If you are already a little tired of the usual charlotte, you should pay attention to a more interesting option. We're talking about apple pie, which has a cake-like structure. This is the famous Tsvetaeva pie with a delicate sour cream filling and a crumbly sand base. The recipe was shared by the author of the Zen channel “Eat and Go” (12+).
For the filling, it is better to take sweet and sour varieties of fruit: they provide a contrast with the sweet cream and make the taste richer. The variety is not important. The fat content of sour cream can be 15 or 20%.
Shortbread pie dough. To make it loose and crumbly, the products must be cold. There is no need to melt the butter, otherwise the base will become hard.
Ingredients
For the test:
- Flour – 250–300 g
- Baking powder – 1 teaspoon (10 g)
- Butter – 100 g (cold)
- Sour cream – 50 g
- Egg – 1 pc.
- Sugar – 60 g
- Salt – a pinch
For filling:
- Sour cream – 350 g
- Sugar – 100 g
- Corn starch – 20 g
- Eggs – 2 pcs.
- Vanillin – optional
For the filling:
- Apples – 700 g
- Lemon juice – 2 tbsp. spoons (optional)
- Cinnamon – 1 teaspoon (optional)
How to cook: step by step
In a bowl, mix sour cream (50 g), egg, sugar (60 g) and salt. There is no need to beat, just combine with a whisk until smooth. In another container, mix flour (250 g) with baking powder, add cold butter in pieces and grind into crumbs with your hands or a blender. Small pieces of butter are allowed.
The crumbs are poured into the liquid mixture and quickly collected into a ball. You cannot knead for a long time, otherwise the gluten of the flour will begin to develop. If the dough is a little liquid, add more flour (it can take up to 300 g in total). The finished base is soft, flexible and does not stick to your hands.
Take a mold with a diameter of 26 cm. Place the dough on the bottom and spread it with your hands over the bottom and sides in an even layer. The workpiece is put into the refrigerator.
In a bowl, beat two eggs with sugar (100 g), cornstarch and vanilla until smooth. Add 350 g of sour cream and mix again. It is better to take corn starch – it has a more neutral taste.
The fruits are peeled and cored. They need to be grated for slices or cut as thin as possible. If desired, sprinkle with lemon juice and sprinkle with cinnamon.
The form with the dough is taken out of the refrigerator. Lay out half the apples and pour half the sour cream mixture. Then repeat the layer. The form is not filled to the very edge, leaving room for rising.
Place the pie in an oven preheated to 180 degrees for 50–60 minutes. The top should rise and brown.
The finished dessert is allowed to cool completely at room temperature so that the filling hardens. It is better to cool it further in the refrigerator. Only after this the cake is removed from the mold.
