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    You are in: Home / Recipes / Russian Apple Pie Recipe
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    Russian Apple Pie

    Russian Apple Pie. Photo by Kathy228

    1/5 Photos of Russian Apple Pie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    10 mins

    55 mins

    Chef #1071's Note:

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

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    Units: US | Metric


    1. 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. 2
      Lay the apples on top of parchment paper.
    3. 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. 4
      It will soak throughout, do not mix apples with batter.
    5. 5
      Bake for 55 minutes on 375°F.
    6. 6
      When pie is done flip upside down, Apples will be on the top.
    7. 7

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    Ratings & Reviews:

    • on June 03, 2009


      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.

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    • on March 24, 2008


      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!

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    • on December 25, 2006


      An excellent authentic Russian recipe, pretty much exactly as my family makes it (called "Sharlotka" in Russian). As a personal preference, I substitute self-raising flour for the plain flour, and add a bit of cinnamon to the apples -- but there is absolutely no need to do this, it will work regardless. I tend to whisk the eggs separately and then mix the whole batter, apples and all. In response to previous reviewers: the amount of sugar is strongly dependent on the type of apples you use. Obviously, very sour apples require more sugar, sometimes as much as a full cup. For Granny Smith apples, 1/2 to 2/3 cup is plenty.

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    Nutritional Facts for Russian Apple Pie

    Serving Size: 1 (158 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 190.0
    Calories from Fat 19
    Total Fat 2.1 g
    Saturated Fat 0.6 g
    Cholesterol 69.7 mg
    Sodium 28.1 mg
    Total Carbohydrate 39.9 g
    Dietary Fiber 3.1 g
    Sugars 24.1 g
    Protein 4.2 g

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