Recipe for apple pie with sour cream filling. Delicious apple pie with sour cream filling

Tsvetaevsky apple pie - I would even call it a pie-cake, which consists of a thin crust of crispy shortcrust pastry, apple filling and sour cream filling - this is the most delicate soufflé with apples, melting in your mouth!

Wash the apples, remove the core, cut into thin slices. If the apples are “thick-skinned,” then they should be peeled, otherwise they may not bake. This time I had a bag of frozen apples, cut into slices, I just cut them into thinner slices + added a couple of apples, since this quantity was not enough.

After cooling a little, combine with sour cream.

Combine flour with soda,

and gradually adding to the sour cream and butter mixture to knead the dough. The dough turns out very soft, much softer than for rolling.

Knead the dough with your hands in a baking sheet (do not grease the baking sheet with anything, the dough contains a large amount of oil and easily comes out of the mold) in an even layer, form the sides. It should turn out right like this.

Place our apples in the form with the dough and smooth it out.

Making the filling: beat sour cream with sugar (I do this using a Mixer), add 1 egg, continue beating, add flour last. You should get a creamy mass.

Now pour our sour cream filling into the mold on top of the apples

and shaking the mold a little so that the filling is evenly distributed, place our pie in an oven preheated to 180 -190 degrees for about 1 hour.

Readiness is checked this way - in the middle of the pie the filling should not be liquid!

All our pie-cake is ready

and 30 minutes after cooking, you can enjoy it, but if you cool it and let it stand in the refrigerator, then you will be rewarded for your patience - it will no longer be a pie, but practically an ice cream cake with an amazing taste! Honestly, it rarely makes it to the refrigerator.

Here is the pie 30 minutes after cooking

But the cake after cooling in the refrigerator, the consistency is denser after cooling

The result is that the pie is very tasty when warm, but when cold (after refrigeration) it is simply gorgeous!
Bon appetit!

Cooking process:

1. Let's start with the test. Place five tablespoons of flour and cubed butter on a plate.

2.Next, using a knife, or better yet two, chop the dough into fine crumbs.

3.Gather the crumbs into a small pile and make a well at the top, then crack the egg into it. Pour cold water into it.

4. All that remains is to knead the dough thoroughly. It should turn out soft and not stick to your hands.

5.Make the dough into a ball and put it in the refrigerator for a while. This is necessary so that the dough freezes a little and makes it easier to work with.

6.Meanwhile, prepare the apples. Wash them thoroughly, peel them and cut them into four pieces. Then place them in a bowl and sprinkle with lemon juice to prevent them from darkening.

7.Next, the apples need to be cut into thin slices. You can use a food processor or do it by hand.

8.In the meantime, the dough is ready. Place it in the mold and spread it over it with your hands, lifting the sides up. It should be noted that there is no need to grease the mold, since the dough already contains oil and, therefore, it will not stick to it.

9.Place the sliced ​​apples into the prepared pan, distributing them evenly.

10.Let's prepare the filling. In a separate bowl, mix sour cream and regular sugar, then add vanilla sugar, starch and one tablespoon of flour. Pour the resulting homogeneous mixture on top of the laid out apples. If the filling turns out to be thick, then pour a little cream or milk into it.

11. You need to bake the pie at a temperature of 200 degrees and it will take about forty-five minutes. Then the pie needs to be removed from the oven and cooled. Only after this can it be cut into pieces and served.

The baked goods are very aromatic and tasty, with a delicate filling. You definitely need to brew fresh tea or coffee with this pie. Bon appetit and success in your culinary arts!

Apple pie is a homemade pastry that is good even in its simplest form. And if you cook it in a delicate sour cream filling, then the pleasure from tasting such a dessert will know no bounds. Several similar apple pie recipes are in our material today.

Apple pie with sour cream filling - recipe

Ingredients:

For the test:

• wheat flour – 375-425 g;
• baking powder – 25 g;
• butter – 125 g;
• granulated sugar – 125 g;
• large chicken eggs - 2 pcs.;

For filling:

• large chicken eggs - 2 pcs.;
• sour cream – 250 g;
• granulated sugar – 125 g;
• wheat flour – 65 g;
• apples – 350 g.

