Curd pie with apples - recipe with photo

If you have cottage cheese and apples in the house, you can assume that your sweet problem has been solved. Curd pie with apples is a completely universal, classic and win-win option for any occasion, be it friendly gatherings with tea, dessert for loved ones or a full-fledged sweet dish for the holiday table. It is only important to choose the right recipe, because there are a great many ways to prepare such a pie. As, indeed, the types of dough for it, the composition of the filling, and other subtleties of preparation.

Ode to cottage cheese

In general, cottage cheese and apples, as well as cottage cheese and lemon, go together simply amazingly. Moreover, cottage cheese is good as an additive to the dough - it makes it tender, gives it new flavor shades, makes it more interesting and, as it were, loosens the structure of the dough. Cottage cheese filling is a win-win option for pies and pies, cheesecakes and other yeast-based delicacies. But if you master making pies with curd filling, then this will be an absolutely amazing, delicate dessert, equal to the cheesecake that is fashionable today.

A simple recipe for pie with cottage cheese and apples on kefir

This is the most basic type of pie, which is quickly prepared and is suitable as a “guests on the doorstep” option. However, it is not very heavy, as it consists of cottage cheese and semolina. Semolina “lightens” the product, which is important for lovers of sweets and dietary foods at the same time. This grandmother’s pie is sometimes called mannik or “tovorozhnik.”

Semolina makes baked goods dry, so our pie will be moist due to the apples.

Before work, let's prepare:

one glass each of semolina and kefir;
a couple of medium-sized chicken eggs;
half a glass of liquid honey or sugar (unrefined brown sugar would play even better with our idea);
apples (3-5 pieces);
2 tbsp. spoons of apple cider vinegar and half a teaspoon of baking soda;
vanillin on the tip of a knife;
a little flour.

Important: Semolina is not flour, it needs a long time to swell, so it is important to pour kefir over the cereal and leave for at least half an hour.

Preparation consists of mixing a mixture of semolina with kefir with eggs, honey (or sugar), vanillin and soda, slaked with half a dose of vinegar. To ensure the dough is lump-free, take out the whisk or mixer, but use it gently.

The dough needs to be cooled slightly in the freezer - no more than 15 minutes.

Meanwhile, peel and core the apples, cut them into slices as thin as possible, and sprinkle a little with the rest of the vinegar.

Carefully pour the apples into the dough, mix, place in a greased or non-stick silicone mold and bake for 40 minutes.

Remove and cool the cake, sprinkle with powdered sugar.

Curd pie with apples made from shortcrust pastry

A very tasty cottage cheese pie with apples is made from shortcrust pastry. However, it’s worth mentioning right away about two different ways of preparing a pie with shortcrust pastry. It is the terminological confusion that groups these two different types of pies into one category. Because usually, shortcrust pastry means either a grated pie (in which the dough is grated grains of flour and butter), or a pie with regular rolled out dough with added butter. In any case, fats occupy a dominant place in this dough; they give it friability and crunchiness.

Pie with apples and cottage cheese in the oven

A recipe for cottage cheese pie with apples in the oven will help not only diversify your diet, but also make it more healthy.
Both cottage cheese and fresh fruit should be on the table almost every day. So, it’s simply impossible to miss such an opportunity and not prepare a treat from these products. The pie can be served with any drink, be it tea or milk.

It doesn’t matter what time you choose for your meal - morning or evening, cottage cheese pie with apples will always come in handy.

It is noteworthy that there are many options for preparing pies with apple-curd filling.

These are both closed and open, decorated with a “lattice” made of thin strips of dough. Choose any of them and get down to business.

Pie “Juicy”

If grated dough produces a dry product, then the pie below made from curd-shortbread kneaded dough will give a completely different taste. Cottage cheese creates a structure more similar to a cake than to shortcrust pastry. Therefore, the pie turns out more moist, and with apples it is also juicy.

So, we need:

250 grams of flour and good fat cottage cheese;
200 gram pack of butter;
sugar 70 g;
egg;
1 tsp baking soda;
a little vegetable oil and vanillin.

We will make the filling from apples (5 pieces) and sugar (according to the sweetness of the apples, approximately 4-5 tablespoons).

