Before the arrival of the first settlers from the European continent, America knew nothing about apple trees. While the trees they planted grew, apples appeared, ways to store and use them were found, including the production of juices and ciders, many more years passed. By that time, various recipes for baking using apples appeared in almost all European countries. They were also brought to America, but by a new wave of emigrants. Tarte Tatin from France, Charlotte and Apple Strudel from Germany and Austria, Crumble from England and many others.

So what apple pie is the nation proud of? And he is not just proud, but considers it almost the most important expression of his identity. After all, the idiom as American as apple pie, which is rooted in the mind, means nothing more than an indication of something absolutely typical and familiar to Americans, they say it is “the same as an apple pie.” Where does such love and affection for this product, imported from distant countries, come from? And how did it get accustomed here, transformed and received nationwide recognition?

First, a few words about the apples themselves. This is a legendary fruit. Known for thousands of years, thanks to its unique taste, it has left a huge mark on world culture and history. Like the "apple of temptation" when it comes to Adam and Eve and the "Golden apples of eternal youth" - the apples of the Hesperides - from the eleventh labor of Hercules. Or about the "apple of discord" with the inscription - "the most beautiful", which led to the Trojan War. This is about them, as about the fruits of love, King Solomon spoke in the "Song of Songs": "Reinforce me with wine, refresh me with apples, for I am exhausted from love."

During the coronations, the monarchs were awarded the so-called. "Imperial apple" is one of the main attributes of the state. The legend of William Tell, who had to shoot from a bow at an apple mounted on his son's head, is also widely known. Or the story of Isaac Newton, who discovered the law of universal gravitation when it fell from a tree on his head. Since that time, the symbolism associated with this wonderful fruit has come into use: “the apple of discord”, “rejuvenating apple”, “eyeball”, “in the bull's-eye”, “apple from the apple tree ...”, “forbidden fruit” and so on. Differing in a wide taste range, from sour to sweet, they were also identified among many peoples with beauty, love and fertility on the one hand, and temptation and deceit on the other. Their priority in households was then so great that all overseas fruits reappearing on the markets were involuntarily compared with them.

So, the tomato got its name from the Italian pomo d'oro, or "golden apple". Catherine II in 1765 decided to breed "earth apples" or potatoes in Russia. And the name that came from the Netherlands is orange (appelsien), was just tracing paper from French ( Pomme de Chine), or literally - "apples from China". By the way, it's French. pomme, or apple, was also the basis for the name of lipstick. It was invented thanks to Cardinal Richelieu, who demanded that his doctor make a fragrant ointment based on his favorite apples. It should be noted that the symbolism associated with apples is still widely used today.

Apple store on Fifth Avenue (Apple Store, Fifth Avenue) Photo: Depositphotos

So, New York since the 30s of the last century is called big apple, or "Big Apple", and the legendary rock band The Beatles since 1968 she has used it in the logo of her company Apple Corps. Now the name Apple used by one of the most successful computer industries in the world. And their product Macintosh owes its name also to one of the most popular apple varieties in the country.

Apples of America

It is generally accepted that their true homeland is the regions of the Caucasus, Northern Iran, Turkmenistan, Tajikistan, Kyrgyzstan and Northern Afghanistan. Therefore, the name of the capital of Kazakhstan, Alma-Ata, literally translates as: "apple father." Be that as it may, but as climatic conditions improved in the post-glacial period, wild plants from here began to spread throughout the world. At least in Central Europe, they were known as early as the Stone Age. And people began to take care of the apple tree, as a cultivated plant, about five thousand years ago, that is, in the Neolithic era.

Judging by the written sources that have come down to our time, in the Greek archipelago already 1200 BC. e. apple cultivation was at a fairly high level. We can confidently say that by the time America was conquered, there were already several thousand all kinds of apple varieties in the world. It is believed that their seeds were first brought to North America by settlers from England and Holland at the beginning of the 17th century. Presumably in the area of ​​\u200b\u200b"New England" and "New Amsterdam" (New York). And in the northern regions of the country and Canada - already the French.

In those days, the main influence was given to an increase in planting areas, since the fruits of apple trees grown from seeds in new climatic and natural conditions were very different from their "parents" both in appearance and in taste. Simply put, they were small, unsightly and sour. Therefore, the success of the spread of apple trees in a new place was problematic. It took great efforts of breeders to grow completely new, beautiful and tasty varieties. So the recognition of apple trees in North America was mainly due to the merits of enthusiasts who promoted them in every possible way.

