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

Time: 100 min.

Servings: 6

Difficulty: 5 out of 5

Airy apple pie in a slow cooker according to Tsvetaeva’s recipe

Surprisingly, the wonderful fruit pie that I propose to bake today is called “Tsvetaevsky”. It is difficult to say whether the information is reliable that the Russian poetess Tsvetaeva loved this pie.

In the vast expanses of the Internet, there were no other legends about the origin of the name of this simple but very tasty pastry. One way or another, inviting your family and friends to try Tsvetaeva’s pie, it’s so nice to think that this is what Marina loved to serve to her guests for tea.

And, it should be noted, the most famous audience gathered with her. Let's prepare Tsvetaevsky in order to feel at least a little involved in the great Russian poetry.

This, of course, is a lyric, but in fact the confectionery product is very popular among gourmets with a sweet tooth. The taste of this pie is exquisite, delicately creamy, with a light trail of apples and vanilla.

Housewives love it for its ease of preparation and the praise showered upon it by anyone who has tasted a piece of this fruit miracle.

The classic Tsvetaeva pie is made with sweet and sour apples, but experimental confectioners have already ventured to replace apples with other fruits: peaches, apricots, pears. The result turned out no worse! You can try it too! Just don't use too juicy fruits or berries.

As you can see, you don’t need to put any sugar or eggs in the dough. It will be fresh, sandy. And the taste of the pie is created by the original filling with apples.

If everything is prepared, bake Tsvetaevsky apple pie in a slow cooker.

Making the dough

Cut the butter (margarine) into pieces. Place it in a bowl with baking soda (baking powder) and 2/3 of the prepared flour. Add a pinch of vanillin and sour cream to this.

Now you need to mix, and very thoroughly, all the ingredients. Gradually add the remaining flour, kneading it into the dough. You need enough flour so that the lump of dough is not too tight, but also does not stick to your hands due to its lack.

Place the finished dough in clean polyethylene and temporarily refrigerate.

Making the filling

For this we use peeled apples. They need to be cut in half, remove the seeds, partitions from the middle and cut into thin, thin slices.

Making the fill

If you want your pie to be as delicate, sophisticated and refined as the poetry of Marina Tsvetaeva, do not be lazy to beat the two mixtures separately:

Step 1

Mix the eggs with 1/2 cup of sugar and beat with a mixer at high speed until you get a thick, non-falling foam.

Step 2

Pour the remaining half a glass of granulated sugar and vanillin into the sour cream and beat with a mixer at high speed. The reward for your work should be an airy and tender mass, thick, like good sour cream for a cake.

Then you need to very carefully combine the two resulting components, add flour and mix gently, without disturbing the airy consistency.

Step 3

Place Tsvetaevsky pie in a slow cooker.

Take the cooled dough out of the refrigerator. Using a rolling pin, roll it into a circle with a diameter larger than the stove. Carefully move the layer into the bowl, compact the bottom evenly and form the edges from the dough. The height of the made sides should be 3-5 cm.

Step 4

Then carefully, slice by slice, place all the apple slices into our “basket” of dough. Sprinkle them lightly with vanilla.

Step 5

Now it's time to lay out the prepared filling. Spread it in an even layer so that all the apple slices are hidden in the cream. It is advisable not to go beyond the edges of the dough sides. If your filling turns out to be runny, then pour it one or two spoons at a time into different places so that it is distributed among the apples. They should seem to “float” in the filling.

Step 5

Baking Tsvetaevsky pie.

Now place the bowl in the multicooker, set the “baking” mode and start the program. Baking time is at least an hour. However, it is not a fact that the pie was baked after this time. It all depends on the power and automatic parameters of the selected mode of your multicooker, as well as on how liquid the filling turned out.

If you see that the cake did not have enough time to cook properly, put it in the miracle oven for another 20-30 minutes on the same setting.

The finished pie should be cooled without removing it from the multicooker for about half an hour. Then it can be removed using a slightly smaller diameter than the oven bowl, bowl or pan.

Carefully place this insanely fragrant culinary miracle on a plate, cool completely and, if desired, lightly sprinkle the top of the pie with powdered sugar and cinnamon. The pie should only be cut when it is cold. Enjoy a tea party with a delicious apple pie Tsvetaev style!

