Russian soured cream apple pie

    1 hour 25 min

    A ricotta-enriched pastry is covered in a soured cream and apple filling, making a delicious cross between apple cake and pie. A Russian favourite that is well worth trying!

    4 people made this

    Serves: 10 

    • For the pastry
    • 150g ricotta cheese
    • 3 tablespoons milk
    • 50g butter, melted
    • 2 tablespoons granulated sugar
    • 225g plain flour
    • 1 teaspoon baking powder
    • For the filling
    • 2 eggs
    • 100g granulated sugar
    • 200g soured cream
    • 2 tablespoons plain flour
    • 1 teaspoon vanilla extract
    • 4 apples - cored and thinly sliced

    Prep:10min  ›  Cook:45min  ›  Extra time:30min  ›  Ready in:1hr25min 

    1. Mix ricotta with milk and melted butter. Mix flour with sugar and baking powder and add to ricotta mixture. Mix until pastry comes together. Place in the fridge for 30 minutes.
    2. For the filling, beat eggs and sugar for 5 minutes, until thickened. Add soured cream, vanilla and flour.
    3. Preheat oven to 180 C / Gas 4. Grease a 23cm springform cake tin (or deep pie dish).
    4. Press chilled pastry into the bottom of the cake tin, pressing it up the sides. Add half the apples, then top with half the soured cream mixture. Repeat layers, ending with the soured cream mixture.
    5. Bake 45 minutes in preheated oven. Remove and let cool in tin.

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