Russian Apple Pie Recipes

APPLE PIE I

Steps:

• Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
• Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
• Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
• Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.

RUSSIAN APPLE CAKE

Steps:

• Combine farmer's cheese, melted butter, and milk in a bowl and stir until smooth.
• Mix 1 3/4 cups flour, 2 tablespoons sugar, and baking powder in a separate bowl. Add to the ricotta mixture. Mix until pastry dough comes together. Refrigerate until chilled, about 30 minutes.
• Beat 1/2 cup sugar and eggs together in a bowl using an electric mixer until thickened. Add sour cream, 2 tablespoons flour, and vanilla extract; stir until filling is well combined.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch springform cake pan.
• Press the chilled pastry into the bottom and sides of the cake pan. Add 1/2 the apples; top with 1/2 of the filling. Repeat layering, ending with the filling.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove and let cool in pan.

SHARLOTKA (RUSSIAN APPLE PIE)

Steps:

• Preheat oven to 350°F.
• Combine flour, sugar, and eggs, beat well .
• Core the apples and cut them into thin slices.
• Grease a pan and dust it lightly with flour.
• Arrange all apple slices on the bottom of the pan.
• Pour the batter mixture over the apples.
• Bake for 25 - 30 minutes.
• Cool.
• May be served warm or at room temperature.

CARAMEL APPLE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray.
• Spread apple pie filling in an even layer on the bottom of the pan. Drizzle caramel sauce evenly over apples. Sprinkle cake mix evenly over apples and caramel. Drizzle melted butter evenly over cake mix. Sprinkle evenly with chopped walnuts.
• Bake in the preheated oven until cake is golden brown and the filling is bubbling through to the top, 50 to 55 minutes. Let cool at least 15 minutes. Serve warm or at room temperature.

RUSSIAN APPLE PIE/CAKE (SHARLOTKA) RECIPE - (4.3/5)

Steps:

• Preheat the oven to 350 degrees. Grease and flour a 10 inch round cake pan. Line the bottom of the pan with parchment paper. You can also use a baking spray instead of the butter/oil and flour. Spray the top of the parchment paper also. Whisk the eggs and sugar together until they are pale yellow and foamy. Add the sour cream to the batter. Dissolve the baking soda in vinegar and add to the batter also. Mix to combine. Add the flour to the batter and mix just until the flour is incorporated. Meanwhile, peel the apples and cut into small, thin pieces. Add the apples to the prepared cake pan. Pour the batter over the apples and distribute evenly over the top. Bake in a preheated 350 degree oven for 45-50 minutes, until the sharlotka is golden, or when a toothpick comes out clean from the center of the cake. Run an offset spatula or butter knife around the edges of the cake pan. Flip the cake over onto a cooling rack. The parchment paper will peel right off. Flip the cake over right side up. Allow it to cool for about 15 minutes. Place the sharlotka onto a serving platter. Dust with confectioner's sugar. You can also sprinkle it with a bit of cinnamon if you like.