So, in the 1780s, Colonel Loammy Baldwin ( Loammi Baldwin) was given a taste of one of the local varieties of apples, and he liked them so much that, becoming their ardent admirer, he helped to spread them in Massachusetts. Evidence of this event can serve as a monument erected in Wilmington, with the inscription on the pedestal: “This monument marks the place near which the wild apple tree was discovered, which gave rise to the Baldwin variety. Apple cultivar, first known as Butters, Woodpecker or Pecker, was then named after Colonel Loammy Baldwin of Woburn." Also known are employees of the service for the dissemination of advanced knowledge and experience ( Extension Agency) who, after the First World War, helped Georgia farmers working on cotton plantations to also grow apples. And when in 1924 more than half of all cotton died from the invasion of the weevil, the inhabitants of Cornelia realized that it was apples that saved their land from ruin. In honor of this event, they also erected a monument, writing on the pedestal: “Cornelia (CORNELIA) is the birthplace of a large red apple. Habersham County, Georgia."

There is a legend that even Thomas Jefferson, the third president of the United States, acted as a bright propagandist for apples. However, the most legendary figure in the popularization of planting apple orchards in the country is undoubtedly Johnny Appleseed ( Johnny Appleseed).

Folklore sources indicate that he was a man of average height, with blue eyes and long brown hair. He was dressed in second-hand clothes donated by the settlers, but most often in a coffee bag with holes cut out in it for the head and hands. For most of the year he went barefoot, was a strict vegetarian and was depicted with a saucepan on his head, which, in addition to its direct purpose, was used by him as a headdress. And always with a bag of apple seeds on his back. For more than forty years, Johnny crossed the forests and prairies of Ontario, Ohio, Indiana, Illinois, and northern West Virginia, planting apple trees in every free area he encountered. In the future, he took care of the growing fruit trees, and also taught farmers the culture of growing apples.

It is believed that the monument erected in his honor (south of Dexter City, Ohio) is entirely made of stones brought by residents of those US towns where Johnny planted apple seeds.

He was a real person who became an American legend during his lifetime. His name was John Chapman John Chapman) and was born in 1774 in Leominster (Massachusetts) in the family of a poor farmer. John is supposed to have been a successful businessman in the beginning. The fact is that in those days, new settlers could get land for free only on the condition that they grew a garden on it for three years. And Chapman found free areas in advance, cleared them and planted apple seeds there. A few years later he sold the apple trees grown there to the settlers. However, he soon either went bankrupt or got bored with this business, and John turned into a vagabond, devoting the rest of his life to growing apple trees.

But where did he get apple seeds in such a huge amount? The fact is that initially the new settlers hardly ate apples, because they were tasteless. Most often they used them to produce apple ciders. On farms and farms where these drinks were produced, apple seeds were simply thrown away after pressing. That's what Johnny collected in his bags.

The invention of cider is associated with the name of Charlemagne. One night, the emperor, deciding to refresh himself and not wanting to wake up the servants, went down to the basement, where he stumbled and fell on a bag of overripe apples. After tasting the resulting juice, he was delighted. Allegedly, since then, in Normandy, Brittany and other places where huge apple orchards grew, they began to cultivate this drink, while saying: “Drink apple wine every day and diseases will pass you by.” And the secrets of its preparation were brought to America by the British, who accordingly borrowed them from the Normans. There were no special rituals for drinking cider here. Let's say, as in other places, pour it from the height of an outstretched hand into a glass of thin glass, but so that an elegant stream breaks on its bottom, forming foam. And at the end - throw the sediment right on the floor. Here it was a common drink used to quench one's thirst. After all, the quality of water in nearby reservoirs was so low that the first settlers used cider as a common drink to quench their thirst. Even small children drank it. And adults consumed from half a liter to a liter per day.

But sometimes stronger drinks were needed. Then, during the fermentation of apples, sugar, yeast or alcohol were added, and then the drink immediately increased the degrees. Sometimes it was thoroughly cooled, and then the resulting ice crust was removed. This increased the alcohol content. Such drinks would later be called Apple Wine, or Apple Jack.

However, Calvados is still considered the most prestigious apple drink in the country, the manufacturing technology of which was also, through the British, borrowed from the Normans. It was for the manufacture of one of the versions of this drink that the first license in the United States was issued. The winery got it Laird & Company in New Jersey, back in 1780. But it will take a long time for Calvados to turn into a “drink of dreams”, which “... you don’t drink, but as if you inhale”, covered with a halo of that special romantic flair that only the brilliant Erich Maria Remarque could create. Although it should be noted that Ernst Hemingway spoke no less enthusiastically about this wonderful drink. As Commissioner Maigret, Georges Simenon's favorite hero, rightly noted: "We have our own habits ... In the evening we drink Calvados ...".

