Apple pie with sour cream filling

Excellent apple flavor with a hint of orange. We love sweet tooth. Sour cream filling and preliminary languishing of apples make the pie juicy, moderately moist. The biscuit rises due to well-beaten eggs, but even if something did not work out for various reasons, the pie will still be delicious and eaten all over. You need to hide it so that it stays for breakfast!

BLUE-EYED

The author of the recipe

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Composition / ingredients

Servings:

Apples

Flour (1 cup +-)

150

Sugar (2st.l in apples, 1.5 tbsp.l in the sour cream filling, the rest in the dough or according to your taste. Depends on the acid of the apples, it takes about a glass.)

180

Eggs ("SO" selected)

Butter

Raisins

Sour cream (with slide)

Salt

0.25

Orange peel

Orange liqueur

Vanillin

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 4 g

Fats 15 % 6 g

Carbohydrates 74 % 29 g

187 kcal

GI: 17 / 3 / 79

Step-by-step cooking

Cooking time: 1 h 40 min

Step 1:
Prepare the products.
Step 2:
Cut the apples not very finely, but not large. Peel is not necessary.
Step 3:
Apples to sweat a little : Put the butter in a cold frying pan, turn on the medium heat. Put apples in the melted butter, add 2 tbsp.l. sugar, raisins, who likes cinnamon. /The amount of sugar depends on the acid of the apples - try it ! Measure the sugar from the total amount. / Stir well and warm up almost to complete evaporation of moisture, but no more. It is not necessary to caramelize. Let cool.
Step 4:
Prepare the dough : Beat eggs with salt lightly with a mixer / at low speed /.
Step 5:
Continuing to beat, add vanilla.
Step 6:
Increase the speed as much as possible and gradually add all the sugar. /Don't forget to set aside 1.5 tablespoons of sugar for pouring. /
Step 7:
Add orange liqueur / The alcohol will evaporate, only the aroma will remain, so it won't hurt the children. Who is not allowed alcohol, at your discretion, the ingredient can not be added./ Beat everything very well to a white fluffy mass, the rise of the dough will depend on it.
Step 8:
Gradually, in 2-3 steps, carefully mix the sifted flour.
Step 9:
Add 1 st.l. to the dough with a slide of sour cream of any fat content and density, leave the rest for pouring.
Step 10:
Add the zest fresh or as I have, dry.
Step 11:
Add the cooled apples with raisins to the dough. Gently, with a movement from top to bottom, in 3 to 4 steps, mix them into the dough.
Step 12:
Grease the mold with butter, sprinkle a little sugar and fill with dough. Put in a preheated oven to 180 degrees for 30 minutes / until the top is ruddy /. Then get it..
Step 13:
Mix the remaining sour cream and sugar just before you need to get the pie. This is not a classic sour cream filling, but you don't need more. Sour cream will make the top soft and tender and will not allow the crust to burn.
Step 14:
Carefully take out the pie, grease it with sour cream filling as quickly as possible and return it to the oven for another 30 minutes until ready. Everyone has different oven options, but you need to take into account that the apples were wet, so it will take a little longer to cook than the usual charlotte.
Step 15:
Cooked in shapes of different sizes, in a smaller form the pie is just higher, but bake also for about 1 hour.
Step 16:
Hold the finished cake for 5 minutes in the oven turned off with the door ajar. Remove and let cool in the mold covered with a napkin. Then it will be easy to get it and it will surely please you with its taste and wonderful aroma. Bon appetit !