Favorite dessert of our family - apple pie "Charlotte"

It would seem that it can be simpler than applepie "Charlotte"? Indeed, the ingredients are simple, fresh apples are now on sale all year round, and how many recipes for cooking this amazingly delicious pie can be found!

Have you ever wondered why everyoneThe famous pie is called this? The name is French. But why exactly "charlotte", and not "antoinette", for example? I read somewhere long ago that the French took as their basis the British pudding from bread and simply changed the recipes to their liking. But the fact that the dish received its name in honor of Queen Charlotte - the wife of King George III, because of the fact that she was considered the patroness of apple producers, learned by chance. Interesting!

In the classical English version, a pie orpudding from apples is cooked in croutons. A loaf or a wheat loaf is loosened from crusts, cut into fairly thin slices, each dipping in melted cream butter, overlaying the bottom and sides of a high form, sprinkled with breadcrumbs, and in the middle, the pre-cooked apple stuffing is placed. To do this, peeled and finely chopped apples, interspersed with sugar and cinnamon, stew separately in another bowl in butter, quickly stirring, so as not to burn. When the filling is ready, shift it into a slab with bread slices, on top again cover with bread in oil and sprinkle abundantly with breadcrumbs. Bake in a well-heated oven. Probably, it is delicious. But I'll tell you honestly - I did not try to cook for such a recipe. In my opinion, it turns out "butter oil."

In the Russian collections of recipes early twentieth century, toothere is a dish called "Charlotte from apples", where also the pieces of white bread soaked in a mixture of milk and egg were taken as a basis, and the filling of apples (plus lemon peel) was laid out in layers mixed with pieces of bread. All this was later baked in the oven.

Now most of the recipes for this dessert,as a "charlotte" of apples, is a biscuit dough made from white flour of the highest grade with apples, and not from bread soaked in bread anyway. Almost every European country (and not only in Europe) has its own recipe for such a dish as apple pie "charlotte." Serve the pie for tea with whipped cream, with ice cream, yes with anything!

I also tried a lot of things to add to my version of the pie - and cocoa, and mixed currants with apples, but the most delicious apple pie "Charlotte", oddly enough,is obtained from the simplest recipe, from the minimum number of ingredients. And it turns out always successfully, and is eaten instantly, no matter how large the form is prepared. By the way, "charlotte" with apples in the microwave is obtained no worse than in a classic oven.

Try to cook apple pie "charlotte" according to my recipe!

For the shape of the average diameter, 3-4 eggs should be taken,a glass of sifted flour, a glass of sugar, a little more than a third of a teaspoon of soda (to extinguish with vinegar), sour cream of any ¼ cup and, of course, apples 5-6 pieces (depending on the size, you can more and less). Tastier is obtained with more acidic varieties of apples, although I take any that are. Simply, if absolutely sour grade, you need not forget to add to them sugar.

Prepare the dough.

Stir well the sugar with chilled eggs,adding a pinch of salt, add sour cream to the mixture, gradually add flour, add soda, extinguished in vinegar (you can also put out soda in sour cream, but practice showed that extinguishing in vinegar gives the best effect). Yes, it is possible to whip eggs with sugar without separating the yolks from the proteins, but again, it is better if you do not enter them together in the dough, but first the yolks with sugar, and after all that interfered with the dough, add whipped proteins. The dough should turn out to be quite liquid, the consistency of thick sour cream, so we add flour gradually, it may go more, maybe a little less. If you want to add vanilla sugar for a smell - please!

Now apples. If they are very hard with a hard skin, it is better to clean it. Cut into slices, beat the apples with boiling water, but be sure to dry it afterwards, throwing it back on the towel to remove excess water from them. If apples are soft table varieties, then do not do this, there is a thin peel - you can not clean it completely. Next, sour apples pour sugar (no sweet ones) and add apple slices to the dough, evenly distributing apples throughout the mass. Then shift, or rather pour into oiled (or other culinary fat) and sprinkled with dried crumbs shape.

Put in a preheated oven for 20-25 minutes. (If you cook in a microwave, then in a glass form at an average power, approximately 15 minutes, but it may take a little longer - you need to watch).

One moment to the note - do not open the oven door to see what's there with the cake for the first 15 minutes, otherwise the dough that begins to rise will fall off, and the pie will not turn out magnificent.

Readiness is checked by a match or woodentoothpick, sticking it into the pie closer to the middle: if nothing bothers (and by this time the delicious smell of baked bread already spreads all over the apartment), everything - the charlotte is ready !. You can take it out of the oven. And, as soon as it cool slightly, put it on a dish and invite all the home-grown to drink tea!

Bon Appetit!