The most delicious Tsvetaevsky apple pie step by step recipe with photos. Tsvetaevsky pie with apples and sour cream filling Tsvetaevsky with apples and sour cream

The name of Marina Tsvetaeva in history is associated mainly with creative pages. The poetess, who lived in the last century, admired many. And even now her poems have not lost their attractiveness, because they contain so many sensual experiences that are characteristic of people at all times.

There was a period in Tsvetaeva's life when she, along with her sister Anastasia, arranged literary evenings. Probably, the whole beau monde gathered there, and they were the first to hear the lines just written by the poetess. However, they were spoiled not only with poems, but also with delicious dishes. There are sources that mention Tsvetaevsky pie with apples.

It may seem: what is special about this? Such a pie is an ordinary charlotte. To some extent, this is true, but Marina Tsvetaeva's apple pie has a zest - sour cream filling, which gives the dish an incredibly delicate taste. It is difficult to convey this in words, so we suggest you make a Tsvetaevsky-style apple pie.

We assure you that the process will not be difficult. Although it will take about two hours to prepare and bake, the pleasure of eating the dish will be indescribable. It will rightly take an important place in your diet. After all, such a dessert can be both an everyday delicacy and part of the festive menu. We offer you to get acquainted with different recipes for Tsvetaevsky pie.

Tsvetaevsky apple pie - a classic version

To prepare Tsvetaeva's pie, you will need the following products:

• butter (real);
• sour cream (fat);
• flour;
• eggs;
• baking powder;
• regular sugar;
• vanilla sugar;
• apples;
• lemon;
• powdered sugar.

They make shortbread dough, filling and cream filling. That is, the entire cooking procedure can be divided into three stages. But before you start it, you need to think about what Tsvetaevsky pie will be prepared in. Its feature is a very delicate structure of the inside. When hot, it is even difficult to cut it so as not to break it.

Therefore, we recommend using a detachable form, in which the dessert needs to be allowed to cool. It is easily removed, which will allow Tsvetaeva's apple pie to look beautiful on the outside. Then it will be easy to cut into small appetizing pieces. But if you are not baking for guests, you can use some kind of dish with sides - they must be there so that the cream filling does not leak out.

Tsvetaevsky pie with apples - step by step cooking

First, let's prepare the dough.

1. We take 200-300 grams of flour, sift it and combine it with baking powder (1 teaspoon). This can be done on the table or in some kind of dish.
2. The butter should be kept in the refrigerator so that it can be easily crushed later. 150 grams are taken. It is desirable that this is not a spread, then the taste of Marina Tsvetaeva's pie will be better. The butter is cut into pieces and mixed into the flour. You should get the smallest particles.
3. Add half a glass of sour cream to the butter-flour mixture. We knead the dough. It will turn out quite fatty, since oil is present among the ingredients. It is important that the dough is very plastic, because in the future it will have to be thinly rolled out. In the meantime, after the formation of a beautiful kolobok, it must be wrapped in a film and put in the refrigerator for an hour.

This completes the first stage of making apple pie according to Marina Tsvetaeva's recipe. However, there is no need to leave the table. While the required processes are taking place in the test, let's deal with the filling. In the classic recipe for Tsvetaevsky pie, it is only apples. It is better to take varieties with sourness, otherwise the dessert will turn out cloying.

If the apples are large, 3-4 pieces will be enough. If the fruits are small, take more - 8 pieces. If there is a dense skin, it is better to remove it. There are thin-skinned apples, you can leave the peel in them. It is important that it does not spoil the overall delicate texture of the Tsvetaevsky apple pie. So see for yourself - leave it or not.

Prepared fruits must first be cut in half and completely remove the middle. Then they are chopped into thin slices and carefully placed in a container. To prevent the surface of the slices from darkening, they are sprinkled with lemon juice. For this, a lemon is taken, cut in half, and the juice is squeezed into apple slices.

