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When the harvest ripens on apples in August, it's time to bake delicious apple pies. Of course, in the first place among them are all the favorite charlottes - that's good.
Well, the second place is confidently occupied by the Tsvetaevsky pie. And what pleases, every year this recipe is gaining increasing popularity, and it is being cooked more and more often. And it is absolutely not accidental, having tried a piece somewhere only once, there and then you take in hand a writing - book and a pen, and ask to dictate the recipe.
Incredibly tender and delicious - he does not leave anyone indifferent. If you put such a pie on the table and, for example, the most expensive cake, the first is eaten immediately. And only then, already reluctantly, can eat a piece of cake. We do not even wait at home until it cools. So at once they eat hot. On the table, it is not even half an hour.
And how many do not say that the cream needs to cool down, everyone says it's useless. Everything is so delicious. And this despite the fact that I cook baking often, well, not less than once or twice a week.
Therefore, sometimes I bake it in two copies at once. To the second at least managed to cool down. The taste of hot and cold pies is different. He just likes me cooler. Especially the cream. It is absolutely amazing and just not like any other.
Who eats such a pie for the first time, they always ask why it is called that way. And this question is not easy to answer. There is only a version of the origin of this name, but whether it is true, no one knows for certain. It is only known that the sister of Marina Tsvetaeva, the famous poetess Anastasia, left in her notes the mention of apple pie and "baking with sour cream", which they were treated by their relatives at the dacha, when they themselves were children.
And apparently the sisters, when they grew up, also borrowed from their relatives a recipe, and then they themselves treated their guests and admirers to literary evenings and meetings. Apparently, this is where the name came from.
The good thing is that the recipe has not been lost and has come in intact and safe to the present day. Since this pie is one of the most delicious, which only had to eat. Gentle slim slightly crispy shortbread, stuffing from sour apples and the most amazing sour creamwhich envelops every centimeter of this miracle of culinary art.
And most importantly, it's not difficult to make such baking. If you follow the recipe, it will all work out the first time. And time will not take much. And the result is always excellent, without any unpleasant surprises.
At such baking only one lack - it is eaten simply by lightning speed! But when apples ripen a lot, you can cook at least every day, but not on a pie, but immediately two.
Tsvetaevsky apple pie
We will need for the test:
- sour cream 33% - 0.5 cup (5 tablespoons)
- butter 82.5% - 150 g
- flour - 1 -1.5 cups
- baking powder - 1 tsp.
For cream:
- sour cream 33% - 42% - 1 glass
- vanilla sugar - 1 teaspoon (or vanillin - at the tip of the knife)
- sugar - 1 glass
- egg - 1 piece
- flour - 2 tbsp. spoons
- apples - 3 - 5 pieces
For sprinkling:
- powdered sugar - 1 - 2 tbsp. spoons
Preparation:
1. Let's do the dough preparation. To do this, put sour cream in a bowl. According to the prescription, it should be rather fatty - 33%. I admit that I do not always follow the recipe. Especially when it's a simple duty recipe for every day. We sell good and delicious loose sour cream, it is quite thick, if you put it in a spoon and turn it, it keeps on it with a dense mass.
I asked the seller what percentage she had, and I was told that 20 - 25%. So I use this sour cream for cooking almost all of my baking, where it is required by prescription.
The dough on such sour cream turns out simply magnificent - very gentle, slightly crispy.
But still I want to draw your attention once again that according to the prescription 33% of sour cream is put. It was with such rustic sour cream and baked before such a pie. Therefore, get it for baking it, especially if bake for the first time.
There is even such an opinion that if the percentage is lower, then the pie will not work! But I'm baking, and basically everything works out!
2. Beforehand get out the refrigerator butter and let it melt.
It is advisable not to use a microwave for this. It is believed that all useful components are killed in it.
And here I just strongly recommend using butter 82.5% fat, since if it has a lower percentage, then it's not oil in fact, but a trans fat. Now a lot of it is written and said, so we will not be distracted by this. Just use good real oil and that's it.
3. Slowly introduce it into sour cream, while continuously stirring until the ingredients are completely combined.
4. Add the baking powder. Of course, in Tsvetaeva's times, there were not any baking powder in sight, so soda was added. If you did not find it, then add soda, just under half a teaspoon. It is not necessary to extinguish it with vinegar. You can just drop a few drops of lemon juice on it.
