Apple pie with cream
8 servings
60 minutes
Apple pie with cream is the true embodiment of comfort in Russian cuisine. Its history traces back to traditional recipes where juicy apples, rich cream, and crispy shortcrust pastry create a harmonious combination. The taste of this dessert is rich, with a slight tartness from the apples complemented by the sweetness of vanilla and the caramel-nut aroma of brown butter. The pie is tender, airy, and melts in your mouth. It is served chilled and garnished with whipped cream, making it even more exquisite. This dessert is perfect for cozy home tea gatherings or festive feasts, creating an atmosphere of warmth and family comfort.
1
For the shortcrust pastry, beat 250 g of softened butter with 200 g of powdered sugar until creamy. Then add two eggs and a tablespoon of water, mixing until smooth. Add 500 g of flour and knead the dough. Wrap in plastic wrap and refrigerate for 20-30 minutes.
- Butter: 400 g
- Powdered sugar: 240 g
- Chicken egg: 5 piece
- Water: 1 tablespoon
- Wheat flour: 610 g
2
For the sponge cake batter, beat 3 eggs with 150 grams of sugar. Separately, mix 110 g of flour with baking powder and a pinch of salt. Add to the eggs and mix until smooth.
- Chicken egg: 5 piece
- Sugar: 180 g
- Wheat flour: 610 g
- Salt: pinch
3
Remove the core from the apples and slice them thinly. Add the juice of half a lemon and rum, and mix.
- Apple: 600 g
- Lemon: 0.5 piece
- Dark rum: 40 ml
4
Make brown butter. To do this, melt 150 g of butter in a saucepan over high heat and let it simmer for a couple of minutes. The butter will start to emit a caramel-nut aroma and darken. Then strain the butter through a towel to remove burnt milk solids.
- Butter: 400 g
5
Pour two-thirds of the sponge batter and brown butter over the apples. Mix until fully combined.
- Wheat flour: 610 g
- Butter: 400 g
6
Line the bottom of the mold with parchment and cover with foil. Spread a thin layer of shortcrust pastry on the bottom and sides.
7
Spread the apple mixture on top, then distribute the remaining biscuit dough. Place in a preheated oven at 180 degrees for 15 minutes. Then reduce the temperature to 160 and leave for another 25 minutes.
8
While the pie is baking, prepare the sour cream topping: Mix sour cream with 30 grams of sugar and apple syrup. Cover the hot pie with the sour cream topping and let it cool.
- Sour cream: 180 g
- Sugar: 180 g
- Apple syrup: 30 ml
9
Whip the cream with 40 grams of powdered sugar and vanilla extract. Decorate the cooled pie with cream and serve.
- Cream 35%: 450 ml
- Powdered sugar: 240 g
- Vanilla extract: 3 ml