Tsvetaeva pie with apples - pastries with history. This is a very famous recipe. In addition to information about his origin from the family of Tsvetaeva (sisters Anastasia and Marina liked to arrange tea parties and baked their favorite apple cakes for guests), many people heard that it is very tasty. Let's see this in practice.
Tsvetaeva pie with apples. Recipe
Friable base of shortcake and amazing, like melting in the mouth stuffing of apples and sour cream - that's the key to the success of this delicacy. It also has an unusual flavor. Try to bake Tsvetaeva's pie with apples from the "Antonovka" sort. These apples are most fragrant, they will also keep the shape in the filling. Take a baking pan with a diameter of twenty-three centimeters and a height of about four centimeters. It can be detachable, but it is not necessary. Apple needs two or three large enough (you can take the grade "Granny Smith" instead of "Antonovka"). For cream (pouring) for two hundred grams of sugar and sour cream, one egg and a tablespoon of flour. Tsvetaeva pie with apples is best obtained on a test of a hundred grams of butter, one hundred and sixty grams of flour, a teaspoon of baking powder. Still need any liquid component, suitable sour cream, kefir or thick yogurt. Turn on the oven in advance, let it warm up. Tsvetaeva pie with apples is best cooked at one hundred and eighty degrees Celsius. While the oven is heating, do the dough.
Details on preparation
Melt butter slowly over low heat. Sift flour and add baking powder to it. You can knead the dough with a food processor (chopper), or with hands. It is better, of course, to feel its texture. Hands will react more sensitively to the fineness of kneading. Long stay in the food processor can make the dough tough. Therefore, after it is assembled in a com, turn off the unit. With this pleasant and soft dough it is very convenient to work, it does not stick and does not crumble, it lays down with an elastic mass. Lubricate the container for baking with butter. In addition to lubrication, you can apply a simple technique to make the pie easier to extract in the finished state. Here it is: cut out two long strips of parchment, put it on the bottom of the form crosswise. Lubricate them too. The ends of the strips should extend beyond the shape and hanging. They will help pull the cake out of the container. Apples need to be cut very thin - they should not even be pieces, but petals. This is convenient to do with a vegetable peeler. Put the prepared apples on a dough distributed over the form, sprinkle with cinnamon. Prepare a fill from sour cream, eggs, sugar and a spoonful of flour. Liquid cream (let its consistency does not bother you, it will thicken when baking) pour apples. Bake on the middle shelf of the oven for fifty minutes. In the form after extraction, the prepared pie must be cooled. It is convenient to take it out by grabbing the parchment strips. After you cook it yourself, you can see how beautiful and delicious Tsvetaeva pie is. The recipe with the photo is able to raise the appetite and convince you of the need to try it in practice.