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Pumpkin-apple pie

A simple pie with a colorful filling. The dough is soft and flavorful and the filling is juicy. I especially recommend it for pumpkin lovers.

pumpkin-apple pie

Composts:

Dough:

  • cream butter - 150 g + 3 tbsp
    • .
  • cottage cheese - 200 gr.
  • sugar - 3 tbsp.
  • flour - 300 gr.
  • leavening agent - 1 tsp.
  • egg - 1 piece
    • .

filling:

  • pumpkin - 350 gr.
  • apples - 250 gr.
  • sugar - 5 tbsp.
  • cinnamon

Cooking:

For the dough, mix flour and baking powder, add soft butter, cottage cheese, 3 tbsp sugar and egg. Knead a soft dough, roll it into a ball, cover with clingfilm and place in the refrigerator for 30 minutes.

Prepare the dough.

cottage cheese pie dough

For the filling, grate pumpkin and peeled apples, add 5 tbsp sugar, cinnamon. After 15 minutes, pour 3 tbsp of melted butter over the filling.

After 15 minutes, pour the filling over the pumpkin and peeled apples.

pumpkin-apple stuffing

Grease a 25-27 cm diameter baking dish with oil.
Roll out 2/3 of the dough into a circle with a diameter larger than the mold, place on the bottom of the mold, forming sides. Spread the pumpkin and apple filling over the pastry.

Pumpkin and apple filling.

pumpkin and apple pie

Place a layer of the remaining pastry on top, tucking the edges under the filling. Sprinkle the pie with sugar.

Bake in a preheated oven at 180 degrees until cooked through - about 50 minutes.

Cool slightly and remove from the mold.

apple-pumpkin pie

You can sprinkle with powdered sugar when serving.
Bon appetite! 

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