Apple and Honey Pie
8 servings
60 minutes
A recipe from the country's top pie maker, Irina Chadeeva. Chopped dough, apples, and a lemon-honey filling that will turn into a kind of jelly in the finished pie.
1
Make a chopped dough from flour and butter with a pinch of salt. Roll into a ball and refrigerate for at least 30 minutes, preferably 1 hour.
- Wheat flour: 200 g
- Butter: 100 g
- Salt: pinch
2
Peel the lemon zest, squeeze out the juice. Mix both in a bowl, add 3 eggs, a heaping teaspoon of flour, a pinch of cinnamon, and a bit of clove - just remove the round tops from 2 cloves and crush them with your fingers. Thoroughly mix the mass with a whisk. With the same whisk, mix the honey and let it steep for 20 minutes, stirring occasionally.
- Lemon: 1 piece
- Chicken egg: 3 pieces
- Wheat flour: 200 g
- Cinnamon: pinch
- Carnation: 2 pieces
- Honey: 200 g
3
Roll out the dough to a thickness of 2–4 mm and place it in the mold, ensuring the walls are also lined with dough. Prick the bottom in several places with a fork to prevent the dough from puffing up.
4
Peel the sweet apples, remove the core. Cut them into fairly thick slices. Arrange them tightly in a circle in a baking dish and place it in a preheated oven at 200 degrees.
- Apple: 3 pieces
5
After 15 minutes, strain the lemon-honey mixture through a sieve, open the oven, and pour it over the apples without removing the mold. Reduce the heat to 160 degrees and close the oven for another 30 minutes. Ten minutes before it's done, sprinkle with pine nuts.
- Pine nuts: 1 tablespoon