Tsvetaevsky Pie Prescription with a History

Once upon a time, somewhere in the beginning of the pastcenturies, two sisters lived in Russia. Beauties, clever girls and really talented girls had many fans who appreciated their cheerful disposition and amazing ease of communication. And they carried the name amazing - Tsvetaeva. Many of the young boyfriends were entering the house, where they spent evenings for literary conversations, delicious strong tea and apple pie with an amazing aroma. The details of this story have long since sunk to oblivion, but it is still customary in Russia to treat guests to this unique dish, which was named after the sisters - the Tsvetaeva pie.

In addition to fantastic taste and uniquearoma of apples and cinnamon, this dish invariably pleases the hostess with simplicity and speed of cooking, so once you learn this recipe, you will love it forever. So, in order to prepare yourself a Tsvetaeva pie, we will need:

apples for the filling. They need to take about a kilogram. You can do less, but then all the charm of the filling disappears, because it must necessarily be a lot. Do not take for this case overseas fruit, attracting glossy gloss from the supermarket shelves. It is better to do with a fragrant domestic antonovka - with it and the pie will be tastier, and the historical authenticity will be preserved.

For cream:

1 cup of good thick sour cream. Pie Tsvetaeva, by itself, does not allow the use of liquid modern sour cream. Here you need to choose a product with at least 20% fat, and it's better to try and find 30% sour cream. Only in this case the cream will become real, tender and melting.
1 chicken egg (if the eggs are too small, take two);
2 tbsp. spoons of sifted flour;
a glass of sugar (you can slightly less if you really care about the figure).

For the test:

150 g of good butter (do not take cheap spreads or margarine);
half a glass of sour cream (the same as for cream);
one and a half cup of fine, carefully sifted flour;
slightly slaked vinegar soda.

To begin with we prepare a stuffing - we clear from a peelOur fragrant apples and cut them into small blocks. If the variety of apples is too sweet, they can be sprinkled with lemon juice - it will add spice to the taste. Then we prepare the cream, which will make our Tsvetaeva pie tender and rich. To do this, all the above ingredients are mixed and whipped with a whisk or a mixer until uniform (you do not need to beat for 5-10 minutes).

When all the preparatory work is completed,knead the dough, in consistency it should resemble melted plasticine - be gentle, soft and moderately viscous. After that, put the dough in a greased form, and carefully distribute it evenly over the bottom and sides. For the dough, put the filling - first sliced and peeled apples, then whipped cream.

Stir the filling is usually not necessarythere is - the cream turns out enough liquid and he distributes on apples. The cream should be poured so that it falls on the entire circumference of the mold, filling the space between the apples. Completely decorated tsvetaevsky pie we send in an oven. It must first be heated to 180-200 degrees. The time required for cooking is from half an hour to forty-five minutes.

After this time, the pie is extracted from the oven and sprinkled with ground cinnamon before serving. Everything - apple cake Tsvetaevsky is ready to serve on the table.

In addition to the traditional recipe with apples,There are also more modern variants with fruit and berry stuffings. In fact, you can not call such a cake Tsvetaeva any more, but it does not become less tasty from it. So with the filling you can safely experiment and try different combinations, surprising your friends and domestic culinary talents.