In addition, sour cream also has an acidic environment, and can extinguish soda alone. To do this, it should only be mixed with it well.
5. Now turn the flour. It is needed only of the highest quality. It certainly needs to be sifted, if you do it twice, then it will not be superfluous. The recipe says one - one and a half glasses. I will explain why such an inaccuracy.
If you measure everything on scales and measuring cups, you will need exactly a glass. And if sour cream is added with spoons, then somewhere you'll scoop up, somewhere less. In addition, the density of sour cream can also be different.
Here then - that flour and we will win back to bring the dough to the desired consistency. I'll tell you how it should work out.
6. And so we pour a glass of sifted flour, and mix. When all the flour was added, lay aside the spoon and start kneading the dough right in the bowl with one hand.
Because of the abundance of butter, the dough is fat, and does not stick to your hands. Finger scrape off all the dough with the remaining flour from the bowl of the bowl and knead until uniform. However, you do not need to mix it too long. All components should only connect and all ...
How do you know if you need more flour? If the dough is liquid, it stretches and clings strongly to the bottom of the bowl, then it is necessary to sprinkle a little with flour, and again add it. If it clings again, add a little more and add it again.
The finished dough should not be too dense, it is soft enough and pliable. And if you continue to knead it, it will again stick. Here's how to knead further and do not need it, it will be just the right consistency.
7. Our task is to shift the dough into a shape, in which we bake, and without stretching beforehand, stretch it in the form of hands, or rather fingers. In this case, it is necessary to form the sides of 5-6 cm in height.
I use a glass oval shape. But in general it is better to use a split form. From her pie can easily be laid out on a dish.
I can not put my pie out of glass. It can only be cut in it. And from it, and lay out each of the plates.
For guests, I bake in a split form, and today I'll bake for myself. Therefore, the form suits me perfectly.
8. The dough while you can set aside and do the apples. For a pie, it's better to use sour-sweet apples, or sour apples. Excellent fit almost all garden varieties, but best of all, "Antonovka." It was with her that they baked such cakes of Tsvetaeva's sister.
And in winter and spring you can fully use the variety "Semerenko", which is sold round the store.
But just check for the apple peel. If the variety has a coarse thick peel, then it must be cleaned. Since the pie will turn out to be very gentle, the rough shell will spoil the taste.
Apples should be cut into two halves. Remove the core and cut into rounds or semicircles 1 cm thick, depending on the size of the apples. In the recipe, an approximate amount is indicated, which will depend on the size of the fruit.
At me today fairly small sour apples, which will be in the cake as it is impossible by the way. And they took me 8 pieces. But if apples are large, then they may need only 3 pieces.
9. And so, the apples were cleaned and cut, now we lay them lap one piece on the other, as if lifting the top.
We stack all the pieces in rows, but not very tightly, so that there is a place for the cream, and that the cake could be properly baked. And leave aside for the time being, until the time.
If apples darken, then you can sprinkle them with lemon juice.
10. Prepare the cream. It is prepared very simply.
Put the sour cream in a bowl and beat it with a whisk. And you can knock and mixer at a low speed. So the cream will turn out more magnificent.
The prescription needs again - the same fat village sour cream, in the original 42%. But I again do not obey the recipe, and I use my favorite dense 20 - 25%. But I must say 42% of the words, "you can not throw out the words from the song". The recipe was invented by me, so I'll give it the way it should be.
Although it must be said that it is in the preparation of a cream such a percentage is simply necessary. With sour cream of such fat content the cream turns out more dense, air and more tasty. When such a cream in the pie is cooled, it will remind the taste of the stuffing from the sweets "Bird's Milk".
With the sour cream that I will use today, it will also be delicious. But the cream will not be so fluffy, and not so thick.
11. Add vanilla sugar or vanilla on the tip of the knife. I use vanilla sugar with vanilla. Here in the photo you can see that it has black blotches, it's just a network of seeds from a vanilla pod. The smell immediately went crazy.
