Tsvetaevsky pie with apples and sour cream filling. Tsvetaevsky apple pie classic: a step-by-step recipe with a photo How to cook Tsvetaevsky apple pie

Salute, friends! Summer and autumn varieties of apples have ripened in the orchards, and it's time to take a break from conservation and cook delicious apple pastries. Today we will cook the famous Tsvetaevsky apple pie from sour cream on shortcrust pastry: an incredibly tasty, interesting, and elegant apple pie with a slight sourness and a velvety creamy taste. To be honest, I didn’t get this cake the first time and didn’t like it.

For a long time I threw the recipe for Tsvetaev's apple pie into the bedside table, until my daughter asked me to cook an "apple cake" ... with cream. And I decided to cook this pastry with shortcrust pastry and sour cream filling again, and give this pie a second chance. After thinking a little about the mistakes, I realized that the whole secret of making Tsvetaevsky apple pie turned out to be cutting apples.

An important point was the choice of form for apple pie. Read about all these subtleties below. I do not pretend to be the best recipe for Tsvetaevsky apple pie, but nevertheless this pastry with apples has received a permanent residence permit in my house.

Cooking Tsvetaevsky apple pie is not a difficult and time-consuming process. This is exactly the case when, from the most ordinary products, amazingly tasty and exquisite pastries are obtained, like the poems of Marina Tsvetaeva. I hope I convinced you to cook Tsvetaevsky apple pie with sour cream filling? Then welcome to my kitchen, where I will show you in detail with pictures how to cook Tsvetaevsky apple pie so that you succeed the first time, and the pie will be loved by all your loved ones.

List of ingredients

Shortcrust pastry for Tsvetaevsky pie:

• 1.5 cups flour
• 5 tbsp sour cream (min. 20% fat)
• 150 gr. cold butter
• 1 tsp baking powder

Sour cream for Tsvetaevsky pie:

• 1 cup sour cream (min. 20% fat)
• 1 egg
• 1 cup of sugar
• 2 tbsp flour

Stuffing for Tsvetaevsky pie:

• 700 gr. apples (4 pcs. large)
• ½ lemon

* Glass 250 ml.

Cooking process

Cooking Tsvetaevsky apple pie begins with shortcrust pastry. Pour all the flour and baking powder into a deep bowl, as required by the recipe for Tsvetaevsky apple pie, and rub the cold butter on a grater.

With our hands we grind the butter with flour into crumbs, as in my photo. You need to work quickly so that the butter does not start to melt from the warmth of your hands.

Knead soft, plastic shortbread dough. We form a ball from the dough, and send it to the refrigerator.

My Secret to Baking Successfully

To achieve the flaky texture of the pie, the apples must be grated on a cheese or chip grater, or, in extreme cases, cut into very thin slices with a potato peeler. Cutting with an ordinary knife, or grating on a regular grater, is highly undesirable. We need to cut the apples thin enough, but so that they do not let the juice out.

The result is very cool: thinly sliced ​​​​apples alternate layers with sour cream. The cream “seizes”, and the apples in the Tsvetaevsky pie remain crispy. Sprinkle apples with lemon juice so that they do not darken, and the finished Tsvetaevsky apple pie looked elegant and festive. Also, if you have a sweet variety of apples, lemon juice will add the necessary acidity.

Next, grease the mold for Tsvetaevsky apple pie with butter, and crush with flour. This method is called the "French shirt", thanks to which it will be possible to remove the cake from the mold without difficulty. Instead of butter, you can use vegetable oil, which is applied to the mold with a cooking brush. The form for Tsvetaevsky apple pie should be chosen with low sides, approximately like in my photo. The fact is that the layer of filling with cream is very wet, and in a high form, the cream inside the Tsvetaevsky pie may not “grab” and remain liquid even after the pie has cooled.

Preparing the cream filling

At the next stage, we combine all the ingredients for sour cream filling in a deep plate, as required by the recipe for making Tsvetaevsky apple pie.

Beat with a whisk or mixer until the sugar crystals are completely dissolved.

Next, we move on to assembling our Tsvetaevsky apple pie. We take out the shortbread dough from the refrigerator, and roll it out with a rolling pin into a thin layer according to the size of the form. We put the shortbread dough in the form, and try to ensure that the thickness of the dough is the same on the sides and at the bottom of the form.

Lay the apples on the shortcrust pastry.

I continue to acquaint you with a selection of baking recipes with apples, among which Tsvetaevsky apple pie occupies a worthy place. The site already has a similar recipe for the famous Tsvetaevsky pie with raspberries on a shortbread base and sour cream filling. These are mainly distinguished only by the filling, but there are some nuances in the preparation of the dough. Apparently the Tsvetaeva sisters took a liking to this one so much that they cooked it with different fillings, although this story with pies may be pure fiction. For us, this is not so important, the main thing is that the cake is so tasty that you want to bake it again and again. Such a dessert is not ashamed to even serve on the festive table! It is better to use apples with sourness in the filling so that the pie is not cloyingly sweet. Sour cream is also great here, harmoniously combined with fruits. How to prepare shortcrust pastry base and sour cream with apples is shown in step by step cooking Tsvetaevsky apple pie with photo. Sincere and pleasant tea drinking with this will be provided to you!

Ingredients for making Tsvetaevsky apple pie

Step by step cooking Tsvetaevsky apple pie with photo

The cake is cut after cooling, so that the filling keeps its shape well. Enjoy your meal!

There is a legend that Tsvetaevsky pie with apples was invented by the Tsvetaev sisters. And when guests came, this cake was served for tea. But, unfortunately, this is only a legend, the elderly cook Katya baked pies for the sisters when they came to the dacha. Marina Tsvetaeva herself, by her own admission, cooked very poorly.