The following is done:

To prepare the dough, melt the butter and mix with sugar, adding cottage cheese. After grinding, add vanillin and baking soda dissolved in vinegar. Knead the dough into a plastic dough and refrigerate while you prepare the filling.
The filling is simple: peeled apples (you can peel them, but then the filling will be coarser) and thinly sliced apples with sugar. You can also add a little cinnamon to taste.
Roll out the dough - for convenience, you can do this between two sheets of baking paper or simply on a floured table.
Roll a sheet of dough onto a rolling pin and transfer it to a baking sheet. Form an even rectangle. Arrange the chopped apples.
Sprinkle the dough with a little sugar (brown can be used), then, to give an aesthetic appearance, cut the edges of the dough diagonally and tuck it inward like a pigtail.
Brush the dough with beaten egg and bake in an oven preheated to 180 degrees. When the product has cooled, sprinkle with powdered sugar - just for beauty.

Option 4. Juicy and tender apple pie with cottage cheese

The curd shortbread dough resembles a cake in its structure, so the pie turns out moist, and the apples will also make it juicy.

Ingredients

fat cottage cheese - 250 g;
vegetable oil;
flour - 250 g;
vanillin;
butter - a pack;
baking soda - 5 g;
granulated sugar - 170 g;
one egg;
apples - five pieces.

Step by step recipe

Place the butter in a bowl, place it over a pan of boiling water and melt it. Pour 70 g of sugar into melted butter, add cottage cheese and rub thoroughly. Add vanillin and baking soda, quenched with vinegar. Knead the plastic dough, put it in a bag and put it in the cold.

Cut the peeled apples into slices, sprinkle with granulated sugar and mix. If you wish, you can add a little cinnamon.

Sprinkle the surface of the table with flour. Place on the dough and roll out into a rectangle. We wrap a layer of dough on a rolling pin and transfer it to a baking sheet. Add chopped apples.

Sprinkle apples with sugar. We cut the edges of the dough diagonally and tuck it inward in the shape of a pigtail. Brush the dough with beaten egg. Place the pie in the oven, preheated to 180 degrees. Remove the cake from the oven, cool completely, sprinkle with powder, cut into pieces and place on a plate.

If the cottage cheese is too wet, place it on cheesecloth and hang it to drain off excess liquid. To make your baked goods airy and tender, be sure to sift the flour. It is better to use sour apples.

From puff pastry

The recipe for pie with cottage cheese and apples allows the use of ready-made puff pastry. If you have a pack of such semi-finished product, take a couple more apples, a pack of full-fat cottage cheese, sugar, cinnamon and vanillin.

Next we do this:

Roll out the dough thinner.
Mix vanillin with cottage cheese and add sugar - to taste, this pie should not be too sweet.
Place the cottage cheese on the rolled out sheet of dough.
Cut the apples, peeled and seeded, into thin slices and arrange over the cottage cheese.
Cover with the next layer of dough and repeat the layer of cottage cheese and apples again.
The last layer should be coated with beaten egg on top. To release steam, prick it with a fork and place it in the oven at 180 degrees. In half an hour the pie will be ready.

The pie is not too high, moist inside and very tasty!

This is a quick way, but if you want to achieve the taste of a truly homemade cottage cheese pie, make the dough yourself. Moreover, there is a recipe for quick puff pastry. It is done like this:

Prepare sugar-flour grits as in the previous recipe, from 500 g of flour and 400 g of butter (or margarine).
While the grains are cooling, whisk 1 egg, half a teaspoon of salt, a spoonful of table vinegar and 180 g of ice water in a bowl.
Take out the mixture and pour the liquid over it. You can’t knead this kind of dough, just carefully and quickly gather it into a pile, pressing parts of the dough in layers, and form a ball. Collect the dough in a bag and place in the refrigerator for 2 hours. Even if not all the flour is evenly saturated with liquid, it doesn’t matter, the dough will finish in the refrigerator.
Roll out the cooled dough into a layer, fold it in thirds and put it back in the refrigerator.
After half an hour, take it out, roll out the layer and use it in the same way as ready-made puff pastry.

Important: This dough is universal, it can be used for any baking. If there is any excess left, you can freeze it in the freezer and use it next time, rolling it out to the desired size.

King pie recipe with cottage cheese

The pie is cooked in the oven and consists of a filling and a dough base. This culinary masterpiece is crowned with a snow-white “cap” of whipped egg whites.

