Soften the butter in the microwave. Place in a mixer bowl, add sugar, stir until smooth.

Add sifted flour, sour cream and baking powder.

Mix the dough at low speed. You get these large dough crumbs.

Form a ball of dough from the crumbs. We do this with our hands, as if you were sculpting a lump of plasticine.

For such pies, it is better to use a springform metal mold, but a ceramic one will also work. In any case, the mold must be well greased with butter, not forgetting not only the bottom, but also the sides.

Place the dough in the mold and spread it along the bottom and sides with your hands to create sides approximately 2-3 cm high.

Preparing the filling: Combine all the necessary ingredients and mix with a mixer so that the mass is homogeneous, without lumps.

We wash the apple with running water and peel it, then cut it into 4 parts and cut out the core. Cut the apple quarters into thin slices. Place the apple slices on the bottom of the pan on top of the dough so that the pieces overlap each other.

Pour the filling over the apples.

The pie is prepared for about half an hour in the oven, preheated to 180 degrees.

The cake should be allowed to cool in the pan for 15-20 minutes. Then you can remove the split sides of the mold.

When the cake has cooled completely, transfer it to a plate - this is easy to do with a spatula. If you want to remove the bottom of the pan from a still hot cake, act carefully - it may break.

Bon appetit!

In a bowl, combine cold butter, sugar, salt and sifted wheat flour. Grind everything thoroughly into crumbly crumbs. It is advisable to do this quickly so that the butter does not begin to melt.

Add cold water and egg yolk to the resulting mass.

Quickly knead into an elastic, soft dough. You may need a little more wheat flour during kneading (the quality of flour varies, so the quantity may vary). Add, but just a little, don’t overdo it.

On parchment paper (or a silicone mat), roll out the dough into a ball larger than the pan. Place in an oiled pan and form sides. Prick the surface with a fork and refrigerate for a few minutes.

Using parchment or a silicone mat, you can more easily transfer the dough and put it into the mold: just turn it over and the dough will lie without tears.

Meanwhile, prepare the sour cream filling. To do this, mix full-fat sour cream with sugar, chicken eggs and vanilla extract. Whisk the mixture until smooth.

Pour the resulting filling into the prepared dough pan.

Cut the cored apples into thin slices and decorate the surface of the pie with them. Place the apples tightly together so that they do not sink completely into the dough.

Bake the pie with sour cream filling in a preheated oven at 170-180°C until done, about 35-40 minutes.

Remove the cake from the oven and leave to cool for 10-20 minutes. Mix powdered sugar and cinnamon and sprinkle the mixture over the pie.

Serve the pie with sour cream filling no earlier than 2-3 hours later. He must stand his ground. Bon appetit!

This is a very tasty apple pie with sour cream filling, reminiscent of a tart, although it is baked much easier - in one step. As a result, we get a thin crispy dough crust and a delicate and at the same time very juicy filling, something between butter cream and apple soufflé. Time-tested recipe. My grandmothers used to make this apple pie. Baked from available products, the dough is made with sour cream, without eggs. The filling will greatly improve its taste if you add a little cinnamon and vanilla to it.

Ingredients:

For the test:

• Flour – 250 gr.
• Butter – 150 gr.
• Baking powder – 1 tsp.
• Sour cream – 100 gr.
• Ice water - 3 tbsp.

For filling:

• Apples – 800 gr.
• Ground cinnamon – 0.5 tsp.
• Sour cream – 300 gr.
• Flour – 2 tbsp.
• Egg – 1 pc.
• Sugar – 150 gr.
• Vanilla sugar – 1 tsp.

Preparing apple pie with sour cream filling:

I measure out all the products and lay them out on the table. I take the butter out of the refrigerator in advance.

In a deep plate I mix 250 g. flour and baking powder. Add softened butter, cut into pieces.

I quickly knead the flour and butter with my fingers until it becomes crumbly. Add sour cream and ice water. I quickly knead a soft elastic dough. It doesn't need to be kneaded for long. Only until it gathers into one dense lump (does not crumble). I put the finished dough in the refrigerator.

I'm making the filling. I peel the apples, remove the core and cut them into slices. Place in a deep bowl and sprinkle with cinnamon and stir. I put it aside.

I make sour cream filling. I mix 300 gr. sour cream, egg, sugar and vanilla sugar, add flour. Beat with a mixer until smooth. The consistency of the filling should be approximately like pancake batter.

I take the dough out of the refrigerator. I put it in the mold and knead it with my fingers along the entire perimeter. I'm making sides. I prick it in several places with a fork.

I arrange apples in a circle.

Pour sour cream filling evenly on top. The pieces of apples protruding above the filling should also be greased.

I bake in an oven preheated to 180 degrees for 1 hour (if you put it in a cold oven, then 1 hour and 10 minutes). Dry match - do not check! The filling will be moist. The cake will rise well during baking, but will settle a little as it cools.

You can sprinkle powdered sugar on top. The pie is delicious both hot and cold. As the filling cools, it will harden; when hot, it will spread. Bon appetit!

This apple pie with sour cream filling, very tasty and with an incredibly tender, creamy filling, can be a more than worthy competitor to everyone’s favorite apple charlotte.

The dough for this pie is not so capricious and is kneaded in literally 5 minutes. At the same time, you don’t need any kitchen utensils for kneading and cutting - everything is done simply and only with your hands.

