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Tsvetaevsky Apple Pie
Everything you need for delicious baking is included in this Tsvetaevsky apple pie. It has crumbly and tender dough, lots of fruit filling, drowning in a silky sour cream sauce, and, of course, a harmonious name connected with the famous Russian poet Marina Tsvetaeva.
Time to prepare: 90 minutes.
Ingredients
Show ingredients
- flour (all-purpose) - 250 g;
- baking powder - teaspoon;
- butter from the freezer - 100 g;
- sour cream with any % fat - 50 g;
- egg Category 1 - 1 pc;
- white sugar - 60 g.
For the sauce:
- sour cream 15-20% - 350 g;
- white sugar - 100 g;
- starch (better to take corn) - 20 g;
- eggs Category 1 - 2 pcs;
- vanillin - 1 g;
- apples for fruit filling - 4 pcs.
Use a form with a diameter of 24 cm.
Preparation
- Prepare ingredients for crumbly shortbread dough. All components should be cold, just from the refrigerator.
- Also prepare products for the sauce and fruit filling.
- Sift flour with baking powder into a separate bowl, mix.
- Now you need to rub the flour with the butter. The easiest way to do this is in any chopper with rotating knives, but you can also manually grate the butter, sprinkling the resulting shavings with flour.
- In the end, you should get a very fine buttery crumb.
- Pour it into the wet ingredients and quickly mix first with a spoon.
- Then finish kneading by hand. The main thing is not to prolong the process so that the butter does not melt from the heat of your hands. You just need to gather everything into a non-sticky ball. If the dough is still too sticky, add a little flour, but don't overdo it, as gluten will begin to form in the stiff dough, and the baking will be coarse and tough.
- Line the form with parchment if necessary. Place the flour mixture in the center and press from the center to the edges to stretch the dough across the entire diameter and raise it 9 cm up the sides. While the filling is being prepared, put the form in the refrigerator and turn the oven on to 180 degrees.
- Whisk together the eggs, sugar, and starch, creating a homogeneous mixture.
- Add vanillin and sour cream. It should turn into a homogeneous, smooth sauce.
- Peel the apples from the core and skin. Cut into slices of 2-3 mm, no more.
- Take the form with the dough out of the refrigerator. Randomly distribute the apple slices.
- Pour the sauce over the top, filling all the gaps, but leave a small margin to the edge, as the filling will rise slightly during baking.
- Bake the mixture for about 50 minutes on the middle rack of the oven.
- Remove the Tsvetaevsky apple pie from the form after it cools. While the pie is warm, the sauce resembles a soft sour cream cream. After cooling, it becomes denser, while the dough stays crumbly and literally melts in your mouth. A piece of this baking with a cup of tea and a volume of good poetry will be quite harmonious.
- Вынуть из формы Цветаевский яблочный пирог после того, как он остынет. Пока пирог теплый, заливка напоминает мягкий сметанный крем. А после остывания она становится более плотной, тесто же - рассыпчатым и буквально тающим во рту. Кусочек такой выпечки с чашечкой чая и томиком хорошей поэзии будут весьма гармоничны.
