Apple Pie
Recipe from the book "The First Ukrainian Everyday Cookbook" (1-ша українська загально-практична кухня), 1929, by Olha Franko.
Apple pie is a traditional dessert of 19th-century Galician cuisine. Similar pies made with thin dough and an apple filling were common in the urban culinary tradition of Galicia and combined Austrian, Polish, and older European influences.
Interestingly, a pastry recipe featuring a very similar combination of thin dough and apple filling is mentioned in a medieval English culinary collection, The Forme of Cury. This manuscript originates from the kitchen of King Richard II and dates to the late 14th century.
In 1780, the English clergyman and antiquarian scholar Samuel Pegge (1704–1796) recovered, organized, and published this unique collection of recipes from the royal master cook.
Thus, layered apple pies belong not only to the Galician tradition but also to a much older European culinary heritage, with roots reaching back to the Middle Ages.
18 cm cake tin
Ingredients
For the pastry:
- 200 g flour
- 1 egg
- 1 tbsp sour cream
- 50 g butter
- a pinch of salt
For the filling:
- 700 g apples
- cinnamon
- soft butter and sugar for brushing the pastry layers
Preparation
- Knead all the ingredients together into a smooth, elastic dough.
- Divide into four portions. Roll each one out and cut circles to fit the size of the cake tin.
- Layer as follows: a round of pastry brushed with butter, slices of apple, sugar and cinnamon, then another round of pastry, and so on.
- Bake in an oven preheated to 200° for 20–25 minutes.
