Recipe for upside-down pie with different fillings

Tarte Tatin with puff pastry apples

I am sharing a quick recipe for Tarte Tatin with apples made from puff pastry. Tarte Tatin is the famous French dessert of the Tatin sisters. Probably everyone has heard about this delicious pie, but not everyone decided to bake it. The technology for preparing the original tart involves working with shortcrust pastry, but today I want to offer a simpler and more budget-friendly option.

We will need apples, puff pastry, butter and sugar. In my opinion, from this small list of products anyone can make an exquisite dish of French cuisine.

Ingredients:

• Puff yeast dough - 250 g
• Apples – 500 g
• Granulated sugar - 90 g
• Butter - 70 g
• Vanillin - 1 pinch

How to cook:

1. To bake the tart in the morning, transfer the puff pastry from the freezer to the refrigerator overnight.
   Wash the apples for the filling, remove the core and cut into slices.
2. Place butter, granulated sugar and a pinch of vanillin in a frying pan and place over low heat.
   At the same time, turn on the oven to preheat to 180°C.
3. When the sugar and butter form a homogeneous mixture, add the apples to the pan and blanch them in the caramel sauce for 5 minutes over medium heat, stirring occasionally.
4. Place the caramelized apples on the bottom of the baking dish.
5. Cover the filling with a layer of puff pastry on top.
   If the edges of the dough stick out, simply fold them inward. Make a small hole in the center to allow steam to escape.
6. Bake Tarte Tatin with apples for 25 minutes at 180°C until golden brown.
7. Cover the tart pan with a plate and quickly turn it over so that all the caramel apple sauce gets onto the pastry.
   Tarte Tatin can even be eaten hot; to do this, add a portion of creamy ice cream to a piece and your dessert will become even more refined.

Bon appetit!

French apple pie

It's late autumn outside. A few more days and winter will come. At this time, you want warming tea even more, and our family always serves it with homemade cakes. There are more than enough apples at this time of year. So it's time to do all kinds of baking with them. Today we have French apple pie.

Ingredients

To make French apple pie from puff pastry, you need the following products:

• ready-made puff pastry - 250 g (the dough can kill your pie, so look for one without margarine)
• green apples – 2 pcs. medium size (can be replaced with any sour ones)
• sugar – 80 g
• butter – 70 g (10 for greasing the mold, 10 for greasing the pie, 50 for the cream), leave at room temperature
• egg – 1 pc.
• almond powder – 60 g
• rum – 30 g (can be replaced with Amaretto liqueur, apple vodka or other strong alcohol that goes well with apples and almonds)

ARTICLES ON THE TOPIC:

• Simple upside down apple pie - step by step recipes with photos
• Apple pie with cinnamon - step-by-step recipes with photos
• Apple pie made from puff pastry - step-by-step recipe with photos

French apple pie. Recipe

How? How? What's the secret? I'm telling you. I take some simple ingredients to make a pie. (It’s not really French cuisine, honestly, I just can’t believe it).

This is the separation of butter and sugar into different roles. To yourself, so as not to forget. A piece of butter - grease the pie, a little sugar - sprinkle the pie before baking.

I grease the springform pan with butter.

Roll out the dough to the size of the mold and cut off the corners.

I put the puff pastry in the mold, form small sides, poke it with a fork, and put it in the refrigerator to rest.

How to make pie filling from apples? I take out the core of apples with a special knife. The knife costs mere pennies, and if you often bake with apples, I advise you to invest. It opens up new artistic horizons.

I peel the apples.

I cut it against the well into thin slices. Apples darken quickly, so it's best to do this cutting before placing them in the pan.

Now the cream.

Beat the butter and sugar with a mixer until it turns white.

Without ceasing to beat, I add the egg.

Then almond powder and rum. I beat it well. I'm whisking well.

All. I'm putting together a pie. The oven is preheated to 180. I take the dough out of the refrigerator. I spread the cream.

Then carefully place apples in a circle, aesthetically closing the holes.

And in the middle are apples.

I brush the top with melted butter for a beautiful and tasty caramelization and sprinkle with a little sugar.

I bake at 180 degrees for 35 minutes. I remove the edges of the pan, let it cool for 20 minutes so that it can be tightened. Profit. The preparation of the French apple pie is complete.

