Apple pie with cream filling
8 servings
50 minutes
Apple pie with creamy topping is a true delight of Russian cuisine, embodying the coziness of family tea gatherings. Its history traces back to traditional village recipes where simplicity of ingredients met rich flavor. The crispy shortcrust pastry infused with the aroma of butter creates the perfect base for tender sweet-sour apples. The special creamy topping adds softness and a velvety texture to the pie, turning it into a true dessert for the soul. It can be enjoyed both warm and chilled to savor different flavor nuances. The pie pairs perfectly with tea or coffee, and its light tartness harmonizes beautifully with the sweetness of the topping. The simplicity of preparation makes it a favorite recipe for cozy family evenings.
1
Mix softened butter (130 g) and half a cup of sugar, add sour cream (half a cup), flour, and baking soda (half a teaspoon).
- Butter: 150 g
- Sugar: 1 glass
- Sour cream: 1.5 jar
- Wheat flour: 1.5 glass
- Soda: 0.5 teaspoon
2
Knead a soft dough. Place it at the bottom of a greased springform pan, forming small edges.
3
Peel and core about 1 kg of sweet-sour apples. Cut randomly.
- Apple: 1 kg
4
Prepare the filling: combine 1-1.5 cups of sour cream with one egg, beaten with 0.5 cups of sugar. Add 2 tablespoons of flour. Stir to avoid lumps.
- Sour cream: 1.5 jar
- Chicken egg: 1 piece
- Sugar: 1 glass
- Wheat flour: 1.5 glass
5
Bake at 170 degrees for 40-45 minutes. Leave the finished pie in the oven until completely cool (!!!) for the filling to 'set'. It falls apart when hot or warm.