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Apple pie with sun-dried cherries in a delicate yoghurt filling

Author
Cookinero 3 Dec 2022
17510
Apple pie with sun-dried cherries in a delicate yoghurt filling

Delicious pie on cottage cheese dough, with apples and dried cherries, under a delicate yoghurt filling.

How to cook Apple pie with sun-dried cherries in a delicate yoghurt filling

Step 1

Apple pie with sun-dried cherries in a delicate yoghurt filling

Add sugar, cottage cheese, flour with baking powder, a pinch of salt to the softened butter. Knead the dough and put in the refrigerator for 20-25 minutes. Wash apples, cut into halves. Cut half the apples into slices, cut half the apples in the form of a jar (set aside).

Step 2

Apple pie with sun-dried cherries in a delicate yoghurt filling

Take the dough out of the refrigerator, put it in a mold, shaping the sides.

Step 3

Apple pie with sun-dried cherries in a delicate yoghurt filling

Arrange the apple slices on the dough. Spread dried cherries over apples.

Step 4

Apple pie with sun-dried cherries in a delicate yoghurt filling

Put the apples cut in the form of an accordion on top.

Step 5

Apple pie with sun-dried cherries in a delicate yoghurt filling

For filling, mix yogurt, sugar, lemon juice and eggs.

Step 6

Apple pie with sun-dried cherries in a delicate yoghurt filling

Pour the yoghurt filling over the pie.

Step 7

Apple pie with sun-dried cherries in a delicate yoghurt filling

Bake in an oven preheated to 200 degrees for 35 minutes.

Step 8

Apple pie with sun-dried cherries in a delicate yoghurt filling

Cool down. Cut into serving pieces.

Apple pie with sun-dried cherries in a delicate yoghurt filling - FAQ About Ingredients, Baking Time and Storage

Yes, you can use dried cranberries, raisins, or even fresh berries like raspberries for a different flavor profile.
Store the pie covered in the refrigerator for up to 3 days. For best texture, let it sit at room temperature for 10-15 minutes before serving.
Absolutely! Replace the regular flour with a gluten-free all-purpose flour blend and ensure your baking powder is gluten-free.
This pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Yes, you can freeze it after baking and cooling. Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw in the refrigerator before reheating.
Reduce the sugar in both the dough and filling by half, or use a natural sweetener like erythritol. The apples and cherries will still provide sweetness.
Use Greek yogurt for a thicker consistency, or add 1 tablespoon of cornstarch to the filling mixture to help it set better during baking.
Yes, a pre-made crust will work, though the texture may be slightly different. Blind bake it for 10 minutes before adding the filling for best results.
Toss the apple slices with a little lemon juice before arranging them in the pie to slow oxidation and keep them looking fresh.
Certainly! Divide the dough and filling among muffin tins for mini pies, reducing the baking time to about 20-25 minutes.

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