There are many ways to prepare baked goods with apples - buns, bagels, baked and fried pies, cakes, muffins and, of course, pies. I have cooked and tasted a lot of apple pies. Some of them captivate with their simplicity, others with extreme airiness, others with accessibility, and others with an indescribable aroma. But this cake has "absorbed" the maximum number of advantages and at the same time has practically no drawbacks. Is that just the fact 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 the test:

- wheat flour (premium grade) - 250 g;
- butter - 220-250 g;
- baking powder (baking powder) - 1 tsp. (no 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 from a photo step by step

1. First, it is better to start preparing the dough, because it still needs to "rest" in the refrigerator. The butter needs to be softened. But do not melt, but put them on the table half an hour before the preparation of the pie. During this time, it will warm up at room temperature and become soft. It can be cut into small pieces beforehand. Instead of 250 grams of butter, you can use 150 g of butter and 100 g of sour cream. I do not recommend replacing butter with margarine, but if you have nothing against this product, you can bake apple pie on it too. Place the butter in the bowl of a mixer or food processor.




2. Measure out 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. Switch on the appliance and knead the dough. Of course, this can also be done manually by helping yourself with a silicone spatula. The dough should be smooth, soft, smooth, non-sticky and a little greasy. If the mixture is too liquid, add a little flour. But try not to overdo it, because the dough “clogged” with excess flour will turn out to be tough and unappetizing. If everything is done correctly, the apple pie with sour cream filling will turn out to be very tasty, tender, crumbly and melting 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 "cooled", prepare the filling and the preparation of the sour cream filling. I'll start at the last one. Put the sour cream into the mixer bowl. It is advisable to use a fatty homemade product, since such a filling hardens better and does not roll up, unlike low-fat store sour cream. In any case, it is better to take a product with a fat content of more than 20%. Beat in a chicken egg to sour cream.






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




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

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




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






11. Remove the dough from the refrigerator. Spread over the bottom of the baking dish, making small sides, as in the photo. I didn't grease the mold with anything, but the cake came out easily. But if you have an integral form, you can grease with butter and sprinkle with flour or bread crumbs. You can pierce the dough with a fork in several places to prevent it from swelling.




12. Arrange the apples as you like.




13. Pour in the filling and place the pie in the preheated oven 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, cool it down to at least room temperature, ideally refrigerate it for several hours in the refrigerator, otherwise the filling will spread.

We also suggest that you familiarize yourself with

Step-by-step recipes for making simple and delicious apple pies with sour cream filling from pita bread, loose, biscuit and shortcrust pastry

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

3 gr.

11 gr.

Carbohydrates

228 kcal

Option 1: Classic apple pie with sour cream filling

The pie, which has received recognition, is perhaps no less than the poetess, after whom it is named. Often it is even called a pie-cake, paying tribute to the tender sour cream soufflé.

Ingredients

For the test

• two full glasses of fine white flour;
• 0.5 small spoon of quicklime soda;
• 200 grams of fatty sour cream;
• 150 grams of "Peasant" butter.

Into the filling

• six large apples, any sweet and sour variety;
• one and a half glasses of sour cream;
• 200 gram glass of refined sugar;
• large egg;
• 55 grams of flour.

Step-by-step recipe for apple pie with sour cream filling

We peel the apples, cut them in half, and extract the seeds with partitions from the halves. Cut the pulp into thin slices.

Using a water bath, melt the butter and, to cool quickly, place the bowl in a large bowl with cold water.

After measuring the required amount of flour, add soda to it. We sow twice with a fine mesh sieve.

Stir sour cream with cooled butter in a large bowl. Gradually adding flour, first wielding a whisk, after switching to manual kneading, we start the dough. It will be soft and not very cool.

Rub the walls and bottom of a small brazier with oil and put the dough flattened into a cake in it. Pressing with your fingers, distribute it over the entire bottom and put it on the sides a little so that the sides are formed.

We spread the apples in a mold with dough and level them so that the layer of fruit is the same height in all places.

