Our reader Maria Mikhailovna shared with us a recipe for a very tasty apple pie in a slow cooker. I baked this cake and added my photos to it. Tsvetaevsky apple pie in a slow cooker It turned out very tasty and tender! Thanks to Maria for the recipe!

Ingredients:

flour – 1.5 cups (or 200 g)
butter (cold) – 120 g
sour cream 50 g
baking powder – 1 teaspoon

Filling:

sour cream – 200 g
sugar – 1 cup (less possible)
egg – 1-2 pcs
flour – 2 tablespoons
apples with sourness – 3-4 pcs.
cinnamon, vanillin - optional

Tsvetaevsky apple pie in a slow cooker:

Mix flour with baking powder, add butter in pieces, sour cream and quickly knead the dough. There is no need to knead this dough for a long time. If necessary, you can add more flour.

Cover the dough with cling film and put it in the refrigerator.

Peel the apples and cut into thin slices, the thinner you cut, the better. You can use a vegetable peeler. The plates turn out thin, bake well and are soaked in the filling, but do not fall apart.

Beat sour cream, eggs, sugar and two tablespoons of flour with a mixer until smooth.

Grease the multicooker bowl with oil. Remove the dough from the refrigerator and place it on the bottom of the multicooker bowl, forming sides.

Place an even layer on top of the dough and carefully pour the filling.

Close the multicooker lid, set the “baking” mode for 60 minutes, after the signal, add another 30 minutes. Total bake Tsvetaeva apple pie in a slow cooker Panasonic 90 minutes.
Cool the apple pie in the turned off multicooker. It took me 40 minutes to cool down.

Servings: 6
Cooking time: 1 hour 25 minutes

Recipe Description

Let's prepare Tsvetaevsky apple pie in a slow cooker. I only recently heard about this recipe. Many people write that its name comes from the name of the family in which this wonderful pie was invented. I don’t know if this is true or fiction, but one thing I can say for sure is that it is easy to prepare and tastes amazing!

To prepare Tsvetaevsky apple pie in a slow cooker you need:

For the test:

Sugar - 0.5 multi cups (90 grams);
Flour – 1.5 multi cups (270 grams);
Butter – 100 - 120 grams;
Sour cream – 50 grams;
Baking powder – 1 teaspoon (or 0.5 teaspoon of soda).

For filling:

Sour cream – 200 grams;
Sugar – 1 multi glass (180 grams);
Egg – 2 pieces;
Flour – 2 tbsp. spoons;
Apples – 3 – 4 pieces;
Cinnamon or vanilla - your choice.

Cooking step by step:

Cut the cooled butter (or margarine) into small pieces and grind with sugar.
After the mass becomes more or less homogeneous, add sour cream and mix.

Pour in the sifted flour, baking soda and knead the dough.

You don’t need to knead it for a long time; the less flour you use, the more tender it will be.
Cover the dough with film or a lid and put it in the refrigerator.

While it cools, start peeling and slicing the apples. They need to be cut as thin as possible, into slices.

Mix sour cream, eggs, sugar, vanilla, flour in a bowl and beat with a mixer for 5-10 minutes.
This will be the filling for the pie.

Take out the chilled dough (20-30 minutes is enough for this).
Lightly grease the multicooker bowl with oil and place the dough. I didn’t roll it out, but simply smoothed it along the bottom with my fingers, forming sides.

Place apples in the middle.

Fill them with filling.
Close the multicooker and set the “Baking” mode for 65 minutes. After the signal, add another 20-30 minutes without turning over.

Time: 100 min.

Servings: 6

Difficulty: 5 out of 5

Airy apple pie in a slow cooker according to Tsvetaeva’s recipe

Surprisingly, the wonderful fruit pie that I propose to bake today is called “Tsvetaevsky”. It is difficult to say whether the information is reliable that the Russian poetess Tsvetaeva loved this pie.

In the vast expanses of the Internet, there were no other legends about the origin of the name of this simple but very tasty pastry. One way or another, inviting your family and friends to try Tsvetaeva’s pie, it’s so nice to think that this is what Marina loved to serve to her guests for tea.

And, it should be noted, the most famous audience gathered with her. Let's prepare Tsvetaevsky in order to feel at least a little involved in the great Russian poetry.

This, of course, is a lyric, but in fact the confectionery product is very popular among gourmets with a sweet tooth. The taste of this pie is exquisite, delicately creamy, with a light trail of apples and vanilla.

Housewives love it for its ease of preparation and the praise showered upon it by anyone who has tasted a piece of this fruit miracle.

The classic Tsvetaeva pie is made with sweet and sour apples, but experimental confectioners have already ventured to replace apples with other fruits: peaches, apricots, pears. The result turned out no worse! You can try it too! Just don't use too juicy fruits or berries.

As you can see, you don’t need to put any sugar or eggs in the dough. It will be fresh, sandy. And the taste of the pie is created by the original filling with apples.

If everything is prepared, bake Tsvetaevsky apple pie in a slow cooker.

Making the dough

Cut the butter (margarine) into pieces. Place it in a bowl with baking soda (baking powder) and 2/3 of the prepared flour. Add a pinch of vanillin and sour cream to this.

Now you need to mix, and very thoroughly, all the ingredients. Gradually add the remaining flour, kneading it into the dough. You need enough flour so that the lump of dough is not too tight, but also does not stick to your hands due to its lack.

Place the finished dough in clean polyethylene and temporarily refrigerate.

Making the filling

For this we use peeled apples. They need to be cut in half, remove the seeds, partitions from the middle and cut into thin, thin slices.

