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I’m simply speechless at the taste of this magnificent pie. Yes, and that's because this apple pie is quick to make, simply gorgeous.
Learn to make a quick, delicious apple pie with just 3 apples and sour cream using a 50-year-old family recipe.
Key Takeaways
- A simple, quick apple pie can be made with minimal ingredients and traditional methods.
- Using room temperature ingredients improves dough texture and baking results.
- Erythritol can be used as a sugar substitute for a less sweet but healthy pie.
- The recipe has been perfected over 50 years, ensuring reliable and delicious outcomes.
- The pie is versatile, with options for both classic and healthy versions.
What the video covers
- The video showcases a traditional apple pie recipe passed down from the creator's mother for 50 years.
- The pie uses only 3 Antonovka apples, sour cream, eggs, flour, and erythritol as a sugar substitute.
- The baking tray size is 32x22 cm, and the oven is preheated to 180°C.
- Apples are sliced thinly and placed tightly on the tray to minimize gaps.
- The dough is made with room temperature eggs, salt, baking soda, flour, erythritol, and sour cream.
- The batter consistency should resemble liquid sour cream for best results.
- The pie is baked for approximately 22-35 minutes depending on the oven.
- The creator also mentions a healthy alternative version without dairy, eggs, or flour.
- The pie is cut into 12 pieces and described as juicy, aromatic, and reminiscent of childhood.
- The video includes a personal engagement moment asking viewers to comment on artwork preferences.
Chapters
- 00:00Introduction and recipe overview
- 00:53Preparing the baking tray and oven
- 01:46Slicing and arranging apples
- 03:05Completing apple layer and weighing
- 04:22Viewer engagement: artwork poll
- 05:59Preparing dough ingredients
- 07:15Mixing dough and batter consistency
- 09:33Pouring batter over apples
- 11:10Baking the pie
- 12:18Removing pie from oven and plating
Full Transcript — Download SRT & Markdown
Speaker A
But most importantly, this is my family recipe. My mom has been making it for about 50 years, using only this one recipe. Mm, it just melts in your mouth.
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And today, I’m sharing the tips and secrets to preparing this magnificent pie in mere minutes using the most accessible ingredients. Let me quickly show you how to prepare such a delicious treat and enjoy that taste of true childhood. My baking tray is 32x22 cm.
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I'm placing parchment paper inside right away. And the first thing I did was turn the oven on to 180 °C. This recipe is very fast, so it cooks quickly, simply, and most importantly, it's tasty. I’ll take the apples and
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swap their place with the baking tray. Now I need to slice the apples nicely.
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I am using Antonovka apples. You can use any variety, but I prefer a more tart one. I separate the apple like this and slice it into these little plates. Why do I slice them into these plates? This one can be cut in two.
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This one as well, in two. And so, I ended up with these beautiful little slices, which I will now place very snugly, one against the other, onto the baking tray. Very compactly, so there is practically no space left between
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the apple slices. Such beauty. I take the next apple, cut off one part, cut off the opposite side immediately, slice the remaining piece, and discard the core. I cut each of the small pieces into two parts. I’ll weigh how
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many apples I used once the tray is completely filled with them. I will tell you the exact amount, and in fact, I'll give the exact amount of all ingredients in this recipe, so you can confidently follow along, and it will
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definitely turn out for you. Everything is being arranged so nicely. And essentially, half the tray is already done with just two apples. You might have different apples, so I’ll tell you how many I used once I have everything laid out. It’s coming
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together like a children's construction set. Just look at that beauty. Friends, I prepare this recipe exactly the same way my mom does and has done throughout my entire adult life. From the age when I started to be aware and tasted this
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pie, the recipe has not changed one bit. Therefore, this recipe is many years old and has been perfected down to the minute. It bakes in the oven for 22 minutes. Of course, it all depends on your oven. I will tell you exactly how
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much time it took for me to prepare it. As you can see, I used three apples.
