Tsvetaevsky apple pie with sour cream filling. Apple pie with sour cream filling

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 tender apple dessert- the pie turns out magical!

A distinctive feature of the pie is that the colder it is, the richer it is. taste qualities, 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. Ready dough Wrap in film and put 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 it turned out tasty, beautiful and aromatic. Set the table!

Step-by-step recipes for various apple pies with sour cream: classic, with cottage cheese, cream and raisins

2017-10-28 Marina Vykhodtseva

Grade
recipe

8034

Time
(min)

Portions
(persons)

In 100 grams ready-made dish

3 gr.

7 gr.

Carbohydrates

27 gr.

193 kcal.

Option 1: Classic apple pie with sour cream (charlotte)

Option apple charlotte on sour cream. Unlike the classic egg dough, this baking is more tender, it contains more moisture, but also calories. The dough is baked immediately after kneading. You can use any sour cream that is in the refrigerator. It is advisable to take sweet and sour varieties of apples.

Ingredients

  • 0.17 kg flour;
  • 3 eggs;
  • 0.16 kg sugar;
  • 8 g ripper;
  • 0.24 kg sour cream;
  • 500 g apples;
  • 15 g butter.

Step-by-step recipe for classic sour cream apple pie

Keep the sour cream warm for half an hour. Immediately take out the flour, mix with baking powder, preferably sift them. This will not only rid the product of random debris, but also fill it with oxygen.

Break the eggs into a bowl. Add 1.5 tablespoons of sugar and add the rest of the sand. Beat everything together with a mixer until fluffy foam is obtained.

Add sour cream to the eggs. Stir gently so as not to settle the fluffy whipped mass.

Add flour and stir the dough with a spoon.

Chop the washed apples into pieces of arbitrary shape and size, add to sour cream dough.

Grease the mold with a piece of butter, which is indicated in the recipe. You can also lightly dust it with flour. Pour the sour cream dough with apples, smooth it out a little and sprinkle with sugar.

The oven should be preheated to 180. Place sour cream charlotte, cook for approximately 35 minutes.

Not enough sour cream? You can add a little kefir or pour milk. This pie made with a mixture of sour cream and mayonnaise will be even tastier. In general, you can get around the situation, but in some cases you will need to add a little more flour.

Option 2: Quick recipe for apple pie with sour cream from semi-liquid dough

The most quick recipe any kind of pie you can think of. It is best to knead the dough with a mixer; in this case, the process will not take more than five minutes. The ingredients for sour cream apple pie list vanilla, but you can simply add cinnamon to the apples or use grated lemon zest for flavor.

Ingredients

  • 2 large eggs;
  • 0.25 kg sour cream;
  • 0.18 kg flour;
  • 0.19 kg sugar;
  • 1 bag of ripper;
  • 1 packet of vanilla sugar;
  • 3 apples;
  • 40 ml oil.

How to quickly make apple pie with sour cream

Start with apples. Wash, wipe, cut into slices or cubes, as you like and depending on the installation method. The apples in this pie can be immediately poured into the dough, then it is convenient to make cubes or small pieces. You can also place a layer on top or in the middle, then you can make large slices.

Take a bowl for the dough and add: eggs, sugar, sour cream. Beat for a minute.

Add flour, pour vanilla and baking powder out of the bags, beat for another minute. Add oil. Stir for a few more seconds.

Add apples to the dough or pour a little into the mold, lay out the fruit and cover with the rest of the dough. Let's bake.

Step 5:
We determine readiness with a stick and check after 30 minutes. Bake at 180.

This same pie recipe is great for a slow cooker; no need to change the amount of ingredients. The dough is also kneaded, then poured into a multi-cooker bowl and baked for 50 minutes.

Option 3: Apple pie with sour cream and semolina

Semolina is often used in pies, since the grain after swelling gives a very interesting crumb, it turns out grainy, slightly moist, has pleasant taste. Semolina can be mixed with flour or used on its own, but in any case it needs to swell. In this recipe, the base will be sour cream and eggs.

