Classic Apple Charlotte with Cognac

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

I decided to try making different variations of apple pie. In this recipe, I removed half a cup of sugar to avoid a cloyingly sweet pie. The apples, after sitting for 20 minutes in a bowl with cognac and cinnamon, acquired only a slightly perceptible flavor from the added ingredients. Otherwise, it's a regular classic charlotte.

Ingredients

Egg white - 3 pieces
Sugar - 3.5 oz
Wheat Flour - 4.2 oz
Cinnamon - ½ teaspoon
Apple - 4 pieces
Cognac - 1 fl oz

Step by Step guide

Step 1

Wash the apples, remove the core, and slice them. If you prefer a soft, puree-like filling, peel the apples. If you don't mind the apple skin, you can leave it on.

Step 2

Sprinkle the sliced apples with cinnamon, add 30 ml of cognac or brandy, and let them sit. It's better to cover the apples with a lid to prevent them from browning. You can add a bit of lemon juice to help the apples retain their natural color.

Step 3

Beat the eggs with the sugar until a white, homogeneous, airy mass forms. Gradually add the cup of flour to the egg mixture and stir with a spoon.

Step 4

Preheat the oven to 356°F.

Step 5

Grease a baking dish with sunflower oil. Place the apples in the dish and evenly pour the batter over them.

Step 6

Bake the charlotte for 35–40 minutes until a golden crust forms. The delicate egg crust can burn very quickly, so you can cover the dish with foil. To check if the pie is ready, poke it with a toothpick — there should be no traces of raw batter on it.