Tsvetaeva apple pie

Sweet Pastry | Russian

Tsvetaeva apple pie was so named due to the poetess Marina Tsvetaeva. The origin of the pie recipe is steeped in legends, but none of them finds documentary evidence. The story goes that the poetess had tasted such a cake as a child when she visited her relatives in Tarusa, and many years later she cooked it at her home in Tarusa - for her guests.

Ingredients

Sourapples– 3-5pcs.(better Antonovka apples)
wheat flour – 2 cups
20%-fat sour cream – 1,5 cups
sugar – 1 cup
butter – 120 g + for oiling the baking dish
egg – 1 piece
baking powder – 1 tbsp.
cinnamon - optionally
vanilla – optionally

Preparation method (receipt)

Mix flour (1.5 cups) with baking powder, add butter and rub until crumbly. Pour 0.5 cup sour cream and start kneading dough. The dough may seem too wet and sticky, but try to accumulate it and knead for a few minutes. The dough will amass and become soft and hardly sticky. Otherwise, you can add a handful or two more flour. Oil the baking dish, put the dough in it and smooth with the hands on the bottom and along the edges. Peel apples, remove the core and cut thin. Put it in the baking dish. Slightly whip 1 cup sour cream, egg, sugar and 2 tablespoons flour in a separate bowl. You’ll get a rather liquid mixture. You can optionally add cinnamon or vanilla to it. Evenly cover the apple stuffing with a sour cream mixture. Place the baking dish in the oven preheated to 200 °C and bake for about 50 minutes until golden brown (you should be guided by the dough, as the filling may remain unset: it will set when cooled). Cool the cake to room temperature and refrigerate for 6-12 hours.