Jewish sour cream pie
Apple pies in various national cuisines of the world are baked from yeast, shortbread, puff pastry, with marmalade, nuts, dried fruits. But in Jewish families, this baking is prepared in a special way - do not use eggs and sugar to knead the dough. Only sour cream, flour and butter (margarine) are needed. In this dessert, a large number of toppings from juicy apples and raisins, which give the cake a sweetness. It turns out to be very tasty, easy and gentle. This is one of the most delicious apple pies I've ever tried in my life. Even without harm to the figure, they can treat themselves to a diet. It’s not difficult to make such a cake, let's get started.
To make a Jewish apple pie on sour cream, you will need:
- 150g/5oz butter;
- 250g/8oz sour cream 15-20% fat;
- 2.5 cups flour;
- 1 tsp baking powder for dough;
- a pinch of salt;
- 4-5 apples;
- 100g/3oz of raisins;
- 1 egg (for pouring).
If desired, you can add cinnamon, lemon zest, vanilla sugar to the filling. Sweet lovers are advised to sprinkle the finished cake with icing sugar.
Jewish Sour Cream Pie recipe process
Step 1. Cut the softened butter into small pieces and place in a deep bowl. You can freeze it in advance, and grate it before cooking.
Step 2. Add 2 cups flour to the butter mixed with baking powder for the dough. To make the cake even more dietary, I recommend mixing premium wheat flour with buckwheat, oatmeal or whole grain flour in a 2: 1 ratio.
Step 3. Thoroughly rub everything into an oily crumb.
Step 4. Add 200g/7oz of sour cream to the bowl and mix.
Step 5. Add the rest of the flour to the mass and knead the dough. It should turn out homogeneous, stick a little to your hands. Remove the dough for 1-2 hours in the refrigerator.
Step 6. Prepare the filling for the cake. Raisins for 15-20 minutes, pour boiling water, peel the apples from the peel.
Step 7. Cut the apples into small cubes and mix them in a bowl with swollen raisins. Add vanilla sugar, lemon zest, cinnamon to the filling according to taste and desire.
Step 8. We take out the dough from the refrigerator, separate 2/3 of the piece from the piece and, pressing it with our hands, put it on the dry bottom of the baking dish or pan. We try to evenly distribute the dough along the bottom, forming low sides.
Step 9. We lay the filling on the dough with a thick uniform layer. Do not be afraid to overdo it - apples after heat treatment will significantly decrease in volume.
Step 10. Tear the remaining dough with our hands into small pieces and put it on the filling in random order.
Step 11. Beat the egg and 50g/1,7oz sour cream in a bowl.
Step 12. Pour the cream and egg mixture into the pie and put it in the oven, preheated to 200 °C / 392 °F degrees for 25-30 minutes.
Step 13. Remove the browned cake from the oven. Sprinkle it with powdered sugar on top.
It is best to eat Jewish sour cream pie immediately after cooling. Bon Appetit!