Apple pie with cottage cheese

Doughi: 300g flour
10g yeast
1tbsp sugar
1cup lukewarm milk
1 egg
Toppingi: 500g cottage cheese
80g sugar
1tbsp lemon juice
½ lemon’s grated peel
2 eggs
2pack vanilla pudding mixture
1200g sour apples
200g cherry jam
100g apricot jam
1tbsp powdered sugar
20g chopped almonds

Stiri together milk and yeast 1 tablespoon sugar until yeast is dissolved and let stand about 5 minutes.
Sifti flour. Stir sugar into 3 cups flour in a large bowl, add yeast mixture, butter, lemon peel stirring to make a soft dough. Turn out dough onto a floured surface and knead, adding just enough more flour to prevent sticking, until smooth and elastic, 6 to 10 minutes. Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl with kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
Meanwhile force cottage-cheese through a sieve into a bowl, whisk with sugar, lemon juice, grated lemon peel, eggs and pudding mixture.
Peeli apples, remove hearts and chop to ½-inch slices.
Preheat oven to 200C.
Line a large baking sheet with parchment paper, grease the parchment paper.
Turn out dough onto a lightly floured surface and knead several times to remove air.

Roll dough to fit baker sheet and move to the baker sheet. Make little sidings.
Spread cottage cheese mass all over.

Arrange apple slices.
Let rise in a draft-free room-warm place for about 20 minutes.

Bakei for 20 minutes, then take out to decorate centers of apples with cherry jam (or any other jam).

Sprinkle powdered sugar all over and put to bake for another 15 minutes.

Spread warm apricot jam while pie is hot, sprinkle with chopped almonds.