Pour the egg into the sour cream, add sugar and beat with a high-speed mixer, dissolving the sugar without residue. At the end, start adding flour in small portions.

Pour the sour cream mass over the apple slices and let it stand for a while so that it spreads evenly.

Place the brazier in a hot oven for about an hour. In a properly prepared pie, the filling should not remain liquid.

The pie can be tasted within half an hour after baking, but it will be especially tasty after complete cooling. If the dessert is kept for more than an hour in the cold, it will become even tastier.

Option 2: Quick apple pie with sour cream puff pastry filling

Puff is a lifesaver not only for lazy people, but also in case of unexpected guests, or just the mood to eat something sweet. Stock up on a semi-finished product and, if you have fruit, you will need a few minutes to prepare and very little time to bake.

Ingredients:

• yeast-free flaky semi-finished product - 300 gr.;
• a spoonful of starch;
• two eggs;
• sugar - about a glass;
• three tablespoons of high-fat sour cream;
• three large apples.

The cake can be baked in any small refractory dish, but it will look more original if you take a round shape with a hole in the center.

How to Quickly Make Homemade Apple Pie with Sour Cream Pouring

Be sure to remove the dough from the package in advance and leave it on the table to thaw.

After moistening the table with oil, lightly roll a layer of puff pastry on it and cut it into small pieces of arbitrary shape.

Cut the peeled apples into small cubes or cubes. It is important that they are the same size.

Covering the walls and bottom of the mold with refined oil, put some pieces of puff pastry into it. Lay out some of the apples on top and sprinkle them with sugar. Spread the pieces of puff pastry evenly over the fruits. Calculate so that four rows come out, and the last was the dough.

Shake eggs well in a bowl, add sour cream and a spoonful of sugar. Stir thoroughly, add starch and beat well.

Pour the filling onto the future cake. Bake until the top is browned. Remove from the mold only after complete cooling.

Decorate the surface of such a cake with powdered sugar. If you have free time, you can melt the chocolate with a water bath to pour over the cake. The delicate taste of soufflé, which the cooled sour cream filling possesses, goes well with dark chocolate.

Option 3: Biscuit apple pie with sour cream filling "Two milk"

Promise your homemade cake with condensed milk and even restless kids will hold their breath to watch your manipulations and delightfully pounce on a sweet dessert.

Ingredients:

• five selected eggs;
• 200 gr. Sahara;
• ripper spoon;
• flour - one glass;
• 2 gr. crystalline vanillin;
• a quarter spoon of salt;
• sweet and sour apples - 2 pcs.

To fill:

• whole condensed milk - 1 can;
• a glass of sour cream, fat content not less than 15%;
• cow's milk - 400 ml.

How to cook

Together with the ripper, we sow the flour into a dry dish.

Peel off the peel from the apples, cut the pulp into half-centimeter cubes.

The walls and bottom of the mold greased with vegetable oil, sprinkle with flour or fine breading.

Pour the eggs into a separate enamel bowl and immediately add refined sugar and vanilla sugar to them. With a mixer, gradually increasing the speed, beat for eight minutes.

Scatter flour over the surface of the resulting air mass and mix with movements from bottom to top. In the same way, we mix in the apple pieces.

We fill the previously prepared form with dough and put it in the oven for baking. The cake is baked for exactly 40 minutes. Cool the finished biscuit with apples, leaving it in the mold.

Combine condensed milk with sour cream. Add milk and mix thoroughly.

Without getting out of the mold, evenly pierce the surface of the cooled cake with a fork and pour over it with pouring.

Tighten the mold with cling film and place the cake in the refrigerator for 12 hours.

Sponge cake with this filling can be baked with more than just apples. Any fruit or berries are perfect for this dessert.

Option 4: Quick apple pie with sour cream lavash filling

Another quick dessert, this time we use pita bread instead of puff pastry. The process is different too, but the result is consistently amazing.

