If you like the combination of chicken liver and apples, then this recipe is for you! And opposers of the liver also recommend you to try this tender, juicy and very tasty pie! Maybe to the liver, this tasty and useful product, will change for the better)))
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Butter TM milieu chop with a knife with flour, salt and baking powder, then use your hands to RUB into crumbs.
Add sour cream and knead the dough.
The finished dough roll into a ball, put in a bag (or wrap with foil) and put into the fridge for 30 min.
Put the dough in shape, forming the sides (the diameter of my form 22 cm). Prick with a fork, cover the top with baking paper and put the cargo (special balls, or any legumes) - the load will not allow the sides to "slide" down when baking.
Bake the cake at 180 degrees for 20 min.
Prepare the stuffing.
Peel and chop the onion.
Chicken liver wash, dry, remove the bile ducts (if any), cut into small pieces.
Fry the onion in vegetable oil until soft, add the chopped liver.
Apple remove seeds and peel, cut into small pieces, add to the pan just a minute until cooked liver, mix well. After a minute remove from heat, leave the stuffing to cool. I was cool under the hood.
To fill beat eggs with sour cream and cream, adding salt and pepper. Spread the filling on the dough, pour the filling.
Bake pie at 180*C for 20-25 minutes, then sprinkle with grated cheese and bake for another 15 min.
Cut better slightly chilled, so the pieces turned out neat. By the way, cold pie is also very tasty.