Tsvetaevsky apple pie

Tsvetaevsky apple pie

Category: Bakery products

Ingredients
DOUGH:
Flour (glass 240 ml)	1.5 tbsp.
Sour cream	0.5 tbsp.
Melted and chilled butter	150 g
Slaked soda	0.5 tsp
Sugar	3/4 Art.
Egg	1 PC.
CREAM:
Sour cream	1 tbsp.
Egg	1 PC.
Sugar	3/4 Art.
Flour	3 tbsp. l.
Apples	1 kg

Cooking method

• Dough
• We knead everything at once, together.
• The dough will be soft, and therefore we distribute it in shape with our hands. We make low sides.
• While I was making the filling, I decided to put the dough in the refrigerator.
• Peel the apples, chop them into thin slices.
• Cream filling
• Put an egg, sugar, 3 tbsp in sour cream. tablespoons of flour and beat lightly until smooth.
• Put the apples evenly on the dough, pour cream on top and bake in the oven at 180-200 gr. min 50 - 1 hour. Form Ø 22 cm.
• The cake was allowed to cool completely and only then cut.

Note

The author of this recipe is the Tsvetaev family, Isha was the first to introduce it on the pages of Cook ...
Bake the pie, preferably with Antonovka, the aroma will be completely different.
The pie has a crispy base and a filling that just melts in your mouth.
I recommend it to everyone who has not tried it yet!

Bon Appetit!

I tried such a cake (only the recipe was from a good cook), and today I have the best impressions about it in my memory. I have not eaten a pie tastier ... It is done simply. The size is big! BUT this does not affect the rate of absorption! HE disappears at the speed of light! Doesn't live up to the refrigerator! Delicious and hot and chilled! The look of my pie is not very good - I baked it in baking paper and it stuck to it a little, besides, I did not understand how to cut the apples, and gave it to Uncle Berner so that he would chop them into strips ... The apples were Chinese, in the pie is very tasty, but my husband just tried it and said that they were not very ... The pie ennobled them. Baked in a slow cooker.





THE LAST PIECE ...

The cake is great! I stole the recipe from Isha's cooking a year ago.
In a mold with a diameter of 26 cm, a tall cake is obtained, in my opinion - you need a larger mold. The dough I got was not crispy, but sandy-tender. Apples - any, and if you add a handful of blueberries / lingonberries / cranberries to them ... And apples (in my opinion) should be given to "Uncle Berner" so that he cut them into thin slices ... I fell in love with this cake when it cooled down , from the refrigerator ... And it really is done!

This is a wonderful cake!
But for him, cutting apples is very important. The apples must be cut either with a peeler or with a grater on the side where it cuts into slices. The thinner, the tastier.
And once again I forgot that the butter needed to be melted and put the softened one - the dough turned out to be more tender.

I also like this pie so much !!!
I make it with pleasure and also in a slow cooker, I add lingonberries and raspberries to apples. I like cold it better, but it is very difficult not to eat it while still hot



and in the context

so vooot, as it turns out, is called that cake from the waiting list, which prevented me from starting a recipe for Kroshin, and which since last weekend I have been asked to repeat voluntarily for the second time. Indeed, very tasty and fast. Perhaps one of the few recipes in which almost all kitchen appliances are involved in me, I die of myself - the bread maker kneads the dough, Burner cuts thin petals, whips the blender pouring. It remains only to put everything in the correct order.
Only I will probably change the recipe a bit ... I love a very crispy base, but with such a juicy filling it does not bake properly, if you do not overexpose in the oven ...you will first have to bake the base separately, and add a bag of pudding or starch to the filling. I'll see what comes of it))
Oh, I almost forgot - I took the recipe from here, very convenient for those who make it for the first time, there is a step-by-step preparation 🔗.

Baked in the oven today, very tasty.
Multicooker tell me how long they baked in the multicooker and if it falls apart when pulled out.

Time in a cartoon is 65 and then add another 30 minutes. I have some kind of parchment 38cm wide, I cut off a larger piece and did not cut the edges in a circle, but slightly tucked it in order to close the lid loosely, in my opinion this paper is visible in my photo (first). Then I didn’t cut them off by those ears and pulled out the cake, it didn’t fall apart, but stuck to the paper at the edges, maybe paper, though for baking, but without a special coating.
By the way, I have the first pie, which is tasty and warm and cold. The difference was that the apples were soft when warm. and when cooled down, they are harder (but no less tasty, they just tasted different after the cold. I repeat, the apples are Chinese, we have no others (and if there is something terribly expensive).

cold, in my opinion, the taste of this pie is richer and more balanced ... so now I say that it is not eaten warm, the filling will spread like

My filling did not spread when warm, although the pie looks very moist. Maybe it depends on sour cream, it's so different ...

