Pies. That’s what happens when the autumn goes wild outside. Doughs are made on late Saturday nights, kitchen worktops are covered in flour, there’s snowing cinnamon and ground nutmeg inside. And everything glitters in grated orange zest. Cities start to smell like pies.
Pies remind me of weekends. It always does. And boy, weekend does smell good. Hot brewed coffee (or a cup of my favorite tea) and a slice of my all-time-favorite cottage cheese pie.
I got this recipe from a dear friend and was assured that this exact pie is mind-blowing. Oh yes, I was. And I warn you, this pie, hands down, is ah-mazing!
Is it just me, or do you also feel like the best recipes don’t necessarily come from cookbooks?
- 200 g butter;
- 350 g flour;
- 30 g sugar;
- pinch of cinnamon.
- 3 eggs;
- 150 g sugar;
- 500 g cottage cheese;
- 1 tablespoon cornstarch;
- 500 ml applesauce.
- Whisk eggs with sugar until sugar is dissolved, and the mass becomes smooth and creamy. Stir in cottage cheese, mix well. Add a tablespoon of cornstarch and mix again.
- To make the pastry base, mix together the flour, salt, sugar and some cinnamon in a bowl or in a stand mixer with the paddle attachment. (Or use a food processor.) Add the cubed butter and mix until the butter pieces are broken up and about the size of small crumbs. The crumb texture should be light and fluffy. Set a couple of handfuls aside for decoration. Press the the remaining crumbs into a tart shell using your hand.
- Preheat the oven to 180 ˚C. Scrape the cottage cheese filling into the shell. Top with applesauce and sprinkle remaining crumbs. Bake for 60-75 minutes or until done.