Making the fill

If you want your pie to be as delicate, sophisticated and refined as the poetry of Marina Tsvetaeva, do not be lazy to beat the two mixtures separately:

Step 1

Mix the eggs with 1/2 cup of sugar and beat with a mixer at high speed until you get a thick, non-falling foam.

Step 2

Pour the remaining half a glass of granulated sugar and vanillin into the sour cream and beat with a mixer at high speed. The reward for your work should be an airy and tender mass, thick, like good sour cream for a cake.

Then you need to very carefully combine the two resulting components, add flour and mix gently, without disturbing the airy consistency.

Step 3

Place Tsvetaevsky pie in a slow cooker.

Take the cooled dough out of the refrigerator. Using a rolling pin, roll it into a circle with a diameter larger than the stove. Carefully move the layer into the bowl, compact the bottom evenly and form the edges from the dough. The height of the made sides should be 3-5 cm.

Step 4

Then carefully, slice by slice, place all the apple slices into our “basket” of dough. Sprinkle them lightly with vanilla.

Step 5

Now it's time to lay out the prepared filling. Spread it in an even layer so that all the apple slices are hidden in the cream. It is advisable not to go beyond the edges of the dough sides. If your filling turns out to be runny, then pour it one or two spoons at a time into different places so that it is distributed among the apples. They should seem to “float” in the filling.

Step 5

Baking Tsvetaevsky pie.

Now place the bowl in the multicooker, set the “baking” mode and start the program. Baking time is at least an hour. However, it is not a fact that the pie was baked after this time. It all depends on the power and automatic parameters of the selected mode of your multicooker, as well as on how liquid the filling turned out.

If you see that the cake did not have enough time to cook properly, put it in the miracle oven for another 20-30 minutes on the same setting.

The finished pie should be cooled without removing it from the multicooker for about half an hour. Then it can be removed using a slightly smaller diameter than the oven bowl, bowl or pan.

Carefully place this insanely fragrant culinary miracle on a plate, cool completely and, if desired, lightly sprinkle the top of the pie with powdered sugar and cinnamon. The pie should only be cut when it is cold. Enjoy a tea party with a delicious apple pie Tsvetaev style!

Watch another version of this dish in the video below:

Hello, dear readers of the site! I make apple pies very often, I love this aromatic, delicious pastry. A special place in it is occupied by the wonderful, very tender and tasty Tsvetaeva apple pie. I cook it both in the oven and in the slow cooker, they come out with different tastes, each with its own flavor. The oven bakes the top of the pie; in the slow cooker, the apples are softer and steamed. Personally, I like both options. On the “Tender Mother” website I published a recipe for making Tsvetaevsky apple pie in the oven (you can see it), but today I want to tell you how to cook it in a slow cooker.

Ingredients for the dough:

Butter – 100 gr.
Sugar – 0.5 tbsp. (regular glasses)
Flour -200 gr.
Sour cream – 100 gr.
Baking powder – 1 tsp. (or 1/2 tsp slaked soda)
Vanillin

For filling and filling:

Apples – 4-5 pcs.
Sour cream – 200 gr.
Eggs – 1 pc.
Flour – 2 tbsp.
Sugar – 100 gr.

How to cook Tsvetaeva pie in a slow cooker:

I cooked Tsyvetaevsky apple pie in a Panasonic 18 multicooker (4.5 liter bowl, power 670 W).

Mix softened butter with sour cream, vanillin, sugar, flour and baking powder and knead into a soft dough. Using your hands, distribute it over the greased multicooker bowl, forming sides (the dough can be pre-rolled).

Apples must be peeled, cored, cut into thin slices and placed on the dough in a bowl.

Mix the egg with sour cream, sugar and flour and pour the resulting mixture over the apples.

Close the multicooker lid and bake the colorful apple pie in the “Bake” mode for 120 minutes (for more powerful multicookers, the time should be reduced).

After the beep, open the lid and let the cake cool completely, otherwise it may be damaged when removing it. You can see how to remove open baked goods from a multicooker.

I sprinkled coconut flakes on top. When cold, Tsvetaevsky apple pie, cooked in a slow cooker, is especially delicious! :good:

Bon appetit!

For viewing, I offer a version of making Tsvetaevsky apple pie in the oven

Simple recipes for a slow cooker

The wonderful “Tsvetaevsky Pie” with apples can be baked not only traditionally in the oven, but also in a new way - in a slow cooker!

I tried two modes: “baking 90 minutes” and “multi-cook 160 degrees 60 minutes”. In the “Baking” mode, even after 1.5 hours, the pie dough turned out to be too light, but in the “160 degrees” mode - everything was just fine and as it should be. I'll show you both results.

When choosing modes, be guided by the properties and recommendations for your multicooker model. In addition to apples, there may be other fruits and berries.

In my opinion, this “Tsvetaevsky Pie” is simply created for baking in a slow cooker, because... The peculiarity of multi-cooker baking is that it has a light top, which is exactly appropriate for this recipe, i.e. so that the sour cream filling does not burn and remains tender.

To prepare Tsvetaevsky apple pie in a slow cooker, prepare the ingredients according to the list.

For the dough, melt the butter, for example, in the microwave at low power, add sour cream and stir.

Mix flour with baking powder or soda and add to sour cream and butter mixture. Sugar - optional, but a little is better. Do not extinguish the soda, it should react with the acid of sour cream on its own.

Mix the ingredients, you will get a soft fluffy dough.

To make the filling, combine and beat sour cream, sugar, vanilla sugar, egg and flour or starch.

To make it easier to remove the finished pie from the multicooker bowl, line the bottom with baking paper or use a foil or silicone mold of a suitable size.

With wet hands, smooth the dough into shape and form sides.

Cut the apples into slices or cubes and place them on the dough.