Now you can brew tea and invite everyone into the kitchen to try it. What is there to try, eat and enjoy.

Bon appetit to you too!

French Upside Down Pie with Apples

We have been loving everything and baking “upside-downs” for so long that we don’t think that we are using French cuisine! It’s convenient to bake such a pie in the evening (that’s what I did!), and in the morning leave it soaked in caramel and fragrant for the joy of the family! A piece of mine disappeared somewhere overnight)))

Ingredients for French Upside Down Pie with Apples:

Dough:

• Wheat flour / Flour – 250 g
• Butter - 100 g
• Chicken egg - 1 pc.
• Salt - 0.5 tsp.
• Nutmeg - 2 pinches.
• Water - 2 tbsp. l.
• Sugar - 1 tbsp. l.

Filling:

• Apple – 11 pcs.
• Cinnamon - 1 tsp.
• Sugar - 5 tbsp. l.
• Butter - 70 g
• Lemon juice - 1 tbsp. l.

Cooking time: 50 minutes

Number of servings: 8

Recipe for French Upside Down Pie with Apples:

Recipe from this book.

It is suggested to take shortbread dough. I took mine.

Crumble cold butter into cubes into sifted flour.

Add sugar, salt, nutmeg. Grind into crumbs.

Beat in the egg.

Continue grinding with your hand, add 1-2 tablespoons of cold water as needed.

Roll the dough into a ball and put it in the refrigerator for now.

Let's make the filling. It is very convenient to use small garden apples, but not very soft, loose ones, since they will need to be fried in caramel and turned over, but so that they retain their shape. Divide each apple in half. Peel and core and sprinkle with lemon juice.

In the frying pan where we will bake the pie, melt the butter with 0.5 cups of sugar.

Add the apple halves to the syrup and start frying. If you have a lot of apples, you can arrange them edge-on and you’ll get more filling!

Sprinkle with cinnamon.

Turn the apples over so that they are evenly soaked and turn them over a couple more times.

Simmer for 15 minutes until the apples turn golden, having absorbed all the syrup.

At this time, roll out the dough into a circle, but not too thin - this will be the bottom-base!

Cover the caramelized apples with a layer of dough. The dough should hang over the sides of the pan when trying it on.

Fold the edges of the dough inward by the apples along the sides of the pan, and poke with a fork.

Bake for 25-30 minutes at 190*. During baking, the syrup will boil at the edges, but then it will all be absorbed into the cake.

Cover the cooled pie with a plate and quickly turn it over. Dust with powder.

Divide into portions and help yourself))) You can serve with ice cream, whipped cream or thick sour cream.

Lovers of shortcrust pastry and apple pastries will love it!

With oranges

Pour 100 g of sugar with the same amount of water and bring to a boil.

1. Wash 2 sweet oranges, dry, cut into slices (with peel). Place the orange slices in the syrup, cover with a lid and simmer over low heat for 10 minutes (be careful not to burn).
2. Beat 4 eggs with 1 tbsp. sugar until thick white foam forms. Melt 150 g of butter, cool to room temperature, add to beaten eggs.
3. Sift 150 g of wheat flour, add ½ tsp. baking powder, pour into a bowl with butter and eggs, stir until smooth.
4. Line the mold with parchment paper, place orange slices on the bottom, pour syrup over them, and then lay out the dough.

Bake in a preheated oven at 1800C for about 30 minutes. Turn the finished pie over and serve.

Apple pie “French chic”

Soft buttery sponge cake with a rich lemon aroma, with pieces of baked apples, raisins infused with rum and crispy shortbread topping - real French chic! I saw his recipe in German on the packaging of “Raisins in Rum” back in the 90s. The eldest daughter, then studying at a language gymnasium, translated it for me. Since then, this pie has been one of my favorites.

Ingredients:

• zest of 1 lemon weighing about 150-200 g.

For filling:

• fresh apples 700 g
• dark raisins 60 g
• light or dark rum or pink grape wine 50 ml
• thick orange or apricot jam 120 g

For sprinkling:

• cold butter 82.5% fat 100 g
• granulated sugar 60 g
• premium wheat flour 140 g
• vanilla sugar or vanillin ½ packet weighing 5 g

For the test:

• medium eggs 3 pcs.
• butter 82.5% fat 130 g
• granulated sugar 130 g
• premium wheat flour 265 g
• baking powder 2 tsp.

