Cheese and Sour Cream Pie

How to prepare cheese and sour cream pie

1. Dissolve the yeast in 50ml warm milk and 1 teaspoon of sugar. Leave in a warm place until the mixture becomes foamy.
2. Put the ingredients in a bread machine in the following order: milk, butter, remaining sugar, egg yolk, yeast mixture, flour, and salt. Set the machine to the knead+rise program. The dough can also be kneaded by hand for at least 15 minutes, then left to rise covered in a warm place for 1 hour.
3. Mash the cheese well with a fork to break up any lumps. Add the remaining ingredients and mix until smooth.
4. For the second filling, just mix the ingredients well.
5. Place the dough on a lightly floured work surface. Roll out a thin sheet of approximately 3-4mm. Cut a circle about 8-10 cm larger than the pan you're using. I used a 26 cm diameter round pan.
7. Roll the cut dough onto the rolling pin and place it in the pan, with the edges raised up the sides. Pour and level the first filling. Pour the second filling over the entire surface on top. Fold the dough edges over the filling.
8. Bake the pie at 180°C for 40 minutes, until the edges are golden and the filling jiggles like jelly when you shake the pan.
9. Let it cool, then dust the edges with vanilla powdered sugar.

Print