Never Bake Another Apple Pie Again! This Recipe Is Simply Brilliant!

Table of Contents

Nutritional Information (Per Serving)

In a food processor, add 2 1/2 cups of flour, 1/2 cup powdered sugar, a pinch of salt, and 1 teaspoon baking powder. Pulse to combine the dry ingredients.
Add 3/4 cup softened butter and 1 egg to the flour mixture. Process until a smooth dough forms. If you don’t have a food processor, you can also do this by hand by rubbing the butter into the flour mixture until crumbly, then adding the egg and kneading until smooth.
Wrap the dough in foil or plastic wrap and refrigerate for 30 minutes. This chilling time helps the dough firm up, making it easier to handle.
After chilling, divide the dough into two parts—one slightly larger for the base and a smaller portion for the sides.

Roll out the larger portion of dough on a floured surface or directly in a baking paper-lined form (28 x 18 cm / 11 x 7 inches). Press it into the bottom to cover the entire surface.
Roll out the smaller portion of dough on a floured surface and divide it into four parts. Use these pieces to line the edges of the form, pressing gently to adhere to the base.
Pierce the dough all over with a fork to prevent it from puffing up during baking.
Pre-bake the dough in a preheated oven at 160°C (320°F) for 10 minutes. This step ensures that the base stays crisp when the filling is added.

Remove the cores from the apples and peel them. To keep them from browning, place them in a bowl and sprinkle with lemon juice.
Arrange the apples on the pre-baked dough in the mold, spacing them evenly.

In a large bowl, beat 1/2 cup softened butter with 1 1/4 cups powdered sugar until light and fluffy.
Whip 3/4 cup of whipping cream with an electric mixer until soft peaks form. Add 1/4 teaspoon vanilla extract while whipping to infuse the cream with a subtle vanilla flavor.
Gradually add 4 eggs, one at a time, to the butter and sugar mixture, beating well after each addition. This will help the mixture remain smooth and prevent it from curdling.
Add 2 cups of low-fat cottage cheese and the whipped cream to the egg mixture. Mix until smooth. The cottage cheese adds a light tang and creaminess to the filling.
Pour the creamy mixture over the apples in the mold, making sure it fills all the gaps between the apples.
Sprinkle the top with almond flakes. These will toast as the cake bakes, adding a beautiful crunch and nutty flavor to the dessert.

Bake the dessert in a preheated oven at 160°C (320°F) for 50 minutes. The filling should set and the top should turn a light golden brown.
Cover the cake with baking paper 15 minutes before the end of baking to prevent it from over-browning.
Once done, remove from the oven and let the cake cool down completely before serving. This cooling time allows the filling to set fully, making it easier to slice.

Serve the dessert chilled or at room temperature, sliced into squares. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage: Store any leftovers in the refrigerator, covered, for up to 3 days. The flavors will continue to meld, making it even more delicious the next day.

Variety of Apples: Use a mix of tart and sweet apples like Granny Smith and Honeycrisp for a more complex flavor.
Extra Flavor: Add a sprinkle of cinnamon or nutmeg to the filling for a warm, spiced touch.
Easy Handling: If the dough becomes too soft to handle, place it back in the fridge for a few minutes to firm up.