Be sure to prepare a cottage cheese pie that has both excellent taste and chic appearance.

Cool the butter and chop it into very small pieces with a knife directly in the bowl.
Add flour and baking powder and rub the resulting mixture with your hands.
Add a glass of granulated sugar, stir until smooth to form a mass, as in the photo.
Divide the eggs into whites and yolks, put the first in a cold place, and put the second (3 pieces) in the dough. It should turn out quite steep, but elastic.
Roll the dough into a ball and also place it in the refrigerator.
Cut the apples into slices, grind the cottage cheese with the remaining three yolks and a glass of sugar.
Beat the cooled egg whites, adding the remaining sugar. You can add vanilla.
Roll out the dough and transfer to a pan lined with parchment. Form low, only 2 cm, sides.
Next comes the curd layer, then place the apple slices on it.

Baking will take 45 minutes, and the first half hour the cake is in the oven without protein foam.

Then you need to take it out, decorate it with whipped egg whites and send it to bake for another quarter of an hour. As soon as the surface of the baked goods is browned, it is ready.

Apple pie recipes require different bases. To prepare the treat, puff, biscuit, and jellied dough is used. Choose according to your taste.

Yeast dough pie

Don’t be confused by the word “yeast” - there is nothing complicated in this recipe, and everyone can make a pie.

We will need:

flour - 370 g;
butter - 100 g;
egg;
30 g of fresh yeast (you can use dry yeast, 7 g);
milk - 130 g;
vanillin, a pinch of salt.

In the filling, combine 400 g of cottage cheese, 100 g of sour cream and sugar, add two eggs, a bag of vanilla sugar.

Separately, prepare a couple of spoons of breading to add to the pie and a little butter to grease the pan.

Let's prepare it like this:

Dissolve sugar and then yeast in heated milk. If we use dry ones, we give them ten minutes to start.
Pour warm melted butter into the mixture, add salt, vanillin and flour to make a soft, tender dough.
The dough takes two hours to rise, after which we roll out or stretch the dough into a greased form.
Grease the dough layer with oil and sprinkle with breadcrumbs.
Carefully place peeled apple petals on the bottom of the dough pan. Cottage cheese filling is placed on top.
Grease the top of the pie with a small amount of sour cream and place it in an oven heated to two hundred degrees. After 20 minutes we take it out.

Royal pie

This pie can confidently be called a cake, although according to the principle of preparation it refers specifically to pies. But how good, how airy and tender...

The pie consists of dough, apple filling, curd filling (or cream) and chocolate top.

Important: This cake requires the use of a springform pan or a high-sided pan!

We prepare it like this:

From 1.5 cups of flour, a couple of tablespoons of sugar, 1 yolk, 120 g of softened butter and a spoon of cold milk, knead a soft dough. We spread it with our fingers into the shape, leaving the edges, and put it in the refrigerator for a couple of hours, or better yet, overnight. Bake for half an hour at 180 degrees.
Mix a 250-gram pack of cream with 100 g of melted white chocolate, cool and place in the refrigerator along with the dough. This will be the top cover.
For the apple filling, take a quarter glass of orange juice or water, add three quarters of a glass of sugar, eight peeled and seeded apples, cut into eight pieces. Boil everything until the liquid evaporates.
We make cottage cheese cream like this: beat 500 g of cream with a mixer, add gelatin dissolved in warm milk (20 g per quarter glass of milk). Next, add cream and gelatin to half a kilo of soft (can be pureed through a sieve) cottage cheese, achieving homogeneity of the mass.
Place the apple filling on the cooled crust, then a layer of cream and place the pie with apples and cottage cheese in the refrigerator for three hours.
Cover the pie with cream and chocolate, whipping them cold. You can decorate with thinly sliced apples.
Refrigerate.

Once it cools down, you can try it, but store it in the refrigerator. Divine!

Recipe No. 3

One type of additional filling can be semolina. In combination with cottage cheese, it gives the apple a delicate and soft taste that immerses a person in childhood memories.

• apples, preferably large and not hard – a couple of pieces;

• cottage cheese of any fat content - 150 g;

• semolina - tablespoon;

• a couple of tablespoons of sugar;

• cinnamon, powdered sugar - optional for decoration, a pinch.

