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.

Energy value per serving

• Calories: 502.1
• Proteins: 9.7g
• Fats: 28.9g
• Carbohydrates: 49.3g

Ingredients

• Butter: 100 g
• Sugar: 250 g
• Wheat flour: 115 g
• Almond flour: 160 g
• Ground cinnamon: 3 g
• Applesauce: 250 g
• White chocolate: 100 g
• Calvados: 35 ml
• Gelatin: 20 g
• Cream 33%: 250 ml
• Chicken egg: 3 pc
• Vegetable oil: 20 ml
• Green apples: 800 g
• Pectin: 12 g
• Pistachio paste: 30 g
• Lemon: 0.5 pc
• Vanilla pod: 1 pc
• Apple juice: 170 g

Cooking steps

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.

   Required ingredients:

   • 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.

   Required ingredients:

   • 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.

   Required ingredients:

   • 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.

   Required ingredients:

   • 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.

   Required ingredients:

   • 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.