Autumn is also the time for those of us who cook to do so more often -- it's the season of hearty soups, stews, rich casseroles, and pies.
Speaking of pies... I've been meaning to make Sharlotka (a common name for a Russian apple pie) for a few weeks now, and today was the day. The recipe is so easy, a caveman can do it (hehe).Ingredients:
* 3 large apples (I find that yellow apples taste the best for this type of pie)
* 4 large eggs
* 1 cup of flour
* 1 cup of sugar
* 1/3 tspoon of baking soda
* 1/4 of stick of butter
Directions:
Peel the apples first, then cut/slice the them up however you like. I tend to slice them pretty thin, but that's a personal preference. Place the cut-up applies into a baking/pie dish, pre-treated with olive oil, butter, or PAM, to prevent it from sticking.
In a large mixing bowl, mix eggs, flour, sugar and baking soda. Once the batter is ready, pour it into the baking dish over the cut-up apples. Stick a few small pieces of butter into the batter in the pie dish (my mom's secret - "it will taste better"). Place the dish in the oven (uncovered) and bake at 375F degrees for 30 min.
Serve warm or room temperature. I like to sprinkle some powdered sugar on it when serving to make it a bit more sweet. Priyatnogo appetita :-)
2 comments:
The best American apple ( by far) for this recipe is Gold Rush if you can get your hands on some. It is not a commercial apple - so ask local farmers. Here in Indiana they are just now ready - so mid-October or so. No other apples comes near, in my opinion. It is tart and crisp and does exactly what the original Russian apple traditionally used in Charlotka ( Antonovka) does - and that is form an adorable and delicious crispy top. I suppose an apple has to be sour enough to accomplish that. And the crispness is important too - Gold Rush does not fall apart while cooking and that is great too. Try it!
Thank you, anonymous! I didn't know of Antonovka's equivalent in the US, so I really appreciate the tip. Will definitely try to find it here in Virginia.
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