Watch another version of this dish in the video below:

Hello, dear readers of the site! I make apple pies very often, I love this aromatic, delicious pastry. A special place in it is occupied by the wonderful, very tender and tasty Tsvetaeva apple pie. I cook it both in the oven and in the slow cooker, they come out with different tastes, each with its own flavor. The oven bakes the top of the pie; in the slow cooker, the apples are softer and steamed. Personally, I like both options. On the “Tender Mother” website I published a recipe for making Tsvetaevsky apple pie in the oven (you can see it), but today I want to tell you how to cook it in a slow cooker.

Ingredients for the dough:

Butter – 100 gr.
Sugar – 0.5 tbsp. (regular glasses)
Flour -200 gr.
Sour cream – 100 gr.
Baking powder – 1 tsp. (or 1/2 tsp slaked soda)
Vanillin

For filling and filling:

Apples – 4-5 pcs.
Sour cream – 200 gr.
Eggs – 1 pc.
Flour – 2 tbsp.
Sugar – 100 gr.

How to cook Tsvetaeva pie in a slow cooker:

I cooked Tsyvetaevsky apple pie in a Panasonic 18 multicooker (4.5 liter bowl, power 670 W).

Mix softened butter with sour cream, vanillin, sugar, flour and baking powder and knead into a soft dough. Using your hands, distribute it over the greased multicooker bowl, forming sides (the dough can be pre-rolled).

Apples must be peeled, cored, cut into thin slices and placed on the dough in a bowl.

Mix the egg with sour cream, sugar and flour and pour the resulting mixture over the apples.

Close the multicooker lid and bake the colorful apple pie in the “Bake” mode for 120 minutes (for more powerful multicookers, the time should be reduced).

After the beep, open the lid and let the cake cool completely, otherwise it may be damaged when removing it. You can see how to remove open baked goods from a multicooker.

I sprinkled coconut flakes on top. When cold, Tsvetaevsky apple pie, cooked in a slow cooker, is especially delicious! :good:

Bon appetit!

For viewing, I offer a version of making Tsvetaevsky apple pie in the oven

Simple recipes for a slow cooker

Our reader Maria Mikhailovna shared with us a recipe for a very tasty apple pie in a slow cooker. I baked this cake and added my photos to it. Tsvetaevsky apple pie in a slow cooker It turned out very tasty and tender! Thanks to Maria for the recipe!

Ingredients:

flour – 1.5 cups (or 200 g)
butter (cold) – 120 g
sour cream 50 g
baking powder – 1 teaspoon

Filling:

sour cream – 200 g
sugar – 1 cup (less possible)
egg – 1-2 pcs
flour – 2 tablespoons
apples with sourness – 3-4 pcs.
cinnamon, vanillin - optional

Tsvetaevsky apple pie in a slow cooker:

Mix flour with baking powder, add butter in pieces, sour cream and quickly knead the dough. There is no need to knead this dough for a long time. If necessary, you can add more flour.

Cover the dough with cling film and put it in the refrigerator.

Peel the apples and cut into thin slices, the thinner you cut, the better. You can use a vegetable peeler. The plates turn out thin, bake well and are soaked in the filling, but do not fall apart.

Beat sour cream, eggs, sugar and two tablespoons of flour with a mixer until smooth.

Grease the multicooker bowl with oil. Remove the dough from the refrigerator and place it on the bottom of the multicooker bowl, forming sides.

Place an even layer on top of the dough and carefully pour the filling.

Close the multicooker lid, set the “baking” mode for 60 minutes, after the signal, add another 30 minutes. Total bake Tsvetaeva apple pie in a slow cooker Panasonic 90 minutes.
Cool the apple pie in the turned off multicooker. It took me 40 minutes to cool down.

The wonderful “Tsvetaevsky Pie” with apples can be baked not only traditionally in the oven, but also in a new way - in a slow cooker!

I tried two modes: “baking 90 minutes” and “multi-cook 160 degrees 60 minutes”. In the “Baking” mode, even after 1.5 hours, the pie dough turned out to be too light, but in the “160 degrees” mode - everything was just fine and as it should be. I'll show you both results.

When choosing modes, be guided by the properties and recommendations for your multicooker model. In addition to apples, there may be other fruits and berries.

In my opinion, this “Tsvetaevsky Pie” is simply created for baking in a slow cooker, because... The peculiarity of multi-cooker baking is that it has a light top, which is exactly appropriate for this recipe, i.e. so that the sour cream filling does not burn and remains tender.