The sour cream and apple filling for the jellied pie is also simple. We simply peel the apples and cut them into thin slices. And sour cream filling is prepared according to the principle of “mix everything until smooth.”

Well, the result will definitely not leave anyone indifferent! The delicate crumbly base of the pie combines surprisingly harmoniously with the filling – airy creamy and with a slight apple sourness. Mmm... Yummy!

Taste Info Sweet pies

Ingredients

• butter or margarine for baking – 150 g;
• sour cream (any fat content) – 0.5 tbsp.;
• flour – 1.5 tbsp;
• baking powder - 1 tbsp. l.;
• salt - a pinch.
• For filling:
• apples (sour or sweet and sour) – 600-800 g;
• sour cream 15-20% – 1 tbsp.;
• sugar – 3/4 tbsp.;
• egg – 1 pc.;
• vanillin – 1 sachet;
• flour – 2-4 tbsp. l.

Glass volume – 250 ml.

How to make a delicious apple pie with sour cream filling

First of all, let's prepare the sand base for our pie. To do this, sift the flour and baking powder into a bowl and add a pinch of salt. We also send melted butter there, cut into pieces. The butter should be soft enough that it can be easily rubbed into flour.

Using your hands, turn the contents of the bowl into butter and flour crumbs. You need to grind quickly so that the butter does not have time to melt too much. Add sour cream to the resulting crumbs. Here the fat content of sour cream is not particularly important. The only thing is that if it is completely low-fat, you may need a little more flour when kneading the dough.

Quickly knead the dough. It will not be elastic, so you don’t need to knead it for a long time, just collect the entire contents of the bowl into one lump. The dough will be very soft and pliable.

We hide this lump in a bag and in the refrigerator. Now we set the oven to warm up (temperature 180 degrees) and get down to preparing the apple filling. Wash the apples, dry them and cut out the core. Whether or not to peel them is a matter of taste and desire. But with peeled apples the filling is more tender. Cut the apples into halves or quarters and cut into thin slices. If desired, apples can be sprinkled with cinnamon to taste.

Whisk the mixture until smooth, then sift the flour and mix everything thoroughly again. The filling turns out liquid. The consistency is similar to pancake dough or low-fat sour cream.

Now take the dough out of the refrigerator, knead it and distribute it with your hands over the bottom and sides of the chosen pie pan. There is a lot of apple filling, so the sides of the mold should be quite high - 5-6 cm. Pour apples into the resulting “bowl” of dough. The “cup” is filled almost to the brim.

Fill the apples with sweet sour cream filling. If the apples are not completely hidden in the filling, then at least cover them with a thin layer on top, otherwise the apples will burn. To distribute the filling more evenly, gently shake the pan.

Place the apple pie in the oven and bake at 170-180 degrees for 50-60 minutes. Oven for the first 30 minutes. Don `t open. It is also useless to check for a dry match - sour cream filling will create the feeling of raw dough and will “set” well only after cooling. You need to determine readiness based on time (this is no less than 50 minutes) and the degree of browning of the top.

It is better to cut the finished jellied apple pie into portions when it has cooled a little. Delicate sour cream filling, coupled with the thinnest apple slices, gives the filling a very delicate, creamy consistency. When hot or warm, this filling is difficult to cut. But after cooling, it “sets” and you won’t have any problems cutting it. If desired, you can lightly sprinkle the cake with powdered sugar when serving.

Cooking time: 1 hour + 30 minutes in the refrigerator

Ingredients:

For the test:

• 250 g flour
• 90 g sugar
• 130 g butter (margarine can be used)
• 1 tsp ground cinnamon
• 1 partial tsp. baking powder

For filling and filling:

• 2 large apples
• 250 ml low-fat sour cream
• 100 g sugar
• 2 eggs

Apple shortbread pie with sour cream filling will delight both children and adults. Cinnamon gives baked goods an unobtrusive spicy taste and aroma. A thin layer of slightly crispy dough and a delicate apple dessert - the pie turns out magical!

A distinctive feature of the pie is that the colder it is, the richer its taste, so it should be prepared in advance and cooled in the refrigerator. But even a warm pie (if you don't have enough time or patience) still turns out delicious and is unlikely to disappoint anyone.

How to make apple pie with sour cream filling

Take cold butter, sifted flour, cinnamon, sugar and baking powder.

Grind all this into crumbs.

Add the egg to the dough and finally knead the dough. Wrap the finished dough in film and put it in the refrigerator for 30 minutes.

Place parchment on the bottom of the pan to make it easy to remove the cake later. Spread the dough in a thin layer, leaving slight edges around the edges. And lay out the apples cut into slices.

If you like berries (gooseberries, blackcurrants, blueberries), you can safely add them to the pie. You can lay out the filling in strips, it will turn out very beautiful.

Prepare the filling - beat eggs, sour cream and sugar with a whisk. If you are using sweet apples, the amount of sugar can be reduced slightly.

During the season of “real” apples, it is enough to remove the seeds from the fruit. I always peel apples from the store as well.

Pour the mixture over the pie, being careful not to touch the edges of the pie.

Bake in preheated temperature to 180-200 0 C for 30-35 minutes. Sometimes the filling may remain a little runny - this is normal, it will thicken as the pie cools.

Apple pie with sour cream filling turned out delicious, beautiful and aromatic. Set the table!