Ingredients:

• a sheet of thin pita bread, fresh baked goods;
• 800 gr. apples with dense sweetish pulp;
• butter, high-percentage butter - 50 grams;
• 150 g sugar;
• five eggs;
• 200 gr. sour cream, non-acidic, non-liquid;
• sugar, homemade powder - 50 gr.;
• portion bag of powdered vanillin.

Step by step recipe

Cut the washed apples into thin cubes. It is a matter of taste to cut off the peel from the fruit or not, but if the peel is dense, it is better to get rid of it.

Melt the butter in a deep frying pan. Add sugar and, stirring, heat for three minutes.

We spread apple slices to the melted sugar. Fry for five minutes, stirring.

Cut the pita bread into squares or rectangles and cover the bottom of the mold with them, abundantly greased with butter.

Lay out the apple filling and cover it with the remaining pieces of lavash.

Beat the sour cream with eggs and powdered sugar until smooth. Add vanilla powder and stir the fill well.

Fill the formed cake with sour cream and put it in the oven for 10 minutes. We bake, setting the heating to 180 degrees.

The fat content of the sour cream for pouring is important. The fattier the sour cream, the more tender and denser the filling. But do not overdo it, homemade sour cream should be diluted with milk.

Option 5: The simplest apple pie with sour cream filling from crumbly dough

It would seem that after the previous recipes, it's much easier! But, no, you can still simplify the preparation. And this is in case you don't have a ready-made dough. The result is a cake that is not inferior to the "puff" and something even better - made something completely with your own hands.

Ingredients:

• flour with a maximum gluten content - 2.5 cups;
• Incomplete spoonful of baking soda or full of ripper;
• 250 gram pack of margarine;
• a glass of refined sugar;
• five apples, medium-sized;
• a full 250 ml glass of sour cream;
• one egg;
• two tablespoons of starch;
• a spoonful of cinnamon, ground to a powder.

How to cook

We sow the flour twice by mixing it with one of the rippers.

Rub chilled margarine coarsely into a bowl of flour.

With palms, quickly grind flour with margarine, until fine crumbs are formed. Place the crumbly dough bowl in the refrigerator.

Cut the apples, peeled from the peel and seeds, thinly, in the form of slices.

Preparing the fill. Beat the sour cream with sugar and starch until smooth. Add the egg and cinnamon, loosely loosened separately, mix thoroughly, you can even beat a little.

We take out the butter crumbs from the refrigerator and sprinkle it on a grated baking sheet. Lay out apple slices on top with a loose layer and fill everything with sour cream filling.

An apple pie is being prepared at 180 degrees, the brazier is placed in an oven already preheated to the recommended temperature. Baking time 50 minutes. Cut the pie into pieces directly in the baking sheet after cooling.

Apple pie is a homemade baked product that works well even in its simplest form. And if you cook it in a gentle sour cream filling, then there will be no limit to the pleasure of tasting such a dessert. Several similar apple pie recipes are in our material today.

Apple pie with sour cream filling - recipe

Ingredients:

For the test:

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

To fill:

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

Preparation

The first step is to prepare the apple pie dough with sour cream filling. To do this, break eggs into a bowl, add granulated sugar and turn the egg-sugar mass into lush foam using a mixer. Then add very soft butter and beat again. Now the time has come for the torment. Sift it little by little into a fluffy mixture and mix, gradually kneading a soft and elastic dough. We cover it with cling film and place in the refrigerator for about thirty minutes, and while it cools down, we proceed to preparing the filling.

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

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

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

Delicious shortbread apple pie with sour cream filling

Ingredients:

For the test:

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

To fill:

• 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.

Preparation

Initially, let's prepare shortbread chopped dough for the most delicious sour cream pie. 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 lay out 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 crumb 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 over the bottom of a pre-oiled form (preferably detachable), not forgetting to mold the sides. Cover the top with a parchment sheet and fill the void with beans or peas. We place the form with shortbread dough in an oven preheated to 190 degrees and stand for twelve minutes.

At this time, let's 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. Wash the apples, wipe dry, peel and cut into medium-sized slices.