Ingredients

  • 0.16 kg semolina;
  • 0.1 kg flour;
  • three eggs;
  • 0.15 kg sugar;
  • three apples;
  • 10 g ripper;
  • 0.5 lemon;
  • 0.25 kg sour cream.

How to cook

Connect semolina with sour cream, add half the prescription sugar to them. Mix everything thoroughly and leave in a warm place for a quarter of an hour, let the cereal swell.

After ten minutes, turn on the oven and let the oven preheat to 200 degrees.

Mix the eggs with the second part of the sugar. Beat the mixture with a whisk or mixer until smooth, add flour, and immediately add the recipe baking powder. Beat again.

Cut apples into pieces. Squeeze lemon juice on top of them and stir. Additionally, you can sprinkle with cinnamon or chopped zest of the same citrus.

Now combine sour cream with swollen semolina and beaten eggs with flour, stir a little and add apples. Mix the pie dough well.

Put it all into the mold, level the top, place apple manna bake in the oven, which should have already warmed up.

After 30 minutes, check readiness with a toothpick. If the stick is dry after the puncture, you can remove the pie from the oven.

Apple pies often end up with a soggy bottom. To prevent this from happening, the greased form can be additionally sprinkled with crackers or semolina; in a similar way, you can use bran or ground oatmeal.

Option 4: Jellied sour cream and apple pie made from curd dough

To prepare this miracle you will need cottage cheese, but it goes into the dough. Fat content doesn't matter. Sour cream is used to pour apples, that is, it goes into the filling. It is advisable to take sweet varieties of fruits.

Ingredients:

  • 0.12 kg cottage cheese;
  • 0.1 kg butter;
  • five apples;
  • 0.21 kg flour;
  • 160 g sour cream;
  • 0.18 kg sugar;
  • 0.5 tsp. ripper;
  • 3 tbsp. l. starch;
  • 2 eggs.

Step by step recipe

If the cottage cheese is not very dry, then you do not need to grind it with a blender, just add 90 grams of sugar, add butter, grind everything together, add flour with baking powder. Knead curd dough for the tart. There is no need to put it in the refrigerator; we immediately roll it out and put it in shape, making sides.

Cut the apples into large slices and place on a base of curd dough. Sprinkle 30 grams of sugar on top.

Place the apples on the tart in the oven. Cook at 200 for about 15-18 minutes. The fruits should soften and the base will be almost ready.

Place the eggs in a bowl, add the remaining 60 grams of sugar, add sour cream and starch. Add vanilla if desired. Beat for a couple of minutes with a mixer, but longer can be done.

We take out the apples. Pour the prepared mixture of sour cream and eggs over the pie filling.

Return apple sour cream pie into the oven. Bake for about ten more minutes, the filling should thicken.

Such aspic recipes cannot be called quick or a quick fix, since after baking it takes at least an hour to cool. If you take out and cut the pie right away, the filling will leak out or slide off, and the pieces will turn out ugly.

Option 5: Apple pie with sour cream, cottage cheese and raisins

Another recipe for sour cream-apple pie with the addition of cottage cheese, but here the sour cream will be used in the dough itself. Additionally you will need raisins. The fat content of dairy products does not matter, but if the consistency is weak, you will need an additional 2-3 tablespoons of flour.

Ingredients

  • 0.2 kg cottage cheese;
  • 2 apples;
  • 0.13 kg flour;
  • 3 tbsp. l. sour cream;
  • 3 tbsp. l. nuts;
  • 0.05 kg butter;
  • three eggs;
  • 5 g ripper;
  • 50 g raisins;
  • 0.5 tsp. cinnamon.

How to cook

Pour over the raisins. We use warm water. Leave to swell for fifteen minutes.

Remove the butter from the refrigerator in advance to soften it. Grind the cottage cheese. Add sour cream and butter to it.

Mix the eggs with sand and beat until foamy for a few minutes. Transfer to the cottage cheese, stir and add the recipe flour. Immediately put the ripper on it and stir everything together.

Squeeze out the raisins and add to the curd dough. Stir and immediately pour half into the mold. Spread the bottom layer of the future pie.

Cut the apples into slices and arrange over the cottage cheese. Sprinkle with cinnamon. Top the pieces with the remaining curd dough and carefully spread the layer with a spatula.

