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!
It will take little time for the preparatory processes; we will only need to peel and cut the apples, and then knead the dough and make the sour cream filling. If you have a mixer, then you can handle both the dough and the filling very quickly.
The base is shortbread dough with the addition of sour cream; it should turn out tender, creamy and more liquid than for regular cupcakes. That is why, when baked, the base will be porous and airy.
The next component of the pie is apples. If possible, take large ripe fruits with a sweet and sour taste and looser pulp. We will peel them, remove seeds and simply cut them into halves, which we will literally drown in dough.
When the dough has set a little in the oven, we take out the pie and pour sour cream over it. And then we continue to bake it until done.
In principle, there is nothing complicated, and the pie turns out very beautiful and most importantly delicious. You can bake it just for tea on a day off, or for a holiday table. In this case, the pie should be presented by cutting it into portions and topping it with a sweet sauce made from chocolate, coffee or berries. 
Ingredients:
For the test:
- chicken eggs - 3 pcs.,
- sour cream - 3 tbsp. l.,
- fat (butter, margarine) - 125 g.,
- wheat flour - 200 g.,
- sugar - 125 g.,
- a pinch of salt,
- baking soda - 0.5 tsp. (quenched with lemon or vinegar).
For filling and filling:
- ripe apple fruits - 5 pcs.,
- sour cream - 200 ml.,
- sugar - 3 tbsp. l.,
- starch - 1 tbsp. l.
Recipe with photos step by step:
Soften the butter at room temperature. 
Mix it with chicken eggs mixed with sugar and salt. 
Now add sour cream.
Gradually add flour.
And, of course, add soda quenched with vinegar.
Peel the apples, cut them in half and cut out the centers.
Place the apples on top of the dough so that they sink a little into it. 
Preheat the oven to 180 degrees and set the pie to bake. 
To fill, mix sour cream with sugar and starch, beat a little. 
After 10-15 minutes, when the dough begins to set a little, remove it from the oven. 
Last time we cooked delicious and tender
Soften the butter in the microwave. Place in a mixer bowl, add sugar, stir until smooth.
Add sifted flour, sour cream and baking powder.
Mix the dough at low speed. You get these large dough crumbs.
Form a ball of dough from the crumbs. We do this with our hands, as if you were sculpting a lump of plasticine.
For such pies, it is better to use a springform metal mold, but a ceramic one will also work. In any case, the mold must be well greased with butter, not forgetting not only the bottom, but also the sides.
Place the dough in the mold and spread it along the bottom and sides with your hands to create sides approximately 2-3 cm high.
Preparing the filling: Combine all the necessary ingredients and mix with a mixer so that the mass is homogeneous, without lumps.
We wash the apple with running water and peel it, then cut it into 4 parts and cut out the core. Cut the apple quarters into thin slices. Place the apple slices on the bottom of the pan on top of the dough so that the pieces overlap each other.
Pour the filling over the apples.
The pie is prepared for about half an hour in the oven, preheated to 180 degrees.
The cake should be allowed to cool in the pan for 15-20 minutes. Then you can remove the split sides of the mold.
When the cake has cooled completely, transfer it to a plate - this is easy to do with a spatula. If you want to remove the bottom of the pan from a still hot cake, act carefully - it may break.
Bon appetit!
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!
I have been using the recipe for this apple pie for a very long time, it is especially relevant in the summer during apple season.
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.
Now let's do the test. Melt the butter (for example, in the microwave),
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 level them.
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!
