Dessert

Apple Pie

Name: Apple Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 4 Apples; 2 Eggs; 125ml Sugar; 1 1/2 cups Flour; 1/2 tsp Salt; 1 tsp Bicarbonate Of Soda; 250ml Sour Milk

Apple Pie is a classic dessert that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully baked or prepared featuring Apples, Eggs, Flour, Bicarbonate Of Soda and Sour Milk, the components balance delicate sweetness and satisfying texture.

Enjoy warm or chilled alongside fresh vanilla custard, whipped cream, or a freshly brewed cup of coffee or tea for a comforting finish to your meal.

If you enjoy authentic cooking, be sure to also explore our recipe for Alfajores.

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Ingredients

Apples4
Eggs2
Sugar125ml
Flour1 1/2 cups
Salt1/2 tsp
Bicarbonate Of Soda1 tsp
Sour Milk250ml

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1

Peel and clean apples/rhubarb, cut in to a slices

Step 2🥄 Mix

beat eggs and sugar together into a light foam

Step 3🥄 Mix

Mix together flour, salt and baking powder

Step 4

Add the dry ingredients to the egg mixture and add sour milk gradually while stirring, Add berries.

Step 5

Pour dough in to a butter greased pan.

Step 6✨ Serve

Sprinkle over sugar (and cinnamon).

Step 7🥧 Bake⏱️ 30 minute

Bake at 180 C for 30 minute

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Apple Pie carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

If using instant dry yeast instead of active dry yeast, you can mix it directly into the dry ingredients without proofing first, reducing wait time by 15 minutes.

Chef Technique Tips

Always ensure liquids used to activate the yeast are comfortably lukewarm (around 38°C–42°C / 100°F–108°F); liquid that is too hot will kill the yeast, while cold liquid delays proofing. Keep the dough in a warm, draft-free spot to rise.

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