1. Preparing the cream filling. To do this, you need to mix 350 g of sour cream, a glass of sugar, one egg and 3 tablespoons of flour. For flavor, a teaspoon of vanilla sugar is also added. It can be replaced with just vanilla, but put much less - literally on the tip of a knife. The mixture is well whipped with a mixer.
2. We take the form and line it with parchment. If this is not at hand, you can do it differently. All walls are well oiled and sprinkled with flour a little. Thanks to this, Tsvetaevsky-style charlotte will not stick.
3. Take out the dough and roll it out thinly. You should get a circle of such a diameter that it covers both the bottom and the side surface of the form. We put it, level it well, and then we make the sides.
4. We spread the filling from apples. This is done in even rows so that there are no gaps between the pieces.
5. Fill them with sour cream. It must go to the most remote corners of Tsvetaeva's charlotte, otherwise there will be voids that will not allow the cake to be complete in the future. To achieve this, the form can be shaken a little. The main thing is not to disturb the orderly rows of apples.
6. The last step remains - directly baking. To do this, the oven must be preheated. When the temperature reaches 180 degrees, you can put Tsvetaevsky apple pie. Estimated time in the oven is about 55 minutes. See that a golden crust appears on top, and check the readiness inside. This can be done with a toothpick or any wooden stick. If, when piercing the cake, no cream remains on it, then it can be removed.

In fact, on this apple pie recipe from Marina Tsvetaeva can be considered complete, but there is an important nuance. This dessert gets its maximum taste when chilled. Therefore, it is not recommended to use it on the day of preparation. And outwardly, when cut, it will look more beautiful when it cools completely. If you do not wait, the pieces may fall apart.

So the last step in the step-by-step recipe for Tsvetaevsky apple pie will be waiting until it cools down. When the dessert has cooled down after being in the oven, it can even be placed in the refrigerator overnight. Then it is guaranteed to acquire the desired structure and taste. In the morning, before serving, the top can be sprinkled with powdered sugar.

Marina Tsvetaeva's apple pie - the next recipe

It differs from the previous recipe for Tsvetaevsky pie with apples in the preparation of dough. All ingredients remain the same. But the butter here must be melted. A step-by-step recipe for making dough in this Tsvetaeva apple pie is as follows:

1. Sour cream is laid out in a bowl.
2. Liquid oil is poured into it. Both ingredients should be well mixed to become a homogeneous mass.
3. The baking powder is poured out. In its absence, you can use soda. It is not necessary to extinguish it with vinegar.
4. Flour is gradually added, and the dough is kneaded.

This recipe for Tsvetaevsky apple pie may need a little more flour. It is important that the dough is not liquid. Therefore, if you see that the amount of flour indicated in the previous step-by-step recipe for Tsvetaevsky apple pie is not enough, take more. You should have a pliable soft lump in your hands, but it must not spread in all directions, otherwise it will not be possible to roll it out normally. It also goes to the refrigerator for an hour. Further manipulations have already been described by us.

Marina Tsvetaeva's pie with apples - a recipe with cottage cheese

Another version of the Tsvetaeva charlotte recipe is supplemented with cottage cheese, which is introduced into the sour cream filling. Therefore, for sour cream cream, a little less is taken - 250 grams. Cottage cheese will be enough 200 grams. You can take any fat content. The main thing is to wipe it well so that there are no lumps.

To do this, in the recipe for Tsvetaevsky charlotte, it is proposed to use a sieve, although you can skip the cottage cheese through a meat grinder. Choose what is more convenient for you. It is mixed with the rest of the filling ingredients: sour cream, egg, sugar and flour. Everything is mixed with a mixer, and the resulting mixture is poured into a mold with apples. We indicated the rest of the sequence in the first recipe for Tsvetaev's charlotte with apples.

Akhmatova pie with apples

Surely you were surprised that now the name of another, no less famous, poetess is in the title. Why did Marina Tsvetaeva's apple pie suddenly turn into an Akhmatova pie? More than 50 years after the death of these famous women, it is difficult to say with certainty which of them owns the recipe. True, Akhmatova's apple pie is slightly different.