12. Mix and add small portions of ordinary sugar, each time mixing it. And so, until we pour it all. It is desirable to interfere until it is completely dissolved. You can interfere with both a whisk and a mixer.
13. Drive in the egg and mix the mass until smooth and color. It is desirable that the egg was with a bright yolk, then the cream will turn out to be more beautiful in color.
14. And the final touch is flour. It is also desirable to sift it, but now it will be enough once. Mix everything until smooth creamy.
15. Evenly pour the cream with apples, trying to ensure that each piece was covered. Allow to stand for two to three minutes, so that it penetrates down.
Then lightly tap the shape on the table. Small bubbles will appear in separate places, this means that the cream has reached the bottom and covered each piece of apple.
16. Put the mold in a preheated to 180 degree oven. Bake for 35 to 40 minutes, until the beautiful ruddy color of the pie surface. Time will depend on the characteristics of the oven. My oven took 40 minutes.
Readiness of the pie can be determined by punching it with a toothpick. If you do not get a liquid cream when you get it, then the baking is ready.
17. Allow the baking to cool for 2 hours, then sprinkle on top powdered sugar. To do this neatly, you can use a small strainer.
As I already said, in the cooled pie the cream freezes and it is cut with beautiful and neat pieces.
18. Everything is ready, you can cut it into pieces, serve to the table with hot tea and eat for health!
By the way, if you eat it hot, like ours, then it will not be possible to cut it beautifully. Beautifully sliced pieces will be obtained when the pie is completely cooled. Like this!
Well, if the recipe was easy to describe, then the taste of the pie can not be described in words. Very delicate, fragrant, tasty - these are just a few of the simplest words to somehow characterize it. In general, it is better to try once than to explain it many times.
And if you have read the recipe to the end, then most likely you have a firm intention to cook it and try it! Then come quickly. It will not take more than an hour, and you can take the sample yourself.
By the way, such a pie can be cooked not only with apples, but also add various berries - raspberries, strawberries, as well as cherries, plums. And this will be a new version of your favorite dish.
And also it is possible to prepare it in the multivark. In this case, the recipe itself remains unchanged, and you only need to set the correct mode and bake.
Tsvetaevsky apple pie - video recipe
There is still such a nuance. I also met a somewhat different test recipe, which is performed with the same ingredients, but. In it, the oil is cut into pieces and rubbed with flour and baking powder into crumbs. And then the sour cream is mixed. The dough is kneaded and sent to the refrigerator. Then the form is taken and made. And in the rest, the recipe is the same.
Although, here is a recipe. It can be viewed and used.
And today I borrowed the recipe from the great-granddaughter of Mikhail Zoshchenko, who conducts his culinary program on television. She is a collector of various sweet recipes and a wonderful confectioner who bakes excellent pastries on them.
So choose a recipe for your taste and cook apple Tsvetaevsky pie, very appetizing and tasty. And be sure to share the recipe with your friends so that they also prepare it for their family.
I'm sure that you will love him. And it will be the most favorite apple treat for your whole family.
For us, this is the most coveted cake and another one, the recipe of which is also simple. His cooking is akin to a magical mystery, read about it, it's worth it. And after reading, you can not resist, and necessarily want to cook it.
But no matter how you cook, any pastry cooked by your own hands is always desirable and tasty. Because together with the products you invest and your love, and soul, and care. And what can be more important in life than this!
Bon Appetit!
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The Tsvetaeva sisters liked to celebrate their guests with apple pie, which everyone liked, so tasty and memorable he was. Therefore later apple pie, which is prepared according to the recipe of Marina and Anastasia Tsvetaeva, was called Tsvetaeva. And now at the mention of this name, aromatic baking comes to mind, in a special delicious, exquisite and delicate. If you have not yet tried to bake this delicious apple pie with sour cream, be sure to fill this gap, perhaps in your home it will become the most favorite pastry of all guests.
Ingredients for the preparation of Tsvetaeva apple pie:
Dough:
- butter - 100 g
- sugar - 2 tbsp.
- wheat flour - 1 glass
- sour cream - 2-3 tablespoons.
- baking powder - 1 tsp.
Cream and filling:
- sour cream - 2 cups
- flour - 2 tbsp.
- egg chicken - 1 pc.
- sugar - 1 glass
- apples - 2-3 pcs.
