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Apple cream pie, Prescriptions, Any category, Any kitchen, Any menu, Pastries and desserts, Russian cuisine, Step-by-step recipes, Pies

Ingredients portion 8

Apple 600 g

Chicken egg 5 pieces

Wheat flour 610 g

Sugar 180 g

Butter 400 g

Sugar powder 240 g

Cream 35% 450 ml

Sour cream 180 g

Apple syrup 30 ml

Dark rum 40ml

Lemon ½ piece

Vanilla extract 3 ml

Water 1 tablespoon

Salt pinch

Cooking instructions 1 hour

Apple cream pie, Prescriptions, Any category, Any kitchen, Any menu, Pastries and desserts, Russian cuisine, Step-by-step recipes, Pies

1 For the shortbread dough, beat 250 g softened butter with 200 g icing sugar to the consistency of fondant. Then add two eggs and a tablespoon of water and stir until smooth. Add 500g of flour and knead into a dough. Wrap in clingfilm and chill for 20-30 minutes.

Apple cream pie, Prescriptions, Any category, Any kitchen, Any menu, Pastries and desserts, Russian cuisine, Step-by-step recipes, Pies

2 For the biscuit dough, beat 3 eggs with 150 g sugar. Separately, mix 110 g flour with the baking powder and a pinch of salt. Add to the eggs and mix until smooth.

Apple cream pie, Prescriptions, Any category, Any kitchen, Any menu, Pastries and desserts, Russian cuisine, Step-by-step recipes, Pies

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3 Remove the core of the apples and cut into thin slices. Stir in the juice of half a lemon and the rum.

Apple cream pie, Prescriptions, Any category, Any kitchen, Any menu, Pastries and desserts, Russian cuisine, Step-by-step recipes, Pies

4 Make the brown butter. To do this, melt 150 g butter in a saucepan over a high heat and leave to simmer for a couple of minutes. The butter will begin to exude a caramel-hazelnut aroma and darken. Then strain the butter through a towel to get rid of any burnt milk residues.

Apple cream pie, Prescriptions, Any category, Any kitchen, Any menu, Pastries and desserts, Russian cuisine, Step-by-step recipes, Pies

5 Pour two thirds of the biscuit dough and brown butter into the apples. Stir until completely combined.

Apple cream pie, Prescriptions, Any category, Any kitchen, Any menu, Pastries and desserts, Russian cuisine, Step-by-step recipes, Pies

6 Line the bottom of the tin with parchment and cover with foil. Line the bottom and walls with a thin layer of shortbread dough.

Apple cream pie, Prescriptions, Any category, Any kitchen, Any menu, Pastries and desserts, Russian cuisine, Step-by-step recipes, Pies

7 Place the apple mixture on top, then spread the rest of the biscuit dough. Preheat the oven to 180 degrees for 15 minutes. Then reduce the temperature to 160 and leave for another 25 minutes.

Apple cream pie, Prescriptions, Any category, Any kitchen, Any menu, Pastries and desserts, Russian cuisine, Step-by-step recipes, Pies

8 While the cake is in the oven, make the soured cream sauce: Mix the soured cream with 30 grams of sugar and the apple syrup. Cover the hot cake with the sour cream sauce and leave to cool.

Apple cream pie, Prescriptions, Any category, Any kitchen, Any menu, Pastries and desserts, Russian cuisine, Step-by-step recipes, Pies

9 Whip the cream with 40 grams of icing sugar and the vanilla extract. Decorate the cream with the cooled cake and serve.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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