Step by step recipe

Step 1

3-4 hours before preparing the pie (or even the night before), rinse the raisins several times in warm water and rinse with cold, preferably filtered, water, dry with a paper napkin, place in a small container and fill with rum or wine, cover with a lid or plastic wrap and leave to infuse.

Step 2 Also, in advance (1-2 hours before preparing the dough), remove the amount of butter required for the recipe from the refrigerator so that it becomes very soft and creamy, or soften it in the microwave immediately before cooking.

Step 3 Turn on the oven and heat it to number 3 (170°C).

Step 4 Wash the lemon with warm water and soap and pour boiling water over it to wash off the layer of preservatives from its surface (since the recipe uses its zest).

Step 5 Wash the apples and dry with a paper towel.

Step 6

Prepare the topping: to do this, put the required amount of cold butter, granulated sugar, whole wheat flour and vanilla sugar (or vanillin) in a separate bowl and grind everything into crumbs with your hands. Place the bowl with the finished topping in the refrigerator without covering it with anything.

Step 7

Start preparing the dough. To do this, measure the required amount of wheat flour with baking powder and granulated sugar into separate containers.

Step 8

Place soft butter in a large bowl with a capacity of about 3.5 liters, grate the lemon zest on a fine grater, add the previously measured sugar and mix everything with a mixer using regular whisks.

Step 9

Add eggs into the butter mixture one at a time, mixing them in one direction each time with a mixer.

Step 10

Add 165 g of flour and baking powder from the total amount for the dough to the butter and eggs, sifting them through a sieve. Stir until smooth. Then replace the regular whisks on the mixer with whisks for yeast dough and add the remaining 100 g of flour, also sifting it. Mix the dough again until smooth. Do not forget to remove the remaining dough from the whisks, as well as unmixed ingredients from the walls of the bowl and mix them into the total mass. As a result, the dough should be thick.

Step 11

Line a large aluminum baking tray (size 21x32 cm, height 5 cm or any other similar area you have) with non-stick baking paper, making high sides. Place the resulting dough into it and smooth its surface with a spoon. Place the baking sheet with the dough in the refrigerator without covering it with anything.

Step 12

Peel the apples from the stem and skin, remove the core, cutting them in half. Cut the apples into medium-thick slices (approximately 8-10 mm) and place them on the chilled dough in the form of tiles.

Step 13

Pour about 10 ml of cold water into the jam and stir with a spoon to make it more liquid. Using a pastry brush, brush the top of the apples.

Step 14

Drain the rum (or wine) from the raisins through a sieve (you will no longer need it in the recipe) and sprinkle it evenly on top of the apples (you can first lightly squeeze the raisins to remove excess moisture).

Step 15

Remove the bowl of sprinkles from the refrigerator and sprinkle evenly over the top of the apples.

Step 16

Place the cake in the oven and bake at number 3 (170°C) for about 50-55 minutes or as recommended in your oven instructions for baking butter sponge cake. After 30 min. From the beginning of baking, you can turn the baking sheet over to the other side so that the pie piece heats up evenly. After the specified time, check the readiness of the pie with a wooden stick or toothpick (the dough should not stick to them). Step 17

Remove the finished pie from the oven, cool completely on the baking sheet, cut into portions and serve, trimming off the burnt bottom and sides if necessary.

Step 18 Store the leftover pie in the form in which it was baked at room temperature for 1-2 days, without covering it with anything, but it is better if you put them in the refrigerator (especially in the summer), after covering the form with plastic wrap or removing the portioned pieces in a clean plastic bag. Then the shelf life at +5-6°C will increase to 2-3 days.

Note: When stored in the refrigerator, the biscuit becomes denser, but no less tasty. I personally like this option even better, although my children prefer to eat it fresh, barely warm. Helpful advice

I like to use strifel apples in this recipe because... they look most impressive on the cut of the pie due to their pinkish tint

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Beat all the ingredients for the dough. Place foil or baking paper in a mold d=20~22cm and generously grease with butter. If the butter is frozen, you can grate it and pour it in an even layer on the bottom. Add nuts and cranberries. Sprinkle with sugar.