Preparation

First of all, let's prepare the apple pie dough with sour cream filling. To do this, break the eggs into a bowl, add granulated sugar and turn the egg-sugar mass into a fluffy foam using a mixer. Then add very soft butter and beat again. Now it's time for the torment. Sift it little by little into the fluffy mixture and stir, gradually kneading into a soft and elastic dough. Cover it with cling film and place it in the refrigerator for about thirty minutes, and while it is cooling, begin preparing the filling.

Break two eggs, beat them until fluffy, first alone, and then adding granulated sugar and after three minutes sour cream. Beat everything together for another ten minutes, and then mix the flour into the mixture.

Now we distribute the chilled dough along the bottom of the pre-greased springform pan, not forgetting to form the sides. We remove the cores and seeds from the washed apples, cut them into thin slices and place them on the dough. Pour the prepared sour cream filling over the fruit slices and place in a preheated oven for thirty-five to forty minutes. The required temperature for baking a pie is 185 degrees.

After the cake has cooled completely, remove it from the mold, crush it if desired, cut into portions and serve.

Delicious shortbread apple pie with sour cream filling

Ingredients:

For the test:

• wheat flour – 260-280 g;
• butter – 130 g;
• sugar – 85 g;
• egg yolks – 3 pcs.;
• salt - a pinch;

For filling:

• large chicken eggs - 2 pcs.;
• sour cream 25% fat – 200 g;
• vanilla sugar – 20 g;
• sugar – 100 g;
• potato starch – 30 g;
• (optional) – a pinch;
• apples – 350 g.

Preparation

First, let's prepare chopped shortbread dough for the most delicious pie with sour cream. To do this, chop the butter together with the wheat flour until fine crumbs are obtained. It is more convenient, of course, to do this in the bowl of a blender or food processor with a “knife” attachment. But if this is not possible, then you can put the components on a large cutting board and chop them to the desired result with a sharp knife.

After the task is completed, add the yolks to the crumbs one by one and mix thoroughly. The result should be a mass from which you can easily form a ball. If it still crumbles, then add another yolk or a little sour cream and mix again.

We distribute the finished chopped shortbread dough over the bottom of a pre-oiled mold (preferably a springform pan), not forgetting to sculpt the sides. Cover the top of the pan with a parchment sheet and fill the void with beans or peas. Place the pan with shortcrust pastry in an oven preheated to 190 degrees and let stand for twelve minutes.

At this time, prepare the filling and prepare the apples. Turn the eggs with granulated sugar into a fluffy foam, then add sour cream, vanilla sugar and starch and beat again until fluffy. Wash the apples, wipe dry, core and cut into small slices.

After the allotted time, take out the pan with shortbread dough, lay out the apple slices along the bottom, crush with cinnamon if desired, fill with the prepared sour cream filling and return to the oven. Raise the temperature to 200 degrees and cook the pie for another twenty minutes.

Today I want to offer you a classic recipe for Tsvetaeva apple pie, which turns out very tender. It is prepared from shortcrust pastry with sour cream, on which slices of apples are laid out, and the whole thing is topped with a delicious sour cream filling. I don't know what it sounds like, but it tastes great. I heard about it quite a long time ago, but I never dared to cook it, but I had all the necessary ingredients at home, so I decided to make it.

And to make it easier for you to repeat the same Tsvetaeva apple pie, here is, as always, a step-by-step recipe with a photo that shows all the processes in detail. After all, I know from myself that it is much easier when there is a clear example before your eyes.

This is a classic Tsvetaeva apple pie, if you don’t take into account small adjustments such as starch in the filling or peeling the apples. But as you can see, they are so insignificant that the recipe can safely be considered original.

Ingredients for the dough:

• Butter or margarine – 100 g
• Sugar – 60 g
• Sour cream – 100 g
• Baking powder – 1 tsp
• Wheat flour – 200 g

Filling:

• Apples – 3 pcs.
• Sour cream – 200 g
• Sugar – 150 g
• Chicken egg – 1 pc.
• Wheat flour – 1 tbsp
• Starch – 1 tbsp
• Vanillin - a pinch

Step-by-step preparation of Tsvetaeva apple pie

As I already said, the recipe for Tsvetaevsky apple pie is not complicated and can be easily made. First, I make shortcrust pastry for the base. To do this, put 100 grams of soft butter or margarine in a large bowl; it must be at room temperature. Then I add sugar to it and mix. There is no need to beat with a mixer, just mix with a spatula.

Next, add sugar, baking powder, sour cream and flour to the resulting mass. The fat content of sour cream does not matter; I have it at 15%. If there is no baking powder, you can replace it with 0.3 tsp of slaked soda.

