Cottage Cheese Pie with Apples and Cranberries

Apple pies are always delicious! And yeast-free dough pies are also simple and quick. And if you add cranberries to the apples, and cottage cheese to the dough, the pie will become even more tender and refined.

Summary

Ingredients

For the dough:

• Cottage cheese – 150 g
• Butter (softened) – 80 g
• Eggs – 2 pcs.
• Sugar – 100 g
• Flour – 100 g
• Baking powder – 1 teaspoon

For filling:

• Apples – 150 g (2 pcs.)
• Cranberries – 60 g
• Sugar – 2 tbsp
• Butter (if necessary) – for greasing the mold

Instructions

1. Prepare all food.
   Cottage cheese can be used with any fat content, I have 9%. If the curd is grainy, beat it with an immersion blender until smooth.
   Apples are best taken hard, sweet and sour or sour.
   Sift flour (100 g is about 2/3 cup of 250 ml).

   

2. Combine the softened butter with sugar and rub with a whisk until whitened.
3. Add eggs. Stir with a whisk.
4. Put the cottage cheese there.
5. Stir in wheat flour and baking powder. You can also use spices – vanilla, cinnamon, nutmeg.
6. Use a spatula or whisk to stir the dough.
   The dough turns out to be quite thick, keeps its shape and does not fall off the shoulder.
7. Preheat oven to 180 degrees.
   Cover the baking dish (I have a square glass dish 25×25 cm) with parchment or grease with butter. Transfer the dough into a mold, smooth the surface with a spatula.

   

8. Wash and dry the apples. Cut each apple in half lengthways, remove the stem and core, making a small indentation in the center of the cut of each half.
9. Place the apple halves on top of the dough, slices up, at a short distance from each other. Press the apples lightly into the dough, but do not immerse too much (when the dough rises in the oven, the apples will be inside).
10. Place 1-2 teaspoons of cranberries in each well in the apple. If you are using frozen berries, you do not need to defrost them.
11. Pour a teaspoon of sugar on each heap of berries.
12. Bake the apple and cranberry curd pie in the oven at 180 degrees for 40 minutes. The dough rises and envelops the apples, but due to the fact that the apples are skin-down, they are baked without interacting with the dough and retain their juiciness.
13. Cool the cake completely and remove from the mold. Remove the parchment, if used.
    Transfer the pie to a plate and serve. These baked goods do not need any decoration.

    

14. The pie turned out to be loose, airy, moderately sweet.
15. Sweet and sour baked apples and cranberries add incredible flavor and juiciness to the cake.

Bon Appetit!