Shortbread pie with apples filled with sour cream. Apple pie with sour cream filling

Apple pie is a homemade cake that is good even in the simplest version. And if you cook it in a delicate sour cream filling, then there will be no limit to the enjoyment of tasting such a dessert. A few similar apple pie recipes today in our material.

Apple pie with sour cream filling - recipe

Ingredients:

For test:

  • wheat flour - 375-425 g;
  • baking powder - 25 g;
  • butter - 125 g;
  • granulated sugar - 125 g;
  • large chicken eggs - 2 pcs.;

For filling:

  • large chicken eggs - 2 pcs.;
  • sour cream - 250 g;
  • granulated sugar - 125 g;
  • wheat flour - 65 g;
  • apples - 350 g.

Cooking

First of all, we will prepare the dough for an apple pie with sour cream filling. To do this, break the eggs into a bowl, add granulated sugar and turn the egg-sugar mass into a fluffy foam using a mixer. Then add very soft butter and beat again. Now it's time for the pain. Sift it little by little into a lush mixture and mix, gradually kneading a soft and elastic dough. We cover it with cling film and place it in the refrigerator for about thirty minutes, and while it cools, we proceed to prepare the filling.

We break two eggs, beat them until fluffy foam, first alone, and then adding granulated sugar and, after three minutes, sour cream. Beat everything together for another ten minutes, and then mix the flour into the mass.

Now we distribute the chilled dough along the bottom of the pre-oiled detachable form, not forgetting to form the sides. Washed apples get rid of the core with seeds, cut into thin slices and lay out on the dough. Pour the slices of fruit with the prepared sour cream filling and put in a preheated oven for thirty-five to forty minutes. The required temperature for baking a cake is -185 degrees.

After the cake has completely cooled, remove it from the mold, crush it if desired, cut into portions and serve.

Delicious shortbread apple pie with sour cream filling

Ingredients:

For test:

  • wheat flour - 260-280 g;
  • butter - 130 g;
  • sugar - 85 g;
  • egg yolks - 3 pcs.;
  • salt - a pinch;

For filling:

  • large chicken eggs - 2 pcs.;
  • sour cream with a fat content of 25% - 200 g;
  • vanilla sugar - 20 g;
  • sugar - 100 g;
  • potato starch - 30 g;
  • (optional) - a pinch;
  • apples - 350 g.

Cooking

Initially, we will prepare shortcrust chopped dough for the most delicious pie with sour cream. To do this, chop the butter together with wheat flour until fine crumbs are obtained. It is more convenient, of course, to do this in the bowl of a blender or food processor with a knife attachment. But if this is not possible, then you can put the components on a large cutting board and chop to the desired result with a sharp knife.

After the task is completed, add the yolks to the crumbs one by one and knead thoroughly. The result should be a mass from which you can easily mold a ball. If it still crumbles, then add more yolk or a little sour cream and mix again.

We distribute the finished chopped shortbread dough along the bottom of the pre-oiled form (preferably detachable), not forgetting to fashion the sides. From above we cover the form with a parchment sheet and fill the void with beans or peas. We place the form with shortcrust pastry in an oven preheated to 190 degrees and hold for twelve minutes.

At this time, prepare the filling and prepare the apples. We turn the eggs with granulated sugar into a fluffy foam, then add sour cream, vanilla sugar and starch and beat again until fluffy. My apples, wipe dry, peel and cut into medium-sized slices.

After the allotted time, we take out the form with shortcrust pastry, lay out apple slices along the bottom, crush with cinnamon if desired, pour over the prepared sour cream filling and return to the oven. Raise the temperature to 200 degrees and cook the cake for another twenty minutes.

This apple pie with sour cream filling, very tasty and with insanely tender, creamy filling, can compete with everyone's favorite apple charlotte.

The dough for this pie is not so capricious and is kneaded in just 5 minutes. At the same time, you will not need any kitchen utensils for kneading and cutting - everything is done simply and only by hand.

Sour cream-apple filling for jellied pie is also the simplest. Apples are simply peeled and cut into thin slices. And sour cream filling is prepared according to the principle “mix everything until smooth”.

Well, the result will definitely not leave anyone indifferent! The delicately crumbly base of the pie is surprisingly harmoniously combined 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.

The volume of the glass is 250 ml.


How to cook a delicious apple pie with sour cream filling

First of all, we will prepare the sand base for our pie. To do this, sift flour and baking powder into a bowl, throw a pinch of salt. There we send the melted butter, cut into pieces. The butter should be soft enough so that it can be easily rubbed with flour.

