam over the apples. Dust with powdered sugar just before serving.Source: Brigitte Sporrer/ Einfach Backen