French apple pie was the first pie that I mastered when I moved from the parental home to the home of my future husband.
Everything was new, and apple pie, in my understanding, also could not be an ordinary charlotte.
I remember that I was so immersed in the search for a decent recipe and the purchase of products that I completely lost sight of the lack of the most necessary things in my kitchen: baking dishes, measuring cups, and scales.
As a result, I measured the ingredients in tablespoons, and baked the cake in a frying pan, which had to unscrew the plastic handle.
But pie turned out!
He was tender and beautiful, and for a while took his place charlotte retrograde.
Of course, the charlotte later returned, and the three-egg-glass-flour-glass-sand is my reliable magic wand.
What do you need:
Baking dish with a diameter of 26-28 cm
- 150 g flour
- 100 g sugar
- 1 tsp vanilla sugar
- 2 eggs
- 75 g butter
- 1 tsp baking powder
- a pinch of salt
- 800 g sour apples
- 150 g sour cream (15% fat)
- 2 eggs
- 50 g sugar
- 1 tsp vanilla sugar
What to do:
Peel apples, remove the middle part and chop apples 0.5 cm thick circles.
Heat the oven to 180 degrees.
Mix butter with salt, sugar and vanilla sugar, add eggs one by one.
Sift flour with baking powder into the oil-egg mixture and mix well.
Grease the form with vegetable oil, put the dough into it, smooth it. Put the apples on the dough in a spiral from the center, so that the slices overlap one another.
When all the apples are laid out, gently push them into the dough.
To put pie in the middle of the oven and bake for 35 minutes.
5 minutes before the end of the specified time, beat the sour cream with sugar and vanilla sugar, add eggs and beat again. Remove the cake from the oven, pour it with this mixture and again put it in the middle of the oven.
Bake another 25 minutes.
Cool the cake in the form, then shift to the dish and serve.
“In my family, the grandmother was the bakery chief — she knew how to bake cakes“ like in a village ”: a huge number of cakes and cheesecakes with different fillings from a huge amount of dough. Mama rarely baked and it was a Soviet classic: Honey cake, nuts with condensed milk, biscuits in mayonnaise, tubes with marmalade.
Experiments with Bird’s Milk, as I remember, have failed.
In my opinion, baking is a real pleasure: from the smell of spices, from the snowfall of flour that is sifted into a bowl, from whipping butter and sugar from yellow to white, from turning thin ordinary-bodied proteins into white glossy peaks, from the secret life of a dough full rustles and sounds, from the warm smell of yeast dough, which is so nice to put in place and observe how it is persistently chosen back.
When I need to organize my thoughts and ideas, I bake cookies, which are cut with molds. When I did not cope with the next technical device, I take out the waffle iron — it always submits to me. When you need to calm down internally, bake cupcakes.
Tune in for the holiday — cakes.
This kind of baking therapy turns out. ”
Elena Ilina’s recipes:
The most important thing in the preparation of cherry desserts is to find the one who takes the bones out of the cherry. Elena Ilyina found and made a wonderful cherry pie.
The recipe was brought to me by a friend from a trip to the south of France.
She ordered a cake at every restaurant where she dined, and eventually begged for a recipe from the chef.
The classic recipe for muffins is simple: in one bowl all the liquid ingredients and sugar are mixed, in the second — all the dry ingredients and berries.
I recently discovered a terrific combination — strawberries and olives.
But this time we will not shake the basics, just put the strawberries in a crispy basket … See below.
His dry crumbly dough holds the tender flesh perfectly and soaks with fruit juices just enough to become fragrant and slightly moist.