Tsvetaevsky apple pie on shortcrust pastry with butter cream
4 servings
80 minutes
Tsvetaevsky apple pie is a delicate and fragrant treat named after the Tsvetaev family. Legend has it that this is how pies were made in the home of the famous Russian poet Marina Tsvetaeva. Its base is crumbly shortcrust pastry, while the filling of thin apple slices soaked in creamy custard makes the dessert surprisingly soft and juicy. The sour cream-based cream adds tenderness and a slight tanginess to the pie, perfectly complementing the sweetness of the apples and the spicy aroma of cinnamon. This pie is perfect for both family tea gatherings and festive tables, bringing warmth and coziness with every bite.
1
Mix room temperature butter (not melted) with 1.5 cups of flour. Pour half a cup of sour cream into the dough and mix.
- Butter: 150 g
- Wheat flour: 2 glasss
- Sour cream: 1.5 glass
2
Add baking soda mixed with vinegar to the mixture, stir and knead the dough a little by hand. The dough should be soft and not stick to your hands.
- Baking soda: 0.5 teaspoon
- Vinegar: 1 teaspoon
3
Peel the apples, remove the core, and slice them into thin petals, add cinnamon.
- Apple: 800 g
- Ground cinnamon: to taste
4
Roll out the dough and shape it to fit the baking dish, then arrange apple slices on top.
- Wheat flour: 2 glasss
5
In a separate bowl, mix 1 cup of sour cream, an egg, sugar, and 2 tablespoons of flour and lightly beat. The cream should be quite liquid in consistency. Pour the cream over the dough and apples.
- Sour cream: 1.5 glass
- Chicken egg: 1 piece
- Sugar: 1 glass
- Wheat flour: 2 glasss
6
Preheat the oven to 200 degrees, place the mold inside, and bake for 50 minutes.
