Sweet cherries and tender apple baked into a light, low-fat cottage cheese crust — this cherry-apple pie is proof that a lighter dessert can still feel indulgent. The rice flour crust stays delicate, the filling turns glossy and jammy, and every slice is bright with fruit. For another cozy apple bake, try our warm apple crumble.
Ingredients
- For the crust: 200 g (7 oz) low-fat cottage cheese, 1 egg, 50 ml (3 tbsp) low-fat milk, 150 g (1 1/4 cups) rice flour, sweetener to taste.
- For the filling: 1 apple, 130 g (1 cup) cherries, 1 tbsp cornstarch, 70 ml (1/4 cup) water, sweetener to taste.
Instructions
- Mix the cottage cheese, egg, milk, flour and sweetener into a dough.
- Press into an 18 cm silicone pan with wet hands, forming sides; prick with a fork.
- Pre-bake at 180-200°C (350-400°F) for 15 minutes.
- For the filling, combine the chopped apple and cherries; stir the cornstarch into the water, add and cook until thickened.
- Spread over the par-baked crust and bake 15 more minutes at 180°C (350°F).
Tips
- Wet your hands before pressing the dough so it does not stick, and prick the base well to keep it flat during pre-baking.
- Taste the filling before baking and adjust the sweetener — cherries vary a lot in tartness. For another berry dessert, see our strawberry cottage cheese pies.
- Let the pie cool before slicing so the filling sets cleanly; find more light baking ideas at Allrecipes.
Nutrition: per 100 g: 136 kcal, protein 6.5 g, fat 2.3 g, carbs 21.8 g