Apple pie with sour cream
6 servings
50 minutes
Apple pie with sour cream is a true embodiment of home comfort and warm memories. Its roots go back to European traditions where apples have always held a special place in cuisine. The tender dough infused with creamy sourness perfectly complements the light tartness of the apples, creating a harmony of textures and aromas. The cream adds tenderness and juiciness to the pie, making each slice incredibly soft. It is served as an independent dessert with tea or coffee and sometimes decorated with cinnamon or nuts for added spice. This pie not only delights in taste but also transports you to the atmosphere of family evenings filled with warmth and the aroma of fresh baking.
1
Sift the flour with the baking powder into a large bowl, add the diced butter. Rub with fingers until it resembles coarse crumbs.
- Wheat flour: 250 g
- Baking powder: 1 teaspoon
- Butter: 150 g
2
Add sour cream and quickly knead a pliable dough. It's better not to knead too long — otherwise, the dough may turn out tough when finished. Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes.
- Sour cream: 300 g
3
Preparing the filling. For this, beat the sour cream with sugar, egg, and flour until the sugar dissolves.
- Sour cream: 300 g
- Sugar: 200 g
- Chicken egg: 1 piece
- Wheat flour: 250 g
4
We peel the apples, remove the cores. Cut into thin slices, place in a bowl and drizzle with the juice of half a lemon. Mix well. This is necessary to prevent the apples from browning too soon.
- Sour apples: 4 pieces
5
Take the dough out of the fridge and place it in a greased form to create edges.
6
We place apples on the dough and pour sour cream frosting over them.
- Sour apples: 4 pieces
- Sour cream: 300 g
7
Place the mold in a preheated oven at 180 degrees and bake for about 45-50 minutes.