The difference lies in the filling, to which the following ingredients are added:

• dried prunes, cranberries - 100 g;
• cinnamon - 1 teaspoon;
• cognac - 50 g (can be replaced with orange liqueur).

Dried fruits are soaked in cognac a day before cooking. Then, when the chopped apples are already laid out, they are added. It turns out a beautiful fruit platter. Everything is sprinkled with cinnamon on top and, just like in the Tsvetaeva pie recipe, it is poured with sour cream. The rest of the steps are similar.

Tsvetaevsky apple pie recipe - various nuances

The recipe for any dish can be varied if desired. This pie is no exception. The filling undergoes the main transformation. The following versions are possible:

1. Instead of apples, cherries are taken. If this is the season when there is a fresh berry, the bones must be removed from it. Otherwise, frozen is used. And although there should be no bones in it, it is better to check for their presence before cooking. In terms of quantity, 0.4 kg will be enough. Frozen berries should be allowed to drain so that the cake does not become sour from excess liquid. If you have time, it is best to caramelize them. To do this, the cherry is laid out in a pan, a little butter and sugar are added (to taste). The juice that appears is evaporated, and starch is added at the end. A tablespoon will suffice. Everything is quickly mixed and a fairly thick cherry filling is obtained. If this process is not performed, then one ingredient is added when kneading the dough - sugar (about 100 grams). This is done because cherries are much more acidic than apples. Otherwise, the preparation is the same as in charlotte according to the recipe of Marina Tsvetaeva.
2. Apples are simply replaced with pears (3-4 pieces). They can be cut into small slices or pieces.

An important nuance of making a pie is the use of not an oven, but a slow cooker. If it’s more convenient, then instead of the mold, put the dough into a bowl greased with oil. Then the filling is placed, poured with cream and the dessert is put to boil. Cooking time in a slow cooker is about an hour. In terms of taste, such charlotte is in no way inferior to the option in the oven.

Tsvetaevsky apple pie - eat at home

We told you about how to cook Tsvetaevsky pie. Always take the first step-by-step recipe for Tsvetaevsky apple pie as a basis. And then you can improvise. We have given you options, you just have to choose. When you want to cook Tsvetaevsky apple pie at home, do not forget about the atmosphere in which it will then be consumed.

If you invite your friends over, try creating something like a poetry reading. Of course, provided that they like poetry. Although any person can be introduced to poetry by showing him the beauty of poetic lines. Therefore, feel free to experiment, and your Tsvetaevsky-style apple pie will be doubly appreciated.

Today I want to offer you a classic recipe for Tsvetaevsky apple pie, which turns out to be very tender. It is prepared from shortbread dough on sour cream, on which slices of apples are laid out, and all this is poured on top with delicious sour cream filling. I don't know how it sounds, but it tastes great. For a long time I heard about it, but I didn’t dare to cook it, but here all the necessary products were at home, so I decided to make it.

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

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

Dough Ingredients:

• 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 cooking Tsvetaevsky pie with apples

As I said, the recipe for Tsvetaevsky apple pie is not complicated and can be easily handled. 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. You do not need to beat with a mixer, just mix with a spatula.

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

After that, I begin to knead the dough, which turns out to be homogeneous, soft and elastic. It also doesn't 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.

I pour 200 grams of sour cream into the mixer bowl, add 150 grams of sugar, 1 egg, a pinch of vanilla and 1 tbsp each of starch and flour. In the original recipe, there is no starch, but just 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. Whipping time is a maximum of 1 minute. In terms of density, this mixture is very similar to pancake dough.

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

When they are peeled, 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 on the oven to the baking mode, 180 degrees, so that it starts to heat up.

I grease the baking dish with butter and put 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 spread the chopped apples on the base in the order you like. It can be decomposed randomly, perhaps in waves or simply in a circle.

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

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 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 ruddy. My tin is 20 cm, if yours is wider, then the baking time will be less. And I do not advise taking a smaller mold.