It should be noted that the attachment to strong alcoholic beverages increased more and more not only among famous writers. The cider began to grow stronger, turning into apple brandy. Its production began to increase more and more, and widespread drunkenness became an increasing problem. So the innocent apple again became the embodiment of temptation - as in the Garden of Eden. It began to solder the nation. Prohibition enthusiasts threatened to cut down the gardens. Thank God that alcoholic drinks were made not only from apples. But thanks to the Prohibition introduced in 1920, apple consumption dropped sharply. Naturally, entrepreneurs responded to this by increasing the production of juices, kvass, kissels, compotes, sauces and vinegars, as well as preserves, jams, marmalade, marshmallows, mousses, purees and jelly.

More and more began to produce the so-called. "dry jam" Often they simply took apples out of the jam, and drying them received fruit-confits. If sprinkled with sugar, they were calledfruit candis. And if the “varnished fruits” were covered with syrup and dried again, then they turned into fruit glass. But that is not all. After all, it is at this time that the finest hour comes for culinary products using apples. Out on the stage

apple pies

You can't say they haven't been made before. On the contrary, it is believed that even the first confectionery products of the colonists, which were baked on the basis of stale bread, were covered with apples. But where the volume of production increased sharply, a new quality was bound to appear. And then, entrenched in the mind, turn into the famous "American apple pie." But what special qualities can we talk about, even if the Wikipedia chapter on American pie describes Dutch, English and Swedish recipes in detail. But there are also Austrian, German, Italian, Japanese, etc. Each new wave of emigrants brought with them the national secrets of the production of apple pies.

The simplest of them was Swedish. There, beautifully sliced ​​apple slices were placed on top of an ordinary pie and all this was baked together.

Swedish apple pie. Photo: Depositphotos

Somewhat more complicated, intricate and tastier is its French modification - Tarte Tatin. Stephanie Tatin, one of the owners of a French hotel and restaurant, was once in such a hurry that she forgot to put the cake in the bottom of the mold and, in order not to redo the pastries, simply covered the caramelized apples with it. When the cake was baked, it had to be placed upside down on a plate. Her customers liked this product so much that they began to order it again and again, and soon the fame of Tarte Tatin crossed the borders of the country.

French Tarte Tatin. Photo: Depositphotos

The history of the appearance of the English Crumble is also curious. During the Second World War, due to an acute shortage of flour, butter and sugar, local housewives began to cover fruits not with a whole cake, but with dough crumbs.

English apple pie "Crumble". Photo: Depositphotos

The novelty turned out to be so tasty that Crumble is popular to this day, although England has long been experiencing a lack of products for making pies.

Charlotte is also very popular in the world. At the same time, there are as many recipes for its preparation as there are options regarding her name. However, roughly speaking, the meaning of making this cake is that slices of bread soaked in boiled fruit syrup, wine, melted butter or a mixture of eggs and milk are placed in layers in a mold. Between them, apples cut into slices are stacked, and all this is again covered with bread slices from above. Sometimes they were laid out not in layers, but along the bottom and along the walls of the form, filling the middle with fruit, and then all this was baked together.

Somewhat apart in this realm of apple pastries stands Austrian or, more correctly, Viennese apple strudel. The fact is that this is not a traditional pie or cake, but a roll. And to roll it together with finely chopped thin slices of apples, special high-gluten flour is needed to make the dough elastic. At the same time, real masters must roll it out so thinly that all the headlines in the morning newspaper that has just arrived can be read through it.

But this is not all "cake differences". After all, these products differ from each other even in the test. It can be shortbread, biscuit, yeast, puff, exhaust, honey, cottage cheese, sour cream, unleavened and whatever else. This is how Viennese Strudel is made from puff or puff pastry. Biscuit dough is used for airy upside-down pies and “charlotte”, while traditional Russian pies with apples are baked from yeast dough.

The apples themselves naturally also have differences: both depending on the varieties used, and on the degree of their preparation and preparation: raw apples in slices or slices, grated raw apples, canned, apple jam or jam, stewed or dried apples. In addition, they can also be combined with various additives - raisins, nuts, dried fruits, jam, cinnamon, vanilla, lemon or ginger. And, finally, apple filling can be supplemented with various creams, cottage cheese, jam, marzipan and even pralines.

