Cornish apple pie
Description
Cornish apple pie originated in England, where it is considered a classic, yet for some reason it has not gained widespread popularity in other countries. And that's very surprising, because this pie is absolutely delicious. The dough is slightly moist, reminding me of syrup-soaked sponge cake. This texture pairs wonderfully with apples—by the way, I recommend using tart apples, as the combination of sweet dough with a hint of apple tartness turns out to be simply superb. As you can see, I don't hold back on enthusiastic adjectives—this pie really is tasty. Indeed, the British certainly know their baking. Sharing the recipe with you,
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Separate the yolks from the whites. Immediately place the whites on the top shelf of the refrigerator so they have time to chill thoroughly.
- 3
Step 3
Melt the margarine in a water bath or over low heat, stirring constantly. Mix the margarine with sugar and egg yolks.
- 4
Step 4
Add the sour cream and mix everything well.
- 5
Step 5
Add the flour and vigorously mix until smooth. You can use a mixer.
- 6
Step 6
Beat the egg whites with a mixer until their volume increases threefold. Add to the batter.
- 7
Step 7
Gently fold the egg whites into the batter with a few smooth motions. The batter should become very light and airy.
- 8
Step 8
Pour the batter into a baking dish, insert apple slices into it as shown in the photo.
- 9
Step 9
Bake the pie for 45 minutes at 180 degrees. Check for doneness with a toothpick or wooden skewer. Let the pie cool slightly, then remove it from the pan. You can dust the top with powdered sugar.