Apple pie on biscuit dough
4 servings
30 minutes
Apple pie on sponge dough is a tender, airy dessert associated with home comfort and traditional Russian cuisine. Its history dates back to ancient times when apples were among the most accessible and beloved fruits in Russia. The sponge dough gives the pie softness and lightness, while the aroma of fresh apples, vanillin, and caramelized crust creates a refined taste. This pie is perfect for both everyday tea time and festive tables. It uses simple ingredients in its preparation, and the process does not require complex culinary skills, making it accessible to everyone. The browned top and delicate structure inside make it a true find for lovers of homemade baking.
1
Beat the eggs with sugar (take 2 large or 3 small eggs).
- Chicken egg: 2 pieces
- Sugar: 1 glass
2
Pour milk and vegetable oil into the mixture and mix well.
- Milk: 0.5 glass
- Vegetable oil: 0.3 glass
3
Then add baking powder and vanillin (or vanilla sugar). Gradually sift the flour into the kneaded dough.
- Baking powder (raising agent): 1 teaspoon
- Vanillin: pinch
- Wheat flour: 1.5 glass
4
Take medium-sized apples; if the apples are large, you will need fewer in quantity. Cut the apples into pieces of any size.
- Apple: 5 piece
5
Mix the apples with the dough and spread this mixture in a baking dish.
- Apple: 5 piece
6
Place in a preheated oven at 180 degrees for 30 minutes. In the last 5 minutes, you can increase the heat to 200 degrees for browning the top of the pie.
