Cottage Cheese Pie with Apricots

When you crave a homemade pastry or pie on a hot summer day, remember this recipe. This dessert is perfect for lounging in the cool shade, and youll have a hard time deciding what you like best: the light, crispy base, the juicy filling, or the addition of delicious apricots. We are confident youll love all three.

Details

  • Preparation Time: 60 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

Dough

  • 250 g Wheat flour, white, multi-purpose

  • 0.5 teaspoons Baking powder

  • 1 pinch Salt, table

  • 60 g Powdered sugar

  • 150 g Butter, unsalted

  • 2 piece Egg, egg yolk, fresh

  • 3 spoons Sour cream

Filling

  • 400 g Cheese, cottage cheese

  • 2 dl Sour cream

  • pieces Lemon zest, fresh

  • 5 spoon Sugar, white

  • 30 g Breadcrumbs, dried

  • 4 pieces Egg, fresh

  • 500 g Apricot, raw

Steps

  1. First, prepare the crispy dough. Sift the flour, baking powder, sugar, and salt into a bowl. Mix well and then add the diced butter. Quickly rub the butter into the dry ingredients with your fingertips, lifting the mixture to make it airy and crumbly. Add the egg yolk and cream, and with cold hands, quickly knead the ingredients into a dough. Flatten it into a disk, wrap it in plastic wrap, and refrigerate for 45 minutes.

  2. Preheat the oven to 200°C. Grease a pie or cake pan with a removable bottom (26 cm in diameter) with butter and dust it with flour (remove any excess flour). Roll out the chilled dough into a 0.5 cm thick circle and place it in the prepared pan. Gently press it against the bottom and sides of the pan with your fingers and prick it with a fork in several places. Trim any excess dough with a rolling pin. Bake the dough base in the preheated oven for 10 to 15 minutes—just until it turns lightly golden brown. Let the pan with the partially baked base cool slightly.

  3. Reduce the oven temperature to 180°C. Wash the apricots, dry them, remove the pits, and slice them. In a bowl, use an electric mixer to smoothly combine the cottage cheese, sour cream, sugar, lemon zest, cookie crumbs, and eggs. Pour the prepared filling into the partially baked dough base. Arrange the sliced apricots on top as desired. Bake the pie in the preheated oven for 40 minutes or until the fruit softens and the cottage cheese mixture turns a nice golden brown.

  4. Remove the baked pie from the oven and let it cool in the pan placed on a wire rack. Carefully remove the cooled pie from the pan, serve it on a nice plate or platter, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 206 kcal
  • Fat: 9.38 g
    • Saturated Fat: 5.04 g
  • Carbohydrates: 21.86 g
    • Sugars: 9.49 g
  • Protein: 6.51 g
  • Fiber: 0.87 g

Advice

For a crispy dough, use cold ingredients, and cool your hands under cold running water before kneading.