Cottage Cheese and Apple Oven Pie

Fragrant and tasty, with a tender and juicy filling. A bulk pie with cottage cheese and apples in the oven is suitable for both a cozy family tea party and for welcoming guests. The combination of crispy dough and juicy filling will not leave anyone indifferent. Try it soon!
cook time: 4h 15 min
Freya Ashford
Cottage Cheese and Apple Oven Pie

Nutrition Facts (per serving)

238
Calories
10g
Fat
27g
Carbs
7g
Protein

Ingredients (8 portions)

Dough:

Sugar 100 g
Wheat flour 260 g
Butter 120 g
Baking powder 1 tbsp

Filling:

Sugar 50 g
Apples 400 g
Cinnamon 1 tbsp
Eggs 2 pc
Cottage cheese 360 g
Vanilla sugar 1 tbsp

Recipe instructions

Step 1

Step 1
How to bake a bulk pie with cottage cheese and apples in the oven? First, prepare all the necessary ingredients for the dough. The butter should come straight from the refrigerator. Use premium flour. Sift it in advance, this will make the dough more tender.

Step 2

Step 2
Cut the cold butter into small cubes.

Step 3

Step 3
Place flour, butter, sugar and baking powder into a blender bowl. Read about all the nuances of working with baking powder in a separate article, link at the end of the recipe

Step 4

Step 4
Beat everything into fine sand crumbs. If you donʼt have a blender, you can simply puree the dough with your hands. But you need to act quickly so that the butter does not start to melt from warm hands. Pour the resulting crumbs into a bowl and put them in the refrigerator.

Step 5

Step 5
Prepare all the necessary ingredients for the filling. You can take cottage cheese of any fat content and even low-fat. I advise you to use cottage cheese in briquettes — it has enough moisture and is not lumpy, so the filling will be tender and homogeneous. Read more about how to choose cottage cheese for the filling in a separate article, link at the end of the recipe. If the eggs are large, selected, then two are enough; if they are small, then take three.

Step 6

Step 6
Place cottage cheese, eggs, sugar and vanilla sugar in a blender bowl. Vanilla sugar can be replaced with vanillin. Read how to do this correctly in a separate article at the link after the recipe.

Step 7

Step 7
Beat everything until smooth and creamy.

Step 8

Step 8
Peel the apples and remove seeds. Sweet and sour Semerenko, Granny Smith and other similar varieties are suitable for this pie. Grate the apple pulp on a coarse grater. The greener the skin of the apples, the longer they will not darken when peeled or grated. However, they will still darken during baking. Turn on the oven to 180 degrees in advance.

Step 9

Step 9
The pie can be prepared either in a regular springform pan (Ø 20-22 cm) or in a cooking ring without a bottom. I used a cooking ring, which I placed on a baking sheet lined with parchment and lined the inside walls with parchment as well. You can choose the right parchment paper by reading the article at the link at the end of the recipe. If you use a regular silicone mold, then parchment is not needed. Pour a third of the sand crumbs onto the bottom of the ring and smooth it out.

Step 10

Step 10
Spread the grated apples evenly over the crumbs and sprinkle with cinnamon.

Step 11

Step 11
Pour another third of the dough on top and smooth it out.

Step 12

Step 12
Pour the entire curd mass onto the sand crumbs.

Step 13

Step 13
Sprinkle the remaining shortcrust pastry on top of the cottage cheese.

Step 14

Step 14
Bake the pie in an oven preheated to 180°C for about 45 minutes until the top layer is browned. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe. During baking, juice from the apples may seep through the batter and spread around the pan, especially if you are using a ring without a bottom. It’s okay, the darkened caramel is removed along with the parchment.

Step 15

Step 15
You can check readiness with a toothpick. To do this, stick it into the middle of the pie and immediately take it out — if it is dry, then the pie is ready. Remove the finished pie from the oven and cool completely at room temperature without removing it from the pan. Then, if desired, you can put the pie in the refrigerator for 2-3 hours. I cut the pie while it was still a little warm, and I liked it warmer than completely cooled.

Step 16

Step 16
Before serving, remove the pie from the pan, transfer to a plate and cut into portions. Bon appetit!

Additional rubrics

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