Everyone loves apple pie, and everyone has their own special apple pie recipe. I decided to share this recipe of an age-old comfort food staple. This apple pie is an explosion of flavors with the most delicate filling and crispy, crunchy crust made possible with cottage cheese dough.
- Flour – 5 tbsp. (adjust if your cottage cheese is particularly moist or dry)
- Butter – half a stick
- Cottage cheese – 8 oz.
- Sugar 2/3 cup.
- Vanilla sugar – 1 package.
- Yeast – 1 tsp.
- Apple – the exact number depends on the size and shape of the apples, but I generally go with six.
- Cinnamon (amount is wholly dependent on your love of cinnamon)
- Tangerine slices (or dates, apricots, walnuts, prunes, toffees…) – 12.
Baking the pie
Whisk together butter and sugar, add cottage cheese and mix thoroughly. Add flour, yeast, vanilla sugar and knead until you have a supple ball of dough. This type of dough isn’t too stretchy, but it’s also not sticky either, so it’s pretty easy to roll as a result.
Wrap the dough in plastic wrap and put in the fridge for half an hour.
Wash and peel the apples, cut out the seeds section from within the apples, leaving a hole in the center. Put the stuffing of your choice in the center of each apple. It can be tangerine slices, boneless dates, apricots, prunes, walnuts, even toffees. If you’re feeling particularly frisky, mix and match all of the above in different combinations.
Roll out the second part of the dough and wrap it over the apples, connect the edges and smear the top with egg yolk. Bake for 40-60 minutes at 350F.
After the pie is ready, dust it with powdered sugar and it’s ready to be served. This particular recipe works amazingly well when served with a ball of ice cream on the side. Apples turn into a soft, sweet jam, cinnamon gives the pie its trademark flavor and delicious smell, the stuffing of your choice adds a plethora of bold new tastes, and the crust is as crunchy as anything. A true explosion of flavors.