Layered Apple Pie
8 servings
45 minutes
Layered apple pie is the embodiment of home comfort and warm memories. It comes from Russian cuisine, where apples have always held a special place in desserts. The delicate flaky dough infused with the aroma of baked apples and butter creates a unique flavor—sweet yet slightly tart, with caramel notes. Its layers resemble the pages of an old book that hide stories of family tea gatherings and celebrations. The pie pairs excellently with hot tea or coffee, while a light dusting of powdered sugar adds a special elegance. It is delightful as a standalone dessert but also serves as a cozy addition to friendly get-togethers and family dinners.
1
Mix the egg and sour cream (you can substitute with 3 tablespoons of cream) in a bowl, then gradually add the sifted flour to knead the dough — it should be quite firm.
- Chicken egg: 1 piece
- Sour cream: 2 tablespoons
- Wheat flour: 1 glass
- Salt: to taste
2
Remove the core from the apples and slice them thinly. Grease a springform (or regular) pan for the pie, and line the bottom with parchment paper (then you don't need to grease the bottom).
- Red apples: 7 pieces
- Butter: 100 g
3
Divide the dough into 4 parts. On a floured surface, roll each part into a thin pancake, slightly larger than the bottom of your mold.
4
Place the first layer of dough at the bottom of the mold, brush with about 25 grams of melted butter. Spread a third of the sliced apples over the dough. Sprinkle a third of the sugar. Repeat with two more layers. The top should be the fourth layer of dough, brushed with butter.
- Butter: 100 g
- Red apples: 7 pieces
- Sugar: 1 glass
- Butter: 100 g
- Red apples: 7 pieces
- Sugar: 1 glass
- Butter: 100 g
- Red apples: 7 pieces
- Sugar: 1 glass
5
Preheat the oven to 190 degrees. Bake the pie for about 30-40 minutes — the top should brown, and the apples inside should be cooked. Serve on the table, dusted with powdered sugar.
- Icing sugar: to taste