But back to our American pie, or whatever they call it here. American Apple Pie. It would seem, how could one choose something specific in this endless variety of options and combinations, national habits and preferences? However, after trying all sorts of variations in the manufacture of apple pies, by trial and error, in the end, the optimal solution was still found. What did it consist of? The fact that this product began to be made whole and consisting of two cakes made from simple shortcrust pastry. In this case, the bottom cake was laid on the bottom and sides of a special corrugated cake mold about 9 inches in diameter, or any similar one.

Then it was filled with the most important component of the pie - a thick layer of apples, cut into thin slices or small slices. Of the spices in the filling, the presence of cinnamon is mandatory, but it is also allowed to add nutmeg, lemon juice and some other spices. The crust used to cover the pie is usually made smooth and placed on top of the apples. At the same time, its edges are carefully pinched with the lower cake at the upper border of the form. It is also possible to make the upper cake in the form of a lattice of dough strips. Often the pie is served garnished with cream, custard, or a scoop of vanilla ice cream. Then they call him apple pie a la mode.

In order to more specifically understand these subtleties, it is best to visit the traditional "Days of Apples" (February 20), where master classes and exhibitions are often held, and the most The best chefs demonstrate their art under the motto: everything is simple, quick to prepare, and most importantly, very tasty. No wonder they, along with pumpkin pies, are served on the table in many American families on Thanksgiving Day. And what else can you complete a meal after a traditional turkey, when all the relatives gather in the house?

So gradually, apple pie entered every American home so firmly that it actually became an integral part of it. One can easily imagine a boy living in “one-story America” and flying into the house in the evening: tired, running around, agitated, barely having time to wash, and immediately rushing to the table. Quickly swallowing the soup and barely chewing the meat, in anticipation of the main course - an apple pie. And now mom carefully cuts it into elongated triangles. This is not at all what the neighbors had the day before yesterday: the cakes break, the apples spread and they need to be collected with a spoon. Our mom is always great. And already awake, in bed, he feels her leaning over him to straighten the covers and kiss him on the cheek. And her hands still smell of apples and cake, and the crumbs of it are still on her lips and in her mouth. And it all merges into one whole: a pie, a mother, a home, a family, a happy childhood, reliability and well-being, friends and neighbors, a city, a state, and, of course, a country. And one can understand the young men who found themselves far from home, on the battlefields of World War II, who, when asked what values ​​they had to defend here and what it was worth fighting for, answered: “for mom and apple pie.” Is it possible after that to doubt that he is a real symbol of America.

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Charlotte is everyone's favorite and very popular dessert. Its recipe was invented many centuries ago. However, over the years it has changed several times. Therefore, the fascinating history of charlotte deserves special attention.

"Charlotte" is considered to be a dish of English cuisine, since once this dessert was invented by local peasants as a sign of gratitude, for the wife of George III, Queen Charlotte, to whom she was very kind. Also, references to "Charlotte" are found in old cookbooks of the second half of the 18th century. The dessert was a kind of bread pudding and was quite simple, because it did not need additional cooking.

Small pieces of bread were soaked in apple, pear or apricot syrup and laid out in layers, between which the apple filling was placed. The cooking technology is strikingly reminiscent of the well-known tiramisu to all of us in that the dessert was not baked, but simply cooled. And maybe charlotte is an early version of the most beloved Italian delicacy.

For several centuries, the recipe has changed somewhat and at the moment it is a biscuit pie stuffed with apples. Of course, now housewives bake charlotte, but everyone can cope with cooking, both an experienced and experienced pastry chef and a beginner.

A 1796 Oxford University Dictionary of the English Language states that charlotte is "a pudding made using biscuit biscuits or pieces of biscuit biscuits prepared in a special mold." May be raw or baked. The most famous of the baked ones is apple.

As we mentioned earlier, Charlotte was originally a type of bread pudding, but after a couple of decades, French culinary specialists made tangible changes in the recipe for which there is historical evidence.

After the victory in the Patriotic War, the Russian Tsar Alexander I triumphantly entered Paris on March 19, 1814. On this occasion, the most famous French chef at that time, Marie Antoine Karem, prepared charlotte according to his own recipe. The new, improved dessert was incredibly liked by the sovereign, so much so that he wanted to take Karem to Russia. The cook refused to go, but nevertheless shared the secret recipe. This is how the "Russian charlotte" appeared.

