Apple pie with exquisite filling

Category: Bakery products
Apple pie with exquisite filling

Ingredients

DOUGH
Oil sl. 175 g
Dietetic cottage cheese. 175 g
Flour 175 g
FILLING
Apples 1 kg (2 pcs.)
Sugar 50 g
Almonds (slices) 100 g
Raisins in rum 100 g + 50ml
DECORATION
Apples 2 pcs.
Apple juice 100 ml
Whipping cream 400 g
Powdered sugar 50 g
Vanilla optional

Cooking method

  • So:
  • Apple pie with exquisite filling
  • I always keep in the fridge a can of raisins in a rum-cognac-martini for this pie.
  • You will have to wait patiently until your raisins are drunk - 12-24 hours.
  • Well, then you can start!
  • 1. To prepare the dough, mix 175 g of cold butter cut into pieces (I rub the frozen butter on a coarse grater), cottage cheese (without grains), flour.
  • Wrap in plastic and refrigerate for 3 hours.
  • Apple pie with exquisite filling
  • 2. While the dough is ripening in the cold, prepare the filling and decoration.
  • Set aside 2 large apples, peel the rest and cut them into rather thin slices (in baking, only the peel of pears irritates me, other fruits I leave naturel ...).
  • Add 100 g of cream, sugar, almonds, raisins to the apple slices. The filling is ready.
  • Core out the remaining 2 apples, cut the apple into beautiful slices, blanch them in juice for 5 minutes.
  • When the pie is already baked and set to cool, put the apples in a colander so that they do not wind up from the long wait.
  • Whip the remaining cream well with 50 g of caster sugar and refrigerate until the cake has cooled.
  • 3. Roll out 2/3 of the dough into a circle with a diameter of 34 cm and put it in a detachable dish with a diameter of 24 cm (if the sides of the form are wavy, the cake will be more attractive, because its sides are not decorated with cream ...).
  • The layer turns out to be rather thin for carrying into a mold, so it is better to roll out and transfer on a film. Although the breaks are easy to stick together again.
  • Place the filling on the dough in a mold. If it seems to you that there is a lot of it, remember that the apples will still settle, and so that the top does not fail, put the filling in a dense slide. But you don't have to tamp it hard - otherwise the hard edges of the slices will break through the dough ... In general, it's not difficult to adjust.
  • Roll the remaining dough into a circle with a diameter of 24 cm and cover the filling with it, press the edges of the lower layer and the upper one.
  • Bake for 60-70 minutes at 180 degrees, leave in the mold for 10-20 minutes, then carefully (after all, the dough is not thick, but there are a lot of fillings) remove from the mold.
  • After the cake has cooled, apply whipped cream to it, garnish with blanched wedges, chocolate and mint.
  • Apple pie with exquisite filling

Time for preparing:

70 min baking

Note

For me 8 years ago, the dough itself was unusual - on cottage cheese and without sugar, and its combination with apples, and the filling itself ... and plus the simplicity of making ...

In fact, I would call it more of a dessert than a pie - so thin and unobtrusive is the curd dough (both to the taste and to the bite) in combination with a large amount of filling .. mmmm ...

This year I have not yet managed to hold a photo session for this dessert - somehow I get everything as a guest… Photos from last summer are absolutely amateurish, I will replace it as soon as possible. It's just that I put off writing the recipe for too long because of the photo, and the apple season is already in full swing - so I decided.


This dessert had such a pretentious name initially (in the magazine "Dasha").
And since we fell in love with it very much, and in fact there are some raisins in it besides grape ones - the name no longer seems defiant ...
At the height of the apple season, among the traditional charlottes and apple pies, it is very pleasant to surprise guests with such a dessert or to pamper loved ones once again.

Bon Appetit!

natapit
class! definitely - bookmark !!!
Nagira
Natasha
True - delicious, simple, unusual!
Disana
Ira, can you tell us more about this? a can of raisins in a rum-cognac-martini for this pie.
Nagira
Disana, sorry for postponing the answer did not see your question in time ...

Just in case (what if you still need it?) I answer: put your favorite variety of raisins into a jar and fill it with strong alcohol - rum or cognac, or liqueur, or martini, or even sherry. approximate dosage: 200 g of raisins - 50 ml of rum. And in the refrigerator for at least a day. Shake it periodically, since only the bottom raisins are bathed in alcohol, and we need everyone to have enough
Irina
Nagira
thanks for the recipe !! Very colorful design !!
I also wanted to ask about the "drunken" raisins ", I saw both the question and the answer .... I think you can add this raisin to different baked goods))) Eh. But there is no superfluous martini

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