Pre-melt down butter or margarine. Here you need to be careful. Now often advised to melt the butter in the microwave. I once used this advice. I do not know for what reasons, but oil just exploded inside the entire oven to get dirty.
Therefore, this advice applies to a certain skepticism.
Subcultured flour through a sieve, addbaking powder, stir. Pour the flour in the melted butter and sour cream. Well all the stir. Special arrangements for this purpose is required. All is well kneaded with a spoon or silicone spatula.
Cover the bowl where the dough is prevented, cover or wrap the dough in plastic wrap.
Put the dough in the refrigerator for an hour. And we can rest. For example, a cup of tea or coffee.
Somewhere in half an hour you can get down to business again. We start with the cream, which will water the apples.
If you love sweet, boldly put cream in 1.5 cups of sugar, if not, then stop at one. To add a cream caramel flavor, you can take the brown sugar.
So, egg, sugar and sour cream mix well -until smooth. Add the flour or starch. I like to use it to thicken starch, it gives a better effect than flour. But you do, as you get better and use what is at hand.
Now we set aside towards cream and takes over the apples.
Wash them, peel and cut sofinely as you can. You can use a device that cleans vegetables. It is very thinly sliced. You can take a special grater, shred a cabbage - are rather thin slices. Knife, too, can do it, but it will be longer.
I add to the chopped apple cinnamon. This is a classic combination, you can still add vanilla, cloves or not to add anything you like most.
You can and something else to think of but the experiment carefully.
While we were having coffee, cream, and did cut apples, already it was time to pull out the dough from the refrigerator.
Now we have to roll out the dough thinly. I'm doing a little differently: spread the dough on a baking sheet (I diameter form 30 centimeters) and forms directly in the form of a basket of dough. The dough is very plastic, well wrinkled. Therefore, if it formed a hole - it does not matter. Otschipnite where thicker and Prilep, where thinner.
Once the shape of the dough is ready, spread it in the apples. But do not pour, and spread evenly - layer by layer.
After that, pour the cream evenly on top.
Now Tsvetaeva cake ready to baking. We put it in the oven for 50 minutes, bake at 180 degrees.
Apple pie Tsvetaeva advised to eat cold, even better - the next day. They say that because he has the best taste. Well, if you soak up tomorrow, then it did so.