Recipe Tsvetaeva's apple pie:
For this apple pie, you need to prepare a tender dough, for which you first need to fork with a fork to grind butter at room temperature.
Then add the sifted wheat flour and grind the mixture into a crumb, you can do it with your hands.
Then add the sugar and baking powder to the dough.
Put the sour cream. All mix well.
The dough for Tsvetaeva apple pie should turn out to be elastic, but rather dense, so adjust the amount of sour cream and flour "by eye". If the dough turns liquid - add a little flour and vice versa, if very thick - dilute sour cream. Ready-made dough should "rest" 10-15 minutes.
Then gently roll it out, put it in a foil or parchment-lined shape, make a small side.
Apples peeled, cut out the seeds, cut into thin plates. You can sprinkle apple slices with lemon juice and mix so that they do not darken.
To lay out apple slices on the dough, and preferably a thick layer, you can in 2-3 rows. Apples for pie are best to choose sour, as the cream for it is prepared very sweet.
Prepare the cream for the color of the pie: beat the sour cream with sugar and egg.
Add a little flour to make the cream thicker. Cream for the pie should be at the same time fat (therefore, fatty sour cream is needed) and moderately liquid.
Evenly pour the cream apple pie.
Put the form in the oven, bake at 200C for 40-45 minutes.
It is believed that Tsvetaeva's apple pie tastes better on the second day, as it is well saturated with cream, and apples are stretched by its taste. But to decide when to try this amazingly delicious pastry, of course, to you!
Bon Appetit!
Tsvetaeva apple pie is the most delicate and delicious apple pie in the world!Some time ago, the Internet space was filled with recipes Tsvetaeva pie. In real life, such a pie was also fashionable. "Do not you know? Now it's fashionable, now everyone is baking! "- one girl-friend said. I silently chuckled at this fashion until I tried this pie from a friend. From that moment everything changed. I dreamed of baking this cake.
Dream come true! To my joy and joy of those who will see the recipe for the first time. Since this recipe is a find. For those who like delicious pastries. And also for those who do not like to mess with it for a long time.
It will please the cake with a thin sand cake-base and a delicate filling, similar to a thick custard, in which the petals of apples are drowned.
In a word, bake! Since it is very simple and extremely tasty!
Dough:
butter - 100 grams,
sour cream - 100 grams,
sugar - 1-3 table. spoons,
flour - 200 grams,
baking powder - 1 teaspoonful. spoon (or soda - 0,5 tea spoons).
Filling:
sweet and sour apples - 500 g.
Fill:
sour cream - 200 g,
egg - 1 piece,
sugar - 150 g,
flour - 1 table. a spoon,
starch (or flour) - 1 table. a spoon,
vanilla sugar - if desired.
Take apples with sourness. I took it - sweet and sour. But I read that the most delicious pie comes out with a sour sort of apples, for example with antonovkoy.
In the recipe, I indicated the amount of sugar for the dough - from one to three spoons. In the original, there are three spoons. But in my opinion, with such a lot of sugar, the pie goes unnecessarily sweet. Perhaps three tablespoons of sugar in the dough are wonderful when adding very acidic apples to the pie. But in the case of adding sour-sweet - one tablespoon of sugar in the dough, in my opinion, is optimal.
In the Internet a lot of recipes Tsvetaeva pie. They are slightly different proportions of products. And also by the fact that sugar is added to the dough, or it is not put at all. In the latter case, there is a contrast between unsweetened dough and sweet stuffing. I really love this contrast - unsweetened, friable dough plus the sweetness of other ingredients. With regard to this pie, if you mix the dough without sugar, it is better to add a pinch of salt to it, so that the dough is not fresh. And, perhaps, to balance the level of sweetness of baking by adding sugar to the filling.
Concerning vanilla, it was not in the recipe. But as practice showed, with vanilla pouring the pie turns out even more delicious!
Rinse the softened butter of room temperature with sugar. Add sour cream, stir.
Combine the flour with the baking powder. Add it to sour cream and butter. Having kneaded the dough, hands form it into a ball. Screw the dough into food film (or cover it with a plastic bag) and send it to the refrigerator for 20-30 minutes.
