Apple pie on the cottage cheese dough

Daria Saliti, cookery expert, food photographer and the writer for Global Cook project, shared her homemade apple pie with cottage cheese crust with us. Because there is cottage cheese in the recipe, it's a great alternative to the traditional Charlotte pie. This pie you could rely on for hot tea and good conversation home party.

Daria Saliti, cookery expert, food photographer and the writer for Global Cook project.


soft cottage cheese – 250 gr
butter - 200 gr
wheat flour – 250-300 г
egg – 1
sugar – 4 tbsp.
baking powder – 1 tsp.
saleratus – 1/2 tsp.
vegetable oil – 30 ml
vanilla sugar – 1/2 tsp.
apples – 2-3
brown sugar – 3 tbsp.
cinnamon – 1 tsp.


First we make the dough. Melt butter and cool to room temperature. Combine with cottage cheese and sugar in the mixer bowl. Mix up into uniformity. Put the egg and vegetable oil in, mix up well together. Add saleratus, whisk up to fluffiness.

Combine flour with baking powder and vanilla sugar. Sieve into the prepared fluffed mass. The dough has to look soft, uniform and glossy. Add more flour if necessary. Wrap in food wrap and put away in the refrigerator for 45-60 min.

Meanwhile peel the apples, deseed and destem, slice really thin (3-4 mm thick slices), sprinkle sugar and cinnamon, let it stay a little.

Roll out refrigerated dough into a rectangular sheet 45 cm to 25 cm. You can divide into two parts to make it easier to mold in the pan.

Visually divide the sheet into 3 parts along the long side. Use disk knife to make 6-7 cm long incisions on each side 3-4 cm apart. Place apples into the center of the sheet, braid the incised stripes, alternating and overlapping. Make a spiral going from the center to the edges and put in the mold, oiled and sprinkled with flour.

Heat the oven to 200 degrees C. Sprinkle the pie with 1-2 tbsp brown sugar and bake for about 30 min to achieve golden crust.

Let cool in the cold. Serve chilled.

The recipe for a wonderful breakfast from the journalist and founder of the culinary magazine "Russian Foodie" Anastasia Zurabova.
Рецепт розовых блинов — отличная находка для вашей Масленичной коллекции. За оригинальную идею и исполнение спасибо Лере — фудфотографу и блогеру.
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