Strawberry pie turns… into apple pie

We will need:

For the dough:

Butter – 100 g,

Sour cream – 70 g,

Flour – 1 and &frac14 multicupcup,

The leavening agent,

A pinch of salt,

Sugar &frac34 multi-cup.

For the filling:

Eggs – 2 units.,

Sour cream – 200 gr,

Sugar – 100 g,

Starch or flour – 2 tablespoons. Spoonfuls of,

Vanillin,

Cinnamon to taste.

For the filling:

Thinly sliced apples – 500-600

g.

Apple Pie

Method of preparation:

Found “Strawberry Pie” in the recipe book, which uses sour cream-based shortbread dough, berries, and a sour cream filling. But in August, the strawberries have already gone, but the apples are full of garden. We decided to do everything according to the recipe, but instead of berries we used apples. By the way, this is the authentic “Tsvetaev cake,” which the sisters Marina and Anastasia Tsvetaeva loved to make at their estate in Tarusa.

It was interesting: how multicooker can cope with making shortbread dough? Usually it turns out great biscuits – cake cakes or muffins. If it works, you can make all kinds of shortbread cakes – not only sweet, but also quiche – with vegetables, mushrooms, fish, cheese, cottage cheese, and greens.

The result of cooking in the program “Oven” on the first level of temperature for 1 hour and 10 minutes are the following: I often make such a pie in the oven and I can judge about the differences: in the oven it turns out drier, the dough – more crispy, the apples wilted – then who likes what. Of course, in the oven for the temperature and the pie need to watch – you just might burn. The dough is softer in the multicooker, the apples are cooked and baked. The main thing is that the dough is not pale, but yellow and appetizing, just as shortcrust pastry should be. Let the pie cool in the bowl – although it comes off well, it may break because of its softness and tenderness. We could fully appreciate the taste and tenderness of the pie only after it had cooled down completely and even after a couple of hours in the fridge: it was wonderful, tender, the dough became tender and crumbly, and melted in the mouth.

Keep in mind that the pie will be medium-sized, the diameter of a 22 cm bowl does not allow for a spread. By the way, the quantity of ingredients in the book does not make a lot of dough – just enough to line the bottom and make the rims. Next time I will increase the number of ingredients by half, let the pie be higher – more stuffing will go in. I had to use only half of the filling i.e. 1 egg, 100g sour cream, etc. .d.