The apple pie with the romantic name “Tsvetaevsky”, which involuntarily evokes associations about the Silver Age of poetry, is somehow attributed to the authorship of the house of the Tsvetaev sisters, and although it cannot be confirmed for certain, the influence of the French tradition, so characteristic of Russian aristocratic cuisine of the 18-19 centuries, is in the recipe obviously.

Ingredients:

• For a mold with a diameter of 25 cm:
Dough:
• 100 g butter
• 3 tbsp. sour cream
• 1.5 cups flour
• 0.5 tsp. soda
• 0.5 tbsp. vinegar 9%
• Filling:
• 600 g apples (sweet and sour)
• 1 glass of sour cream with a fat content of 15-20%
• 1 cup of sugar
• 2 tbsp. flour
• 1 raw egg
• vanillin on the tip of a knife

Turn on the oven to heat up to 180 C.

Preparing the dough:
The butter should be soft and slightly melted.
To do this, it can be heated in the microwave on a low heat setting.

Combine butter, flour (1.5 cups), 3 heaping tablespoons of sour cream in a bowl for kneading dough.

Combine butter, flour (1.5 cups), 3 heaping tablespoons of sour cream in a bowl for kneading dough.

Put the dough into a pie dish (I have a diameter of 25 cm) and, starting from the bottom, spread the dough evenly over the entire shape and sides with your fingers. The height of the sides should be approximately 4 cm.

Put the form with the dough for 20 minutes in the refrigerator.
In the meantime, let's get on with the filling.

Preparing the cream for pouring the pie:
In a bowl, combine sour cream (1 cup), sugar, egg, 2 tbsp. with a small top of flour, vanillin on the tip of a knife (can be replaced with a bag of vanilla sugar).

Beat the mixture well with a mixer, the sugar should dissolve.

Take the mold out of the refrigerator. Lay out the apples.

Pour filling over apple slices. Filling should not spill over the edge of the sides of the dough.

Shake the cake a little so that the cream penetrates well between the apple slices.

Bake the cake at 180C for about 50 minutes. If the sides or apples start to burn, cover the pie with foil.
A feature of the Tsvetaevsky pie is that the filling remains pale, so when baking, be guided by the rudiness of the sides of the dough.
Pleasant appetite!