Recipe: Estonian Apple Pie step by step with pictures | Handy.Recipes

Estonian Apple Pie

Cooked Estonian apple pie

Nutritional Value

Estonian cuisine has a very special flavor. It was influenced by Russian, Scandinavian and German cuisine. And in spite of this, it retains its zest. Basically, the dishes are simple in their preparation, using ingredients that are readily available. The most popular here are typical peasant dishes from the middle of the 19th century. Very often porridges are cooked, and dairy products are widely used. However, I do want to offer you a taste of Estonian pie. Some time ago, a relative who settled in the Estonian capital 30 years ago brought us the recipe for this pastry. And every time we lay the table for her visit we without fail bake this pie. And, if sliced into small squares, it has a unique flavor and unusual appearance, even more like pie than cake.

Author of the recipe

Ingredients for Estonian cake "apple tarts":


  • Wheat flour / Flour (about the sandy dough (maybe a little more) + 5 tbsp.l. in the biscuit dough) - 500 g
  • Butter (in shortbread dough, room temperature) - 200 g
  • Sugar (100g - in shortbread dough + 100g - in stuffing + 6 tablespoons).l. - into the biscuit batter) - 200 g
  • Chicken egg (1piece into shortbread dough + 5piece into biscuit dough) - 6 pieces
  • Apple (for the filling) - 1 kg
  • Starch (in biscuit dough) - 2 tablespoon
  • Cinnamon (for filling) - 1 teaspoon
  • Vanillin (in the filling, on the tip of a knife)

How to cook Estonian pie "apple tarts" step by step with photos


What we need. I have self-rising flour (that is, with leavening agent, so I did not put leavening agent in the biscuit dough, you can add it to make the dough more airy).

First we make the shortbread dough: we need about 500g of wheat flour, 200g of butter, 100g of sugar, 1 chicken egg, vanilla sugar or vanillin on the tip of a knife. Mix well butter, sugar, vanilla, egg and about 300 grams of flour.

Spread the dough on a floured surface and knead until elastic, constantly adding flour.

Take a 1/2 sheet pan, line it with parchment, spread out the shortbread dough, flatten it in the pan with your hands or a small rolling pin.

Make frequent pricks with a fork and send it to the oven heated to 200 * C for about 20 minutes, the dough should get a light golden color.

While our pie base is in the oven, prepare the filling: 1 kg apples, 100g sugar, 1 teaspoon cinnamon. Peel and core off apples and cut into wedges, mix with sugar and cinnamon.

To make the top layer of sponge cake, we take: 5 eggs, 6 tablespoon sugar, 5 tablespoon of wheat flour (my flour is self-rising, so I did not need baking powder) and 2 tablespoon of starch. Beat eggs and sugar into a fluffy mass, add flour and starch, mix everything gently.

Take the shortbread base out of the oven.

Spread an even layer of apple filling on it.

Pour biscuit dough on top and send back into the oven for 25-30 minutes (until the cake is ready, check with a match, if the dough does not stick to it, then the cake is ready).

Take out cake, cut it into squares or rectangles.

Make aromatic tea and treat your guests to a real Estonian treat.

Nutritional Value:

Whole Dish:
Calories
5228.7 Calories
Protein
93.6 g
Fat
211.5 g
Carbohydrates
731.4 g
100g:
Calories
226.4 Calories
Protein
4.1 g
Fat
9.2 g
Carbohydrates
31.7 g

Flour, Sugar, Butter, Egg, Sweet, Starch, Apple, Cinnamon, Vanilla, Cakes, Biscuits, Fudge

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