Pie with farmer cheese and apples
I love farmer cheese pastries. In my version, the pie turned out almost unsweetened. The dough is not stiff, but does not fall apart and holds its shape. The farmer cheese filling is dense and there is a lot of it. It’s still better to peel the apples. The tough skin makes it difficult to cut the cake into pieces neatly.
This time I replaced half a glass of all-purpose flour with whole wheat flour. That's why the dough looks so dark in the photo.
Mold size 20*30 cm.
Cream the softened butter with sugar. Sift the flour with baking powder and salt, then rub into the butter mixture until crumbly. Gradually add the fermented milk, using a little more or less as needed, to make a soft dough that barely sticks to your hands.
Roll out the dough on parchment to the size of the mold. Without removing from the parchment, transfer to the pan and spread along the sides.
Beat farmer cheese, eggs, sugar and vanillin with a blender until smooth. It turns out to be a rather liquid mass.
Wash the apples, peel them (I didn’t peel them), remove the core. Cut into thin slices.
Pour the farmer cheese filling into the pastry-lined pan. Arrange the apple slices closely over the top, pressing them slightly into the filling. Sprinkle with cinnamon.
Bake in an oven preheated to 170°C for about 1 hour. Remove the pie from the oven and cool completely. Then it will keep its shape well and the farmer cheese will not spread.