Pre-soak the raisins in water for a couple of minutes so that they swell and become softer. Then the yolk is separated from the white. Cottage cheese, sugar, raisins, semolina, vanillin and yolk are mixed in a bowl, bringing to a homogeneous consistency. You can choose whatever cottage cheese you like best, but the fattier one makes the dessert more satisfying and appetizing. Instead, you can use cheese mixture with raisins.

Wash the apples, cut off the top, cut out the middle, into which the curd-semolina filling is placed. The stuffed fruits are placed on a baking sheet, pre-greased or lined with baking paper, and baked in the oven for 20 minutes at 180 degrees. During the cooking process, make sure that the baked apples with cottage cheese do not crack or burst. The recipe is ready. Finally, the fruit is placed on a plate, sprinkled with powdered sugar or cinnamon and eaten with scoops of ice cream, whipped cream or sour cream.

Tsvetaevsky cottage cheese pie

The list of curd sweet products would be incomplete without the famous Tsvetaeva pie. And although among the works of the great Russian poetess of the Silver Age there is no mention of such a “work,” it is still known that the Tsvetaev sisters were treated to pie with apples and sour cream in Tarusa, at the Dobrotvorsky relatives. It’s precisely sour cream and apples that connect the classic “Tsvetaevsky pie” with these sisters’ memories.

So, the pie is based on shortcrust pastry, apples and an amazing filling.

Let's prepare for the test:

cottage cheese - 150 g;
milk - 3 tbsp. l.;
50 g melted butter;
a couple of spoons of sugar;
1.5 cups flour;
1 tsp baking powder.

Mix flour with sugar, add baking powder. Add cottage cheese to milk and mix. Pour oil into the curd mixture, add flour mixture in parts. Mix everything, gathering the dough into a ball. Place it in the refrigerator for half an hour.

For the filling we will prepare:

a glass of sour cream;
a couple of eggs;
half a glass of sugar;
2 tbsp. l. flour;
4 apples;
vanillin.

Beat eggs with sugar for 5 minutes to form a whitish mass. Add vanillin, sour cream and flour to it.

Cut the apples into thin slices.

Laying the cake:

Place the chilled dough with your hands into the mold with the bot.
Arrange some of the apples and pour in half of the filling.
Place a layer of apples and a layer of the remaining filling again.
Place in the oven, heated to 180 degrees, for 45 minutes.

Remove the finished pie, let cool and serve.

Apple pie

Ingredients:

oat flakes – 200 g
apples – 2 pcs.
eggs – 4 pcs.
natural yogurt – 250 ml
cottage cheese (low-calorie) – 50 g
honey – 1 tsp.
cinnamon

KBJU per 100 grams: 140.85/6.82/4.65/18.54

How to cook?

First prepare the base. Grind the oatmeal in a blender, then add the egg, 100 ml of yogurt, cinnamon and beat everything until a thick, homogeneous mass is obtained.
Pour the finished base into a baking dish, having previously covered the baking sheet with baking paper, and place in an oven preheated to 180 degrees for 15 minutes.
Meanwhile, make the filling. Mix 3 eggs, 150 g of natural yogurt, cottage cheese, honey in a bowl and mix everything thoroughly.
Wash the apples, peel and cut into slices.
Place the apples on the prepared pie base, then pour the liquid base over everything, sprinkle with cinnamon and place in the oven for 30 minutes (same temperature).

Helpful Tips and Tricks

Hard cottage cheese can be softened by rubbing through a sieve or swirling in a blender with the addition of a spoonful of sour cream.
Liquid cottage cheese should be placed in a gauze bag and the liquid should be allowed to drain.
In yeast pies it is better to use live yeast, but if you have to use dry yeast, you need to start it by diluting it in liquid and leaving it for about five minutes.
If the dough is very fatty or sweet, more yeast is needed - a high concentration of sugar and fat inhibits its activity.
It is a mistake to believe that increasing the yeast will speed up the process. Quite the opposite - they will lack oxygen and sugar, and the large amount of carbon dioxide they produce will slow down the activity of yeast. Instead of increasing the amount of yeast, give the better yeast dough more time to rest.
If you like yeast pies with apples and cinnamon, then add it to the filling, but cinnamon is prohibited in the dough: it is an antiseptic and stops the activity of yeast!