Ricotta and Apple Pie

A simple yet divinely delicious autumn dessert. The cream is made from ricotta, to which we add grated lemon zest for aroma and freshness. Apples provide juiciness, while everything is rounded off with buttery dough that is so flaky it melts in your mouth.

Details

  • Preparation Time: 75 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Cream

  • 350 g Cheese, ricotta

  • pieces Lemon zest, fresh

  • 80 g Sugar, white

  • 1 bag Sugar, white

  • 1 piece Egg, fresh

Dough

  • 250 g Flour, Wheat, bread flour

  • 50 g Powdered sugar

  • 1 pinch Salt, table

  • 5 g Baking powder

  • 150 g Butter, unsalted

  • 1 piece Egg, fresh

  • pieces Milk, whole milk

  • pieces Apple, fresh

  • pieces Juice, lemon

  • pieces Sugar, white

  • pieces Powdered sugar

Steps

  1. In a bowl, sift the flour, powdered sugar, and baking powder. Add salt and mix the ingredients well.

  2. Add the cubed butter to the mixture of dry ingredients. Use your fingertips to rub the fat into the dry ingredients, lifting the mixture to make it airy and crumbly. Add the beaten egg and enough cold water or milk to quickly knead the ingredients into a dough.

  3. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for one hour.

  4. Grease a pie dish (24 cm in diameter) with butter and dust it with flour (remove any excess flour). Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a circle. Transfer the dough to the pie dish using a rolling pin. Gently press it against the bottom and sides of the dish. Trim any excess dough hanging over the edge or fold it inward to form a rim.

  5. Prick the bottom of the dough several times with a fork, then cover it with a piece of parchment paper and spread dry rice (dry beans or baking beads) over it. Place the dish in the oven preheated to 200°C (392°F) for 10 minutes.

  6. While the dough is baking, wash and peel the apples, then cut them into quarters. Remove the cores and slice them into chunks. Place the chunks in a bowl and season with lemon juice and cinnamon. Gently toss to ensure the chunks are evenly coated. Set the apples aside.

  7. After 10 minutes, remove the dish from the oven and carefully remove the parchment paper and dry rice. Let the dough bake in the preheated oven for another 5 minutes until it turns a light golden brown.

  8. Meanwhile, prepare the cream by mixing the ricotta with regular and vanilla sugar, lemon zest, and a beaten egg. You should get a completely smooth and uniform cream, using a hand whisk or spatula to help with mixing.

  9. Spread the cream over the lightly baked dough, then arrange the apple chunks on top. Sprinkle 1-2 tablespoons of granulated sugar over the apples. Reduce the oven temperature to 180°C (356°F) and bake the pie for another 30 to 40 minutes.

  10. Remove the baked pie from the oven and let it cool completely. Before serving, dust it with powdered sugar, cut into slices, and serve.

Nutrition Information (Per 100g)

  • Calories: 265.64 kcal
  • Fat: 13.25 g
    • Saturated Fat: 8.08 g
  • Carbohydrates: 28.67 g
    • Sugars: 13.62 g
  • Protein: 6.06 g
  • Fiber: 0.75 g