Pie with pineapple and cottage cheese

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to bake a pie with pineapple and cottage cheese in the oven? First, prepare all the ingredients for the streusel crumble. All ingredients for the pie should be at room temperature. Therefore, remove everything that is stored in the refrigerator from it in advance.

2. STEP 2

   

   Sift the flour through a sieve, mix with sugar and vanilla sugar. Cut the soft butter into cubes and mix with flour.

3. STEP 3

   

   Using your fingers, rub the ingredients into crumbs. Our streusel crumble is ready. While it can be put in the refrigerator, we will need it later.

4. STEP 4

   

   How to make a curd layer? Prepare all the necessary ingredients. Beat the cottage cheese with a blender or rub through a sieve. You will learn all the subtleties of choosing cottage cheese by reading the article at the end of the recipe.

5. STEP 5

   

   Add sugar to soft butter and beat with a mixer for 3-4 minutes. Then, continuing to beat, add the yolks. Add cottage cheese to the resulting mass, do not stir for long, just until smooth. Add starch last and mix well.

6. STEP 6

   

   The finished curd mass will be airy, crumbly and plastic at the same time.

7. STEP 7

   

   How to make pie dough? Prepare all the necessary ingredients. If possible, do it quickly, otherwise the finished product may become tough and less crumbly. Read a separate article at the end of this recipe about the properties of flour.

8. STEP 8

   

   Sift flour with starch and baking powder. Read about baking powder in the article below the steps. Beat soft butter, salt and sugar with a mixer for 5-6 minutes at low speed. Add the eggs one at a time, beat well after each until the sugar dissolves, this will take a couple of minutes. Then, one by one, add the mixture of dry ingredients and sour cream to the whipped mass. (Start and end with dry ingredients). You may need less or more flour, check the consistency.

9. STEP 9

   

   The finished dough is light and plastic. The consistency is not liquid, but thicker than condensed milk and sticky.

10. STEP 10

    

    Let's assemble the pie right away. Cover the bottom of the pan with parchment and grease with butter. (My form is 20 x 31 cm, you can take a little more, but not less). Lay out the first layer of dough and level it out, maybe not very evenly, then it will be even more beautiful when cut.

11. STEP 11

    

    The second layer is curd, also smooth it out.

12. STEP 12

    

    Place pineapples on cottage cheese. I had frozen ones, you definitely need to drain the juice from them. You can take fresh ones. Top with streusel crumbs.

13. STEP 13

    

    Immediately place the pan in an oven preheated to 180C for about 1 hour 10 minutes until blush appears. If the filling is very wet, it may take longer, but then I turn off the oven and let the pie sit for another 10-15 minutes. Here you just need to know your oven, an article about ovens will help you with this. There is a link to it at the end of the recipe. Let the finished cake cool in the mold, only then can it be taken out, otherwise it will be very fragile and brittle.

14. STEP 14

    

    It is advisable to cut the pie when it has already cooled, and then the taste will be better. The taste is revealed more fully the next day. Bon appetit!

Comments on the recipe

Catherine

10.09.2023

5

I don’t know about pineapples, but cottage cheese pie with apples is simpler and very tasty!

Natalia M

10.09.2023

4.7

I liked the recipe for a pie with pineapples and cottage cheese and wanted to bake it for the holiday table. At first glance it seemed difficult. But it turned out that the cooking process is very simple and quite fast. I completely followed the dosages of the products. First I made a parcel, rubbed everything with my hands, making crumbs. I put the bowl of streusel in the refrigerator. Beat the curd filling with an immersion blender. The result was an air mass similar to a protein cream. I kneaded the dough with a mixer, gradually adding ingredients. The consistency came out smooth, plastic, delicate. Consistently assembled the pie. There weren't very many pineapples, but if you add more, it will turn out even juicier. I baked the cake for exactly 1 hour and 10 minutes. The surface became ruddy and the curd layer did not ripple, which means it’s ready. I baked the cake in the evening so that it would taste better the next day. Cooled off in the cold corridor at night. The pie turned out simply gorgeous! It is very tasty and aromatic! The base is like a juicy cupcake, the filling is as soft as cream. And on top there is crunchy topping. In addition, the pie turned out to be large, enough for a large company. I recommend the recipe!