Russian Apple Pie

Chef #1071's Note:

Cheap and VERY Easy to make, low on sugar but has a great taste

• Total Time: 1 hrs 5 mins
• Prep Time: 10 mins
• Cook Time: 55 mins

Ingredients:

Servings: 8

• 4 large granny smith apples , peeled
• ½ cup sugar
• 1 cup flour
• 3 large eggs

Directions:

1. Remove core from the apples, cut in large chunks 2",lay parchment paper on the bottom of your baking form ( I use 8 1/2 inch spring form).
2. Lay the apples on top of parchment paper.
3. Let eggs warm up for 10 minutes,then mix till light yellow and foamy; add sugar in, small portions at a time, let sugar dissolve; add flour; mix till you see air bubbles, pour mixture on the apples.
4. It will soak throughout, do not mix apples with batter.
5. Bake for 55 minutes on 375°F.
6. When pie is done flip upside down, Apples will be on the top.
7. Enjoy.

Reviews

[krolek]

My Russian boyfriend loves (!!!!) this--calls it Neighbor Charlotte--because you make it quickly for neighbors who drop in. I t's not a pie. Think uncomplicated, undersweet coffee cake--crunchy on outside, slightly doughy in the middle.It seems like people are overcomplicating this recipe. It is supposed to be peasanty simple. His mom's variation 1.5 cups sugar + 3 eggs, mix, 1.5 cups flour, mix just until combined. Pour in greased/floured pie pan. Peel/core 3 tart apples, cut into large chunks and press into batter. Bake@350 for 50 mins. If you add 1/2 c. milk, it is a Clafouty recipe (more custard-like than this recipe). If you arrange melon-balled apples neatly and then, after removing from oven, sprinkle with powdered sugar, it can come out a little more formal looking and good enough to take to a friend's house when you are invited over for casual supper.

[queenofeats]

I still can't believe that this recipe is so simple. It's so beautiful and tastes amazing! Please, for the sake of this recipe, do not attempt it if you are having a craving for traditional American apple pie. So many reviewers are getting so upset about the lack of sweetness and the "density" - your expectations are not fair for this dish. We Americans have a bad tendency to demand sweetness over flavor. Let the natural sugars in your apples shine for a change, and give it a chance on its own merits. I used 2/3 cup of sugar given that I had some very sour Granny Smiths, and added a touch of cinnamon, but those were the only changes needed to produce a perfect result. I recommend serving this at room temperature but I've tried it both cold and warm now and it's great either way! Thanks so much for this enjoyable dessert - I'll definitely be making it again!

[Soleilbb]

Followed the recipe exactly, but it was very dry and the texture of the cake was rubbery. The FLAVOR, however, was very good...no flavors competing, not too sweet. I would probably try it again, but with modifications to the cake batter.