Tsvetaevsky apple pie in a slow cooker. How to cook Tsvetaevsky apple pie in a slow cooker. How to cook Tsvetaevsky apple pie in a slow cooker

Have you ever tried a piece of the same, historically famous Tsvetaevsky pie? This is just a divine aroma of apples, a delicate sand dough and an amazing taste - it is impossible to go past such a pie. So I want to eat at least one piece and take with you again. Write down the recipe for how to cook Tsvetaevsky apple pie in a slow cooker.

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Tsvetaevsky apple pie in a slow cooker

A delicate sour cream and stunning aroma of apples - perhaps these are the guys who were visiting Tsvetaev’s sisters. The girls were educated, knew how to support the conversation and treated their guests with fragrant tea with a delicious apple pie. Many years have passed since then, and the recipe for preparing this pie has been preserved. And now we have the opportunity to touch history and prepare this popular Tsvetaevsky apple pie in a slow cooker.

Pie products:

sour cream - 125 g;
flour - 380 g;
pekarsky powder - 2 tsp.;
butter of a high percentage of fat content - 150 g;

For filling:

eggs - 2 small or 1 large;
sugar - 1 cup;
flour - 3 tbsp.;
fat sour cream (up to 30%) - 400 g;
apples - 5 pcs.

We proceed to the preparation of Tsvetaevsky apple pie in a slow cooker:

First prepare the dough. In order to not have unnecessary questions, keep in mind that there is no need to put sugar in the dough, it is not in the recipe. And you do not need to think that the pie will turn out to be fresh and absolutely not sweet. Just the opposite, sweets will be enough, because the sour cream flooding is moderately sweet.
And then a few tips: if you want the Tsvetaevsky apple pie in the slow cooker to be very tasty and delicate, then in no case should you use cheap margarine or spread. The fat content of butter should be quite high - 82% and not lower. There can be no talk of any additives and flavoring at all.
Flour is only the best, highest variety, that's just you need to take flour first and immediately sift it through a sieve.
Put the baking powder in the flour, mix. If there is no baking powder, ordinary soda is suitable. Then half a teaspoon will be needed, but it will need to be extinguished not with vinegar, as many housewives are used to doing, but freshly squeezed lemon juice. And then you need to add soda not to flour, like a baking powder, but in sour cream.
Let the flour with bakery powder stand for a couple of minutes, and for now we will open a pack of butter. It should be soft to easily grind with your hands oil with flour (we take 350 g flour). It will turn out oily baby.
We do not add the remaining flour yet, we need it, as a spare version, suddenly the dough will turn out to be liquid, then it will help out a handful of flour.
You need to add sour cream to the oily crumb - half a glass and now knead the dough well with a spoon. Only we do not knead for long, since we need the dough to be soft and viscous. Just so that it can be easily rolled out (resemble soft plasticine).
If you knead the dough for a long time, then the oil will gradually melt and the dough becomes softer. Therefore, we observe the rule: we knead the dough by “one-two”, quickly.
If in the process of kneading you notice that the flour is not enough and you want to put it yet, just do it and is not worth it! The norm is when the dough is a little uniform, not as smooth and perfect as we would like.
We make a quick knead, put the dough into the bag, send it to the refrigerator.
For half an hour a break, while the dough is cooling, and then again begin to prepare a Tsvetaevsky apple pie in a slow cooker.
Preparation of filling is the most crucial moment, it is very important to choose all the products correctly. Tsvetaev’s sisters prepared a cake from a fat homemade sour cream, so you will have to buy either home sour cream or choose a store, only the fat content is the maximum (30%) high.
If you are too worried that the pie will be high -calorie and this will affect your figure, then you should not use sour cream of low fat content, because the pie will not work, and these are damaged products and the time spent in vain.
And now we lay fatty sour cream, flour, sugar, egg in a bowl or a bowl in a bowl. Belender beat all the ingredients to get a homogeneous mass.
If you do not have this device, then this work can be done using a mixer or manually beat all the products with a whisk.
We put the filling to the side, the dough is still resting in the refrigerator, and we will be engaged in the preparation of apples.
There should not be many, but not a few, approximately - about 1 kg. The apple variety is Antonovka, they are the most aromatic and tasty.
Apples need to be washed, each cut into 2 parts, cut into slices. It is not necessary to cut the skin.
If you get sweet apples, then you can slightly lower the amount of sugar, if you sprinkle fruits with lemon juice.
The following your actions will be as follows: you need to turn on the oven, set the temperature controller by 180 ^aboutFROM.
It's time to get the dough out of the refrigerator. It will immediately become a little softer, but, despite this, it is very problematic to roll it out.
First you need to add a piece of dough, make it look like a cake, and then gently roll it with a rolling pin.
The thickness of the formation should be no more than 7 mm, if 5 mm is generally wonderful.
Gently you need to move the dough so that it does not break, to the form. It is not necessary to lubricate the bottom of the form, the dough is fat and does not stick.
But what is desirable to do is to put on the bottom of the shape of the multicooker 2 strips carved from baking paper crosswise, so that after the base of the pie is ready, it is more convenient to extract it from the form.
The dough rolled out, the strips of paper were laid, and now you need to roll up the dough layer to the rolling pin and carefully transfer it to the shape.
With the fingers we will form the bottom of the future pie, well trampling the dough, and then the sides. The height of the sides is 6-7 cm, the thickness of the dough should be the same in all places: along the bottom and on the sides.
At the bottom, as well as on the sides of the dough, you need to strip a fork in several places, because when baking the dough can rise, and this is better not to allow.
If you want to enhance the taste of apples, then you need to trim the dough with ground cinnamon. You can cinnamon - 0.5 tsp. Mix with 1 tsp. Sugar and with this mixture to shit the dough layer.
Now the filling and filling - first we pour the fill, then lay the apples. Mix both components before pouring onto the dough layer, there is no need.
You need to take into account that the pouring during the preparation of the Tsvetaevsky apple pie in the slow cooker will rise by approximately 1 cm, so when you pour sour filling, you need to leave a small gap on top.
When the pie has cooled, the fill will sit down, but this will not affect the taste.
Apples in the filling can not be distributed beautifully, they themselves will find their place. The only thing to take into account is that pieces of apples should not be laid tightly, otherwise the pie will not bake.
The lid of the device must be closed, set the program “Baking”, set the time for 1 hour.
As soon as the timer works and the device turns off, you need to extend the time of cooking Tsvetaevsky apple pie in a slow cooker for another 30 minutes.
After the signal, you need to turn off the slow cooker, leave the pie in the bowl to cool. This is usually allocated from 40 minutes to an hour. You do not need to rush and immediately get a pie.
It is very important to carefully get the pie from the multicooker bowl, for this you need to use a bars-boiler, put it to the top of the bowl with the back, turn it over so that the pie is on the basket.
Then it is easy to move the pie from the basket to transfer to a plate.
The finished Tsvetaevsky apple pie, cooked in a slow cooker, you can trigger through a strainer sugar powder mixed with cinnamon.
After a couple of hours, when the pouring grabs and cool well, the pie can be cut into pieces. Apples, depending on the variety, may not bake to the end - this does not apply to minuses, but rather to the pluses of this recipe.

A delicious and incredibly aromatic pie is ready for use, you can immediately arrange a tea party, but many housewives who tried to cook Tsvetaevsky apple pie in a slow cooker according to this recipe, say that the cake becomes tastier the next day. You are pleasant appetite!

There can be several recipes for the preparation of Tsvetaevsky pie with apples in a slow cooker, but these are all the variations of one recipe-someone wished to put less sugar, someone liked more eggs in filling or apple variety used another. It is also very important to chop the butter when preparing the pie with a knife, in no case can you melt it, otherwise nothing will work.

Tsvetaevsky cake in a slow cooker can be prepared with any filling, with berries, nuts, dryofuktes, but then it cannot be called a real Tsvetaevsky apples pie.