There is another legend of the appearance of charlotte. Rumor has it that one unknown cook was in love with a poor village girl, whose name was Charlotte, and this bright feeling prompted him to discover everyone's favorite culinary masterpiece.

This apple pie was extremely popular in the 19th century. With emigrants, he came to the USA, where he received a new name "Charely rooshe", which was modified from "Charlotte russe". In the New World, local chefs constantly improved the recipe and changed the composition of the dessert, so today the filling of the pie can be the most diverse. It can be both fruits and jams, as well as various jams, mousses and creams.

All over the world, French charlottes are considered to be the most delicious, but Russian pastry chefs try not to adhere to the French recipe, bringing their own flavor to the preparation of the famous pie, because charlotte is loved and appreciated just for its versatility, ease of preparation and plain ingredients that can be found in any store or buy at the nearest market.

One of the most delicious desserts - charlotte pie - very quickly gained popularity in the CIS countries. Charlotte is quick and easy to prepare, and all the ingredients needed for baking are easy to get, some of them grow in the gardens near the house. Charlotte can rightly be called an autumn pie, since mostly in autumn, people's warehouses are filled with apples. This dessert can be prepared in haste and please guests and loved ones with such a delicious dish.

However, the roots of the dish come from England, it was there that it was first prepared. The recipe for the pie was invented by the genius of the nineteenth century, namely the Frenchman Marie Karem. Marie conquered the bellies of many monarchs and their families, so the cook liked the Russian Emperor Alexander the First, to whom Marie passed from the hands of George the Fourth, King of England. One version of the origin of the name says that the cake was named after the mother of King George.

In Russia, the first charlotte was prepared differently: a layer of biscuit cookies was placed on the bottom of the mold, and cream was covered on top. Apples began to be added a little later, and in addition to them, nuts, raisins and even cocoa were added. In Soviet times, under Comrade Stalin, the name of the pie was changed to "Russian grandmother" - in order to remove the bourgeois roots of capitalist Europe from the name of the delicacy.

In America, in particular in the city of New York, a special variation of charlotte pie has appeared, which is very different from the classic delicacy. The confectioner puts a biscuit with whipped cream and cherries into paper cups.

In order to embellish this dessert, you can increase the splendor by adding baking powder. It is also possible to beat the egg white and yolk in a separate bowl. This will undoubtedly increase the cooking time of the cake, but will make it unusual and very airy. It is also worth noting the possibility of preparing a custard biscuit.

In addition to apples, you can add pears, plums to charlotte, and various berries, such as cranberries, currants, raspberries, will undoubtedly decorate the delicacy. Often, along with fresh apples, dried fruits are added to the dish. This trick gives the sophistication and unique taste of the cake. It is also possible to add raisins and dried apricots to the dough, which will bring originality to your dish.

Charlotte is the easiest apple pie that every housewife can cook.

But not everyone knows that initially the cake, which smells like childhood, was not at all similar in composition to the modern version.

There are many legends about the origin of the dish itself and its name. One version says that the cake is the creation of a pastry chef who is hopelessly in love with a girl named Charlotte.

Thanks to the speed of preparation and the originality of the dish, the young man won the favor of the beauty.

The second version tells that the pie was named after Charlotte, the wife of King George III, a noble lover of pastries.

The third version, the most reliable, is based on the fact that the word "Charlotte" itself comes from the English word "charlyt", which means pastries with custard.

Charlotte was originally such a pie.

A lot of time has passed, but Charlotte enjoys well-deserved fame among housewives and confectioners. By the way, this dish is also a great variety.

Initially, the pie was made from stale white bread, custard.

Agree, a good dessert, there is an opportunity to save money, time and be known as an excellent hostess. Such pastries will be very useful for tea, or, for example, if uninvited guests are already on the doorstep.

In England, charlotte was made from cookies, smeared with cream and sweet fillings were added from. In France, charlotte was made more exquisitely: from white bread, buttercream, and liquor. In Russia, the pie was baked from crackers and apples, later it was called a fruit casserole.
Even in the dictionary of Vladimir Dahl there is a place for this culinary masterpiece. He just calls it charlotte, and by definition, it's a round jam pie.

Therefore, not only apples can be added to charlotte. Apricots, plums, dried fruits, anything, it will still turn out delicious.

Connoisseurs of taste can add vanilla, chocolate or charlotte to charlotte, then its taste will acquire a piquant hue.

You can experiment and add exotic fruits along with apples: kiwi, papaya, pineapple, dates, or any nuts, it will turn out not only tasty, but also healthy.
Charlotte is not only delicious, but also a healthy pie.