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

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

We hide this lump in a bag and - in the refrigerator. Now we set the oven to warm up (temperature 180 degrees) and take up the preparation of the apple filling. Wash apples, dry and cut out the core. To peel them from the skin or not 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.

With a whisk, bring the mass to homogeneity, then sift the flour and knead everything well again. The filling is liquid. The consistency is similar to pancake dough or low-fat sour cream.

Now we take the dough out of the refrigerator, knead it and distribute it with our hands along the bottom and sides of the form chosen for the pie. There is a lot of apple filling, because the sides of the form should be quite high - 5-6 cm. We fall asleep in the resulting "bowl" of dough apples. The "bowl" is filled almost to the brim.

Fill the apples with sweet sour cream filling. Apples should, if not completely hidden in the filling, then at least cover them with a thin layer on top, otherwise the apples will burn. Shake the mold gently to evenly distribute the filling.

We load the apple pie into the oven and bake at 170-180 degrees for 50-60 minutes. oven for the first 30 minutes. do not open. It is also useless to check for a dry match - sour cream filling will create a feeling of raw dough and will “grab” well only after cooling. You need to focus on readiness by time (this is no less than 50 minutes) and by the degree of browning of the top.

It is better to cut the ready-made jellied apple pie into portioned pieces when it cools down a bit. Delicate sour cream filling, coupled with the thinnest apple slices, gives the filling a very delicate, creamy texture. In hot or warm form, such a filling is difficult to cut. But after cooling, it “seizes” and you will not have any problems with slicing. If desired, you can lightly sprinkle the cake with powdered sugar when serving.


There are many ways to make baked goods with apples - buns, bagels, baked and fried pies, cakes, muffins and, of course, pies. I have cooked and tasted many apple pies. Some of them captivate with their simplicity, others with extreme lightness, others with accessibility, and others with an indescribable aroma. But this cake "absorbed" maximum amount advantages and almost no disadvantages. Is that just that it is quickly eaten. Therefore, put off all your plans, we are preparing an apple pie with sour cream filling - very tasty, tender, melting in your mouth!

For cooking you will need (for a mold with a diameter of 19-22 cm):

For test:

- wheat flour (highest grade) - 250 g;
- butter -220-250 g;
- baking powder (baking powder) - 1 tsp. (without slide);
- fine table salt - a pinch.

For filling:

- apples (sweet and sour) - 3 pcs. (medium size).

For sour cream filling:

- sour cream - 200 g;
- granulated sugar - 150-200 g (to taste);
- chicken egg (selected category) - 1 pc.;
- wheat flour - 2 tbsp. l.;
- vanillin or vanilla sugar - to taste.

How to cook with a photo step by step





1. First, it’s better to start preparing the dough, because it still needs to “rest” in the refrigerator. Butter needs to be softened. But do not melt, but put them on the table for half an hour before cooking the pie. During this time, it will warm up to room temperature and become soft. You can cut it into small pieces first. Instead of 250 grams of butter, you can use 150 grams of butter and 100 grams of sour cream. I do not advise replacing butter with margarine, but if you have nothing against this product, you can bake an apple pie on it. Pour the oil into the bowl of a stand mixer or food processor.




2. Measure the required amount of flour and add baking powder to it. Mix thoroughly.




3. It is advisable to sift the flour into a separate bowl, and then add it to the butter. But if you are in a hurry, you can sift directly into the mixer bowl.






4. Turn on the appliance and knead the dough. Of course, this can also be done manually, helping yourself with a silicone spatula. The dough should be homogeneous, soft, smooth, not sticky to the hands and a little greasy. If the mass is too liquid, add a little flour. But try not to overdo it, because the dough “clogged” with excess flour will turn out tough and unappetizing. If everything is done correctly, an apple pie with sour cream filling will turn out to be very tasty, tender, crumbly and melt in your mouth.




5. Roll the dough into a ball and wrap it with cling film. Put in the refrigerator for half an hour. During this time, the dough will cool down and become more pliable, it will be easier and more convenient to form the base of the pie with sides from it.




6. In the meantime, the dough is “cooling”, prepare the filling and prepare the sour cream filling. I'll start with the last one. Place sour cream in a mixer bowl. It is advisable to use a fatty homemade product, since such a filling solidifies better and does not curl, unlike low-fat store-bought sour cream. In any case, it is better to take a product with a fat content above 20%. Whisk the egg into the sour cream.






7. Add sugar. I didn't include the exact amount in the recipe because everyone's tastes are different. I put 150 g of granulated sugar, and then it seemed to me that the cake turned out to be sweetish. In some recipes, I met 200 g of sugar. Do not forget that the amount of sweetener still depends on the taste of sour cream and apples. If these ingredients are acidic, then you can put 200 g of sugar. Also add vanilla sugar (10 g) or vanillin (at the tip of a knife) if desired.




