Layered apple pie

Layered apple pie

Layered apple pie got its name due to the fact that the bulk of the pie — the finest apple slices, which dissolve in a small amount of dough, and the test itself is practically not visible in the pie. On the cut — dozens of the thinnest parts of apples. The pie turns out very juicy and very apple.


Cognac — 1 tbsp. L.
Milk — 90 ml
Baking Powder — 10 g
Sugar — 160 g
Flour — 60 g
Apples — 4 pcs.
Eggs — 3 pcs.
Sunflower oil — 2 tbsp. L.
Butter — 2 tbsp. L.
Walnut — 3 tbsp. L.


1. 2 whisk eggs with sugar (80 g) into a light foam. Add the sifted flour with baking powder. Stir in sunflower oil, milk and cognac.
2. Peel and cut apples with a special float on very thin plates. Stir the apples into the dough.
3. Put the dough into a shape 18 cm in diameter and bake for 30 minutes at 200 ° C.
4. For pouring, combine 1 egg, 2 tablespoons of melted butter and 80 g of sugar. Beat with whisk. Pull out the hot pie and pour over the top. Put the nuts on the pour. Continue to bake the cake for 10-15 minutes. After baking the cake completely cool. Better put it overnight in the fridge.

Bon Appetit!

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