Apple Pie with Shortcrust Pastry

Baking and Desserts | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Apple Pie with Shortcrust Pastry

Ingredients

Sugar - 8.8 oz
Shortcrust Cake Mix - to taste
Cinnamon - 0.7 oz
Egg white - 1 piece
Butter - 1.1 oz
Cinnamon - 2 pieces
Apple - 6 pieces

Step by Step guide

Step 1

Peel and core the green apples (6 pieces), cut them into quarters, then into small pieces. Heat a large heavy pot over medium heat. Add the butter and wait until it starts to foam. Then add the cinnamon sticks and sauté for 2–3 minutes until fragrant. Add the apple pieces and sugar mixed with ground cinnamon. Cook uncovered for about 20 minutes until the apples are slightly dried out, stirring occasionally. Transfer the finished apple compote from the pot to a large flat plate. Leave to cool.

Step 2

Meanwhile, roll out 2/3 of the pastry on a surface generously sprinkled with flour. The thickness of the pastry should be 5 mm. Place the pastry in a springform pan (20 cm x 5 cm). Seal any cracks that appear. Do not remove excess pastry from the edges of the pan. Place the pan on a baking sheet. Roll out the remaining third of the pastry to a thickness of 3 mm, placing it between two sheets of greaseproof paper dusted with flour. Put this pastry and the pastry in the pan in the refrigerator for 1 hour.

Step 3

Place the cold compote into the cooled pastry shell, removing the cinnamon sticks. Peel and core the red sweet apples (5 pieces), cut them in half, and slice them into thin pieces about 3 mm wide. Distribute the sliced apples over the compote (starting from the edges and moving toward the center in a spiral to create a mound in the center of the pie). While layering, sprinkle them with a little sugar mixed with cinnamon.

Step 4

Brush the edges of the pie with egg white. Place the chilled layer of pastry on top of the apples, sealing the edges of the pie with this layer. Remove any messy pieces of pastry, pierce the pastry around the edges with a fork, and make two or three cuts in the center. Place in the refrigerator for 1 hour.

Step 5

Preheat the oven to 356°F.

Step 6

Brush the top of the pie with egg white, sprinkle with the remaining sugar mixed with cinnamon, then place in the oven for 55–60 minutes. If the pie starts to darken too much, cover the top with foil. Remove the pie and wait about an hour and a half before taking it out of the pan. Before serving, you can sprinkle it with additional sugar and cinnamon.