Tsvetaeva Apple Pie

Make the dough. Creaming the softened butter with the sugar (you can soften it slightly in the microwave).

Add the sour cream and mix until combined.

Add the flour and baking powder, mix together, then use your hands to shape the dough into a ball. Refrigerate for 20–30 minutes.

Prepare the custard topping. Combine the sour cream, sugar, egg, and flour in a bowl and whisk lightly.

Peel the apples, cut them in half, and remove the cores. Slice into thin pieces.

Press the dough into the bottom of your baking pan (I used a 25×25 cm square pan). Spread it evenly across the bottom and form a rim about 1 cm high around the edges.

Arrange the apples over the dough.

Pour the custard topping over the apples in a thin stream, trying to cover all the apples evenly. Bake in an oven preheated to 180°C for about 50 minutes.

Let the finished pie cool completely so the filling can set.

Tsvetaeva apple pie is best enjoyed cold.