After the allotted time, we take out a mold with shortbread dough, lay apple slices along the bottom, crush with cinnamon if desired, fill with the prepared sour cream filling and return to the oven. Raise the temperature to 200 degrees and cook the cake for another twenty minutes.

Tsvetaevsky apple pie - I would even call it a pie-cake, which consists of a thin crust of crispy shortcrust pastry, apple filling and sour cream filling - this is the most delicate soufflé with apples that melts in your mouth!

Wash the apples, core them and cut them into thin slices. If the apples are "thick" - then they should be peeled, otherwise they may not bake. This time I have a package of frozen apples, cut into slices, I just cut them into thinner plates + added a couple of apples, since this amount was not enough.

cool slightly, combine with sour cream.

Combine flour with soda,

and gradually adding to the sour cream-butter mixture, knead the dough. The dough turns out to be very soft, much softer than for rolling.

Knead the dough with your hands in a baking sheet (do not grease the baking sheet with anything, the dough contains a large amount of oil and itself remarkably leaves the mold) in an even layer, form the sides. It should look like this.

Put our apples in a mold with dough, level them.

We make the filling: beat the sour cream with sugar (I do this with the Mixer), add 1 egg, continue to beat, add flour last. You should get a creamy mass.

Now we pour our sour cream filling into the mold on top of the apples.

and shaking the form a little so that the filling is evenly distributed, we send our pie into an oven preheated to 180 -190 degrees, for about 1 hour.

The readiness is checked as follows - in the middle of the cake, the filling should not be liquid!

All our pie cake is ready

and after 30 minutes after cooking, you can enjoy it, but if you cool it down and let it stand in the fridge for a while, you will be rewarded for your patience - it will no longer be a cake, but almost a cake-ice cream with a funky taste! Honestly, with us, he rarely lives up to the refrigerator.

Here is a pie 30 minutes after cooking

But the cake after cooling in the refrigerator, the consistency is denser after cooling

Bottom line - the pie is very tasty when warm, but cold (after the refrigerator) it is simply gorgeous!
Bon Appetit!

It will take a little time for the preparatory processes, we only need to peel and cut the apples, and then knead the dough and make a sour cream filling. If you have a mixer, you can handle both dough and pouring very quickly.

It is based on shortbread dough with the addition of sour cream, it should turn out to be tender, creamy and more liquid than for ordinary muffins. That is why, when baked, the base will be porous and airy.

The next part of the pie is apples. If possible, take large, ripe fruits with a sweet and sour taste and looser flesh. We will peel them from the peel, seeds and simply cut them into halves, which we literally drown in the dough.

When the dough grasps a little in the oven, we take out the pie and pour over it with sour cream filling. And then we continue to bake it until tender.

In principle, there is nothing complicated, but the cake comes out very beautiful and, most importantly, delicious. It can be baked both just for tea on a weekend, and on a festive table. In this case, you need to present the cake by cutting it into portions and pouring it with a sweet sauce made of chocolate, coffee or berries.




Ingredients:

For the test:
- chicken eggs - 3 pcs.,
- sour cream - 3 tbsp. l.,
- fat (butter, margarine) - 125 g,
- wheat flour - 200 g,
- sugar - 125 g,
- pinch salt,
- baking soda - 0.5 tsp. (slaked with lemon or vinegar).

For filling and filling:
- ripe apple fruits - 5 pcs.,
- sour cream - 200 ml.,
- sugar - 3 tbsp. l.,
- starch - 1 tbsp. l.

Recipe with photo step by step:

Soften the butter at room temperature.




Mix it with chicken eggs mixed with sugar and salt.




Now pour in the sour cream.

Gradually introduce flour.

And, of course, add vinegar quenched soda.

Remove the peel from the apples, cut them in half and cut out the middle.
We put the apples on top of the dough so that they drown in it a little.




Preheat the oven to 180 degrees and set the pie to bake.






For pouring, mix sour cream with sugar and starch, beat a little.




After 10-15 minutes, when the dough begins to set a little, take it out of the oven.

Last time we cooked delicious and tender