To prepare Tsvetaevsky apple pie in a slow cooker, prepare the ingredients according to the list.

For the dough, melt the butter, for example, in the microwave at low power, add sour cream and stir.

Mix flour with baking powder or soda and add to sour cream and butter mixture. Sugar - optional, but a little is better. Do not extinguish the soda, it should react with the acid of sour cream on its own.

Mix the ingredients, you will get a soft fluffy dough.

To make the filling, combine and beat sour cream, sugar, vanilla sugar, egg and flour or starch.

To make it easier to remove the finished pie from the multicooker bowl, line the bottom with baking paper or use a foil or silicone mold of a suitable size.

With wet hands, smooth the dough into shape and form sides.

Cut the apples into slices or cubes and place them on the dough.

If you wish, you can add fresh or frozen berries for a brighter look and taste.

Fill the filling with sour cream mixture.

Set the desired multicooker mode: “baking 90 minutes” or “multi-cook 160 degrees 60 minutes”.

After the beep, remove the bowl from the multicooker, and after a few minutes, remove the cake from the bowl.

The pie should be allowed to cool completely, then the creamy filling will set better, while for a hot pie it is still a little runny.

Using the "Bake" mode, the dough turned out lighter than I would like...

Using the multicooker mode “160 degrees” it turned out just right!

Serve Tsvetaevsky Pie prepared in a slow cooker for tea...

Enjoy your tea!

Have you ever tried at least a piece of that historically famous Tsvetaeva pie? It’s simply the divine aroma of apples, delicate shortcrust pastry and amazing taste - it’s impossible to pass up such a pie. I just want to eat at least one more piece and take more with me. Write down the recipe for how to make Tsvetaeva apple pie in a slow cooker.

Delicate sour cream filling and the amazing aroma of apples - perhaps these are the memories that remained with the guys who visited the Tsvetaev sisters. The girls were educated, knew how to carry on a conversation, and treated their guests to aromatic tea and delicious apple pie. Many years have passed since then, but the recipe for making this pie has been preserved. And now you and I have the opportunity to touch history and prepare this popular Tsvetaeva apple pie in a slow cooker.

Products for the pie:

sour cream – 125 g;
flour – 380 g;
baking powder – 2 tsp;
butter high fat content – 150 g;

For filling:

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

Let's start preparing Tsvetaevsky apple pie in a slow cooker:

First, let's prepare the dough. To avoid unnecessary questions, please note that you do not need to put sugar in the dough; it is not in the recipe. And you don’t need to think that the pie will turn out bland and absolutely not sweet. Quite the contrary, there will be enough sweetness, because the sour cream filling is moderately sweet.
And then a few tips: if you want Tsvetaevsky apple pie in a slow cooker to turn out very tasty and tender, then under no circumstances 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 or flavorings at all.
Flour is only the best, highest grade, so you need to take the flour first and immediately sift it through a sieve.
Add baking powder to flour and stir. If you don't have baking powder, regular soda will do. Then you will need half a teaspoon, but you will need to extinguish it not with vinegar, as many housewives are used to doing, but with freshly squeezed lemon juice. And then you need to add soda not to the flour, like baking powder, but to the sour cream.
Let the flour and baking powder sit for a couple of minutes while we open the packet of butter. It should be soft so that you can easily rub the butter with flour with your hands (take 350 g of flour). You will get buttery crumbs.
We don’t add the remaining flour yet, we need it as a backup option, in case the dough turns out watery, then a handful of flour will help out.
To the buttery crumbs you need to add half a glass of sour cream and now knead the dough thoroughly with a spoon. Just don’t knead for long, as we need the dough to be soft and sticky. Just so that it can be easily rolled out (resembling soft plasticine).
If you knead the dough for a long time, the butter will gradually melt and the dough will become softer. Therefore, we follow the rule: knead the dough once or twice, quickly.
If during the kneading process you notice that there is not enough flour and you want to add more, you shouldn’t do that! The norm is when the dough is a little uneven, not as smooth and perfect as we would like.
Make a quick knead, put the dough in a bag, and put it in the refrigerator.
Half an hour break while the dough cools, and then we start preparing Tsvetaevsky apple pie in a slow cooker again.
Preparing the filling is the most crucial moment; it is very important to select all the products correctly. The Tsvetaeva sisters prepared the filling for the pie from high-fat homemade sour cream, so you will have to buy either homemade sour cream or choose store-bought sour cream, only the fat content is as high as possible (30%).
If you are too worried that the pie will be high in calories and this will affect your figure, then you should not use low-fat sour cream, because the pie will not work, and this will result in spoiled food and wasted time.
Now put heavy sour cream, flour, sugar, and egg into a blender bowl or bowl. Using a blender, beat all the ingredients to obtain a homogeneous mass.
If you do not have this device, then this work can be done using a mixer or by hand thoroughly whisk all the products with a whisk.
Put the filling aside, let the dough rest in the refrigerator while we prepare the apples.
There shouldn’t be a lot of them, but not a little either, approximately – about 1 kg. The apple variety is Antonovka, they are the most aromatic and delicious.
Apples need to be washed, each cut into 2 parts, cut into slices. There is no need to cut off the skin.
If you get sweet apples, you can slightly reduce the amount of sugar by sprinkling the fruit with lemon juice.
Your next steps will be as follows: you need to turn on the oven, set the temperature regulator to 180 o C.
It's time to take the dough out of the refrigerator. It will immediately become a little softer, but despite this, rolling it out is very problematic.
First you need to flatten a piece of dough, make it look like a flat cake, and then carefully roll it out with a rolling pin.
The thickness of the layer should be no more than 7 mm, if 5 mm is generally great.
You need to carefully transfer the dough so as not to tear it into the mold. There is no need to grease the bottom of the mold, the dough is oily and will not stick.
But what it is advisable to do is to place 2 strips cut from baking paper crosswise on the bottom of the multicooker mold, so that after the base of the pie is ready, it will be more convenient to remove it from the mold.
The dough has been rolled out, strips of paper have been laid out, and now you need to roll the dough onto a rolling pin and carefully transfer it into the mold.
We will form the bottom of the future pie with our fingers, thoroughly 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.
Along the bottom, as well as on the sides, the dough layer needs to be pricked with a fork in several places, because during baking the dough may rise, and this is best avoided.
If you want to enhance the taste of apples, you need to crush the dough with ground cinnamon. You can have cinnamon – 0.5 tsp. mix with 1 tsp. sugar and shake a layer of dough with this mixture.
Now the filling and filling - first pour out the filling, then add the apples. There is no need to mix both components before pouring onto the dough sheet.
You need to take into account that the filling will rise by approximately 1 cm during the preparation of Tsvetaevsky apple pie in a slow cooker, so when you pour out the sour cream filling, you need to leave a small gap on top.
When the pie cools, the filling will shrink, but this will not affect the taste in any way.
The apples in the filling don’t have to be beautifully distributed; they will find their place on their own. The only thing you need to take into account is that the apple pieces should not be placed tightly, otherwise the pie will not bake.
The lid of the device must be closed, set the “Baking” program, and set the time to 1 hour.
As soon as the timer goes off and the device turns off, you need to extend the cooking time for Tsvetaevsky apple pie in the slow cooker for another 30 minutes.
After the signal, turn off the multicooker and leave the cake in the bowl to cool. This usually takes from 40 minutes to an hour. There is no need to rush and take out the pie right away.
It is very important to carefully remove the pie from the multicooker bowl; to do this, you need to use a steamer basket, place it on the top of the bowl with the back side, and turn the bowl over so that the pie is on the basket.
Then the pie can be easily removed from the basket to transfer to a plate.
You can sprinkle the finished Tsvetaeva apple pie in a slow cooker with powdered sugar mixed with cinnamon through a strainer.
After a couple of hours, when the filling has set well and cooled, the pie can be cut into pieces. Apples, depending on the variety, may not be completely baked - this is not a disadvantage, but rather an advantage of this recipe.

The tasty and incredibly aromatic pie is ready to eat, you can immediately have a tea party, but many housewives who have tried to cook Tsvetaeva apple pie in a slow cooker using this recipe claim that the pie becomes tastier the next day. Bon appetit!

There may be several recipes for making Tsvetaevsky pie with apples in a slow cooker, but these are all variations of the same recipe - someone wanted to put less sugar, someone liked more eggs in the filling, or they used a different type of apple. It is also very important when preparing a pie to chop the butter with a knife; under no circumstances should it be melted, otherwise nothing will work.

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