Chop the nuts (walnuts or peanuts) into pieces. Sprinkle the top of the dough. You can also use sesame seeds.

Bake the cottage cheese and apple pie with sour cream for 35-40 minutes at 180 degrees. Cool before slicing and serving.

If there are no raisins, then other fruits or fresh berries. In the second option, you don’t need to soak them, just pour them into the dough. You can also diversify the filling by replacing some of the apples with plums or apricots, pears, but you need to choose hard fruits that do not release much juice.

Pies - the most popular homemade baking. Almost every housewife cooks charlotte, but sometimes you really want variety. Apple pie with sour cream filling - very delicious dessert. There is an opinion that the authorship of the recipe belongs to the Tsvetaev sisters, although there is no authentic information about this.

“Tsvetaevsky” pie: let’s have a party at home

“Tsvetaevsky” pie is loved by many people with a sweet tooth. Combination of air biscuit dough, juicy apples and tender sour cream wins the hearts and stomachs of gourmets.

Prepare your household apple pie with sour cream filling. The very tasty “Tsvetaevsky” dessert is made using a special technology. Close attention must be paid to preparing the dough.

Compound:

  • 150 g butter;
  • 1 ½ tbsp. sifted high-grade flour;
  • 1 ½ tsp. baking powder;
  • 1 ½ tbsp. fat sour cream;
  • 1 tbsp. granulated sugar;
  • 1 chicken egg;
  • vanillin to taste;
  • 1 tbsp. l. table starch.

Advice! If you want to cook dietary baking, replace sour cream low calorie yogurt, butter - spread plant origin, A chicken eggs- quail.

Preparation:


On a note! If you are using quail eggs, then you will need 6-7 pieces.

Advice! To prevent the apples from darkening, sprinkle them with freshly squeezed lemon juice.

Advice! Baking powder can be replaced baking soda. Extinguish acetic acid it is not needed. After mixing with sour cream, the dough must be left for some time so that the soda begins to act and the base rises.

An alternative to the familiar charlotte

Perhaps, biscuit dough- the most suitable and simplest option for baking. This apple pie with sour cream tastier than charlotte, and it’s easier to prepare. You no longer need to worry that the dough will not be porous and soft. Sand base It turns out crumbly and incredibly tasty.

Compound:

  • 250 g of sifted high-grade flour;
  • 0.3 l sour cream;
  • 150 g butter or spread of vegetable origin;
  • 1 tsp. baking powder or baking soda;
  • 2 pcs. chicken eggs;
  • 150 g granulated sugar;
  • 4-5 pcs. apples;
  • ½ lemon;
  • to taste vanilla and cinnamon.

Preparation:


Advice! Cover the dough with film to food products and place in the refrigerator for half an hour. Chilled dough is easier to work with.

On a note! You can diversify the taste of the pie with cinnamon. Add a pinch of aromatic spice to apple filling. You can use ground nutmeg.

Sweet tooths will appreciate it

Apple pie with sour cream is very easy to prepare. For variety, you can add various fruits and berries. Even jam is used to lubricate the cake. To make the pie juicy and sweet, dilute the apple filling with peaches. Suitable canned product, but first you need to express the juice, otherwise during heat treatment it will leak out and the cake will burn.

Compound:

  • 0.5 liters of sour cream;
  • 3 pcs. chicken eggs;
  • 2-3 pcs. peaches;
  • 2-3 pcs. apples;
  • 2 tbsp. high-grade flour;
  • 1 tbsp. granulated sugar;
  • 1 tsp. cinnamon powder;
  • 120 g butter.

Preparation:



There are many ways to prepare baked goods with apples - buns, bagels, baked and fried pies, cakes, cupcakes and, of course, pies. I've made and tasted a lot of apple pies. Some of them captivate with their simplicity, others with their extreme airiness, others with their accessibility, and others with their indescribable aroma. But this pie “absorbed” the maximum number of advantages and at the same time has practically no disadvantages. The only thing is that it gets eaten quickly. Therefore, put aside all your plans, let’s prepare an apple pie with sour cream filling - very tasty, tender, melting in your mouth!

