Invisible Apple Pie: Lots of apples, little dough

Country kitchen

No home cook can live without this quick pie recipe. It's all about the fact that it's loaded with apples and very little dough, making it literally melt in your mouth. The pie has just enough dough to hold the apple filling together, yet each slice exudes sweetness, tenderness, and aroma. This is why this apple pie is called "Invisible." Be sure to try this version of apple pie, even if you already have a favorite and tried-and-true recipe.

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) half an hour before cooking. The dough cooks very quickly, and you mustn't let the apples release their juices, otherwise the dough will become runny and spoil.

If your apples are very sour, add 2-4 tablespoons of sugar to the filling.

Cooking time: 1 hour. Makes 6 servings.

Ingredients:

eggs – 3 pcs.;
sour apples – 400 g;
flour – 60 g;
sugar – 150 g;
refined sunflower oil – 2 tablespoons;
baking powder – 1 heaped tablespoon;
milk – 90 ml;
cinnamon – ½ teaspoon;
powdered sugar – 1-2 tablespoons.

How to Make Invisible Apple Pie

In a deep bowl, beat 2 eggs (one will be left for the filling) and beat them with a mixer until foamy.

While whisking, add half the sugar. The mixture should turn white, thicken, and increase slightly in volume.

Sift the flour, baking powder, and cinnamon through a sieve. Gradually add to the egg mixture, whisking constantly.

Now add the milk and butter. Pour these ingredients in, mix with a mixer, and let the dough rest for a while.

Slice the peeled apples thinly into wedges. Add them to the batter and gently fold them in with a spoon from the bottom up. This will help the apple pieces maintain their beautiful shape.

Grease a 20-24 cm diameter pan with butter and sprinkle with sugar. This will give the finished pie a beautiful caramelized shine. Pour the batter into the pan and bake for 30 minutes.

place the dough with apples into the pan

After half an hour, take the pie out, but do not turn off the oven.

Prepare the filling for extra sweetness and a delicate crust. To do this, beat the remaining egg with half the amount of sugar (75-80 grams).

Pour the mixture over the hot pie and place it in a hot oven for another 10 minutes.

When the surface of the pie is evenly shiny and baked, it's time to turn off the oven. Let the apple pie sit behind the closed door for a few more minutes, up to fifteen minutes.

Dust the finished pie with powdered sugar and serve hot with tea. Enjoy!