Jellied pie with apples is delicious and one of the “quickest” desserts in cooking, which you can treat your family and friends on weekdays and holidays.

Features of Baking

The recipe for aspic apple pie is based on two cooking options. The filling is either filled with dough, similar in texture to muffin, or a soft sand base with a layer of apples that are densely filled with a cream mixture is used.
Spices added to the pie (vanillin, cinnamon, saffron, cardamom, cloves) will give the pastries a gourmet sophistication, but they should be used in moderation - an excess of spices will clog the aroma of apples.

Instead of vanilla, it is better to use vanilla sugar: it is difficult to accurately measure the dose of vanillin - if you add a little more than it should, the dough will become bitter and the cake will be spoiled.

The caramelization of apples gives a special taste to the cakes. To do this, coarsely chopped apples are quickly (to maintain their shape) fried in butter with a small amount of sugar and then used according to the recipe. In addition, with caramelization, the excess liquid evaporates quickly, and the pies are less “wet.”

Classic jellied pie with apples

The classic version of apple pie is cooked very quickly. In fact, this is a traditional charlotte, but for everyone it turns out differently.

Main Products:

  • 3 to 4 eggs;
  • 4 - 5 apples of medium size, sweet and sour, not loose, starchy, but juicy, crisp fruits;
  • a glass of granulated sugar (you can and more - it all depends on the sweetness of apples and preferences);
  • 1.5 - 2 cups of sifted flour (if you take more flour, the cake will turn out to be denser, less - more loose);
  • a teaspoon of baking powder or slaked soda lemon juice (half a teaspoon).

For a special taste: spices and alcohol (cognac, rum, liquor) in the amount of 1 tablespoon. Alcohol not only makes the cake completely unique in taste, but also serves as an additional baking powder.

Stages of preparation:

  1. Turn on the oven at 180 - 200 C.
  2. Beat eggs with sugar with a fork or whisk to melt the sugar crystals.
  3. Add a tablespoon of dessert alcohol: liquor, cognac or rum (optional), spices.
  4. Sift flour, mix with baking powder and mix in a tablespoon into the egg mass. Stir clockwise until large bubbles appear. The density of the dough should be such that it drains visibly (but does not pour) from the spoon.
  5. Cut apples: in large slices or narrow slices - whoever loves. Apples can be caramelized.
  6. Grease a shape of 23-24 cm in diameter with oil, or cover it with oiled parchment.
  7. Pour the “dough” into the dough, waiting until it fills the bottom.
  8. Lay the first layer of apples, sprinkle them with cinnamon, vanilla sugar (optional). Pour a thin layer of dough, trying to penetrate between the apple slices and on the sides of the form.
  9. Next, also fill in the fruit layers, making sure that the last layer is from the dough, otherwise the apples will dry during baking.
  10. Bake until golden, check readiness with a wooden stick.
  11. If the apples began to wither from above, you can make a fill: beat half an egg with sugar (a tablespoon) and 50 g of melted butter. Pour the cake with this mixture when it is half ready.

Based on kefir

On kefir, jellied pies are very tasty.

Basis for apple pie:

  • 3 - 4 apples, strong, sweet and sour, like Simirenko (about 500 - 600 grams);
  • kefir of any fat content - a glass (250 ml);
  • flour (it is possible not 1, but 2 grades - more magnificent pastries are obtained from it);
  • average egg size - 2;
  • butter - 50 grams;
  • granulated sugar - 140 - 150 grams;
  • salt - less than half a teaspoon;
  • vanilla sugar, cinnamon and other spices to taste.

Baking powder is needed - half a bag or 1 teaspoon. It can be replaced with half a teaspoon of soda and a little bit, not more than a teaspoon of lemon juice or any vinegar 3-6% (apple, wine) in order to "extinguish" the soda.

