Russian Apple Pie
It’s wonderful having friends with a rich heritage. Years ago, when a friend and former co-worker of mine started dating a wonderful Kazakh gal, I suddenly started noting how the food she brought in for lunch was influenced. She used to be a raw salad and kombucha person. Soon plastic containers of borscht started to make regular appearances. Even years later, it is quite common to see Russian Apple Pie appear at their house parties. Granted, it’s more akin to a cake than a traditional pie, but the name remains as is!
– 1 cup flour
– 1/2 cup sugar
– 1 teaspoon baking soda
– 1 teaspoon cinnamon
– 3 eggs
– 1/2 cup water
– 2 Granny Smith Apples, unpeeled
– 1 cup walnuts, whole or chopped
Before We Get Started
– Apples must be Granny Smith or another tart variety. Do not use sweeter apples in this dish.
– Walnuts can be whole or chopped, depending on the texture you prefer. I’ve made the pie with both and they’ve been wonderful!
– Though this could be baked in a variety of pans, I make this in a pie plate or a round cake pan.
– That original note stated “Bake 350 20 min”, but I found I had to bake it longer. Bake for at least 30 minutes, but check the pie at the 20 minute mark, as different ovens bake slightly differently.
Preheat oven to 350°F.
Core and slice apples into eight even sections. Place slices at bottom of a lightly greased pie plate or round cake pan; the slices should cover the bottom of the pan in a single layer, so if you start to pile slices on top of each other, remove those extra slices. Sprinkle apples with walnuts.
In a large bowl, combine flour, sugar, baking soda, and cinnamon; whisk until combined. Add eggs and water to dry mixture and whisk again until combined.
Pour batter on top of apples and walnuts; the batter should coat / cover everything, but if a few apple slices or walnuts break out of the top of the batter slightly, that is fine!
-Bake for 30 – 35 minutes; remove from oven and allow to cool on cooling rack for 15 minutes before serving.