Delicious pie. Both the dough and the filling are delicious! Only more flour had to be added to the dough, about 2.5 instead of 1.5. Although the sour cream was thick.

[GruSha]

GruSha, thanks for the recipe!

My fussy likes very much.

The husband did not believe that something would spread out there, said that he would not go to bed until he was given a try

Delicious pie. Both the dough and the filling are delicious! Only more flour had to be added to the dough, about 2.5 instead of 1.5. Although the sour cream was thick.

And I added more flour, also about 2.5 glasses.

Sprinkled apples with cinnamon, and poured cream on top.

Very tasty and a lot, many thanks to the author!

Happy all! Girls, yesterday I baked the Tsvetaevsky apple pie, all according to the recipe, but for some reason my base (dough) turned out to be "wet", as if it hadn't been baked, although it stood for 45 minutes in the oven, then I turned off the temperature and didn't take it out for another 10 minutes. And so I wanted to feed the family with a delicious pie!

The filling is probably too juicy for you. I grated apples on the Berner and the sour cream for watering was thick and nevertheless kept it in the oven for more than an hour, and then just stood in the switched off state for about an hour. It turned out well baked, but the layer of dough under the filling still remained moist.

I also rubbed apples on Berner in large strips. And the sour cream was thin ...
Thank you, I will try to keep it in the oven for a longer time next time, the pie is really delicious!

Andrea, try slicing into thin slices like chips ...

So I baked it!
I also had to add flour to the dough, next time I think you need to take less oil. The test for the 28cm shape turned out to be quite a lot.
This cake tastes very delicate

[l]

The pie is very tasty .. although I did not make the dough with so much sugar (3/4 tbsp l I put it down, at first I was mistaken, then I did not regret it !!!), it seemed to me so optimal, not cloying ... but this is a matter of taste, of course.

[Grusha]

Grusha, Gulenka, thank you for the recipe! I baked it today in a slow cooker, I did not step back from the recipe, here is the result:

Baking - 65 minutes + 20 more minutes (optional). It cooled down in a multitude with an open lid for three hours, after which it was removed.

I say right away, there is no photo - we ate it)) Not a photo, but a pie)) I dare to offer an option for those who love a dry base and moderately juicy filling. Most of all I liked to lubricate the test base with a non-stick mixture (in equal volumes lard-vegetable oil-flour), and added Oetker's Vanilla Pudding to the filling. It turned out great.True, I was also more sophisticated with the capabilities of the oven ... I liked the Pizza mode most of all (bottom heating with convection).

Today baked with the addition of cherries. But I forgot to put butter in the dough. I put the butter in the microwave and found it when the whole cake had been eaten. It turned out that without oil it is no worse.

And I have already made apple pie using this recipe.
Today I found a five-minute cherry in the bins.
Here is the result.
I also reduced the oil to 120 g, and sour cream by about half - in the dough and in the cream.
Got a lovely sugar crisp.

Here I am with confirmation that the Tsvetaevsky apple pie is not just tasty, it is very tasty !!!

Today I was honored with this pie. I have been planning since winter. It turned out very tasty and really simple. My observations. The amount of flour from 1.5 to 2.5 cups can be varied depending on the juiciness of the apples or other filling (I think that with plums and apricots it should be good too) The juicier the filling, the more flour.

delicious pie, simple

Do 60 + 30 minutes in the cartoon for sure, I repeated it yesterday with apples + pears. Delicious.

Fresh out of the oven, haven't tasted it yet - hot.
About taste a little later, when we try.

By nightfall, half of the pie remained - well, very tasty.
Only the fill is not enough for me.

Great cake! Thanks for the recipe!
Charlottes are now probably forgotten forever

Parents filled us with apples !!! Now there is VKUSNYATINA, which my men can eat very often! Thanks for the recipe!
Here is our monster (I hung it up with a 330ml glass - I noticed it late).

And I baked this cake today! Only in a slow cooker. Therefore, it turned out with a light top. Daughter's top-fill liked more pie. Asks if the filling can be baked separately. And the husband, who had previously resignedly swallowed charlottes, ate it with pleasure. Thanks for the recipe!

