Apple Pie
12 servings
180 minutes
Apple pastry is a true embodiment of refined taste and harmony. This dessert combines the traditions of Russian cuisine with the sophistication of French pastry art. Almond dough provides a crispy texture, apple cream adds tenderness, and pistachio sponge adds a nutty note. Stewed apples fill the pastry with natural sweetness, while apple jelly completes and refreshes the flavor. A light hint of calvados highlights the richness of aromas. This dessert is perfect for cozy family evenings and exquisite celebrations, leaving unforgettable impressions with every bite.
1
Prepare almond dough. Mix 100 g of butter, sugar, wheat flour, and almond flour, add cinnamon, and mix until crumbly. Chill and bake at 165 degrees for ten minutes until golden brown.
- Butter: 100 g
- Sugar: 250 g
- Wheat flour: 115 g
- Almond flour: 160 g
- Ground cinnamon: 3 g
2
Prepare apple cream. Evaporate 50 grams of apple puree, add melted chocolate. Make an emulsion - cook an egg and 100 grams of hot cream. Add calvados and 150 grams of whipped cream and mix.
- Applesauce: 250 g
- White chocolate: 100 g
- Chicken egg: 3 pieces
- Cream 33%: 250 ml
- Calvados: 35 ml
- Cream 33%: 250 ml
3
Pistachio sponge. Whisk 2 eggs with 60 g of sugar. Add a mixture of leftover wheat and almond flour, vegetable oil, and pistachio paste. Bake at 180 degrees for eight to ten minutes. Then place the sponge on the apple cream.
- Chicken egg: 3 pieces
- Sugar: 250 g
- Wheat flour: 115 g
- Almond flour: 160 g
- Vegetable oil: 20 ml
- Pistachio paste: 30 g
4
Stewed apple. Peel the apples, cut into cubes, add sugar (50 g), calvados (15 g), pectin, lemon juice. Evaporate for fifteen to twenty minutes.
- Green apples: 800 g
- Sugar: 250 g
- Calvados: 35 ml
- Pectin: 12 g
- Lemon: 0.5 piece
5
Heat 200 g of apple puree and juice, add 12 g of gelatin and 40 g of sugar.
- Applesauce: 250 g
- Apple juice: 170 g
- Gelatin: 20 g
- Sugar: 250 g
6
Assemble the pastry in the following order: almond dough, apple cream, pistachio biscuit, stewed apple. Pour warm jelly over the stewed apple and cool.