After this, I begin to knead the dough, which turns out homogeneous, soft and elastic. It also does not stick to your hands and is easy to work with. I cover the bowl with the dough with cling film and put it in the refrigerator, and at this time I will prepare the filling.

Pour 200 grams of sour cream into the mixer bowl, add 150 grams of sugar, 1 egg, a pinch of vanilla and 1 tablespoon each of starch and flour. In the original recipe there is no starch, but simply 2 tablespoons of flour are added, but thanks to it, the filling becomes even more tender and tastier.

Then turn on the mixer at medium speed and mix the added ingredients until smooth. Beating takes a maximum of 1 minute. The thickness of this mixture is very similar to pancake dough.

Now I'm preparing the apples. First, I wash them, peel them, although this is not necessary, because in many recipes for this pie, it is often left, so the choice is yours. My child loves apples without the skin, so I decided to remove it. Also remove the tails and cores with seeds.

When they are cleaned, I cut them into slices and it’s okay if they come out in different sizes, it’s even more convenient for further laying out. Now I turn the oven on to the baking mode, 180 degrees, so that it begins to heat up.

Grease a baking pan with butter and place the finished dough into it. Next, I distribute it evenly over it, and the easiest way to do this is with your hands. Also, do not forget to form small sides on the sides. After that, I place the chopped apples on the base in the order you like. It can be laid out chaotically, perhaps in waves or simply in a circle.

Then I adjust the sides again so that they are not too small, and pour all the prepared sour cream filling onto the pie.

By this time, the oven has warmed up, so I put the cake pan in it for 50 minutes, without changing the temperature, but leaving it at 180 degrees. Its readiness can be seen by the golden color of the dough and by the fact that the filling has become thick and also turned rosy. The size of my mold is 20 cm, if yours is wider, it means the baking time will be shorter. I don’t recommend taking a smaller mold.

After that, I take it out of the oven, let it cool and remove it from the mold. And after that, I cut off a piece and try it. I liked it because it is quite unusual. And the combination of shortbread dough, apples and sour cream filling is quite interesting. This is the recipe for Tsvetaevsky apple pie. It comes out quite tender and is worth trying to bake at least once. I store it in the refrigerator, since the filling contains sour cream and I am afraid that it will spoil at room temperature. Prepare this delicious dish for your family too. Bon appetit!

Cooking time: 1 hour + 30 minutes in the refrigerator

Ingredients:

For the test:

• 250 g flour
• 90 g sugar
• 130 g butter (margarine can be used)
• 1 tsp ground cinnamon
• 1 partial tsp. baking powder

For filling and filling:

• 2 large apples
• 250 ml low-fat sour cream
• 100 g sugar
• 2 eggs

Apple shortbread pie with sour cream filling will delight both children and adults. Cinnamon gives baked goods an unobtrusive spicy taste and aroma. A thin layer of slightly crispy dough and a delicate apple dessert - the pie turns out magical!

A distinctive feature of the pie is that the colder it is, the richer its taste, so it should be prepared in advance and cooled in the refrigerator. But even a warm pie (if you don't have enough time or patience) still turns out delicious and is unlikely to disappoint anyone.

How to make apple pie with sour cream filling

Take cold butter, sifted flour, cinnamon, sugar and baking powder.

Grind all this into crumbs.

Add the egg to the dough and finally knead the dough. Wrap the finished dough in film and put it in the refrigerator for 30 minutes.

Place parchment on the bottom of the pan to make it easy to remove the cake later. Spread the dough in a thin layer, leaving slight edges around the edges. And lay out the apples cut into slices.

If you like berries (gooseberries, blackcurrants, blueberries), you can safely add them to the pie. You can lay out the filling in strips, it will turn out very beautiful.

Prepare the filling - beat eggs, sour cream and sugar with a whisk. If you are using sweet apples, the amount of sugar can be reduced slightly.

During the season of “real” apples, it is enough to remove the seeds from the fruit. I always peel apples from the store as well.

Pour the mixture over the pie, being careful not to touch the edges of the pie.

Bake in preheated temperature to 180-200 0 C for 30-35 minutes. Sometimes the filling may remain a little runny - this is normal, it will thicken as the pie cools.

Apple pie with sour cream filling turned out delicious, beautiful and aromatic. Set the table!