8. Add flour. It will act as a thickener, but you won't taste it. It will turn out something like custard, only it is cooked without constant stirring.





9. Beat the sour cream filling at medium mixer speed until the sugar grains dissolve. While it will not be thick, it will thicken when baking in the oven.




10. Wash sweet and sour or sour apples, cut out the core. Cut into small pieces. If you wish, you can peel off the peel.






11. Remove the dough from the refrigerator. Spread on the bottom of the baking dish, making small sides, as in the photo. I did not grease the mold, but the cake came out easily. But if you have a one-piece form, you can grease with butter and sprinkle with flour or breadcrumbs. In several places, you can pierce the dough with a fork so that it does not swell.




12. Arrange the apples however you like.




13. Pour in the filling and put the cake in the oven, preheated to about 180 degrees. Bake for 60 minutes. During this time, the dough will brown, become crumbly and golden, the apples will soften, and the sour cream will thicken. The aroma when baking is amazing!




Before slicing the pie, let it cool to at least room temperature, ideally refrigerate for several hours, otherwise the filling will spread.

We also invite you to familiarize yourself with

  • flour - five tablespoons + one tablespoon;
  • butter - one hundred grams;
  • chicken egg - one;
  • very cold water- four tablespoons;
  • apples - three pieces;
  • sour cream - two hundred and fifty grams;
  • sugar - three tablespoons;
  • vanilla sugar - two or three sachets;
  • starch - one tablespoon;
  • lemon juice (a little)

    • Cooking process:

    1. Let's start with a test. Put five tablespoons of flour and diced butter on a cutting board.

    2. Next, with a knife, and preferably two, chop the dough into small crumbs.

    3. Gather the crumbs into a small pile and make a recess at the top, and then drive an egg into it. Pour cold water into it.

    4. It remains to knead the dough well. It should be soft and not sticky to your hands.

    5.Blind the dough into a lump and put it in the refrigerator for a while. This is necessary so that the dough freezes a little, and it is easier to work with it.

    6.Meanwhile, prepare the apples. Wash them well, peel the skin and cut into quarters. Then put in a bowl and drizzle lemon juice so they don't darken.

    7. Next, the apples need to be cut into thin slices. You can use a food processor or do it by hand.

    8. Meanwhile, the dough is ready. Put it in a mold and spread it over it with your hands, lifting the sides up. It should be noted that it is not necessary to lubricate the form, since there is already oil in the dough and therefore it will not stick to it.

    9. Put the sliced ​​apples into the prepared form, distributing them evenly.

    10. Prepare the fill. In a separate bowl, mix sour cream and regular sugar, then add vanilla sugar, starch and one tablespoon of flour. Pour the resulting homogeneous mixture on top of the lined apples. If the filling turned out to be thick, then pour a little cream or milk into it.

    11. You need to bake the cake at a temperature of 200 degrees and in time it will take about forty-five minutes. Then the cake must be removed from the oven and cooled. Only after that it can be cut into pieces and served at the table.

    Baking is very fragrant and tasty, with a delicate filling. Fresh tea or coffee must be brewed with such a pie. Bon appetit and success in your culinary arts!

    Cooking time: 1 hour + 30 minutes in the refrigerator

    Ingredients:

    For test:

    • 250 g flour
    • 90 g sugar
    • 130 g butter (you can use margarine)
    • 1 tsp ground cinnamon
    • 1 incomplete 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 please both children and adults. Cinnamon gives baking an unobtrusive spicy taste and aroma. A thin layer of slightly crispy dough and a delicate apple dessert - the cake turns out to be magical!

    A distinctive feature of the cake - the colder it is, the richer it is. taste qualities, so it should be prepared in advance and cool in the refrigerator. But even a warm cake (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

    We take cold butter, sifted flour, cinnamon, sugar and baking powder.

    All this is crushed into crumbs.

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

    Line the bottom of the pan with parchment paper so you can easily pull the cake out later. Spread the dough in a thin layer, leaving slight sides around the edges. And lay out the sliced ​​\u200b\u200bapples.

    If you like berries (gooseberries, black currants, 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 the eggs, sour cream and sugar with a whisk. If you use sweet varieties of apples, then the amount of sugar can be slightly reduced.

    In 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.

    We bake in preheated to 180-200 0 C for 30-35 minutes. Sometimes the filling may remain a little watery - this is normal, it will thicken when the cake cools.

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