If you add soda instead of a baking powder, it must be extinguished with vinegar, put into sour cream with butter, then add flour.
For pouring, combine sour cream, egg, sugar, flour, starch, vanilla sugar (if desired). This is convenient to do with a mixer.
Apples peeled, cut each into four slices, cut out the core. Slice slices across thin plates.
From the rind of apples you can make delicious tea. To do this, chopped dried peel pour steep boiling water, adding a bud of cloves and a little cinnamon. Cover the cup with the tea. Leave to stand for 15-20 minutes. At the end add sugar or honey to taste.
Form for baking (diameter 26 cm or less) grease with oil. Distribute the dough inside the mold, so that the fringe of the future cake has a minimum height of 1 cm.
You can put a circle of baking paper on the bottom of the split form. The size of the circle is larger than the diameter of the mold by a couple of centimeters, so that the paper edges are formed. Lubricate the paper with oil. Then lay out the dough. Thanks to the split form, as well as the baking paper, the finished pie will perfectly come out of shape.
With the test, you can do so. Lubricating hands with vegetable oil, so that the dough does not stick to your hands, separate small pieces of dough and roll out sausages from them. From the sausages form the sides for the pie. Then the remaining piece of dough with his hands on the weight flattened in a pancake, stretch a little. Put it in the form. Hands to form the bottom of the pie, connecting the bottom with the sides.
Put the apples on the dough. Top with a thin trickle pour them in the fill, making sure that the potting covered all the apples. This can be done with a spoon or ladle.
Put the cake in a preheated oven and bake at a temperature of 180ºC for about 50 minutes.
When the visible edges of the dough confidently blush, and the top of the filling just begins to turn pink - I take out the cake from the oven.
The freshly baked pie has a soft and gentle pouring, resembling a grasped pudding.
Finish the cake completely (!) Cool, so that the gentle pouring seized, compacted, and the baking became tastier. Ideally - to keep the cake for several hours or nights in the refrigerator and serve to the table chilled. In the cooled form it is inexpressibly delicious!
I hope that this recipe for apple pie with sour cream will come in handy.
Let the house smell like baking!
Already very soon, autumn with its languid, drowsy negoi will enter into full ownership, leaving behind a sunny summer with its generous gifts. And this time is most relevant for family tea parties under the fragrant Tsvetaeva apple pie, a step-by-step recipe with a photo of which we want to present today to your court.
Fragrant sour cream dough, juicy fruit filling under the most delicate cream filling is a real pleasure for connoisseurs of dessert baking.
Why the name of this apple pie bears the name of Tsvetaeva, no one knows for sure, just like the original recipe itself. Marina herself repeatedly mentioned in her creations that she "knew only to write poetry," and cooked, out of control, badly. But on this subject there is a lot of assumptions.
So, according to one of them, in the beginning of the 20th century, when all the representatives of the Tsvetaev family went to the summer cottage near Tarusa, where they had a smart apple garden, Katerina's domestic helper baked very tasty pie with apples on sour cream. Mention of this is in the biographical sketches of Anastasia Tsvetaeva, the sister of the great poetess.
In fact, it's not so important how the authorship of this dessert turned out to be connected with the name of the poetess, where the fabulous sweet and sour creamy taste of the meal and the process of preparing this now traditional Tsvetaeva pie are more important for us.
Apple pie Tsvetaeva in the multivark
In order to make this culinary venture simpler and faster, we decided to use the main kitchen assistant - a multivariate and a classic baking recipe. According to the proposed recipe, the cake is very delicate and fragrant. It is directly created for cozy, home tea drinking in a close family circle.
Ingredients for dough
- High-grade wheat flour - 300 g;
- Chilled sweet cream butter -100 g;
- Sour cream 20% - 70 g;
- Bakery powder (baking powder) - 7 g;
Ingredients for filling
- Sour cream 20% fat content - 1 item;
- Sugar sand - 220 g;
- Selected eggs - 2 pieces;
- White flour - 40 g;
- Apples are sour - 4 pcs .;
- Cinnamon powder - ½ tsp;
- Vanilla sugar - 1 pack;
How to Make Tsvetaeva Apple Pie in a Multivariate
- To concoct a dough on Tsvetaeva's pie, you need to mix the sifted flour with a baking powder, and then rub the resulting mixture with butter. Next, add sour cream and knead the dough. The amount of flour can be adjusted independently to make the dough elastic, but soft and not sticky.
