Tsvetaeva Apple Pie with whole grain einkorn flour

Tsvetaeva apple pie (tsvetaevski pirog) is a neat little dessert familiar to both Russian home bakers and poetry lovers. It is unclear how it came to be associated with Marina Tsvetaeva, a famous poetess, incredibly talented and rebellious, living in the dark era of early 20th century Russia. The unofficial story has it that these pies were baked and served by Marina and her sister Anastasia at tea time, when they were young ladies. The pies were so good, with sweet ‘zalivka’ and contrasting tang from the apples, that the recipe spread across the country bearing Marina’s name.

In reality, there is no paper trail to confirm this story. However, it is well documented that Marina could “only write verses”, and was awful at cooking and housekeeping in general. Regardless of what caused the recipe story to perpetuate, one thing is for certain – just like the poetess, a bit of sunshine in the dark generation, Tsvetaeva apple pie with a cup of tea brings comfort and envelopes in coziness on a cold winter night.

Tsvetaeva Apple Pie with whole grain einkorn flour

I make this recipe with freshly milled einkorn flour. Using freshest flour straight from my KoMo grain mill adds another dimension of flavor to the pie.

Sprouted flour also works well in this recipe. Here is how I sprout einkorn wheat berries.

HOW TO MAKE TSVETAEVA APPLE PIE WITH WHOLE GRAIN EINKORN FLOUR

Ingredients
Crust
2 cups (200g) whole ground einkorn flour (I mill einkorn berries using my KoMo grain mill)
1 scant teaspoon baking powder
7 tablespoons (100g) butter, cold
1/3 cup + 1 tablespoon (100g) sour cream

Filling
1/2 cup (100g) sugar – 1/3 cup sugar works with Honey Crisp apples
1 egg
1 cup (240g) sour cream
1 teaspoon vanilla extract
3 tablespoons whole grain einkorn flour
3-5 apples (enough to fill your pie crust), peeled – I prefer Honey Crisp or Granny Smith

Instructions
To make crust: place 2 cups flour and 1 teaspoon baking powder into a small food processor, pulse once to combine.
Add 7 tablespoons cold butter in chunks. Process until the mixtures looks like large bread crumbs.

Add sour cream, pulse until dough starts to come together.

Turn over to a well floured surface, knead into a ball, cover and place in refrigerator for 30 minutes or so.

Remove dough from refrigerator, roll it out to fit your pie or tart pan.

To make filling: whisk 1/2 cup sugar with 1 egg, add 1 cup sour cream and 1 teaspoon vanilla, mix.

Add 3 tablespoons whole grain einkorn flour, mix to combine.

To make pie: Preheat oven to 350ºF. Cut apples in whatever shape you prefer (I think thin slices look pretty).

Place cut apples inside the pie crust.
Pour filling over the apples.

Bake 50-55 minutes, until the top browns nicely.
Cool completely before serving. The filling will firm up once cold.

Print Recipe

5 from 3 votes

Tsvetaeva Apple Pie with whole grain einkorn flour + KoMo Grain Mill Giveaway!

Tender flaky Tsvetaeva apple pie made with freshly milled einkorn flour and sour cream filling. From Russia with love ~

Prep Time20 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 10 minutes mins

Ingredients

CRUST

• 2 cups 200g whole ground einkorn flour (I mill einkorn berries using my KoMo grain mill)
• 1 scant teaspoon baking powder
• 7 tablespoons 100g butter cold
• 1/3 cup + 1 tablespoon 100g sour cream

FILLING

• 1/2 cup 100g sugar 1/3 cup with sweeter apples like Honey Crisp
• 1 egg
• 1 cup 240g sour cream
• 1 teaspoon vanilla extract
• 3 tablespoons whole grain einkorn flour
• 3-5 apples enough to fill your pie crust, peeled - I like Honey Crisp or Granny Smith

Instructions

TO MAKE CRUST:

• Place 2 cups flour and 1 teaspoon baking powder into a small food processor, pulse once to combine.
• Add 7 tablespoons cold butter in chunks. Process until the mixtures looks like large bread crumbs.
• Add sour cream, pulse until dough starts to come together.
• Turn over to a well floured surface, knead into a ball, cover and place in refrigerator for 30 minutes or so.
• Remove dough from refrigerator, roll it out to fit your pie or tart pan. Trim the edges (I make cutout shapes from the extra dough and stick them on top of pie).

TO MAKE FILLING:

• Whisk 1/2 cup sugar with 1 egg, add 1 cup sour cream and 1 teaspoon vanilla, mix.
• Add 3 tablespoons whole grain einkorn flour, mix to combine.

TO MAKE PIE:

• Preheat oven to 350ºF. Cut apples in whatever shape you prefer (I think thin slices look pretty).
• Place cut apples inside the pie crust.
• Pour filling over the apples.
• Bake 50-55 minutes, until the top browns nicely.
• Cool completely before serving. The filling will firm up once cold.

Notes

Volume of store bought flour vs home milled flour is going to be different, I recommend measuring by weight, or sifting your flour before you measure it.