Bulk apple-curd pie. Bulk curd pie

Easy homemade recipe

This recipe will be appreciated by housewives who prefer quick and easy-to-prepare desserts. The dough does not need to be kneaded or rolled out for a long time (as is the case, for example, with an apple shortbread pie), just turning the ingredients into small crumbs is enough. The taste of the pie can be changed by using pears, bananas or peaches instead of apples.

Dough Ingredients:

320 g wheat flour
150 g butter
150 g sugar
10 g baking powder
a pinch of salt

Filling Ingredients:

400 g cottage cheese
3 chicken eggs
100 g sugar
2 apples
2 tbsp. l. semolina
a pinch of vanillin

Step by step cooking

First, prepare the filling for the cottage cheese pie. In a deep bowl, combine cottage cheese, 3 chicken eggs, granulated sugar and vanillin. The latter can be replaced with vanilla sugar or vanilla extract.

Using an immersion blender, beat the ingredients into a homogeneous mixture. Add two tablespoons of semolina to it to make the filling thicker. Leave the curd filling for 30 minutes so that the semolina swells. Thanks to this, the finished bulk cake with cottage cheese in the oven will keep its shape well.

Let's prepare the sand. Sift wheat flour of the highest grade into a deep bowl. Add granulated sugar, baking powder and a pinch of fine salt to it. Using a whisk or spoon, mix the dry mixture so that all the ingredients are combined.

Grind the cold butter on a coarse grater.

Quickly grind the dry mixture with grated butter to get a fine and slightly wet crumb. Try to do everything quickly so that the butter does not start to melt.

Line an ovenproof baking dish with parchment paper or grease with butter. Lay out half of the sand crumbs on the form, evenly distributing it around the entire perimeter. Using a fork or silicone spatula, tamp the crumbs.

Peel two apples, remove the core with seeds. Grind the apples on a coarse grater and add them to the curd filling. Stir the filling so that it is completely connected with the grated apples.

We shift the curd-apple filling into a form with sand crumbs. Spread it evenly with a spatula.

On top of the filling, spread the remaining sand crumbs in an even layer.

Bake in the oven

We will send the form with the pie to the oven preheated to 180 degrees. We will bake a sand bulk cake with cottage cheese for 45-60 minutes. The dough and filling should be completely baked, and the top of the pie should be browned.

If the usual pastries began to seem ordinary, surprise the family with a bulk cottage cheese pie. A simple recipe and a little skill will give you an unforgettable tea party, and a bright aroma will make you feel the warmth of the hearth.

Classic bulk pie with cottage cheese in the oven

A recipe that does not require much time and effort.

To prepare the dough you need:

flour - one and a half glasses;
oil - pack;
baking powder - 1 teaspoon;
sugar optional.

For filling:

cottage cheese - packaging;
eggs - 3 pcs.;
sugar - as needed;
starch - 1 tablespoon.

Cooking process:

Mix the dough ingredients and separate one third. You should get a mass of small crumbs.
It's time to mix the filling. Combine all the ingredients and beat with a fork to get a homogeneous mass. It is important not to use a mixer or blender, this will saturate the structure with air, and the cake will lose its attractive appearance.
Now put a large portion of the dough in a silicone baking dish and press it a little. Use a spoon to scoop out the filling without compacting it. Sprinkle with remaining dough.
Put the product in the oven for 60 minutes. Baking temperature - no more than 200 degrees.
After cooking, let the cake cool for at least an hour. A simple recipe, a minimum amount of time and a very appetizing pie is ready!

The classic bulk pie will be not only tasty, but also satisfying. It contains a large amount of cottage cheese, which is also a dietary product.

Cooking with apples

A fragrant delicacy will be able to conquer even a very fastidious guest. Making a pie with cottage cheese and apples will require the following products.

Components of the test:

flour - 450 g;
oil - 250 g;
baking powder - 10 g;
sugar - 100 g.