To prepare you will need (for a mold with a diameter of 19-22 cm):

For the test:

- wheat flour ( premium) – 250 g;
- butter – 220-250 g;
- baking powder ( baking powder) – 1 tsp. (without slide);
- fine table salt - a pinch.

For filling:

- apples (sweet and sour) – 3 pcs. (medium size).

For sour cream filling:

- sour cream – 200 g;
- granulated sugar – 150-200 g (to taste);
- chicken egg (select category) – 1 pc.;
- wheat flour – 2 tbsp. l.;
- vanillin or vanilla sugar- taste.

How to cook with photos step by step





1. It’s better to start preparing the dough first, because it still needs to “rest” in the refrigerator. The butter needs to be softened. But do not melt it, but place it in the refrigerator on the table half an hour before cooking the pie. During this time it will warm up at room temperature and become soft. You can first cut it into small pieces. Instead of 250 grams of butter, you can use 150 g of butter and 100 g of sour cream. I don’t recommend replacing butter with margarine, but if you don’t have anything against this product, you can bake an apple pie with it. Place the butter in the bowl of a mixer or food processor.




2. Measure required amount flour and add baking powder to it. Mix thoroughly.




3. It is advisable to sift the flour into a separate bowl, and then add it to the butter. But if you're in a hurry, you can sift it directly into the mixer bowl.






4. Turn on the device and knead the dough. Of course, this can also be done manually, helping yourself with a silicone spatula. The dough should be homogeneous, soft, smooth, not sticky to your hands and slightly greasy. If the mixture is too liquid, add a little flour. But try not to overdo it, because the dough “clogged” with excess flour will turn out tough and unappetizing. If everything is done correctly, apple pie with sour cream filling will turn out very tasty, tender, crumbly and melting in your mouth.




5. Roll the dough into a ball and wrap it around cling film. Place in the refrigerator for half an hour. During this time, the dough will cool and become more pliable, making it easier and more convenient to form the base of a pie with sides.




6. While the dough is “cooling”, prepare the filling and prepare the sour cream filling. I'll start with the last one. Place sour cream in a mixer bowl. It is advisable to use bold home product, since such a filling hardens better and does not curl, unlike a low-fat one store-bought sour cream. In any case, it is better to take a product with a fat content above 20%. Beat a chicken egg into the sour cream.






7. Add sugar. I didn't include the exact amount in the recipe because everyone's tastes are different. I put 150 g of granulated sugar, and it seemed to me that the pie turned out to be sweetish. In some recipes I saw 200 g of sugar. Do not forget that the amount of sweetener also depends on the taste of sour cream and apples. If these ingredients are sour, then you can add 200 g of sugar. Also add vanilla sugar (10 g) or vanillin (at the tip of a knife) if desired.




8. Add flour. It will act as a thickener, but you won't taste it. The result will be something like custard, only it is prepared without constant stirring.





9. Beat the sour cream filling at medium mixer speed until the sugar grains dissolve. It won't be thick yet, it will thicken when baking in the oven.




10. Sweet and sour or sour apples wash, cut out the core. Cut into small slices. If you wish, you can peel off the peel.






11. Remove the dough from the refrigerator. Spread over the bottom of the baking dish, making small sides, as in the photo. I didn’t grease the mold with anything, but the cake came out easily. But if you have a one-piece mold, you can grease butter and sprinkle with flour or breadcrumbs. You can pierce the dough with a fork in several places to prevent it from puffing up.




12. Arrange the apples as you like.




13. Pour in the filling and place the pie in the oven, preheated to approximately 180 degrees. Bake for 60 minutes. During this time, the dough will brown, become crumbly and golden, the apples will soften, and the sour cream filling will thicken. The aroma when baking is amazing!




Before slicing the pie, cool it at least until room temperature, ideally, cool for several hours in the refrigerator, otherwise the filling will spread.

We also invite you to familiarize yourself with

Tsvetaevsky apple pie - I would even call it a pie-cake, which consists of a thin crispy crust shortcrust pastry, filled with apples 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!

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