Simple Inverted Apple Pie
by Editorial Staff
Who loves baked apples with a caramel crust and a little dough in a pie? This delicious apple pie is just for you! In addition, the cake is amazingly beautiful. I invite you to a tasting!
Cook: 2 hour
Servings: 8
Ingredients
- Apples – 1 Kilogram (sweet and sour, hard – Simirenko or Antonovka)
- Sugar – 1 Glass
- Butter – 40 grams
- Vanillin – 1 Pinch (or cinnamon – 1/2 teaspoon)
- Egg – 3 Pieces
- Sugar – 3 Tbsp. spoons
- Flour – 3 Art. spoons
Directions
- Wash and dry the apples, do not peel.
- Line the bottom of the dish (diameter – 20 cm) with baking parchment. Pour in 1/2 cup sugar, spread out the pieces of butter.
- Cut large apples into 8 slices (small ones into six), remove the seed capsule. Place the slices tightly on the bottom of the mold, skin side down. Sprinkle with 1/2 cup sugar, place the remaining apple wedges on top. Bake in the oven at 200 degrees for about 60 minutes. The apples should be soft, but not crumbly. Let them cool for 10 minutes.
- While the apples are cooling, prepare the dough. Prepare food. A total of three: 3 eggs, 3 tbsp sugar, 3 tbsp flour.
- Combine eggs and sugar in a bowl. Beat them with a mixer at high speed until fluffy, light foam.
- Sift flour, stir in gently with a spatula, keeping the mass fluffy.
- Pour the dough over the baked apples. Put the pie in the oven and bake for 10-15 minutes at 220 degrees.
- Let the finished cake cool in the form.
- Flip the apple pie onto a platter.
Enjoy your tea!
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