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 Cottage Cheese-Apple Pie "Colors of Autumn" Recipe
We love cottage cheese pastries because they turn out to be very tender and soft. And this pie, besides, is so autumnal... just now and cook!
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Children's Food Ideas, Desserts Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine England Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Prepare the products so that everything is at hand. Remove the butter and eggs from the refrigerator in advance. The oil should completely soften. Beat the eggs with sugar at a low white speed.
    Prepare the products so that everything is at hand. Remove the butter and eggs from the refrigerator in advance. The oil should completely soften. Beat the eggs with sugar at a low white speed.
  2. If you forgot to remove the oil in advance, there is one trick: put it on a flat plate, heat a small saucepan or mug over the burner and cover with oil for 5-10 minutes, it will soften. Repeat the procedure if necessary.
    If you forgot to remove the oil in advance, there is one trick: put it on a flat plate, heat a small saucepan or mug over the burner and cover with oil for 5-10 minutes, it will soften. Repeat the procedure if necessary.
  3. Add the butter to the egg mixture and mix. Punch the cheese with a blender or rub it and add it to the dough after the butter. Sift flour with baking powder on top. Mix everything with a mixer until smooth. (I forgot to remove this step).
    Add the butter to the egg mixture and mix. Punch the cheese with a blender or rub it and add it to the dough after the butter. Sift flour with baking powder on top. Mix everything with a mixer until smooth. (I forgot to remove this step).
  4. Then add the candied fruit batter.
    Then add the candied fruit batter.
  5. Peel the apples and cut each into 8-12 slices, depending on the size of the apples.
    Peel the apples and cut each into 8-12 slices, depending on the size of the apples.
  6. Form d 22-24 cm (I have 23 cm) lubricate with oil and put the dough. Level. From above, distribute the apple slices with the convex side up, as tightly as possible to each other. The more apples, the juicier the pie will turn out.
    Form d 22-24 cm (I have 23 cm) lubricate with oil and put the dough. Level. From above, distribute the apple slices with the convex side up, as tightly as possible to each other. The more apples, the juicier the pie will turn out.
  7. By the way, if the skin is not rough, you can not clean it. I baked this last week.
    By the way, if the skin is not rough, you can not clean it. I baked this last week.
  8. Bake the pie in the oven, preheated to 180 * C, for 50 minutes. Turn off the oven, but do not open it for another 10 minutes. Look at your oven, after 50 minutes the pie is slightly burnt from the bottom and side.
    Bake the pie in the oven, preheated to 180 * C, for 50 minutes. Turn off the oven, but do not open it for another 10 minutes. Look at your oven, after 50 minutes the pie is slightly burnt from the bottom and side.
  9. Cool the finished cake slightly in the mold, then remove it, put it on the grill and cool completely. Then put it on a platter and sprinkle with powdered sugar and candied fruits.
    Cool the finished cake slightly in the mold, then remove it, put it on the grill and cool completely. Then put it on a platter and sprinkle with powdered sugar and candied fruits.
  10. The pie turns out to be very tender, with a slightly moist top, thanks to juicy apples.
    The pie turns out to be very tender, with a slightly moist top, thanks to juicy apples.
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