Sour cream pie with apples and banana

Ideal combination of crumbly dough and tender sweet stuffing.



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Ingredients

• 200 g of sour cream with 15% fat content;
• 2 eggs;
• 70 g of butter;
• a pinch of salt;
• 2 teaspoons baking powder;
• 100 g + 2-3 tablespoons of sugar;
• 1½ teaspoons of vanilla sugar;
• 500 g of flour + a little for sprinkling;
• 3 tablespoons of potato starch;
• 5-6 sweet and sour apples;
• 50 ml of water;
• 1 banana;
• 2 tablespoons of powdered sugar.
  
  

Preparation

Whisk with whisk sour cream, eggs, melted butter, salt, baking powder, 100 g of sugar and vanilla sugar. Add flour and 2 tablespoons of starch and mix.

Sprinkle the table with flour, put the dough in it and knead it. It should turn out to be very soft and slightly sticky to the hands. Wrap the mass with food film and put into the refrigerator for 15-20 minutes.

Peel apples and cut into large cubes. Put them in a frying pan, add 2-3 tablespoons of sugar and water. Simmer under the lid on medium heat, stirring until the liquid evaporates. Remove from heat and lightly cool.

Cut off the cooled dough. Roll out a round layer and distribute it along the bottom and sides of the mold with a diameter of 26 cm.

Sprinkle the bottom of the base for the cake with starch, top with apples and a banana cut into slices. Roll out the remaining third of the test in a thin layer, cut into strips and lay them with a braid on the filling.

Place the form in a preheated oven for 180 ° C for 45-50 minutes. The pie should brown.

Cool it in the form, transfer it to a serving dish and sprinkle with powdered sugar.

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