Tsvetaevsky apple pie
Origin of the recipe
It's unclear why this delicate apple pie is called "Tsvetaevsky," but various legends link its origins to the family of the eminent poetess. This shortcrust pastry pie with apples and a sour cream filling can be the centerpiece of a festive tea table.
What do you need for cooking?
Ingredients
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Apples
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Sour cream 20%
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Wheat flour
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Baking powder
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Cornstarch
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Vanillin
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Sugar
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Salt
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Butter
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Lemon juice
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Eggs
Kitchen utensils
- Bowls
- Baking paper
- Baking pan
- Cutting board
Step-by-step recipe
Step 1:
Place 50g of sour cream in a jar, add an egg, 50g of sugar, salt and mix with a whisk.
Step 2:
Place flour, vanilla, baking powder and diced cold butter in the bowl of a food processor.
Step 3:
Pour the resulting crumbs into the egg mixture and stir.
Step 4:
Lightly knead the dough with your hands and gather it into a ball.
Step 5:
Place the dough into the pan, pressing it along the bottom and creating sides.
Step 6:
Place the pan with the dough in the refrigerator for 30 minutes.
Step 7:
Place 350g of sour cream in a bowl, add 150g of sugar, 2 eggs, cornstarch and mix everything well with a whisk.
Step 8:
Cut the apples into slices, place them in a bowl, pour in lemon juice and mix.
Step 9:
Place a layer of apples on the bottom of the pan and pour in the cream.
Step 10:
Repeat these steps.
Step 11:
Bake for 45-50 minutes at 180 degrees.
Step 12:
Cool the pie and put it in the refrigerator for 5-6 hours.
Cooking tips
A 25 cm diameter pan is suitable for the pie.
Lemon juice is needed to prevent the sliced apples from browning when exposed to air. If you want to enhance the lemon flavor, you can add a little lemon zest to the pie.