Stages:

  1. Kefir and butter before cooking, hold at room temperature for about an hour, so that they are not cold.
  2. Turn on the oven before starting the dough so that it warms up to 180 - 200 C.
  3. Sift flour, mix with a pinch of salt, quenched with soda or baking powder.
  4. Beat sugar, spices and eggs separately, add softened (not melted) butter, stir.
  5. Then pour kefir into the sugar-egg mixture and beat with a whisk or a fork until sugar crystals dissolve. The mixer is better not to use.
  6. Pour a little liquid into the flour mixture and mix until a mass similar to low-fat sour cream is obtained.
  7. Cut the peeled apples as you like - thin slices or large pieces.
  8. Pour a little dough into the oiled form, put the apples, pour the dough again, so that the fruits are evenly distributed in the pie. Optionally add steamed raisins, candied fruits, nuts, lemon zest.

A jellied cake is prepared on kefir with apples at 180 - 200 C for about an hour. After browning the surface of the pie, you can check its readiness with a wooden toothpick - it comes out of the dough dry, which means that everything was baked. Sprinkle cake on top with icing sugar and cinnamon.

Cooking on sour cream

Sour cream pie with apples can be prepared in different ways, but it turns out to be especially tasty with soft shortcrust pastry as a base and elegant filling.

For the test you will need:

  • flour - about 2 glasses;
  • baking powder - a teaspoon;
  • butter - 100 g;
  • sour cream - half a glass (or a little more);
  • granulated sugar - half a glass.

For the filling: 4 - 5 medium-sized crispy apples and spices to taste.

For jellied cream:

  • sour cream 250 - 300 g;
  • egg - 1;
  • granulated sugar 150 - 200 g;
  • flour - 1 - 2 tablespoons, starch - 1 tablespoon.

Stages:

  1. To the softened butter add sugar and grind.
  2. Beat sour cream with egg, mix with butter-sugar mixture. Add 3 - 4 teaspoons of liquor, cognac, rum if desired.
  3. Sift the flour, add baking powder, and add gradually to the egg-sour cream mixture to get an elastic, soft dough.
  4. Put the dough in a greased form. Many use oiled parchment paper so that the dough doesn’t burn. Paste the dough to a thickness of 5 - 7 mm to get a “basket” with sides. Prick with a fork in many places.
  5. Thinly peeled apples (many like large juicy slices) and fill them with a dough form. You can mix apples with zest of orange, lemon, cinnamon.
  6. Prepare the fill: beat the egg with sugar, add starch, flour, then sour cream.
  7. Dense applesauce with sour cream and put in the oven, heated to 200 degrees.
  8. Bake until cooked for 45 - 60 minutes (which depends on the "abilities" of the oven).

The cake is cooled right in the mold. Many people think that baked goods are even tastier after standing in the refrigerator for several hours.

Jellied pie with cottage cheese and apples

Jellied pie with cottage cheese and apples is a magnificent, delicate and rich dessert dish.

Would need:

  • 3 - 4 sweet strong apples;
  • 300 grams of cottage cheese is not less than 9% fat;
  • 3 tablespoons of sour cream;
  • wheat flour about 1 cup;
  • 70 - 100 g of butter;
  • 3 eggs;
  • 150 g of sugar (you can and more if you like sweetness);
  • a teaspoon of baking powder and favorite spices.

You can add steamed and chopped dried fruits, nuts, candied fruits.

Cooking:

  1. Cut peeled apples very finely or grate on a coarse grater.
  2. Beat eggs with sugar, add melted butter, mix.
  3. Mix cottage cheese, sour cream, baking powder, spices and egg-sugar-oil mixture. Add so much flour so that when kneading you get a soft, viscous, but not liquid dough.
  4. Stir in chopped apples. It is best to first put a little dough without apples in the smeared form, and only then pour all the dough with apples. You can put apple slices on top of the pie.
  5. Bake until golden.

Recipe for Fasting

Strict fasting excludes the use of fats, eggs, milk in the diet of animals, but does not completely exclude the pleasure of skillfully and deliciously prepared desserts without these products.

These include a simple recipe for apple jellied pie on orange juice.

Required Products:

  • 3-4 apples: half of them are finely chopped, and the other part is rubbed on a coarse grater and squeezed out a little (the proportion can be changed);
  • flour - 150 - 180 grams, baking powder (teaspoon) or soda (1/3 teaspoon) quenched with lemon juice;
  • granulated sugar - half a cup or to taste;
  • juice from 2 oranges (about 150 ml) and orange zest;
  • odorless vegetable oil 50 ml;
  • roasted and crushed almonds - half a glass (optional);
  • liquor, cognac - a tablespoon (or more);
  • salt (pinch), favorite spices.

