Bulk pie with cottage cheese and apples in the oven

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients for the dough. The butter should be straight from the refrigerator. Use flour of the highest grade.

2. Step 2:

   

   Cut the cold butter into small cubes.

3. Step 3:

   

   Put flour, butter, sugar and baking powder in a blender bowl.

4. Step 4:

   

   Whisk everything into fine sand crumbs. If there is no blender, you can just rub the dough with your hands. But you need to act quickly so that the butter from warm hands does not start to melt. Pour the resulting crumbs into a bowl and put them in the refrigerator.

5. Step 5:

   

   Prepare all the necessary ingredients for the filling. Cottage cheese can take any fat content and even fat-free. I advise you to use cottage cheese in briquettes - there is enough moisture in it and it is not lumpy, so the filling from it will turn out tender and homogeneous. If the eggs are large and selected, then two will be enough, if small (category 2), then take three shrews.

6. Step 6:

   

   Put the cottage cheese, eggs, sugar and vanilla sugar in the blender bowl.

7. Step 7:

   

   Whisk everything to a homogeneous creamy mass.

8. Step 8:

   

   Peel the apples and seeds. Sweet and sour apples Simerinka, Grenia Smith and other similar varieties are suitable for this pie. Grate the pulp on a coarse grater. The greener the skin of apples, the longer they do not darken in peeled or grated form. However, during baking they will darken anyway.

10. Step 9:

    

    The pie can be prepared both in a conventional split form (Ø 20-22 cm) and in a cooking ring without a bottom. I used a cooking ring, which I put on a baking sheet covered with parchment and lined the walls inside with parchment, too. 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 level it out.

11. Step 10:

    

    Spread the grated apples evenly on the crumbs and sprinkle them with cinnamon.

12. Step 11:

    

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

13. Step 12:

    

    Pour all the curd mass on the sand crumbs.

14. Step 13:

    

    Sprinkle the cottage cheese with the remaining shortbread dough on top.

15. Step 14:

    

    Bake the pie in a preheated 180 ° C oven for about 45 minutes until the top layer browns. The exact time depends on the characteristics of your oven. During baking, apple juice can seep through the dough and spread around the mold, especially if you use a cooking ring without a bottom. It's okay, the darkened caramel is removed along with the parchment.

16. Step 15:

    

    Remove the pie from the oven, cool completely at room temperature without removing it from the mold. Then, if desired, you can put the pie in the refrigerator for 2-3 hours. I cut the pie a little more warm, and I liked it warm more than completely chilled.

17. Step 16:

    

    Before serving, remove the pie from the mold, transfer to a platter and cut into portions. Bon appetit!