Amber Apple Pie

12 servings

70 minutes

Amber apple pie is a true embodiment of Russian culinary tradition. Its roots trace back to ancient village recipes where apples played a key role in sweet dishes. Antonovka apples give the pie a pleasant tartness, while caramelized sugar creates a rich amber hue. The fluffy sponge cake gently envelops the fruit layer, and the aroma of fresh baking evokes homey comfort. The finished pie is flipped to reveal the magnificent apple topping enriched with natural pectin. It is enjoyed cold, savoring the tender texture and harmonious blend of sweet and sour notes. Amber apple pie pairs perfectly with tea, turning any tea gathering into a true celebration of flavor.

Energy value per serving

• Calories: 250
• Proteins: 3.3g
• Fats: 5.8g
• Carbohydrates: 44.9g

Ingredients

• Antonov apples: 2 kg
• Chicken egg: 3 pc
• Wheat flour: 90 g
• Sugar: 275 g
• Butter: 50 g
• Soda: 2 g

Cooking steps

1. Take a round mold the size of a regular frying pan and grease it with butter. Line the bottom with baking paper. Scatter pieces of hard butter on the bottom. Sprinkle with sugar (1/2 cup). Cut the apples into quarters. Do not peel them, as that is essential, but remove the cores. Then arrange all the apples skin-side down in a circle so that the first layer looks nice and tight.

   Required ingredients:

   • Butter: 50 g
   • Sugar: 275 g
   • Antonov apples: 2 kg

2. Then the second layer, all the same, with the skin down.

3. Sprinkle with the second half of a cup of sugar on top.

   Required ingredients:

   • Sugar: 275 g

4. Bake in a hot oven until the apples are cooked through, have settled, and become soft while still retaining their shape. Remove the dish from the oven and set aside for 10 minutes.

5. Now beat 3 eggs with 3 tablespoons of sugar until thick foam forms. Add 3 tablespoons of flour mixed with baking soda (on the tip of a teaspoon). Pour the resulting mixture over the apples.

   Required ingredients:

   • Chicken egg: 3 pieces
   • Sugar: 275 g
   • Wheat flour: 90 g
   • Soda: 2 g

6. Now return the mold to the oven and bake for about 10 minutes (or more) at a temperature of 220-230 degrees, so that the dough sets, rises in volume, and browns on top. This results in a primitive sponge cake. Check readiness (dryness) with a toothpick. Remove the mold and let the pie cool completely.

7. After that, cover the form with a large plate, turn it over, and carefully remove the paper from the pie. The apples will be lying in jelly (pectin!) and will look completely amber.

8. The pie should be eaten cold.