This simple apple pie was a great hit in Russia in late 80s and 90s. It take minutes to put together and about an hour to bake, so it would be a first choice when one was pondering what to make for dessert. It seemed like everybody was baking this pie nonstop. It was ubiquitous.
At one point I literally became fed up with it and stopped baking it. Then I moved to Seattle and completely forgot about this pie for almost 15 years. About a month ago, it suddenly came up from its long exile in the back of my memory when I was talking to my mom on Skype. She occasionally bakes it for her grandkids, my sister's children.
All of a sudden I thought that I really missed Sharlotka and I felt the urge to make it right away. And so I did. And then again and again, at least four times during the last month. I'm definitely at risk of overeating it again very soon.
The recipe is very simple and contains only eggs, sugar, flour and apples. As you see, the only fat comes from egg yolks which is not a bad news for your waistline and a high ratio of apples to batter makes this pie almost guilt-free. It's quite addictive despite its apparent simplicity. Or, perhaps, due to the simplicity - it's a comfort food, after all.
Since there's just two of us in our household, I make a small pie. But you feel free to double the ingredients and use a larger pan.
You will need:
- 2 large eggs
- ½ cup white sugar
- ½ cup AP flour
- 1 tsp vanilla extract or a teeny pinch of cinnamon
- 1 large, 2 medium or 3 small Granny Smith apples or other tart apples that keep their shape nicely during baking (about 10-11 oz total), quartered and sliced
- Powdered sugar, for dusting the pie
- 6-7 inch baking pan
* If making a double batch pie, take a 9-10" baking pan
** This pie may a bit challenging to take out of a baking dish, so here's several recommendations. Always use parchment paper on the bottom of a baking dish. Place a baking dish on a parchment paper and trace it around with a pencil. Cut out the shape along the pencil line and place it in the baking dish. Generously brush the bottom (including the parchment paper) and sides of the pan with oil. You may also sprinkle it with flour, but I usually just do with oil. Instead of a regular baking pan you can take a springform, which will make it even easier to release the pie.
Preheat the oven to 350 F.
Whip eggs with sugar until pale yellow, triple in volume and fluffy. Stir in vanilla extract (or cinnamon) and then pour in flour. Stir quickly to combine.
Add the apples and gently fold them in with a wide spatula.
Pour the batter into the springform pan and tap it gently on the table so the batter distributes evenly. If some of the apples are slightly sticking out above the batter, it's OK. The batter will rise during baking and the apples will get almost fully submerged.
Bake the cake for about 45-50 minutes and then check the doneness with a toothpick and by touching the top with a finger. If the pie top is too soft and the toothpick come out with some uncooked batter on it, place the pie back to the oven for anther 5-10 minutes.
If the toothpick comes out clean and the top of the pie has a nice crust, remove the pie from the oven and put on a wire cooling rack. Let it cool down for about 5-7 minutes. Run a thin, sharp knife along the sides of the pie to loosen it from the pan. If using a springform, lift away the band. Let the Sharlotka cool down completely. Now you can slice the pie right on a springform bottom or remove it and transfer the pie to a serving plate. For this, cover the pie with a plate and gently turn it upside down to remove the springform bottom and the parchment paper. Cover with another plate (the one you will be serving it on) and flip over again.
If using a regular baking pan, let the Sharlotka cool down for about 15 minutes before taking it out. Run the knife around the sides of the pie, cover it with a plate and carefully flip over. Because of the parchment paper you put on the bottom, the pie will easily slide out of the pan. Immediately cover it with another plate (the one you'll be serving it on) and flip over again so that the crusty side is back on top.
Dust the pie with a powdered sugar.
Some people do not mix the apples into the batter. Instead, they arrange apple slices in layers in a baking dish, brushed with oil or melted butter and dusted with flour, and pour the batter over. This way, Sharlotka resembles famous French clafoutis or flaugnarde.
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