Get ready for a culinary journey as this incredibly tender lemon-apple pie conquers your taste buds with the very first bite! A delightful homemade treat, this aromatic and sweet pastry will elevate your family evening, perfect alongside a warm cup of tea.
Ingredients:
For the Dough:
- 230 grams unsalted butter, room temperature (1 cup)
- 400 grams all-purpose flour (about 3 1/4 cups)
- 3 teaspoons baking powder
- 230 grams sour cream (about 1 cup)
- 1/2 cup sugar (adjust to taste)
- 2 tablespoons starch
For the Filling:
- 4 medium tart apples
- 1 or 1.5 lemons
- 3/4 – 1 cup sugar (depending on apple acidity)
Instructions:
- In a bowl, combine all the dough ingredients and thoroughly mix. Divide the mass into a 1:2 ratio. Form two dough balls and wrap each in plastic wrap.
- Refrigerate 2/3 of the dough for 60 minutes and freeze the remaining 1/3.
- Peel and grate the apples. Grate the lemon, including the peel, carefully removing the seeds. Mix the grated apples and lemon, add sugar, and allow the mixture to release its juice. Drain excess juice.
- Line the bottom of a heat-resistant form (diameter ~ 24-26 cm) with parchment paper. Flatten and spread the larger portion of the dough evenly on the bottom.
- Sprinkle the base with flour and spread the apple-lemon filling.
- Grate the smaller portion of the dough using a coarse grater over the filling, distributing it evenly.
- Bake in a preheated oven at 180°C (356°F). Check for readiness with a toothpick. Before serving, dust the pie with a little powdered sugar, decorate with a sprig of mint, and dried cranberries.
Enjoy your meal!