First and third layers:

cottage cheese - packaging;
egg;
sugar to taste;
two teaspoons of vanilla.

» are familiar, if not all, then certainly many connoisseurs of delicious cottage cheese pastries. I want to offer my own version of a no less appetizing treat, cooked approximately according to the same principle - a bulk apple-curd pie.
That is, in addition to the fermented milk product, we will also supplement it with apples (and you can also pears), thereby slightly diversifying the taste of the dessert. And we will supplement the flour base with semolina and a small amount of sugar.

Ingredients:

The basis:

50 gr. sugar sand;
incomplete glass of wheat flour (about 120 gr.);
90 gr. margarine (or butter);
a little more than half a glass of semolina (about 100 gr.);
a teaspoon of baking powder (7-8 gr.).

Filling 1:

200 gr. granular (or soft) cottage cheese;
large egg;
a tablespoon of sugar sand.

Filling 2:

2 small apples;
a coffee spoon of ground cinnamon;
a tablespoon of sugar sand;
20 gr. butter.

Additionally:

about 50 gr. butter.

Yield: 4-5 servings of moderately sweet pie.
Cooking time - 70 minutes.

How to make a bulk pie with cottage cheese and apples:

We are preparing the stuffing. Break and pour the egg into a bowl, add the required amount of sugar to it and beat well (with a fork or a mixer - whichever is more convenient for you) until the sweet grains dissolve. Then combine with cottage cheese and mix. First, knead the granular cottage cheese with a fork (so that there are no large grains).

We are preparing the base. Pour the flour into a bowl, throw margarine into it and grind into small crumbs.

It is most convenient to use frozen margarine - it is easier to rub it on a fine grater (we put a disposable glove or bag on our hand, take a piece of margarine and three), and only then mix it with flour.

Now add semolina with granulated sugar and baking powder to the resulting crumb, mix (with a fork or spatula, but not with your hands, otherwise the margarine will begin to melt).

Preparing the apple filling. We throw a piece of butter and apples cut into small cubes into the pan, put on fire and let the fruit soften, adding a little granulated sugar along with cinnamon in the process.

Now that 2 types of filling and the base are ready, we form the pie.

We fill the bottom of the oiled form with the third oil-flour base.

We spread the curd mass on it in an even layer.

We close its third base, lay out the apple filling on top.

We complete the formation of the cake with the remaining third of the flour crumbs, on top of which we scatter thin pieces of butter.

We put the filled form in a hot oven and bake for 45 minutes at 180 ° C.

After removing from the oven, leave the form with the finished baking on the table, thereby allowing it to cool slightly.

Then carefully remove the cake and place on a serving dish. Serve barely warm or already cold.

Bon appetit!!!

A step-by-step recipe with a photo especially for the Well-Fed Family website. Sincerely, Irina Kalinina.

Prepare a bulk pie with cottage cheese in a slow cooker. Bulk pie is called due to the fact that its dough is not elastic or liquid in consistency, but resembles cereals. The dough is poured onto the bottom of the mold, then the curd filling is laid out, then it is sprinkled with the second half of the dough.

Bulk pie with cottage cheese can be baked both in a slow cooker and in the oven. The proportions are given for a multicooker with a bowl of 2.5-3 liters. Therefore, if the hostess chooses a slow cooker with a bowl of 5 liters, then the food consumption should be doubled. The pie is prepared quite quickly; at the preparatory stage, dough and filling are prepared in separate containers. Baking time is about 60 minutes depending on the multicooker model, in the oven the baking time is 40 minutes.

Recipe for a bulk pie with cottage cheese in a slow cooker

Dish: Pastries

Preparation time: 30 min.

Cooking time: 1 hour

Total time: 1 hour 30 min.

Ingredients

100 g butter
200 g sugar (1 cup)
240 g wheat flour
1.5 tsp baking soda (quench in vinegar)
180 g cottage cheese
1 PC. chicken egg
1 st. l. sour cream

Step by step recipe with photo

Bulk pie dough

Pour a measured amount of sugar into a large container, put diced butter on it and mix these two ingredients together using a regular spoon. They should connect, but grains of sugar will be visible, as it should be.

