There are few desserts that capture the comforting essence of home baking quite like this Russian shortcrust pie with cottage cheese and apples. A buttery, crisp pastry cradles a creamy, tangy filling and tender caramelized apple slices, creating a harmony of textures and flavors. This recipe, adapted from a classic Russian source, elevates simple ingredients into a show-stopping treat that is perfect for autumn afternoons or holiday gatherings. Follow along to create a pie that is as beautiful as it is delicious.
About This Pie
This pie is a celebration of contrasts: the crumbly shortcrust base, the silky cottage cheese cream, and the lightly caramelized apple pieces. The dough is enriched with butter and egg, resulting in a tender yet sturdy shell that holds up to the moist filling. The apples are first sautéed in butter and sugar to concentrate their sweetness and remove excess moisture, preventing a soggy bottom. The cottage cheese is blended smooth with vanilla and egg, creating a luscious layer that complements the fruit. The final touch—a thin lattice of pastry brushed with egg and sprinkled with sugar—adds a golden, crackly finish.
Ingredients
| Component | Quantity |
|---|---|
| large green apples (about 1.2–1.3 kg) | 6 |
| butter (for apples) | 100 g |
| cottage cheese (5–9% fat) | 200 g |
| large egg (C1) + 1 for brushing | 1 + 1 |
| sugar + extra for sprinkling | 100 g + to taste |
| vanilla sugar | 10 g |
| all‐purpose flour | 450 g |
| sugar (for dough) | 150 g |
| butter (82.5% fat, for dough) | 250 g |
| large egg (C1, for dough) | 1 |
| baking powder | 7 g |
Step-by-Step Instructions
Step 1: Prepare the Dough
Soften the 250 g butter at room temperature. Rub it with the 150 g sugar until the mixture turns pale and creamy. Beat in the egg, then fold in the flour mixed with baking powder. Quickly bring the dough together without overworking. Wrap in plastic and chill for 20 minutes.
