Turkish Apple Pie

Sift the flour and mix with baking powder.

Combine the butter with sugar. Beat with a mixer from minimum speed to maximum for approximately 10–12 minutes, until the butter becomes fluffy and smooth in texture.

Add sour cream and mix at medium speed for 2–3 minutes until smooth.

Gradually add the flour and baking powder mixture to the butter base. Roll the dough into a ball, cover with a kitchen towel, and let it rest for 10–15 minutes.

Wash the apples, peel them, and grate on a coarse grater. Let sit to release the juice, then squeeze out the excess liquid with your hands.

Add ground cinnamon and powdered sugar, mix until smooth.

Dust the table with flour, place the dough on it and divide it into two equal parts. Set one part aside in a bowl.

Roll out the second part into a layer 5–7 millimeters thick, slightly larger than the bottom of the mold. Wrap it around a rolling pin and transfer it to an oiled baking sheet. Smooth it out with your fingers across the entire bottom.

Spread the apple filling evenly over the dough.

Roll out the second portion of dough and cover the filling. Pinch the edges of both layers tightly together so there are no gaps.

Bake at 180 degrees for 25–30 minutes until light golden brown. Let cool to room temperature and dust with powdered sugar to taste.