Apple-Blueberry Yogurt Pie

Ingredients

• 3 large eggs
• 100 g granulated sugar (1/2 cup)
• 100 ml whole milk (2/5 cup)
• 30 g plain Greek yogurt (2 tablespoons)
• 64 g all-purpose flour (8 level tablespoons)
• 8 g baking powder (2 teaspoons)
• 360 g peeled and cored apples, cut into small cubes (about 2 medium apples)
• 57 g unsalted butter (1/4 cup)
• 38 g granulated sugar (3 tablespoons), for the fruit
• 1 teaspoon ground cinnamon
• 100 g fresh or frozen blueberries (about 2/3 cup)
• 225 g full-fat cottage cheese (1 cup)
• 1 large egg
• 38 g granulated sugar (3 tablespoons), for the cottage-cheese filling
• 1/2 teaspoon vanilla extract
• 8 g potato starch or cornstarch (1 tablespoon)
• 10 g sliced almonds (2 tablespoons)

Method

1. Preheat the oven to 180°C conventional or 160°C fan. Line the base and sides of a 23 cm round cake pan with parchment paper.
2. Make the batter: beat 3 eggs with 100 g sugar for 3 to 4 minutes, until pale, thick and increased in volume.
3. Add the milk and Greek yogurt and mix on low speed just until combined.
4. Whisk the flour and baking powder together. Add them gradually to the egg mixture and mix only until no dry flour remains. Pour the batter into the prepared pan.
5. Make the fruit topping: melt the butter in a large frying pan over medium heat.
6. Add 38 g sugar and the cinnamon, stirring until combined with the melted butter.
7. Add the diced apples and cook for 4 to 5 minutes, stirring occasionally, until they begin to soften but still hold their shape.
8. Fold in the blueberries, cook for 1 minute, then remove the pan from the heat and allow the fruit to cool for about 10 minutes.
9. Make the cheese filling: place the cottage cheese and remaining egg in a bowl and blend with an immersion blender until mostly smooth.
10. Mix 38 g sugar, vanilla and starch into the cottage-cheese mixture until evenly combined.
11. Spoon the cottage-cheese filling evenly over the unbaked batter.
12. Distribute the cooled apple and blueberry mixture over the cheese filling. Avoid pouring excess hot liquid into the pan.
13. Sprinkle the sliced almonds evenly over the top.
14. Bake for 45 to 50 minutes, until the top is golden and the centre is set. A skewer inserted into a cake section should come out without wet batter.
15. Place the pan on a cooling rack and leave the pie in the pan for 20 minutes.
16. Remove it carefully from the pan and allow it to cool completely before slicing.