Pie with cottage cheese and cranberries "Triumph"

Baking type Ingredients

Fresh or frozen cranberries - 500 g,

thick fat sour cream - 250 g,

wheat flour - 100 g + 3 tbsp. spoons,

butter - 100 g + for greasing the mold,

fatty cottage cheese (not sour!) - 100 g,

chicken egg - 1 pc.,

fresh apple (large) - 1 pc.,

brown sugar - 5-6 tbsp. spoons,

vanillin - 1 sachet.

Cooking method

For the dough, chop 100 g of flour, butter and cottage cheese into crumbs with a knife. The butter should not be very soft, the dough should not be homogeneous. Beat in an egg and knead the dough, then put it in the refrigerator for 1 hour.

After cooling, roll out the dough, put in a greased form with a diameter of 23 cm, cutting off the irregularities at the edges. Put baking paper on top of the dough and pour something like beans into it for the load (so that the dough does not rise).

Bake the cake for about 15-20 minutes at 200 degrees. After that, the cake will not sour when the filling is added.

Cut a large apple into thin slices.

Frozen cranberries must be defrosted beforehand to remove excess liquid.

Mix sour cream with 4-5 tbsp. l. sugar, 3 tbsp. tablespoons of flour and a pinch of vanillin. Stir well and pour into cranberries.

Put the cranberry filling on the crust, decorate the pie with apple slices on top, sprinkle with a tablespoon of sugar.

Bake at 180 degrees for about 30-40 minutes, chill before slicing.

Note

For those with a sweet tooth, you can serve sour cream sweet topping with the pie or add sugar to the dough when cooking.