Juicy pie with apples and lemon zest
5 servings
25 minutes
Juicy apple pie with lemon zest is a true classic of Russian cuisine, enchanting with its aroma and delicate texture. The origins of this recipe date back centuries when apples were one of the main ingredients in Russian pies. Caramelized apples, soft dough with hints of lemon and mint create a harmony of flavors—the sweetness of the apples is subtly balanced by the freshness of citrus and the spiciness of vanilla. This pie is perfect for cozy family tea gatherings, and its thin caramel soaking makes each serving particularly rich. It can be served warm or chilled, acquiring new flavor nuances at different temperatures. With powdered sugar and cinnamon, it becomes a festive treat, and paired with hot tea reveals its true charm.
1
Beat 3 eggs with a cup of sugar.
- Chicken egg: 3 pieces
- Sugar: 1.2 glass
2
Peel the apples, cut them into not very small pieces, place them in a pot, and sprinkle with the remaining sugar. Bring to caramelization. After they are ready, pour the liquid into a glass and cool the apples.
- Apple: 3 pieces
- Sugar: 1.2 glass
3
Add butter, lemon zest, and mint to the beaten eggs. Mix the baking powder and vanillin with the flour beforehand and gradually incorporate it into the eggs.
- Vegetable oil: 6 tablespoons
- Lemon zest: 3 g
- Mint: 5 g
- Baking powder (raising agent): 10 g
- Vanillin: 10 g
- Wheat flour: 300 g
4
Mix the apples into the dough. Grease the baking form with vegetable oil and pour the dough in.
- Apple: 3 pieces
- Vegetable oil: 6 tablespoons
5
The pie is baked at 180 degrees for 20-25 minutes.
6
Take the finished pie out of the oven. Use a thin toothpick to make many holes in the pie, let it breathe for half a minute, and then slowly pour over what remains from the caramelized apples.
7
If you are not going to serve it hot, after the caramel hardens, you can sprinkle it with powdered sugar; in my case, it was cinnamon powder - a perfect option.
