Simply delicious pie served with amazing curd. Curd is a type of cream. It is universal, so it is suitable for various baked goods. Vanilla goes best with this cake.

To prepare the pie, take:

  • 2 eggs;
  • 0.75 tbsp. milk;
  • 450 gr. flour;
  • 2 tsp. baking powder for dough;
  • a pinch of salt;
  • 0.25 tsp each ground cloves and nutmeg;
  • 150 g butter;
  • 200 g sugar;
  • 4 large sour apples.

For a Kurd you need:

  • 3 yolks;
  • 1.5 glasses of milk;
  • 75 g powdered sugar;
  • vanillin.

Sift flour with baking powder, salt and spices. Add butter at room temperature and rub with your hands until crumbs form. Add 150 g of sugar and knead. Add apples (peeled and sliced) to this mixture.

Take a separate container and beat eggs with milk. Add them to our flour and butter mixture. Stir until smooth. Pour the dough into a greased form, sprinkle with sugar (50 g left) and bake at 180 degrees. approximately 40-50 minutes. Check with a toothpick for doneness.

To prepare the curd, beat the yolks well with powdered sugar. Separately, bring the milk to a boil and very slowly, in a thin stream, pour it into the yolks. Stir constantly and whisk to prevent the yolks from curdling. Now put everything on the fire until thickened for about 3-4 minutes. We don't boil. At the end add vanillin.

The pie can be served warm or cold, topped with curd and sprinkled with powdered sugar.

The apple pie season is in full swing, I have mastered four new recipes, I have several more bookmarked, and today I will share a recipe for a delicious pie with a rather unusual cooking technology (what can I do, I’m bored of baking pies according to old, time-tested recipes, although sometimes I bake charlotte, where would we be without it).
And I’ll also take this recipe to Marina manyasha_p at FM "Autumn Marathon"


The pie turns out to be very large, tall, moderately sweet and very aromatic. I found the recipe, I’m bringing it here with my own changes (I, as usual, significantly increased the number of apples so that there was less dough and more filling :))

Ingredients:
flour - 3 cups
baking powder - 2 tsp.
salt - 1/8 tsp.
ground cloves - 1/4 tsp.
ground nutmeg - 1/4 tsp.
butter - 180 g
sugar - 3/4 cup
apples - 850 g (already seeded and chopped)
eggs - 2 pcs.
milk - 3/4 cup
sugar - 2 tbsp.

Sift the flour with baking powder, salt, cloves and nutmeg into a large bowl. Add cold butter cut into cubes to the dry mixture and grind into crumbs. Add sugar and mix everything.

We peel the apples from seeds (the peel is optional, if it’s thin, you don’t have to peel it, I didn’t peel it) and cut it into slices (this time I didn’t chop it, just cut it into semicircles).

Add apples to butter-flour crumbs.

Separately, beat the eggs with milk and add them to the main mass. Stir until smooth. The dough turns out quite thick. We put it in a mold, level it, sprinkle sugar on top (2 tbsp) and put it in an oven preheated to 175C.
Bake for 40-50 minutes until browned. Check readiness with a wooden skewer.


The finished pie can be sprinkled with powdered sugar.

Preheat the oven to 180°C. Grease a tall 22-24cm baking dish with butter and flour, shaking off any excess.

Sift the flour, baking powder, salt, cloves and nutmeg into a large bowl. Cut the butter into small pieces and add to the flour. Rub the flour into the butter with your fingers until you have fine crumbs. Add sugar and stir.

Peel the apples and cut them into small pieces. Add apples to crumbs and mix well.

In a separate bowl, beat the eggs with milk and pour into the apple mixture. Mix quickly until a thick dough forms.

Transfer the dough to the prepared pan, smooth the surface of the pie and sprinkle with 2 tbsp. l. Sahara. Place the pie in the oven and bake until golden brown, 45 to 50 minutes. Serve the pie warm or cold with custard.

For the custard, place the egg yolks and sugar in a bowl and beat with a mixer for 2-3 minutes until the mixture has increased in volume.

Pour milk into a saucepan, bring to a boil and immediately remove from heat. Pour 2-3 tbsp into the yolk mixture. l. hot milk and stir. Then slowly pour the remaining hot milk into the egg mixture in a thin stream, stirring constantly.

Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the cream thickens, 4–5 minutes. Pour in vanilla extract. Cool the cream by covering the surface with cling film.