After that, I take it out of their oven, let it cool and take it out of the mold. And then I cut off a piece and try it. I liked it because it's quite unusual. And the combination of shortcrust pastry, apples and sour cream filling is quite interesting. Here is a recipe for Tsvetaevsky pie with apples. It comes out tender enough and at least once you should try to bake it. I store it in the refrigerator, as the filling contains sour cream and I am afraid that it will not deteriorate at room temperature. Prepare and you such yummy for your family. Enjoy your meal!

Today we have almost a literary evening, or maybe morning, or afternoon. Regardless of the time of day, we will dedicate this time to the beautiful! And what could be better than giving all of yourself to the one you love?! Remember how Marina Tsvetaeva frankly wrote about herself, personifying our girlish nature, eager to live, love, create:

To be gentle, mad and noisy,
So eager to live!
Charming and smart
To be lovely!

That is why we will try to combine our tenderness and our imagination, and with the help of the muse we will create a divine masterpiece - the classic Tsvetaevsky apple pie. It can be safely called a conqueror of hearts, each piece of this delicate dessert melts in your mouth. Such a cake can show both the strength of feelings and the subtlety of our nature.

Tsvetaevsky apple pie (classic recipe)

Dough:

• Butter - 100 g.
• Sour cream - 100 g.
• Wheat flour - 200 g.
• Baking powder - 1 teaspoon (can be replaced with baking soda - 0.5 teaspoon)
• Sugar - 1 tbsp. a spoon

Pie filling:

Sweet and sour apples - 500 g.

Fill:

• Sour cream - 200 g.
• Chicken egg - 1 pc.
• Sugar - 150 g.
• Starch - 1 tbsp. a spoon
• Flour - 1 tbsp. a spoon
• Vanilla - optional

How to cook:

Knead the shortbread dough for the pie

Remove the butter from the refrigerator in advance and wait until it becomes soft. Mix in a bowl with sugar and sour cream.

I added 1 tbsp. a spoonful of sugar, although many recipes indicate 3-5 tbsp. spoons. To be honest, you can not add sugar to the dough at all, since the sweetness of the dough along with the sweet filling makes the cake too sweet. I won't add it next time. I like the combination of crumbly savory dough and sweet filling.

Add baking powder (1 teaspoon).


Sift flour into the dough (200-300 gr.), You may need more or less flour than the amount indicated in the recipe. This is due to the fact that the flour is different for everyone, which means it differs in its density, moisture content, etc.


When adding flour, be guided by the consistency of the dough, it should turn out elastic, soft, slightly sticky to your hands. We put the dough collected from the lump in a plastic bag (or wrap it in cling film) and send it to the refrigerator for half an hour. After being in a cold place, the dough for Tsvetaevsky apple pie will get stronger and we can roll it out.


After half an hour, take out the dough and roll it into a cake. In order for the dough to come into contact with warm hands as little as possible, I do not remove the film at first, but roll it out with it (but this is not necessary).

The dough crust should be 0.5 cm thick. We focus on the size of the mold in which we will bake the cake. After the cake is rolled out enough, we transfer it directly on this sheet of parchment, on which the rolling took place, into the mold. We level the cake in shape, make the sides.

Everyone takes a test differently. Some housewives prefer not to roll out shortbread dough with a rolling pin, but to break off small portions from a large piece, roll them into sausages and, applying to the form, flatten them on the surface. First, make the sides in a circle, then go to the bottom of the form, put the rest of the dough in the middle of the form and also smooth it with your hands. You can use any method convenient for you, most importantly, make sure that the entire surface of the dough for the Tsvetaevsky pie is smooth, without cracks and holes.

Stuffing for Tsvetaevsky pie

The recipe for this apple pie involves the use of sour or sweet and sour apples. Be sure to consider this point: the combination of sweet filling and sour apples will give exactly the taste that is intended. If you can use several varieties of apples, there will be even more flavors, which means even tastier.

We clean the apples from the peel, then cut into four parts, remove the core of each fruit.