Pour in the dough so that the cranberries do not peek out.

Place in an oven preheated to t=180~200°C until cooked (30~35 minutes).

Turn the finished pie onto a plate and carefully remove the foil, using a wooden spatula to help separate it from the pie. Recipe No. 4 Upside-Down Cherry Pie The simplest, fastest and most straightforward recipe for upside-down pie. It is so easy to make that it can be prepared for receiving unexpected guests. The pie has a pleasant taste - a juicy sour top with the aroma of caramel and butter. And a lush soft bottom. If you serve the pie immediately after baking, the dough will be dry. But after insisting, the dough will be saturated with cherry juice.

COMPOSITION FILLING 15g butter, 1/3 cup sugar, 250~300g cherries, if necessary - 1 heaped teaspoon of starch (~10g) DOUGH 2 eggs, 1/4~1/3 cup sugar, 3/4 cup flour ( 120g), 1 teaspoon baking powder, vanillin Filling In a mold d=20~22cm, melt the butter on the stove. Sprinkle sugar in an even layer. Wait until the sugar begins to caramelize - spots of melted sugar will begin to appear.

Place cherries in the mold.

Turn off the fire under the form. If the cherries were frozen, then sprinkle them with starch through a strainer.

Dough Using a mixer, beat the eggs and sugar until foamy.

Add flour, baking powder and vanillin. Stir with a mixer at low speed. The dough should flow in a thick ribbon. Pour the batter into the mold on top of the cherries so that the entire cherry is covered.

Preheat the oven to t=200~220°C. Place the mold in it for about 20~25 minutes.

Remove the finished cake from the pan by turning it over.

It is advisable to take a pie dish with sides so that the liquid syrup does not flow onto the table and does not burn your hands when turning it over.

Recipe No. 5 Upside-down pie with rhubarb Finally, the rhubarb bush growing in the countryside turned into a huge spreading bush and it became possible to harvest from it. The rhubarb pie is very tender - more tender than the one with sorrel. The sharp acidity of rhubarb after heat treatment was greatly reduced and only a pleasant sourness remained. The rhubarb pieces are moist and soft - they harmonize very well with the dryish semi-biscuit dough.

COMPOSITION ~0.5 cups sugar, 3 teaspoons starch, 30g butter, 300~400g rhubarb DOUGH 3 eggs, 0.5 cups sugar, 1 teaspoon baking powder, vanillin, ~2/3 cup flour

Cut the stems from the leaves of the rhubarb. Throw away the leaves. Wash the stems and peel off the outer, stringy skin. Cut into small pieces.

Beat the eggs with a mixer with sugar into a fluffy foam. Add vanilla, baking powder and flour. You should get a medium-thick dough. Place small pieces of butter along the bottom of a mold d=26cm. If the oil is at room temperature, then simply spread it over the bottom. Sprinkle an even layer of sugar - if the rhubarb is extremely sour, then 0.5 cups of sugar, if it is not very sour, then less sugar. Sprinkle starch on top of the sugar. (To ensure that the starch is distributed evenly, it is better to sprinkle it not from a spoon, but with a pinch of your hand.)

Add chopped rhubarb.

Pour the dough onto the rhubarb so that there are no gaps.

Preheat the oven to t=200°C and place the mold in it until the dough is brightly browned. Check readiness with a dry stick.

Cool the finished pie until warm, then run a knife along the sides of the mold, separating the dough from it. Use a thin spatula to carefully lift the cake and run it along the bottom. Remove the spatula. Turn the pan with the pie onto a plate. Remove the form. Serve the finished pie warm or cooled; preferably with whipped cream or ice cream. Recipe No. 6 Upside-down apple pie “Summer” Recipe from Irina Ivanova from St. Petersburg: “I looked at your upside-down pies and remembered how long ago my mother and I baked something similar, but somewhat different - I had difficulty finding the recipe. It’s good when apples are ripening, when there are a lot of them and sometimes it’s not clear what to do with - after all, not all of them are suitable for storage and some varieties are not very good - they obviously ask for processing... Well, who dries it, who drives the juice, but we also bake such a pie , where you need a lot of apples. After baking, the apples turn out like dark “caramels”. There is no need to soak anything. The look is wonderful - these caramels stick out in such an unusual way, and we really liked the taste... We baked them often.” Irisha, the pie really turned out delicious. And your description immediately sparked culinary excitement. Only my baked apples turned out not like caramels, but like marmalades. Soft, slightly sticky and fragrant. The children immediately tore off the entire top of the pie; I barely had time to take a photo.

