Jellied Apples Pie

Category: Confectionery
Pie Jellied Apples

Ingredients

Eggs 3 pcs
wheat flour, higher. grade 1 st
sugar 1 st
salt on the tip of a knife
soda on the tip of a knife
sour cream (any fat content) 1 tbsp. l.
butter (vegetable or butter) for mold lubrication
apples 3-4 pcs

Cooking method

  • Peel the apples (I don’t peel the peel), cut into a preheated, oiled form (I have a multicooker bowl)
  • Pie Jellied Apples
  • Heat the apples for 2-3 minutes, they will become a little transparent.
  • Dough: mix flour with sugar, salt and soda, add eggs and sour cream. Stir well with a whisk.
  • Pie Jellied Apples
  • Pour the dough over the heated apples
  • Pie Jellied Apples
  • Bake for 30-40 minutes

The dish is designed for

about 800 gr.

Time for preparing:

40 minutes

Cooking program:

oven, slow cooker

TATbRHA
Yes, yes, yes, this "filling" helps me out all my life when I need to make something baked quickly! Delicious to what, airy, light, yellow, sweet and sour. I bake it for 30 years. And "poured" everything, except, probably, watermelon: apricots, cherry plums, cherries and seedless grapes, pear, melon, zucchini, strawberries, peaches, pumpkin, yoshta, black currant, even just a mixture of dried fruits - raisins, dried apricots, prunes ( not overdried, but soft). Wonderful, quick and always good cake. It is good that you posted it.
V-tina
Yes, I generally like it when it’s delicious, but fast
Thanks for the kind words!
V-tina
Quote: TATbRHA
Delicious to what, airy, light, yellow, sweet and sour.
In a cartoon it comes out denser than in the oven, but still very tasty
toffee
And what is yoshta?
V-tina
This is for Tatiana) This does not grow with us
PapAnin
Quote: iris. ka

And what is yoshta?

A hybrid of black currant and gooseberry.

Now I will know myself.
toffee
Interesting. And what a thorny bush, no? I really love gooseberries. Not in jam, but I don't like currants.
PapAnin
I myself have never seen or tried
Joshta is the result of many years of work by several generations of breeders who have worked on crossing black currants and gooseberries. Scientists have tried to improve the currant in the following parameters: to increase the size of berries and yield, as well as to instill resistance to kidney mites and terry. At the same time, it was desirable to get rid of gooseberry thorns when crossing[2].

The first experiments were undertaken by IV Michurin, who developed the theory of crossing distant forms of plants, in particular, currants and gooseberries. But hundreds of attempts by breeders from different countries did not lead to success: the hybrids either turned out to be unviable or sterile.

The most advanced in crossing currants and gooseberries were German specialists from the Max Planck Institute. For forty years they worked on distant hybridization, and finally, in the 1970s, the first results were obtained. According to some reports, fruiting hybrids were obtained through the use of methods of radiation and chemical exposure

TATbRHA
No, the bush is not thorny. Very high for both gooseberries and currants: sometimes two meters high. The stems are not thick and somehow unstable, so you definitely need to tie it, otherwise it will fall apart.
It’s not very clear to me about the first and second half of summer: at first, the fruits are unripe, hard, they don’t taste anything at all, and when they ripen, then, of course, almost currants, gooseberries and do not smell. Well, maybe they, all the Swedes ...
And there, in Wikipedia, a few more inaccuracies are written: "The leaves are dark green, large and shiny ..." - no, small, like a gooseberry. "Flowers are large and bright" - no, yellow panicles consisting of small flowers. "Berries ... in size and shape ... are similar to cherries" - no, the shape is exactly like that of black currant, only slightly larger. "To taste ... with a pleasant nutmeg flavor" - the nutmeg has nothing to do with it. "When fully ripe, they do not crumble" - they crumble at a terrible speed: today you did not collect, and tomorrow you collect it under a bush.
The filling is delicious.
toffee
Well, TATRNA came and explained everything. I told everyone about yoshta already at work.
TATbRHA
iris. ka, it is frost-hardy, and you will grow.
toffee
No, what a divorce? On Wikipedia I read that, on the contrary, it is weakly resistant to cold weather. It turns out sheer lies.
GenyaF
In Pskov, at her uncle's dacha, they do not shelter her for the winter, and in winter there are frosts. And the Pskov one differs both in leaves and berries from our Crimean yoshta. Pskov has a more pronounced taste and larger berries. Nobody knows the variety
V-tina
People, you also teased me with this yoshta)) I love currants and gooseberries. Now I'm thinking, buy something ...
toffee
V-tina, and you sell it? Or do you want to buy a seedling?
V-tina
Yes, I didn't look specifically, we practically don't buy anything on the market. I think I can look at the seedlings at the "autumn bazaar", we have a lot of them for sale in autumn
TATbRHA
V-tina, in the fall I will send you seedlings, I just learn how to send live ones.
V-tina
Tanya, I will be very grateful
TATbRHA
Well, closer to autumn and we'll write off when the heat subsides.
V-tina
Agreed
Ani
No need to beat eggs in this recipe?
V-tina
Anya, all according to the recipe - just stir in the eggs until smooth

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