Sharlotka Apple Pie

Apple pie is a classic autumn dessert, but this time I wanted to try an apple delicacy of a new kind – a russian style sharlotka. It is incredibly simple to make and besides apples you’ll only need wheat flour, eggs, sugar and some cinnamon and vanilla sugar. On top of easiness it’s also a good beginner’s choice as you can serve it either the baking side up or turn it upside down. I turned mine upside down since the bottom side looked moister and more delicious. Other reasons for serving your cake upside down may be that you lost time writing an essay or watching Netflix as the sharlotka baked…

I used a pan with a diameter of 26 cm. If you have a larger pan, then the baking time may be shorter and consequently if you use a smaller pan it may take a little longer for the pie to bake thoroughly. If you don’t have a springform pan you can also use another kind of a cake pan. Grease it well or use parchment paper. The following recipe is my own compilation of several recipes.

Sharlotka apple pie

3-6 sour apples (either 3 big ones of 6 small ones)

3 eggs

2 dl sugar

2,5 dl wheat flour

1 ts vanilla sugar

+ 2 tbs of sugar and 1,5 ts of cinnamon for apples

Cut the apples into thin slices and mix them in a bowl with 2 tablespoonfuls of sugar and 1,5 teaspoonfuls of cinnamon and put them in the pan.

Beat eggs and sugar until the batter thickens. (Very fresh and fridge temperature eggs may take a bit longer to form a good texture.) When the batter is foamy, add the flours little by little and gently mix them into a foamy and thick mixture. Then pour the batter onto the apples and carefully even it on top of the apples.

Bake in 175°, first 20 min. on the lower level and then 25-30 min. on the middle.

Let it cool down before taking it off from the pan. Dust with icing sugar and serve with ice cream and tea or coffee. The icing sugar will melt into some extent, so if you’re not serving the whole sharlotka at once, you might want to put icing sugar only just on the pieces you’re going to take.