COMPOSITION 1~2kg of apples, 0.5 cups of sugar, ~50g of butter DOUGH 3 eggs, 1 can (400g) of condensed milk, 1 cup of flour, 1 teaspoon of soda, vinegar Wash the apples, cut into 4 parts, remove the seeds and chop in slices. (There is no need to peel the peel.) The author advises taking 2 kg of apples for the pie; such a pie will be juicier. But for this you need a form with high sides. Only 1 kg of apples fit into my mold, 5 cm high. Then I cut the dough amount in half (2 eggs, 1/2 can of condensed milk, 1/2 cup of flour, 1/2 teaspoon of soda, vinegar). Grease a baking dish (diameter 26cm) with butter (or you can spread butter shavings along the bottom). Lay out the apples. Sprinkle sugar evenly on top.

Cover the pan with foil and place in the oven for 30 minutes at t=250°C. After this, remove the foil from the pan and put it in the oven for another 10~20 minutes. Make the dough: mix eggs, condensed milk, flour and soda, slaked with vinegar. Immediately pour the resulting batter into the pan on top of the apples. Reduce the oven temperature to t=200~220°C and bake until the dough is browned (10~20 minutes). Readiness to check with a wooden stick.

Immediately turn the finished pie onto a plate. Recipe No. 7 Upside-Down Apple-Orange Pie A very simple pie. It takes a little more than 5 minutes to prepare. And it tastes very nice and aromatic.

COMPOSITION 250g puff pastry, 2~3 apples, 2 oranges, 1/3 cup sugar, 1 spoon of butter (~30g) Grate the zest of half an orange on a fine grater; squeeze the juice out of all the oranges. Peel apples and remove seeds. Cut into 6~8 slices. Melt the butter in a frying pan, add sugar and pour in 1 tablespoon of orange juice. Bring to a boil and until caramelization (browning) begins.

Pour in the remaining juice with zest, stir and remove from heat. When the boiling stops, arrange the apple slices.

Roll out the dough into a circle 2cm larger than the diameter of the pan. Place the dough on top of the apples and tuck the edges under. Place in an oven preheated to t=200°C and bake until the dough is browned (20~25 minutes). Remove the finished pie from the oven, cover with a towel and leave for 15 minutes. Place the slightly cooled pie on the fire and when the syrup below warms up (a characteristic gurgle will be heard), place a dish on top of the frying pan and carefully turn the frying pan over. Lenten version of the recipe Replace the butter for frying the caramel with vegetable oil. Take lean dough. Recipe No. 8 Plum upside-down pie The pie is simply a miracle - a combination of very tasty tender dough and sour plums. But the main thing is the original look. This recipe was given by Texxu on the EVA.RU website forum. Texxu, thank you so much for this wonderful recipe from me and, to a greater extent, from my children - they haven’t eaten with such delight for a long time!

COMPOSITION ~400g pitted plums (about 20 pieces), 3/4 cup sugar (150g), 30g butter Dough 1/2~3/4 cup sugar (100~150g), 1 cup flour, 120g butter, 2 eggs , 1/3 cup milk, 2 teaspoons baking powder, vanillin Dough Grind butter at room temperature with sugar, baking powder and vanillin into a homogeneous soft mass. Stir in flour. Add eggs and milk; stir well. Cut the plums into halves and remove the pits. It is better to take sour and autumn hard varieties of plums. In a frying pan, melt a piece of butter the size of a matchbox, pour sugar in an even layer and bring to a boil and the sugar is partially browned. Place the plums cut side down. In this recipe, it is best to use a frying pan with a removable handle - it can be placed on the fire or in the oven. If there is no such frying pan, but only a mold that cannot be put on the stove, then you need to melt the sugar and butter in a small saucepan, pour it into the mold and then lay out the plums.

Gently spoon the dough over the plums.

