Apple pie

Name: Apple pie - Livia J.
Ingredients: 6 eggs; 1 cup sugar; 500 g yogurt; 1 cup oil; 1 vial of rum essence; 3 cups of flour; a little cinnamon; 1 kg of apples; 1 packet of baking powder

Dessert - Apple pie by Livia J. - Recipia

It's the kind of cake I make every time I have a lot of apples at home and want something quick and uncomplicated. The apples are peeled quickly, and the batter comes together well without much attention to detail. The first time I tried the recipe out of curiosity, but I ended up making it quite often, especially in the fall when apples are good and inexpensive. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 25-30 minutes Baking time: 30-40 minutes (first part plus finishing) Servings: 8-10 Difficulty: easy Recipe type: simple homemade cake Ingredients 6 eggs 1 cup sugar 500 g yogurt 1 small cup oil 1 vial of rum essence 3 cups flour 1 packet baking powder 1 kg apples A little cinnamon Preparation method 1. Start with the apples: peel and core them, wash them, and then grate them using a large grater. Place them in a pan with a little sugar (from the total cup or separately, as you prefer) and cinnamon over medium heat. Stir occasionally until the liquid reduces and they soften. Let them cool slightly while you prepare the rest. 2. Separate the eggs. Whip the egg whites with the rum essence until stiff peaks form. Gradually add the sugar and continue beating until it completely dissolves. 3. Incorporate the egg yolks, then the oil and yogurt, mixing gently with a spatula or whisk. 4. Mix the flour with the baking powder and gradually add it to the mixture. Combine everything without overmixing. 5. Prepare a baking pan: grease it with oil and line it with baking paper. 6. Pour half of the batter into the pan and place it in the oven (preheated to 180°C). Bake until it sets slightly on the surface, about 10-15 minutes. 7. Remove the pan, spread the sautéed apples over the base, then pour the remaining batter on top. 8. Return the pan to the oven for another 30 minutes or until a toothpick comes out clean. The cake should be golden and risen on top. 9. Let it cool before slicing. It cuts more easily when cold. Why I make the recipe often It's quick, doesn't require special techniques or expensive ingredients. The batter is quite forgiving. The cake turns out fluffy, with a substantial layer of apples, and keeps well for two days. I like that I don't have to measure everything to the gram. Tips and variations Tips The apples can be sautéed with sugar to taste, depending on how sweet or tart they are. When spreading the sautéed apples, make sure they are well drained so they don't soak the base. During the final baking phase, check with a toothpick – if it comes out clean, it's done. Let the cake cool in the pan to avoid breaking. Substitutions Yogurt can be replaced with lighter sour cream or kefir if you have it on hand. The rum essence can be omitted or replaced with vanilla. Sunflower oil works best, but other neutral oils can be used as well. Variations You can sprinkle a little powdered sugar on top after it cools. It also works with pears, but the texture is slightly different. If you want, you can add chopped nuts among the apples. Serving ideas Cut into squares and serve plain, with coffee or tea. For an extra touch, you can add whipped cream or a little vanilla ice cream. Frequently asked questions 1. Can I use less sugar in the batter or for the apples? Yes, you can adjust the amount of sugar to your preference and based on how sweet the apples are. 2. What type of yogurt is best? Plain yogurt with 2% or 3.5% fat. I don’t recommend low-fat yogurt, as it affects the texture of the base. 3. Can I use whole wheat flour? You can try, but the batter will be denser. I recommend a 50/50 mix with white flour if you want to change the texture. 4. Can the recipe be made without eggs? I haven’t tried it without eggs, and this batter needs them for structure. I don’t recommend a complete substitution. 5. Can I use more apples? You can add a few more apples if you drain them well after sautéing, but be careful not to make the filling too thick compared to the base. Nutritional values Approximately, one serving (1/10 of the pan) has about 220-240 kcal, 4-5 g protein, 7-8 g fat, 35-40 g carbohydrates. The value depends on the type of yogurt, how much sugar you use, and the size of the eggs. The cake has a moderate calorie content for a homemade dessert, with a good fiber intake from the apples. Storage and reheating The apple cake keeps well at room temperature, covered, for up to two days. If it’s very warm, I store it in the fridge and let it come to room temperature before serving. I do not recommend reheating it in the oven, as it can dry out. It's best enjoyed fresh or on the first day.

Preparation

I peeled the apples and removed the cores, washed them, grated them, and sautéed them with sugar and cinnamon. I separated the egg whites from the yolks and whipped them with rum essence. I added the sugar and whipped well, then mixed in the yolks, oil, and yogurt, and mixed again. I then added the flour mixed with baking powder. From this mixture, I poured half into a greased baking tray lined with parchment paper and baked it until it firmed up a bit, then I took the tray out and added the sautéed apples on top, followed by the remaining mixture. I put it back in the oven to bake for about 30 minutes. Enjoy your meal!

Apple pie

Preparation

Tags

Categories