Apple pie that eclipsed Charlotte is tastier but easier to make.

Country kitchen

This kefir apple pie is tastier than a charlotte, and much easier to make: a step-by-step recipe with photos will guide you through the process. This dough recipe calls for only two eggs, which is much less than a traditional charlotte. The baked goods turn out fluffy due to the baking powder and baking soda, which react with the acidic environment (kefir), due to which the pie rises well in the oven and turns out fluffy without the need for long-term beating of eggs.

Any fermented milk product will work for this dough—buttermilk, yogurt, fermented baked milk, or regular sour milk. It's best to choose sweet and sour apples—they'll give it a better flavor.

Cooking time is 40 minutes. This recipe makes 10 servings.

Ingredients:

apple – 4 pcs.;
kefir 3.2% - 175 ml;
sugar – 230 g;
whole grain flour – 180 g;
eggs – 2 pcs.;
olive oil – 15 ml;
baking soda, baking powder, salt, butter and ground breadcrumbs and powdered sugar.

How to make apple pie with kefir

Pour kefir, heated to room temperature, into a bowl, add fine white sugar.

Mix kefir with sugar until the granulated sugar is completely dissolved, break fresh chicken eggs into a bowl, and add half a teaspoon of table salt.

Once the liquid ingredients are thoroughly mixed, gradually add sifted whole-grain flour, a teaspoon of baking powder, and a pinch of baking soda. There's no need to dissolve the baking soda, as kefir is acidic.

Mix the dough well, pour in a tablespoon of good quality olive oil.

Grease a non-stick baking pan (the diameter of the pan in this recipe is 25 centimeters) with butter and sprinkle with breadcrumbs to prevent the pie from burning.