Place in an oven preheated to t=180°C and bake until done (25~45 minutes). Remove the finished pie from the oven, cover the top with a towel and leave for 10~15 minutes. Using a knife or spatula, loosen the sides of the pie from the pan. Place the pan on the heat for 1~2 minutes until the caramel layer at the bottom begins to melt. Cover the top with a dish, turn over and carefully remove the pan. (If the pie is tipped onto a plate immediately after baking, there is a high probability that the pie will break or some of the plums will remain stuck to the bottom. But if the pie sits for a while, it will “set” and will be very easy to remove.)

advice: I slightly changed the composition of the recipe - I made it more suitable for myself personally (well, I don’t like it when the liquid is measured in grams, etc. nuances, such as the order of work). And I baked this pie for less than 25 minutes, although the recipe promised 45 minutes. But I want to give the original text. 600 g plums, 4 tbsp. butter, 150g sugar Dough 130g plum butter, 125g sugar, vanillin, 2 eggs, 1 yolk, 100g milk, 170g flour, 2 tsp baking powder, 50g ground almonds (can be replaced with flour if not available) Cut plums cut into halves, remove seeds. Melt the butter in a frying pan, add sugar and stir until bubbles appear. Place the plums, cut side down, into the caramel and press down. Remove the pan from the heat and cool. Meanwhile, prepare the dough: beat butter and sugar, add vanilla and eggs. Pour in the milk and stir well. Add flour with baking powder and almonds. Place the dough on the plums, smooth them out and put them in the oven - just be sure to place the pan on a baking sheet, because juice may leak from the plums. Bake for 45 minutes at 180 degrees. When baked, remove and after a few minutes turn onto a plate with the plums facing up. Recipe No. 9 Reverse pie The pie is delicious and original. I especially like the taste of apples baked in butter. Author's description: “The apples give syrup and turn out soft and do not burn, since they are at the bottom, and the dough turns out crispy and not soggy. But everything is served the other way around: just before serving, the pie is turned over.”

COMPOSITION 1 tbsp flour, 2 tbsp sugar, 1/3 tsp salt, 50g butter, 3~4 apples, 1 tbsp vegetable oil, 1 tbsp powdered sugar, ground cinnamon I changed this recipe a little. The author's recipe goes like this: 1 tbsp unrefined flour, 2 tbsp brown sugar, 2 tbsp butter, 3 apples, 1 tbsp vegetable oil, a little fructose, cinnamon. This recipe is more dietary. Mix flour with sugar, salt and butter. Stir in 3 tablespoons of cold water. Place in the refrigerator for 40 minutes. Core the apples and cut into slices. Mix with vegetable oil, cinnamon and powdered sugar. Place apple slices on the bottom of the pan.

Roll out the dough to the diameter of the mold and place it on top of the apples, “tucking” it a little around the edges. Bake at 220°C until the dough is browned. Before serving, invert the pie onto a plate. Recipe No. 10 Upside-down pie with nuts and cherries Juicy and tender pie. A very interesting combination - honey, nuts and cherries. Honey and butter give a wonderful aroma, cherries add sourness and also add a peculiar pleasant smell. And nuts are savory. The only downside to the pie is that the cherries turn the dough purple. If you don't have cherries, you can take any other berry.

COMPOSITION 50~60g butter, 0.5 cup sugar, 2 tablespoons honey, 200g nuts, 300~400g cherries (pitted), 1/4 cup milk DOUGH 2 eggs, 2 teaspoons baking powder, 1/4 teaspoon baking soda , 150g sour cream, 1 cup flour, 1~2 tbsp vegetable oil, if necessary - 1/4 cup milk Grind the nuts. It is desirable that some of the nuts are ground into flour, and the other part remains in fairly large pieces. Melt the butter and honey in a frying pan until the color changes slightly. Tip: Honey often has to be measured using spoons or glasses. And when transferred, a lot of honey remains on the surface of the measuring container. To ensure that honey is not wasted so mediocrely, you need to lightly lubricate the surface of the container with oil. In this case, everything is very simple - when the butter melts, dip a spoon into it, and then measure out the required amount of honey with the same spoon. The honey will slide off the spoon quickly and easily. Pour in milk and bring to a boil. If you use another form for baking, then pour the mixture into it. (Mold with a diameter of 26~28 cm.) Sprinkle sugar evenly along the bottom of the mold. Then spread the nuts in an even layer across the bottom of the pan.