I've been baking a pie for a long time (3 years for sure).
Apples, cherries and even peaches were used as a filling.
During this time, one thing was noticed - the berry-fruit fillers must be sour, otherwise it turns out sugary.
I always put less sugar.

Interestingly, has anyone tried to bake this pear pie.
Maybe then you should not put sugar in the filling, or put quite a bit?

I baked half pears, half apples.
a mixture of Divine, such a mixture of aromas. Neither a pear nor an apple were slaughtered.
But she didn't change the recipe.

[alyona]

Interestingly, has anyone tried to bake this pear pie.
Maybe then you should not put sugar in the filling, or put quite a bit?

alyona
Tsvetaevsky pie can be baked with any fruit-berries (or a mixture of them), I baked with pears, it turns out no worse than with apples, and I always reduce the amount of sugar anyway (the family does not like too sweet pies) ...

Thank you so much for the recipe !!!! The pie flew away with a bang, treated my friend, so she ran to me for a recipe, the pie flew away instantly, did not even have time to photograph such a beauty
Thanks again

I have been baking this pie for a long time, it turns out very tasty instead of apples to use blueberries or blueberries in half with lingonberries, I also bake with cherries and strawberries. Recommend!! Delicious.

I take one and a half norms of cream for a 26cm mold.

Now it is in the oven ... It took much more flour than in the recipe, on that amount the dough turned out like thick sour cream, only about 2.5 glasses rolled into the bun, now I'm worried ... Forta took 30 cm, the dough is quite it lay down there, and not a little and not a lot ... Wait, sir ...
........................ ...........

Here's what happened .... Vkuuuuusno!

There were apples from compote and I decided to break the recipe, made a dough, smeared it with a silicone spatula on a cartoon bowl, did not lubricate the form with anything. I threw there compote apples in the form of slices, cut in half. 60 + 30 minutes = pie. Cooling down for half an hour with the lid open, delicious. Didn't even fall apart. And what do you think? I still want to make it according to the rules of the recipe ... Eh, when is the apple harvest ...

[HERE]

There were apples from compote and I decided to break the recipe
And what do you think? I still want to make it according to the rules of the recipe ...

And where is the photo of the result of the recipe without rules? This is not an idle question, I have apples, semi-finished products rolled up in jars since that year, they have to be sold.
Recipe HERE.

Today we enjoyed this cake too! Thanks a lot for the recipe. While the smell was baking, it was amazing. I wanted not to fill up for the night, but could not resist. I liked it very much

And I am with my boasting. Has already baked twice, both times - super! The only thing is that I had to add 6 tbsp into the dough both times. spoons of flour, because even after the refrigerator it did not want to be distributed in shape and form sides. I added some frozen cherries to the apples - well, very tasty and fragrant! I bow to the author! Would recommend the pie to everyone!

Here are my creations.
This is the debut:


And this is the second, about a week later:

I dare to suggest an option for those who love a dry base and moderately juicy filling. Most of all I liked to lubricate the test base with a non-stick mixture (in equal volumes lard-vegetable oil-flour), and added Oetker's Vanilla Pudding to the filling.

I also really liked this cake and I would like to try an option like yours. How many grams of starch should you put in place of the pudding?

__________

I put at my discretion 2st. l starch and vanilla in a cream, let it stand for about 15 minutes. It turned out much denser and tastier for me!

Yesterday I baked this cake for the first time, only I didn't put an egg in the dough. I saw this recipe on other culinary sites, there is a dough without an egg in the recipe.
I'll bake the delicious pie again.

[Miracle777]

oh, something missed the question. But better late than never))

Now I dust the base of the dough with starch through a strainer (about 1mm thick), on it - apples, on top again a snowball of starch, and already on top - pouring.

If Pudding is not at hand, then Miracle777 rights - 1-2 tbsp. l. starch is enough

and here is my "Tsvetaevsky" in dex


pastries 45 + 45

The cake is really amazing! Girls, tell me, did anyone try to cook with peaches?

[Vladislav]

Vladislav , I did .
Delicious with peaches.
I try to add a little cherries to the filling, to any fruit, even when I do it with apples. I also add orange zest to the filling.
We are already waiting for strawberries to bake this pie with strawberries.

[Vladislav]

Vladislav , I did .
Delicious with peaches.
I try to add a little cherries to the filling, to any fruit, even when I do it with apples. I also add orange zest to the filling.
We are already waiting for strawberries to bake this pie with strawberries.

Qween , but agree, these are already other pies