And yet, the name Tsvetaevsky pie is firmly entrenched in a pie made from apples with sour cream.

Tsvetayevsky pie with apples, this is the most delicate dough with the aroma of apples, melting in your mouth, with a delicate sour cream filling.

Today we will bake the classic Tsvetaevsky pie, and I hope that it will take its rightful place in your cookbook, along with.

Tsvetaevsky pie with apples in the oven classic recipe

We need: for a mold with a diameter of 24 - 26 cm.

For test:

• 100 - 150 g butter
• 150 g sour cream 15-25% fat
• 2-3 tbsp granulated sugar (30 g)
• 1 tsp baking powder
• 1/4 tsp salt
• 250 - 270 g flour, necessarily sifted

For filling:

• 800 - 1000 g apples, sweet and sour varieties
• 1.5 -2 tsp ground cinnamon
• 1 lemon

For filling:

• 200 -250 g sour cream 25%
• 150 g sugar
• 1 PC. eggs
• 1 tbsp flour
• 1 tbsp starch, any
• 10 g vanilla sugar

Cooking:

1. For the dough, mix the flour with the baking powder and rub it with softened butter with your hands. It should be crumbly butter.

2. Beat sour cream with sugar and combine with flour.

Knead a soft, non-sticky dough. We collect it in a bun and put it in the refrigerator for 30 minutes.

3. In the meantime, prepare the apples. We clean them from the core, from the skin. Cut into thin slices. Sprinkle apples with lemon juice so as not to darken, and sprinkle with cinnamon.

4. We prepare the fill. Mix all components until smooth.

5. In a greased form, put parchment to cover the sides, spread the dough, leveling it along the bottom and sides of the form. We put the apples on the dough, in any acceptable way, and fill it with filling.

6. We preheat the oven to 180 degrees. We put the cake to bake at an average height, 60 - 70 minutes, check the readiness with a wooden skewer or a toothpick.

7. Before pulling out from the mold, the cake must be cooled. The pie tastes much better cold.

Tsvetaevsky pie with apples in a slow cooker

We need:

• 200 g butter
• 50 g sour cream 15%
• 200 g flour, sifted
• 1 tsp baking powder
• 3 large apples, sour varieties
• 1 st. granulated sugar
• 4 eggs
• 200 g sour cream 25%
• vanillin to taste
• powdered sugar, chocolate optional

Cooking:

1. We knead the dough, for which we grind flour with baking powder with butter, add vanillin and 50 g of sour cream. The dough is soft, wrap in a film and put in the refrigerator for half an hour.

2. Filling: eggs, sugar, sour cream and 2 tbsp. Beat flour with a mixer until smooth.

3. Lubricate the bowl of the multicooker with oil and put the dough on the bottom, stretch it to make sides, 5-7 cm high.

4. We clean the apples, cut them into thin slices, put them on the dough and pour them carefully, filling them.

5. Set the slow cooker to “baking”, time 1 hour 20 minutes. After the time has elapsed, look at the top of the pie, if it is liquid, bake for another 10 minutes. Leave in the bowl until completely cooled, this is about another 1 hour. After, we take it out of the bowl and sprinkle with powdered sugar, or you can also with grated chocolate.

Enjoy your meal!

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 of 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.

Delicious and incomparable apple pie. This delicacy will appeal to those who have a large supply of apples and are thinking of what else to cook. Our Tsvetaevsky apple pie will turn out to be pleasant, with a rich aroma and indescribably delicious. Of the wide variety of apple baking recipes, this Tsvetaevsky pie recipe is my favorite. There is a version that the pie got such a name, since it was often baked and treated to guests in their house by the Tsvetaevas. Whether this is true or not, we cannot know, but we know for sure that Tsvetaevsky pie must be cooked at least once (but you will not limit yourself to one time). Another advantage of the pie is the ease of preparation. The delicacy will delight you with a combination of delicate cream filling, sandy base and fragrant apples.

The total cooking time is approximately 1 hour 30 minutes. This recipe makes a pie with approximately 9-10 pieces (servings). The baking dish should be 18*25 cm in size

To make Tsvetaevsky apple pie you will need:

1. Dough:
2. Flour - 160 gr.,
3. Baking powder for dough - 1 tsp,
4. Creamy oil - 100 gr.,
5. Sour cream - 70 gr.
6. Sour cream filling
7. Chicken egg - 1 pc.,
8. Sour cream - 200 gr,
9. Sugar (you can use vanilla) - 180 gr,
10. Flour - 2 tbsp. (40 gr.);
11. Filling:
12. Apples - 300 gr.

Charlotte with gooseberries. Berries explode on the tongue with summer fireworks!

How to cook Tsvetaevsky pie: a step by step recipe with a photo

• We start cooking by melting the butter in a water bath

  

• Sift flour and add baking powder

  

• Then you need to pour in the melted butter and mix

  

• Now add sour cream

  

• Knead soft and elastic dough (it should turn out weaker than for rolling out)

  

• Sour cream filling:
• We break the egg into granulated sugar
  
• Mix sugar and egg thoroughly (you can use a blender)
  
• Carefully add flour, mix everything well several times - make sure that no lumps appear
  
• After mixing, add sour cream
  
• We wash, dry the apples and cut out the core and seeds and then thinly cut, you can slice or circle
  
• Before putting the dough into a mold, you need to dust the dough a little with flour or roll your fingers in flour (we distribute the dough along the bottom and walls of the baking dish) and spread the apples evenly on the surface of the dough in layers