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Print Recipe
Cottage Cheese-Apple Pie "Colors of Autumn" Recipe
We love cottage cheese pastries, because it turns out very tender and soft. And this cake, besides, so autumn... just now and cook!
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Prepare the products so that everything is at hand. Butter and eggs in advance remove from refrigerator. The oil should be completely softened. Beat eggs with sugar at low speed until white.
    Prepare the products so that everything is at hand. Butter and eggs in advance remove from refrigerator. The oil should be completely softened. Beat eggs with sugar at low speed until white.
  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 the oil for 5-10 minutes, it will soften. Repeat the procedure if required.
    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 the oil for 5-10 minutes, it will soften. Repeat the procedure if required.
  3. Add the butter to the egg mixture and stir. Cheese punching blender or RUB and stir into the dough after the oil. Sift the flour with baking powder on top. Mix everything with a mixer until smooth. (I this step since forgotten to lift).
    Add the butter to the egg mixture and stir. Cheese punching blender or RUB and stir into the dough after the oil. Sift the flour with baking powder on top. Mix everything with a mixer until smooth. (I this step since forgotten to lift).
  4. Then stir in the candied fruit dough.
    Then stir in the candied fruit dough.
  5. Apples peel and cut each into 8-12 slices, depending on the size of the apples.
    Apples peel and cut each into 8-12 slices, depending on the size of the apples.
  6. Form d 22-24 cm (I have 23 cm)grease with oil and put the dough. Level. From top to distribute the slices of apples with the convex side up, as tightly as possible to each other. The more apples, the juicier the pie will be.
    Form d 22-24 cm (I have 23 cm)grease with oil and put the dough. Level. From top to distribute the slices of apples with the convex side up, as tightly as possible to each other. The more apples, the juicier the pie will be.
  7. By the way, if the skin is not rough, you can not clean. I baked that last week.
    By the way, if the skin is not rough, you can not clean. I baked that last week.
  8. Bake the cake in the oven, preheated to 180 * C, 50 minutes. Turn off the oven, but do not open for another 10 minutes. Look at your oven, I have 50 minutes of cake a little burnt bottom and side.
    Bake the cake in the oven, preheated to 180 * C, 50 minutes. Turn off the oven, but do not open for another 10 minutes. Look at your oven, I have 50 minutes of cake a little burnt bottom and side.
  9. Ready cake cool slightly in shape, then extract it, put it on a wire rack and cool completely. Then put on a dish and sprinkle with powdered sugar and candied fruits.
    Ready cake cool slightly in shape, then extract it, put it on a wire rack and cool completely. Then put on a dish and sprinkle with powdered sugar and candied fruits.
  10. The pie is very tender, with a slightly moist top, due to juicy apples.
    The pie is very tender, with a slightly moist top, due to juicy apples.

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