Tsvetaevsky apple pie

8 servings
2 hours

How to bake Tsvetaevsky apple pie? Prepare the necessary ingredients for the dough. Be sure to sift flour so that the future pie is lush and airy. The amount of flour may need more or less. Everything will depend on its quality and variety. Just in case, sift it in more than the recipe.

Butter can be melted in the microwave in an appropriate mode (according to the instructions) or in a water bath. How to melt oil correctly in a water bath? Two vessels of different diameters will be needed. Pour water into a large one. Install a smaller container on top, so that it is immersed in water for about half. Put the sliced butter in it. Under the influence of boiling water, the oil will begin to melt. When it becomes liquid, turn off the heat.

When the oil has cooled (approximate to room temperature), combine it in a bowl with sour cream and mix with a whisk until homogeneous.

Sprinkle the sifted flour and baking powder in parts, each time thoroughly mixing the mass until smooth. To distribute the baking powder better over the dough, mix it first with a little flour and add it to the sour cream mass. You can replace it with baking soda (1 tea. l). Be sure to extinguish it with 9% vinegar (1 tbsp) and immediately pour it into the sour cream mixture. It is important not to overdo it with soda, as the pastries will be spoiled by its specific taste.

Knead with your hands a soft and not very tight dough (it should be weaker than for rolling). If necessary, add the flour, achieving a smooth, elastic consistency. Pack the dough into a ball. If you have time, wrap it in cling film and put it in the fridge for 1 hour. The chilled dough will be even more plastic and easier to handle. But this step is not mandatory. It can be missed.

Take a shape about 18-20 cm in diameter. A round, rectangular or square shape will suit. Line it with baking paper, otherwise the pie can burn. To make it easier to take out the product, make these handles (as in the photo). To do this, cut off the parchment sheet so that it extends beyond the mold and cut out wide strips from it. Transfer the dough to the tin. Use your hands to spread it over the bottom, forming low sides.

For the filling, I chose two large apples in red and green. A different combination of colours will make the pie more colourful. Which apples will work best? Choose juicy, dense fruits, sweet and sour to taste. Soft when baked will turn into porridge, and all beauty will disappear.

Cut the apples in half. Cut out the core with the seeds. You do not need to clean the skin. But if it is damaged or looks ugly, it is better to cut it. Cut the fruit into thin, neat wedges or small cubes. To prevent the apples from darkening, drizzle them with lemon juice.

Put the apple slices on the dough base. Evenly distribute them in any order or tightly to each other, put the wedges with a fan.

Prepare the products you need to prepare the fill. Sour cream is suitable for any fat content. Consider that with a product of a higher percentage of fat will taste better, but at the same time calorie. Also, turn on the oven 180 degrees in advance.

In a suitably sized container, mix the sour cream, regular sugar and vanilla sugar. Instead of vanilla sugar, you can take powdered vanillin (about at the tip of the knife). It is important to be careful with the dosage. Be sure to read the instructions on how much and how to add it! If used incorrectly, it can give bitterness and ruin the taste of the pastry.

Whisk the egg in a separate bowl. You don't need to beat it hard, just shake it with a whisk until smooth, lush.

Pour the egg into the sour cream. Mix everything thoroughly until homogeneous.

Pour a spoonful of flour into the sour cream mixture and stir again. Flour will make the filling thicker.

Pour the sour cream and egg mixture over the apples. Shake the tin lightly to spread the fill evenly throughout the filling.

Bake the cake in an oven preheated to 180 degrees for about 50 minutes. The temperature and baking time can be changed, as everyone's ovens are baked differently. How to check the readiness of the pie? Sour cream filling should thicken, shaking the shape a little. Remove the tin from the oven, but do not remove the pastry until it has cooled completely or it may fall apart. Have a nice tea party!