Apple Pie with Cream

Baking and Desserts | Russian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Apple Pie with Cream

Ingredients

Apple - 21.2 oz
Chicken Egg - 5 pieces
Wheat Flour - 21.5 oz
Sugar - 6.3 oz
Butter - 14.1 oz
Powdered Sugar - 8.5 oz
10% cream - 15 fl oz
Sour Cream - 6.3 oz
Orange Syrup - 1 fl oz
Dark rum - 1 fl oz
Lemon - ½ pieces
Vanilla extract - 0 fl oz
Water - 1 tablespoon
Salt - a pinch

Step by Step guide

Step 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 it in plastic wrap and refrigerate for 20-30 minutes.

Step 2

For the sponge cake batter, beat 3 eggs with 150 grams of sugar. In a separate bowl, combine 110 grams of flour with baking powder and a pinch of salt. Add this mixture to the eggs and mix until smooth.

Step 3

Remove the cores from the apples and slice them thinly. Add the juice of half a lemon and rum, then mix well.

Step 4

Make brown butter. To do this, melt 150 g of unsalted 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 in color. Then, strain the butter through a cloth to remove any burnt milk solids.

Step 5

Pour two-thirds of the sponge batter and the browned butter over the apples. Mix until fully combined.

Step 6

Line the bottom of the pan with parchment paper and cover it with foil. Press a thin layer of shortcrust pastry into the bottom and up the sides.

Step 7

Spread the apple mixture on top, then distribute the remaining sponge cake batter. Place in a preheated oven at 356°F for 15 minutes. Then reduce the temperature to 160 degrees and bake for another 25 minutes.

Step 8

While the pie is in the oven, prepare the sour cream topping: Mix the sour cream with 30 grams of sugar and apple syrup. Pour the sour cream topping over the hot pie and let it cool.