It’s definitely apple season and that means one thing: apple pie!
A lot of trouble? Maybe, but maybe not as much as you’d think. Impossible without Crisco? Definitely not! Whether you simply hanker for the taste of autumn, or are gearing up for the great Thanksgiving bake-off, here is a recipe that gets rid of all the possible stumbling blocks making apple pie in Russia might present in one fell swoop:
- Thanks to a handy trick from those geniuses at America’s Test Kitchen, the filling is not a bathtub of juice.
- Using Russia’s second most important natural resource, sour cream, no need to scour Moscow for shortening!
- Thanks to some Moscovore inspiration at the impressive dried fruit department of Danilovsky Rynok, and a few cups of Bacardi Dark, this pie is anything but bland! The Moscovore has spiked it up with some unusual flavors!
You’ll need a few pieces of cooking kit that may not be lurking in your pantry:
Parchment or baking paper
A 22cm (9 inch) pie dish (Williams & Oliver have a number of great ones)
A rolling pin
If you are unsure about what any of these ingredients is called in Russian, check out Moscovore’s extensive bi-lingual shopping lists, where you’ll get a translation and a transliteration of all the ingredients mentioned here!
Rum Raisin, Cherry, and Ginger Apple Pie
For the Crust:
For The Filling
Instructions for the Pastry:
Instructions for the Filling:
Assembling and Cooking the Pie:
Most of the technique involved here is from America’s Test Kitchen.
Serve, and enjoy!