Apple pie with shortcrust pastry
10 servings
30 minutes
Apple pie with shortcrust pastry is a cozy treat of Russian cuisine, bringing the aroma of childhood and family warmth. The combination of crispy shortcrust pastry soaked in the sweetness of caramelized apples and a delicate hint of cinnamon creates a magical balance of flavors. Green apples add a slight tartness to the pie, while red ones provide richness and juiciness. This pie is often made in cold weather when one craves something warm and fragrant. It can be served either in its classic form or with a scoop of vanilla ice cream or a spoonful of sour cream. This dessert fills the home with coziness and guests with delight!
1
Peel and core 6 green apples, cut into 4 parts, then into small pieces. Heat a large heavy pot over medium heat. Add oil and wait until it starts to foam. Then add cinnamon sticks and fry for 2-3 minutes until a spicy aroma appears. Add the apple pieces and sugar mixed with ground cinnamon. Cook uncovered for about 20 minutes until the apples are slightly dried. Stir occasionally. Pour the finished apple compote from the pot into a large flat plate. Leave to cool.
- Apple: 6 pieces
- Butter: 30 g
- Cinnamon sticks: 2 pieces
- Sugar: 250 g
- Cinnamon: 20 g
2
At this time, roll out 2/3 of the dough on a well-floured surface to a height of 5 mm. Place the dough in a 20 by 5 cm removable-bottom baking pan. Seal any cracks that appear. Do not remove excess dough from the edges of the pan. Place the pan on a baking sheet. Roll out the remaining third of the dough to a thickness of 3 mm, placing it between two sheets of flour-dusted greaseproof paper. Refrigerate this dough and the dough in the pan for 1 hour.
- Shortcrust pastry: to taste
3
Place the cold compote in the cooled mold with the dough, removing the cinnamon sticks. Peel and core 5 sweet red apples, cut them in half, and slice them into thin pieces 3 mm wide. Distribute the sliced apples over the compote (starting from the edges, moving to the center in a spiral to create a rise in the center of the pie). While layering, sprinkle them with a little sugar and cinnamon.
- Apple: 6 pieces
- Sugar: 250 g
- Cinnamon: 20 g
4
Brush the edges of the pie with egg white. Place the chilled layer of dough on top of the apples, connecting the edges of the pie with this layer. Remove any messy pieces of dough, pierce the dough around the edges with a fork, and make two or three cuts in the center. Refrigerate for 1 hour.
- Egg white: 1 piece
5
Preheat the oven to 180 degrees.
6
Brush the top of the pie with egg white, sprinkle with the remaining sugar and cinnamon, then place in the oven for 55–60 minutes. If the pie starts to darken too much, cover the top with foil. Remove the pie and wait about an hour and a half before taking it out of the mold. Before serving, you can sprinkle with additional sugar and cinnamon.
- Egg white: 1 piece
- Sugar: 250 g
- Cinnamon: 20 g