Tsvetaevsky apple pie

Step-by-step cooking

1. Step 1:

   

   Measure out all the products necessary for making the dough. Be sure to sift the flour so that the future pie turns out to be lush and airy. The amount of flour may need more or less. Everything will depend on its quality and grade. Just in case, sift it more than indicated in the recipe.

2. Step 2:

   

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

3. Step 3:

   

   When the butter has cooled (tried on to room temperature), combine it in a bowl with sour cream. Stir with a whisk until smooth.

4. Step 4:

   

   Add the sifted flour and baking powder in parts, stirring the mass thoroughly each time until smooth. To make the baking powder better distributed over the dough, mix it first with a small amount of flour and add to the sour cream mass. You can replace it with baking soda (1 tsp. l). Be sure to extinguish it with 9% vinegar (1 tbsp. l) and immediately pour it into the oil-sour cream mixture. It is important not to overdo it with soda, as baking will be spoiled by its specific taste.

5. Step 5:

   

   Knead a soft and not very tight dough with your hands (it should be weaker than for rolling). If necessary, add flour, achieving a homogeneous, elastic consistency. Assemble the dough into a ball. If you have time, wrap it in plastic wrap. Put it in the refrigerator for 1 hour. The cooled dough will be even more plastic and it will be easier to work with it. But this step is optional. You can skip it.

6. Step 6:

   

   Take a mold with a diameter of about 18-20 cm. A round, rectangular or square shape will do. Cover it with baking paper, otherwise the cake may burn. To make it easier to take out the product, make these handles (as in the photo). To do this, cut a sheet of parchment so that it goes beyond the shape and cut wide strips out of it. Transfer the dough to the mold. Spread it on the bottom with your hands, forming low sides.

7. Step 7:

   

   For the filling, I chose two large red and green apples. Different color combinations will make the cake more colorful. Which apples will work best? Choose juicy, dense fruits that taste sweet and sour. Soft, when baked, will turn into porridge, and all the beauty will disappear.

8. Step 8:

   

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

10. Step 9:

    

    Put the apple slices on the base of the dough. Evenly distribute them in any order or lay the slices tightly together with a fan.

11. Step 10:

    

    Prepare the products needed to prepare the filling. You will need one large chicken egg, ordinary white granulated sugar and vanilla sugar. Sour cream is suitable for any fat content. Keep in mind that with a product with a higher percentage of fat content, it will taste better, but at the same time it will have more calories.

12. Step 11:

    

    In a container of suitable size, mix sour cream, sugar and vanilla sugar. Instead of vanilla sugar, you can take powdered vanillin (approximately at the tip of the knife). It is important to be careful with the dosage. Be sure to read the instructions, how much and how it should be added! If used incorrectly, it can give bitterness and spoil the taste of baking.

13. Step 12:

    

    In a separate bowl, beat the egg. You do not need to beat it hard, just shake it with a whisk until smooth, fluffy.

14. Step 13:

    

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

15. Step 14:

    

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

16. Step 15:

    

    Pour the sour cream and egg mixture over the apples. Shake the mold slightly so that the filling is evenly distributed throughout the filling.

17. Step 16:

    

    10-15 minutes before baking, turn the oven on 180 degrees, let it warm up. Send the pie form there. Bake for about 50 minutes. The temperature and baking time can be changed, since everyone's ovens are baked differently. How to check the readiness of the pie? Sour cream filling should thicken, shake a little when shaking the mold. Remove the mold from the oven, but do not remove the baking until it has completely cooled down, otherwise it may fall apart.