Cherry and cottage cheese pie is great choice for a summer tea party. It has everything we love: the thinnest layer of crumbly dough, a delicate cottage cheese filling, and lots of juicy cherries. Be sure to try baking this pie in the summer with fresh berries.
For the cherry filling:
300g of defrosted pitted cherries
3 tbsp. sugar
1.5 tbsp. starch
For the curd filling:
500g of pasty cottage cheese
100 g sugar
2 sachets vanilla sugar
100 g sour cream
For the dough:
1 tsp. baking powder
80g soft butter
2 tbsp. sugar
130g flour (maybe a little more)
STEP BY STEP RECIPE :
Mix butter and sugar, add egg and flour. Quickly knead into an elastic dough.
Shape the dough into a low rimmed dish and place the cottage cheese filling on top of the dough. For the filling, mix all ingredients
Bake at 180 ºC for 35 minutes.
While the cake is baking, prepare the cherry filling by mixing cherries, sugar and starch, put on a low heat and constantly stirring until slightly thickened.
Take our pie out of the oven, spread the cherries on top and bake for another 10 minutes.
The pie should cool completely before serving.
Finished cottage cheese and cherry pie
Have a nice tea party!