avg —
Cottage Cheese and Apple Pie
Instructions
The base of this pie is shortcrust pastry. So that the pastry is crumbly and tender after baking, it should be kept in the refrigerator for about half an hour. To prepare the shortcrust pastry, first place the butter in a deep bowl and melt it in the microwave.
Watch that the butter does not boil; it should only melt. Add the sour cream, half a glass of sugar, the vodka, soda, and wheat flour to the bowl with the butter. Then take 2 eggs and carefully separate the whites from the yolks. Place the whites in a small deep dish and set them aside for a while, while adding the yolks to the bowl with the previously combined ingredients.
Knead the shortcrust pastry. It is best to do this with a spoon. Remember that the dough should not be too stiff. During kneading, it should stick slightly to the spoon.
Cover the bowl with the dough with cling film, then put the dough in the refrigerator for at least 30 minutes. Meanwhile, get on with preparing the cottage cheese filling. First of all, pass the cottage cheese through a sieve and place it in a clean, deep bowl. Rinse the apples, peel them, and grate them on a coarse grater. Add the apples and half a glass of sugar to the cottage cheese. Take the remaining eggs and also separate the whites from the yolks. Add the whites to the bowl with the previously prepared whites, and combine the yolks with the cottage cheese.
Thoroughly mix the cottage cheese and apple filling with a spoon. You need to do this quickly, as the apples can darken.
Prepare the top egg white layer of the future pie. To do this, add the remaining half a glass of sugar to the bowl with the egg whites. Beat the ingredients thoroughly at high speed with a mixer. As a result, you should have a stable egg white foam in the bowl.
Now assemble the pie. First, prepare the baking tin. Incidentally, for this quantity of ingredients a rectangular tin 40 cm long, 25 cm wide, and 10 cm high is suitable. Line the tin with greased parchment paper and place the cooled shortcrust pastry into it. Level it out with clean hands along the bottom of the tin, trying to form small raised edges.
On top of the shortcrust pastry, spread the cottage cheese and apple filling, and then sprinkle it generously with cinnamon.
The top layer is the egg whites, thoroughly beaten with sugar. Using a spoon, spread the egg white foam evenly over the entire surface of the pie. Remember, however, that you need to do this quickly, as the foam can settle.
The cottage cheese and apple pie is baked in an oven preheated to 180 degrees for at least 1 hour. Its top will turn brown about 15–20 minutes after you place the tin with the pie in the oven. So that the pie bakes through well without the egg whites burning, keep a close eye on the dessert. As soon as you notice that the top of the pie has browned, immediately lay foil over it and continue baking the dish at the same temperature.
The cottage cheese and apple pie is served both warm and cold. But the baked treat turns out so delicious that it often simply does not have time to cool down.The recipe for this original cottage cheese and apple pie is simple and uncomplicated. At the same time, the treat turns out aromatic and tender. Its flavour will become richer if, before serving, you drizzle the slices of pie with raspberry jam. Bon appétit!
- Comment
or post as a guest
Be the first to comment.