Cooking:

  1. Mix oil, orange juice and dessert alcohol, sugar, spices, salt, slaked soda. Beat with a fork until sugar dissolves.
  2. Add apples mixed with zest and nuts to the aromatic liquid; you can add raisins.
  3. In the mixture, mix the flour in small portions to make a fluid, sticky dough. Worth a try - it should be sweet.
  4. Bake in a hot (180 - 200С) oven in a thickly greased form with vegetable oil.

From biscuit dough

Essentially, aspic apple biscuit is very close in preparation and composition to the classic pie - charlotte. But there is a difference - whipping proteins is performed separately - using a blender. Therefore, the biscuit cake is especially airy and high.

Products:

  • medium-sized eggs - 6 pieces (carefully separate the yolks from the proteins);
  • flour - 130 - 150 grams (sifted 3-4 times to saturate with oxygen);
  • sugar - 200 - 220 grams and a couple of teaspoons of vanilla sugar;
  • apples - 2 - 3 pcs.(if you take more, the cake may not rise or become too wet).

Important! Eggs should be cold. Beating utensils - clean, cold, fat-free and dry. Soda and baking powder are not put in biscuit dough.

Cooking:

  1. Cut the apples into plates, sprinkle with lemon juice to darken, add spices.
  2. Grind the yolks with half the sugar and beat thoroughly with a fork or a whisk (you can use a blender) until the mass turns white and increases 2–3 times.
  3. Squirrels begin to beat at the lowest speed. When foam appears, increase the speed to maximum and add a pinch of fine salt to improve whipping. After a slight thickening of the mass, add the remaining half of the sugar to the mixture in parts and continue the whipping process until a firm foam is obtained.
  4. Add the third part of the whipped proteins to the yolk foam and gently mix everything with a large spoon in the up-down direction until a homogeneous mass.
  5. Slowly mix the flour into the egg mixture, sifting it in portions and moving the spoon up and down.

Then you can use 2 options:

  • I - carefully introduce the chopped apples, and then add the remaining 2/3 of the whipped proteins to the mass, again gently mixing and pouring the resulting dough into a mold;
  • II - pour 1/4 - 1/3 of the dough onto the bottom of the mold, lay a layer of apples on it, and so 2 - 3 times (at the top the apples should be covered with a thin layer of dough).

The first method is faster, the second allows the test to rise better.

As for the dishes, the shape of the small diameter is optimal so that the cake is high. The bottom of the mold is well lubricated with oil and sprinkled with flour. In order for the biscuit to rise, the mold walls do not need to be lubricated, otherwise the dough will slide down the slippery walls. You can cover the walls with parchment.

Tasty recipe:jellied pie with egg and green onions

Bake a biscuit apple pie at 180 - 200 degrees for about an hour. The oven is not opened for the first 30 to 40 minutes so that the biscuit does not donkey.

Jellied apple pie with milk

This is one of the fastest apple pies that will require:

  • strong sweet and sour apples - 4 pieces;
  • milk is a full glass;
  • eggs - 2 to 3 pieces;
  • sugar - a glass;
  • vegetable oil - a tablespoon;
  • baking soda (half a teaspoon) or baking powder;
  • wheat flour - 2.5 cups.

Cooking:

  1. Dice peeled apples, sprinkle with lemon juice.
  2. Beat eggs with sugar using a whisk or mixer until it dissolves.
  3. Pour milk and mix well again.
  4. Add baking powder or slaked soda to the sifted flour.
  5. Mix the flour in parts in the egg-milk mixture until smooth and get a flowing dough that looks like thick sour cream.
  6. Add spices to taste.
  7. Combine the apple mass with the dough and mix again.
  8. Pour the dough with apples into a baking dish greased with butter or laid out with oiled parchment.

Bake in a preheated to 180 - 200 degrees oven for 40 - 60 minutes.

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