Place cherries in one layer on top of the nuts. To prepare the dough, beat eggs with baking soda and baking powder. Add sour cream and vegetable oil; stir in flour. The dough should not be too runny. If the dough is thick, add milk. Carefully pour the batter over the cherries, making sure that the batter gets onto each cherry and at the same time does not move the berries out of place.

Place the mold in an oven preheated to t=200~220°C for 30~35 minutes. Willingness to determine with a wooden stick. If the surface of the pie browns too quickly and the middle remains raw, cover the top of the pan with foil.

Remove the finished pie from the oven and leave for 10~15 minutes so that the juice is absorbed into the dough. Place the pan on the fire for 1 minute so that the caramel at the bottom melts. Then turn the pie onto a plate. Happy eating!

Step-by-step preparation from Yulia Vysotskaya

To prepare this pie, Yulia Vysotskaya advises using a heavy and deep frying pan that can be easily placed in the oven.

For dessert you will need the following ingredients:

• butter - 65 g;
• apples - 3 pcs.;
• cream - 95 ml;
• granulated sugar - 3 tablespoons;
• puff pastry - 160 g;
• lemon - ½ part;
• sour cream - 145 g;
• powdered sugar - 2 tablespoons;
• apple or pear brandy - 35 ml.

Cooking method:

1. The day before cooking, place the apples in the refrigerator.
2. Caramel is prepared in a frying pan by melting butter and sugar.
3. Add apple slices sprinkled with lemon juice to the caramel mass and leave on the fire for 5 minutes.
4. Roll out the dough into a round cake and cover the frying pan with it.
5. The pie is placed in the oven for 40 minutes at 180 degrees.
6. Without waiting for it to cool, cover the finished pie with a dish and turn it over.
7. Sour cream, powder, cream and brandy are mixed using a blender.

The pie is decorated with cream and placed in the refrigerator for 15 minutes before serving.

French "Invisible" cake

“Invisible”, and also French, and even with apples - such a pie recipe could not pass by my curiosity. As a result, I’m baking it for the third time in the last week. And it seems to me that this is not the limit.

The peculiarity of this pie: a lot of apples and a minimum of dough. The dough itself is more similar in composition to pancake dough. Another undeniable advantage of the invisible pie is that there is practically no sugar, flour or butter in it. And this, you see, cannot but rejoice.

So why "Invisible"? The thing is that it is almost impossible to detect the dough in the finished pie; there are only solid apples. However, the dough itself is more like custard, and the apple slices melt in your mouth. In order to get this effect, you need to follow three simple rules:

• apples need to be cut as thin as possible;
• each slice should be covered with dough;
• The cake must be cooled in the refrigerator.

It is on the second day, after complete cooling, that these baked goods reveal their unique taste. I recommend!

By the way, an invisible pie can be made with a pear or by combining pears and apples. This option is also very, very good.

Ingredients

• Apples – 900 g
• Eggs - 2 pcs.
• Milk – 100 ml
• Sugar - 50 g
• Wheat flour - 70 g
• Vanilla sugar - 1 tsp.
• Baking powder - 1 tsp.
• Salt - 1 pinch
• Butter - 20 g
• Lemon - 0.5 pcs.

With potato

Changelings can be made not only sweet, but also with vegetables, as a snack or main course. For example, a pie with potatoes and herbs.

Dissolve 10 g of pressed yeast and 1 tsp in a glass of warm milk. Sahara. After 10 minutes, add a pinch of salt, add 2 tbsp. l sunflower oil. Sift 300 g of wheat flour through a sieve, pour into milk and knead into an elastic, soft dough. Cover it with cling film and put it in a warm place for half an hour.

Important: if you replace the milk in the dough with water, you will get a lean pie. And when you don’t have the time or desire to bother with preparing the dough, you can buy ready-made dough.

While the dough is rising, you need to prepare the potatoes: peel, wash, cut into thin (a couple of mm thick) circles. Wash a bunch of greens well, dry and chop.

Grease a baking sheet with vegetable oil, place potatoes in a thick layer, greens on top, cover with thinly rolled out dough. Brush the top of the dough with beaten egg or vegetable oil. Bake at 1800C in a preheated oven for 40 minutes. Before serving, let cool slightly, turn over and cut into portions.