Ruffle apple curd pie

1 . Stage

Cream the butter, flour and cottage cheese together quickly - I do it in a combine - flour and cottage cheese are different for everyone, so I first pour 250g of flour, and then add, so the dough can be gathered into a ball - it is not sticky to your hands. Divide the dough into 4 pieces, wrap in clingfilm and put in the freezer for 40 minutes.

2 . Stage

Peel the apples from their peels and seeds, thinly slice them and drizzle with lemon juice.

3 . Stage

Sprinkle some sugar on the table and roll 1 piece of dough on it on both sides - roll out thinly. Line the molds with baking paper - I used a 24 cm pan with a removable handle. Place the thinly rolled out dough on the bottom, flanking the sides.

4 . Stage

Drain the apples. Roll out the rest of the dough on the sugar and tear off pieces from it, lay it alternately with the apples - the last layer should be of apples - put some of it on top at once. Sprinkle the layers with sugar to taste.

5 . Stage

Form the top layer and sprinkle it with sugar. Place in an oven preheated to 190 for 40 minutes. Reduce the heat to 150 and bake for another 10 minutes.

6 . Stage

Sprinkle with cinnamon and poppy seeds and be sure to let it cool!!! - Otherwise, it will feel like the pie is not baked! The pie is not very high - I got 3.5 cm

7 . Stage

Slice and serve!