Pumpkin pie with cottage cheese and apples

In a deep bowl, thoroughly mix the flour with sugar, salt, baking powder and vanilla.

Add butter to the mixture and mix the ingredients with your hands until loose.

Pour the egg and sour cream into the container and then mix thoroughly.

Knead the prepared mixture with your hands until it reaches the consistency of soft dough.

Separate a third of the dough and roll it into balls for quick cooling.

Place the dough balls in the freezer for 15-20 minutes.

Transfer the remaining dough to a greased baking pan and smooth it out. To make it easier to pour the filling, create small ridges around the sides.

In a separate container, thoroughly mix the cottage cheese, 70 grams of sugar, starch, vanillin and egg.

Take another deep bowl and grate the pumpkin pulp, orange zest, 25 grams of sugar, and starch into it. Mix the ingredients until smooth.

Transfer ⅔ of the curd filling to the baking dish, spreading the mixture around the dough in a circle along the edges.

Now take 2/3 of the pumpkin filling and spread it on the dough, creating a second inner circle. Press each circle into a tight circle.

Fill the new circle with the remaining curd mixture, and place the remaining pumpkin mixture in the center of the pie.

We take the balls out of the freezer and spread them on top of our pie.

Spread the shavings over the dough in an even layer.

Place the pan in an oven preheated to 180 degrees Celsius. Baking time is approximately 45–55 minutes.