Apples contain pectin and antioxidants, and baked apples are easier for the body to digest.

Therefore, this cake becomes a unique dish that every housewife should have.

History of charlotte

There are several versions of the origin of the beloved apple pie, three of them are the most plausible. If you believe the first, then charlotte was first prepared specifically for the wife of King George III of Great Britain. Her name was Charlotte. Allegedly, she stood up for the multiplication of apple orchards and patronized apple producers. Therefore, in gratitude, the subjects prepared this dessert and named it after their queen.

The second story is more mundane: the name of charlotte comes from the Old English word "charlyt", which means "a dish made from sugar, milk and beaten eggs."

The third version is the most romantic. They say that a long time ago a young man lived in France. He worked as a cook in one of the local restaurants. Once, having met a charming girl, the young man fell hopelessly in love. And this love inspired him to create a new dish, which he dedicated to his beloved. Her name was Charlotte.

Each version has the right to life. Everyone can choose which of the three to stick with. Incorrigible romantics will like the last legend: the lightness of the dish, the harmonious combination of sourness and sweetness, the speed of preparation, the pleasant but short languor in anticipation of the result. Only a lover could do such a thing.

Such a multifaceted charlotte

After such a backstory, of course, it is worth preparing a charlotte, adopting one of your favorite recipes. What if this dish really contains a certain magic of lovers?

Classic charlotte

1 cup flour, 1 cup sugar, 3 eggs, 0.5 kg apples, 2 tbsp. spoons of cognac, ½ tsp cinnamon

First, prepare the apples: wash, remove the core, cut into slices. Pour 2 tablespoons of cognac and add cinnamon, leave to stand. If you don't want the apples to brown, add some lemon juice and cover.

For the dough, beat the eggs with sugar until a homogeneous white airy mass. And gradually add 1 cup of sifted flour to the resulting mixture. Stir gently.

Put the apples in a mold greased with sunflower oil and fill them with the resulting dough. We put in the oven, preheated to 180˚, and wait 35-40 minutes.

Curd charlotte

250 g cottage cheese (can be fat-free), 1 cup sugar, 4 large apples, 3 eggs, 100 g butter, 1 cup semolina, 15 g baking powder, breadcrumbs.

Wash the apples, remove the core, cut into cubes. Sprinkle with sugar, set aside until sugar dissolves. Mix cottage cheese, eggs and semolina, add melted butter and baking powder last. Mix the resulting mixture with apples.

It is better to line the form with baking paper, grease with butter and sprinkle with breadcrumbs. We put our workpiece in an oven preheated to 200˚ and bake until golden brown.

Charlotte in Polish

3 egg yolks, 200 g butter, 500 g flour, 100 g sour cream, 1 kg apples, 250 g cookies, 15 g baking powder, vanilla and cinnamon to taste.

Mix flour, baking powder, vanilla and butter. Grind the yolks with sugar until white and add to the flour mass. The resulting dough should not stick to your hands. Put the finished dough in the refrigerator for an hour.

After an hour, take the dough out of the refrigerator. We divide it into two parts - one is slightly larger than the other. Thinly roll out a large one and put it on the bottom of the mold, so as to completely close the bottom and get the sides. Sprinkle the dough with a thin layer of cookie crumbs, then lay out a layer of apples, sprinkle the apples with a mixture of sugar and cinnamon. The second layer - repeat in the same sequence. Roll out the remaining dough and close the filling.

In the oven, preheated to 180 degrees, put our future pie and wait about 30 minutes. After that, set the temperature controller to 75˚ and wait another 30 minutes or so until it is ready.

Charlotte on mineral water

4 - 5 pcs. large apples, 70 g raisins, 70 g walnuts, 3 eggs, 150 g sugar, 1 tbsp. flour, ½ tsp soda, 1/3 tbsp. mineral water, 3 tbsp. l. mayonnaise, vanillin, cinnamon, lemon peel - to taste.

My apples, remove the core, cut into large slices. We spread it in a form previously greased with oil. Top with nuts and raisins, optionally cinnamon.

Separately, we prepare the dough: mix eggs, sugar, mayonnaise, flour, slaked soda and mineral water. Add zest and vanilla to taste. Mix everything with a mixer and pour into a mold with apples. Bake in the oven at 180˚ until done.

There are so many recipes for your favorite pie that when you hear the name “charlotte”, you can never be sure that you will accurately guess all the ingredients. And why? There must be some mystery to the pie with a romantic past.