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Tsvetaeva apple pie recipe
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Tsvetaeva apple pie

In this cake, creamy sour cream filling with juicy apple pieces meets fluffy shortcrust pastry. Not without reason was it the Russian poet's favorite cake. It tastes fruity, tender and incredibly delicious. The Tsvetaeva apple pie is also easy to make with common ingredients, using the recipe.
Course Dessert
Cuisine Russian
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Servings 10

Equipment

  • Ø 20 cm springform tin

Ingredients

for the dough

  • 100 g butter very cold
  • 80 g sour cream cold
  • 200 g flour
  • 3 g baking powder
  • 1 tbsp sugar
  • 1 pinch of ground vanilla bean
  • 1 pinch of salt
  • flour for the work surface

for the filling

  • 3 - 4 apples medium-sized
  • 280 g sour cream
  • 100 g sugar
  • 1 egg
  • 30 g cornstarch
  • 1 pinch of ground vanilla bean

Instructions

Preparation of the dough

  • Line the base of the springform tin with baking paper.
  • Put flour in a mixing bowl, add cold butter and chop finely.
  • Add sugar, baking powder, vanilla and salt and mix.
  • Add sour cream and knead briefly and quickly to form a barely homogeneous shortcrust dough.
  • On a lightly floured work surface, roll out the dough into a thin circle, slightly larger in diameter than the baking tin, and place it in the springform tin. Press the dough down and pull up one edge.
  • Chill the springform tin with the cake base while you prepare the filling.

Preparation of the filling

  • Mix sugar, cornstarch and vanilla in a mixing bowl.
  • Add egg and stir well.
  • Add sour cream and mix to a homogeneous mixture.
  • Peel and core apples and cut them into thin half rings.

Preparation of the Tsvetaeva apple pie

  • Place the apple rings on the cake base in the springform tin.
  • Pour the sour cream cream evenly over the entire surface of the apples.
  • Bake the cake in a preheated oven at 356 °F (180 °C) for approx. 55 minutes and then leave it to stand for approx. 10 minutes in the open oven.
  • Now take the Tsvetaeva apple pie out of the oven and leave to cool.

Notes

  • Only knead the dough briefly and quickly so that the butter does not melt from the warmth of your hands. Otherwise the dough will absorb too much flour and taste dry instead of crumbly after baking.
  • Tart apples are best for the cake.
  • If you don't mind the apple peels in the pastry, you can also use unpeeled apples.
  • You can adjust the amount of sugar for the sour cream filling to taste, depending on the sweetness of your apples, among other things.
  • The cake is ready when the wooden skewer comes out of the center of the cake slightly moist. It will then firm up as it cools.
  • You can also use a springform tin with a larger diameter. This will shorten the baking time, but the cake will be flatter.
  • See the detailed tips and tricks for making the Tsvetaeva apple pie at the top of the article.