Airy pie made of baked apples
4 servings
30 minutes
Baked apple pie is an exquisite dessert of Russian cuisine, captivating with its lightness and delicate fruity aroma. The origins of this recipe date back centuries when housewives sought to create a dessert from simple and accessible ingredients. Baked Antonovka apples give it a rich flavor with a subtle tartness that harmonizes with the sweetness of powdered sugar. Whipped egg whites turn the pie into an airy cloud that melts in your mouth. This pie is perfect for serving warm right after baking while its tender texture remains fluffy. It beautifully complements cozy family evenings, highlighting the traditional hospitality of Russian cuisine.
1
Wash the apples (preferably Antonovka) in cold water, cut into several pieces, remove the seeds, place in a pan, add a little water, and bake in the oven.
- Apple: 300 g
2
Pass the baked apples through a sieve, add sugar to the resulting puree, and cook while stirring until the puree thickens and stops dripping from the spoon.
- Sugar: 1 glass
3
Pour the egg whites into a pot, cool well, and whisk until thick foam forms. Add the hot puree to the whipped whites and mix well. Place the prepared mixture in a mound on a greased pan, smooth the surface with a knife, and put it in the oven for 10-15 minutes to brown and rise.
- Egg white: 6 pieces
- Apple: 300 g
4
Once the pie is ready, it should be served immediately, otherwise it will sink. The pie is served in the same dish it was baked in, topped with powdered sugar.
- Icing sugar: 2 tablespoons