Cut apples into thin slices.

I used the Crocland variety (tastes sweet and sour), but many recipes recommend Antonovka, this variety is more sour and successful for the pie. Be sure to write whether or not you tried to bake Tsvetaevsky apple pie with this variety of apples.

Do not rush to throw out the peel of apples! From it you can make delicious apple tea with spices. Now I will share a secret: dry the peel, chop it, pour it with boiling water, add 1 clove and cinnamon on the tip of a knife. Cover and insist 15-20 minutes. Add sugar or honey to tea to taste.

Cooking Tsvetaevsky apple pie for baking

I have a mold with a diameter of 24 cm, you can use a little more or less. Spread the dough over the form so that the sides are at least 1 cm high. The finished cake will come out perfectly if you additionally lay the entire surface of the mold with baking paper.

Be careful that some baking paper does not have a slippery top layer and therefore needs to be greased with vegetable oil.

Filling for apple pie

I recommend preparing the filling before you start the apples (so that the apples do not darken while waiting for the filling).
For pouring, combine sour cream (200 g), sugar (150 g), egg, 1 tbsp. a spoonful of flour and 1 tbsp. a spoonful of starch. We mix everything.


The original recipe for Tsvetaeva's pie did not contain vanilla, but many who decided to add it praised the result so much that I also decided to use this secret. Really delicious vanilla flavor!

Today we are making a classic. Tsvetaevsky apple pie conquers with a harmonious combination of different structures. The friability of the sand base sounds great along with the airiness of the filling and the tenderness of the apple slices baked in it. Not a dessert, but a delicacy for the elite.

It is not known why the pastries received such a sonorous name. But it can be assumed that just such a dessert was prepared in the Tsvetaevs' house. With its appearance, it resembles a crown of impressive size. Just such, but made of precious stones, could be given to the famous poetess, whose work inspires more than one generation.

Made from dough, filling and apples, the classic Tsvetaevsky apple pie will become a signature dish of a hostess who knows a lot about delicious desserts. Similar stories, but with other fruits and berries, we have already baked before. Please take a look at the following posts:

Features of the recipe for Tsvetaevsky apple pie

The foundation

Shortbread, with the addition of 20% sour cream and real butter.

In order to save money, the thought of replacing may arise, but today we will say a categorical “No”.

The fat content of butter is from 72 percent, and sour cream - from 20. Otherwise, a fake will come out with an unpleasant smell of margarine, which is generally unknown from what it is made.

Filling for Tsvetaevsky apple pie

• From time immemorial, it has been made from fatty sour cream with the addition of eggs, sugar and flour.

• But observations and practice have shown that mixing flour with starch makes the baked filling more tender and airy. Therefore, we recommend taking half the flour and combining it with the same amount of starch.
• Eggs are best taken at home. A yellowish color of the cream will come out, but in their absence we take the store ones and enjoy the delicate shade of the finished product.

Recall that we used the same cream in cooking. It was delicious and beautiful.

Apples

We clean it for sure, and choose the variety for apple Tsvetaevsky pie with sour cream filling depending on our preferences. In order not to darken, you need to work super-fast. If you do not want to rush, you need to stock up on lemon juice and sprinkle the chopped slices.

They can be in the form of crescents, cubes or even grated. But in the classic version, we cut coarsely.

What do we bake and how do we serve

It is better if the form is detachable. Then, when extracting a masterpiece, there will be no fear that it will crack and lose its attractiveness. It is better not to cover the bottom with parchment, since it is problematic to remove it later. I don’t want to turn the cake over so as not to destroy the cloves of the crown from crumbly shortcrust pastry. When you start to lift the dessert, the filling cracks.

• Therefore, we suggest not to cover the bottom with anything, just grease it well with oil.
• After baking, we remove the sides, and serve the Tsvetaevsky apple pie, cooked in the oven, at the bottom of the mold.
• So it is less likely that it will crack.
• You can decorate with sprigs of black mint or other favorite herb. Or you can leave it as is. Dessert looks great too.