1. Grease the baking pan with butter and sprinkle with sugar. While preparing the batter, leave it in the fridge.
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2. Beat the eggs with sugar until pale. Add sifted flour and baking powder. Mix well to avoid lumps.
3. Melt the butter, pour in the milk – this cools the butter faster. Pour the mixture into the batter and mix well.
4. Preheat the oven to 180 degrees Celsius.
5. Wash, peel, quarter the apples and remove the seeds. Slice thinly – I used a slicer (mandoline), but you can use a food processor or just a knife. My slices were 2 mm thick.
6. Gradually add the sliced apples to the batter and gently mix. It’s important that the slices separate and each is coated with batter but does not break.
7. Pour the batter into the prepared baking pan and bake for about 70 minutes until the top is nicely browned. Check the center of the pie with a wooden stick or knife.
8. Let the pie cool slightly and remove from the pan. If left to cool in the pan, the caramel will harden and the pie will stick to the edges.
Tips:
- I sprinkled the baking pan with sugar, so the pie caramelized nicely. Therefore, I served the pie upside down so the caramel would be on top.
- You can skip sprinkling sugar on the pan and just grease it with butter. Then you don’t need to invert the pie; it will have a nice browned crust on top (especially useful if you increase the quantities and bake a whole tray – which I will definitely do next time). Also, I think this pie would be a great match for salted caramel.
- You can mix tart apples with pears. I don’t recommend baking this pie with only pears – it will be too sweet.
- Slice thickness: as mentioned, I sliced the apples 2 mm thick. The apples were fully cooked. Next time I’ll try thicker slices to keep a firmer and crunchier texture, which will make the layers more distinct. If you slice the apples differently, please share how it went.
- Baking powder: it seems like a lot, but it’s needed for the heavy apple batter to rise. Baking powders vary in strength; here you need the amount usually recommended for 500 g of flour (this info is on the package).
1. Prepare the dough: sift flour with baking powder into a bowl, add cold butter cut into cubes and rub with fingers until crumbs form. Add sour cream and knead the dough. Wrap it in cling film and refrigerate for 1 hour.
2. Prepare the filling: wash, peel, core, and slice the apples.
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3. Beat eggs with regular and vanilla sugar, mix in room temperature sour cream, gradually add flour while stirring until smooth.
4. Bake the pie: line a 26 cm removable baking pan with parchment paper. Reserve a quarter of the dough for the top. Put it in the freezer for 15 minutes. Roll out the remaining dough into a circle larger than the pan and place it inside, making edges. Arrange half the apple slices on the dough, pour half the filling, add remaining slices, and pour the rest of the filling. Grate the reserved dough on top (using a coarse grater). Bake at 180 °C for 50–60 minutes.
5. Prepare caramel cream: heat sugar over medium heat, stirring constantly as it melts. The sugar should turn amber (about 2 minutes). Add butter pieces and room temperature cream. Cook, stirring constantly, for about 4–5 minutes until thickened.
6. When the pie has cooled slightly, pour caramel cream over it and serve.
A simple, foolproof bake that stays soft and moist the next day and the day after. Try it, a real comfort on a gloomy, wet afternoon. Perfect for those short on time and those without any kitchen appliances (because you won’t need any here).
1. Preheat the oven to 175 °C. Line a 23 cm baking pan with parchment paper.
2. In a bowl, beat eggs with sugar (don’t overbeat, just until combined), add flour with baking powder and salt. Pour in calvados and vanilla. Beat until smooth. Finally, add melted butter and beat again. Then add apples and gently mix so all slices are coated with batter.
3. Pour the mixture into the prepared baking pan. Bake for about 45-50 minutes, or until a wooden skewer inserted comes out dry. Serve warm or cooled, with whipped cream or ice cream, sprinkled with powdered sugar.
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