Cottage cheese filling for bulk pie

Put a pack of cottage cheese in a separate bowl, pour an egg on it, add granulated sugar and put a spoonful of sour cream.

Mix together all the ingredients for the filling so that a homogeneous mass is obtained. If desired, you can add vanilla on the tip of a knife.

How to make a bulk pie with cottage cheese

First you need to grease the bowl with any suitable oil. Pour half of the dough into the bottom of the bowl, smooth it out. Lay out the filling, trying to do it neatly and evenly.

And pour the remaining second half of the dough onto the filling.

Select the desired program - it will be "Baking", time from 50 minutes to one hour.

After the timer signal about the end of the mode, open the lid and let the cake cool down. When cooled, it will not fall apart when removed from the bowl.

To remove the cake from the bowl, you need to run a spatula along the edges of the cake. Take the bowl and invert its contents onto the plate in which the cake will be served.

You can decorate a bulk cottage cheese pie using waffle flowers, powdered sugar or coconut flakes.

The recipe for a bulk pie will be appreciated by housewives who prefer quick and easy-to-prepare desserts. The dough for the pie does not need to be kneaded or rolled out for a long time, it is enough to turn it into small crumbs and send it to bake - due to the fact that the dough is “poured” into a mold, the pie got its name.

Dessert is quite enough for a large family or for a company of 4-5 people. To taste, a bulk pie with cottage cheese turns out to be pleasant and unsweetened, moderately sweet. For those who are on a diet, you can halve the amount of sugar in the curd filling and add fresh fruit - for example, put thinly sliced \u200b\u200bbanana, peach or pear slices on the first layer of dough, which will not only make the dessert taste more interesting, but also reduce its calorie content.

Taste Info Sweet pies

Ingredients

wheat flour - 2 tbsp.;
butter - 150 g;
cocoa powder - 2.5 tbsp. l.;
sugar - 100 g;
salt - 1 chip.
For filling:
semolina - 1 tbsp. l.;
cottage cheese - 450 g;
chicken eggs - 3 pcs.;
sugar 100 g;
vanilla - 1 chip.

How to make a bulk cheesecake

We start cooking the pie with the curd filling: grind the curd through a sieve to make its structure more tender, then add 2 eggs, 200 g of sugar and 1 pinch of vanilla. We combine the ingredients with a blender - 20 seconds at minimum speed is enough. You do not need to beat the filling, otherwise it will settle during baking!

In the resulting liquid curd mass, add 1 tbsp. l. semolina, mix with a tablespoon and set the filling aside so that the semolina swells slightly.

In a separate container, prepare the dough for a bulk pie. We combine flour, cocoa powder, sugar and a pinch of salt, add butter at room temperature.

We grind the butter with other ingredients into small crumbs - since the pie is loose, it is not necessary to form a bun from the dough, stir the sugar thoroughly enough to make the dough evenly sweet, and divide the butter into small pieces. You can perform the procedure with your hands or with a knife, trying to chop the butter as finely as possible into crumbs.

Pour half of the butter-chocolate crumbs into a large mold with a diameter of 25 cm or more with a high side. If a silicone mold is used, it can be left unlubricated; products made from other materials are recommended to be greased with butter and lightly powdered with flour.

Pour the curd filling onto the first layer of crumbs, evenly distributing it throughout the form. Do not worry if the filling is too liquid - it will thicken during baking.

On top of the filling, pour a layer of the remaining dough, trying to completely cover the filling.

We send the cottage cheese pie to the oven, heated to 180 degrees, and bake for 40-60 minutes. During this time, the dessert will rise a little, and the filling will thicken - we check the readiness with a toothpick.

We wait until the bulk cake with curd filling cools down in the form, after which we carefully take it out and serve it to the table. Happy tea!