Bulk pie with cottage cheese and apples in the oven

Step-by-step preparation

Cooking time: 4 hr 15 mins

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 be straight from the refrigerator. Use premium flour. Sift it in advance, this will make the dough more tender.

2. STEP 2

   

   Cut the cold butter into small cubes.

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

4. STEP 4

   

   Beat everything into fine sand crumbs. If you don't 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.

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 filling in a separate article, link at the end of the recipe. If the eggs are large, choice, then two are enough, if small, then take three.

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.

7. STEP 7

   

   Beat everything until smooth and creamy.

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. True, they will still darken during baking. Turn on the oven to 180 degrees in advance.

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.

10. STEP 10

    

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

11. STEP 11

    

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

12. STEP 12

    

    Pour the entire curd mass onto the sand crumbs.

13. STEP 13

    

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

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 peculiarities of how ovens work by reading a separate article, the link is at the end of the recipe. During baking, juice from apples may seep through the dough and spread around the pan, especially if you are using a cooking ring without a bottom. It’s okay, the darkened caramel is removed along with the parchment.

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.

16. STEP 16

    

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

Comments on the recipe

joschkin

16.10.2023

4.6

I really liked the apple version. The pie turns out juicy and filling. I bake this pie with cottage cheese.

Natalia M

16.10.2023

4.6

For tea I baked a loose pie with cottage cheese and apples in the oven. Very tasty, simply amazing! In general, I love bulk dough; it’s easy to prepare and takes minimal time. In addition, when finished, the shortbread crumbs are crispy and tasty. I also like to beat the dough in a blender, a great way. I made it the night before and stored it in the refrigerator. I beat the curd filling with a submersible blender, it turned out to be a thick vanilla cream. My apples are of an early variety, juicy and sweet and sour in taste. I took 4 medium sized ones. I formed the pie in a ring with a diameter of 20 cm. I wrapped the ring in foil and placed it in a round pan. I baked the cake for 40 minutes at 180°. I left the pie in the ring until it cooled completely, and then put it in the refrigerator until the morning. During this time, the cake has stabilized, become dense, and can now be easily cut into neat pieces. I ended up with a larger layer with cottage cheese than with apples). The apples were “absorbed” into the dough and the bottom layer came out juicy. And the curd filling is reminiscent of cheesecake, very tender, tasty, sweet! The crispy shortbread on top is like the icing on the cake! Delicious pie, I recommend it!

Nicole

16.10.2023

5

Wow! Wonderful recipe! Worth a try! And then I only have this variation:

Alya

16.10.2023

5

Very tender, light, aromatic and moderately sweet bulk pie with cottage cheese and apples in the oven - thanks to the author! Since it’s berry season, I took the risk of combining one apple with cherries. The apple layer became very friendly with the berries, giving the pie a new aroma and juiciness. I did not use cinnamon in order to preserve the brightness of the flavors of the shortbread, curd and fruit layers. For baking, I took a glass pan, from which it is also easy to remove the cake by cutting it into pieces after cooling.