- Ready dough rolled into a ball, wrapped in a film and put into the refrigerator for 15-20 minutes.
- Meanwhile, prepare the apples. Fruits should be peeled off from the skin and seeds, and then chopped thin thin plates so that during baking, the fruit slices can be easily baked and soaked with cream filling. Apple sliced cinnamon.
- To prepare the filling with a mixer, beat the eggs with sugar, vanilla, flour and sour cream until a creamy homogeneous mass is obtained.
- We prepare the form. In the oiled bowl of the multivark, we lay cross-wise two parchment strips 7-8 cm wide, so that their edges protrude beyond the bowl. This is to ensure that after baking we can easily extract the cake from the mold.
- We make the cake. The cooled dough is extracted from the refrigerator and rolled into a round layer, the diameter of which will be equal to the diameter of the multivark bowl + 6 cm for the formation of the rims.
- The resulting cake is placed in a mold over the parchment, we make small sides and fill the cake with sliced apple plates, distributing them evenly throughout the cake, and then we pour all the sour cream.
- Now you can bake a cake. We put the bowl in the unit, close the lid, put the program "baking" on the multivark taskbar, the timer for 1 hour 10-30 minutes and press the start.
The cooking time can vary in a range depending on the model and the technical capabilities of the machine. So for the preparation of such a pie in the multi-bar Panasonic it took 90 minutes, and in the Redmond multipurpose only 45 minutes.
- After the signal, we check the pie for readiness and leave it to cool directly in the form, and then carefully take the dessert out of the bowl by pulling the parchment strips.
In the apple harvest season, this apple pie will brighten up even the most cloudy day with its warmth and comfort. Prepare at home such amazingly aromatic pastries at any time, because all the ingredients for it are always at hand.
Well, in order to master this culinary lesson perfectly, we suggest that you begin by studying step by step cooking dessert in color in the next photo-recipe.
Saturday October 31, 2015
This simple recipe baking at home will please you with its uncomplicated and amazing result. In Tsvetaeva apple pie, a crispy and soft shortbread dough, juicy apple slices and tender sour cream with vanilla aroma will miraculously combine at the same time. In my opinion, this is one of the best options apple baking for a cozy tea party in the family circle on a cold autumn evening.
Apples for this pie, I advise you to take sweet and sour varieties, so that they not only do not fall apart and darken in the baking process, but also give a pleasant sourness. Sour cream (for both dough and filling) will suit absolutely any fat content - I have 20%.
Ingredients:
Dough:
Filling:
Fill:
Preparation of dishes in steps with a photo:
The first step is to prepare the dough for our delicious apple pie. You can make it with your hands (just follow the order of the ingredients tab), but I like it better in a food processor - it's easier and faster. So, in the bowl we put 100 grams of soft butter (remove it from the refrigerator in advance) and 3 tablespoons of sugar (you can easily replace it with sugar powder).
We mix everything with the help of a nozzle plastic or metal knife - it does not matter which one to use. Then add the sour cream (I took 20% fat, but absolutely any).
Again, everything is mixed - a liquid homogeneous mass is obtained. Add the wheat flour mixed with the baking powder, and then sifted through a sieve.
Literally in half a minute all the components of the test will gather in a single coma. If this does not happen for some reason (dough or liquid or, on the contrary, crumbles) add a little flour or sour cream. But in general the recipe is checked, everything should turn out right away.
We shift the dough into a bag or wrap it in a food film. We send it to the refrigerator, while we are engaged in stuffing and filling for Tsvetaeva apple pie. In parallel, turn on the oven (180 degrees).
Now we will prepare sour fill for the pie. To do this, simply combine all the ingredients necessary for it: 200 grams of sour cream (10-20% fat), 150 grams of sugar, one egg, pinch of vanillin (can be replaced with a teaspoon vanilla sugar) for flavor, as well as a tablespoon of wheat flour and potato (or corn) starch. AT the original recipe added only flour (2 tablespoons), but with the starch it turns out more tenderly.