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And the tray is completely ready. I just weighed the amount of apples I used. And I used 385 grams of apples for this baking tray. But for now, friends, I have a question for you as an artist. Which of these two works do
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you like more? The bottom one, number two, or the top one, number one? I am an artist, and I am very interested in your opinion, especially since I painted these not long ago. So, friends, if you could write "one" in the
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comments if you like the top one better, or "two" for the bottom one—let me know which one you would like to hang in your home. Even just a one or a two in the comments would be great, but a
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detailed comment would be better. That way I will be much happier to receive a message from you. It would be very pleasant for me. Thank you. Now it's time to make quick and delicious dough for our apple pie. The first thing I do
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is take three chicken eggs. There is a secret, friends, so that your pie turns out perfect and fluffy. The eggs and other ingredients must be at room temperature. That is, I took the eggs out of the fridge in advance, and they
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sat on the kitchen counter for about an hour to warm up. To the eggs, I add half a teaspoon of salt and one teaspoon of baking soda. That's 5 grams. Then I add the flour. One cup of
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flour, or 130 grams. And instead of sugar, I don't add any. I don't like sugar, I don't eat it. This is a sugar substitute, erythritol. And I add 75 grams of it. Exactly 75 grams. Friends, for my second recipe today, I will be
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making the exact same pie, but a healthy version, so to speak—one with no dairy, no sour cream, no eggs, no flour, but it will be super healthy and delicious. So, I hope to show you a glimpse of what we get in this recipe.
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And now, all that's left is to add three tablespoons of sour cream to our dough, which I also let warm up to room temperature. All we have to do is mix everything into a uniform mass. A reminder: the oven is already heating
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up. What should the consistency be? When I was writing down the recipe and asked my mom, she said the dough should have the consistency of sour cream, so that is exactly the state we are aiming for. Everything gets mixed quickly into
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a single mass. Generally, according to the recipe, my mom said you should take one cup of sugar. But since our family eats limited sugar, mom usually puts in half a cup. As for me, considering this is a sugar substitute, I used even less.
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Therefore, if you have a sweet tooth, you should add more sugar. Look, we have achieved that exact consistency of liquid sour cream. Everything is just as planned. We are in the final stage: combine everything and put it in the
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oven. So, how does it all come together? It’s elementary and simple: you just take it and pour it over the top in a thin layer, just like this, over the apples. And since the batter is thin, it flows exactly where it needs
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to. You see, I’m adding a little bit, bit by bit, pouring it in. I’m in no rush here, so that it’s somewhat even. Look how beautifully and evenly it’s flowing in. And now, when I have almost everything ready and have
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covered the entire perimeter with the mix, I look to see where there’s the least amount. By "mix," I mean the batter. I was doing some construction work recently, so I haven't quite moved on from the building theme yet. Look,
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it’s covering almost everything now. That’s how wonderful this recipe is; you see, everything is measured down to the smallest detail. And now I just take a silicone spatula and with just a couple of swipes, I wipe it clean of
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the precious batter. Our container, so there’s less to wash and more batter ends up in the pie. Look at that beauty. I’m tamping it down just a little, tapped it, tamped it down. And look at the beauty we end up with. I’m
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putting it in the oven for exactly 22 minutes. If it needs more time, I’ll let you know. Just look at what a juicy, beautiful result we got. It looks like sunshine on a plate. It looks so appetizing. I can’t wait to taste
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this delicious treat. Look at the beauty we’ve made. About 35 minutes have passed. My oven is a bit weak and old, so it took me 35 minutes to bake this deliciousness. And now, all that’s left for us to do is to take
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it out, extract our treat. To do this, I grab a towel, the container, and flip it over. I remove our baking sheet and peel off the silicone parchment paper.
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Look how amazingly it turned out on the bottom side. It’s a pure delight. Such a beauty. Literally a couple of minutes and minimal ingredients. And it turns out like a fairy tale. I don’t know about you, but for me, this is
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just a magnificent sight. Now we need to plate it and flip it over. Look at this fairy tale, what a beauty we’ve created. I’ll even turn it for you like this. It’s even more beautiful this way. And now we’re going to
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slice it and taste it, friends. The aroma is simply indescribable. Let’s hurry up and taste it. I remember from my childhood that Mom would cut it into exactly this many pieces, specifically four. From this side, just look at how
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beautifully it cuts, and into three from this side. And it always made 12 delicious pieces from my very own childhood that I remember, such a delicious aroma. And now, friends, I’ll show you how it looks on the inside. I’ll even take two more
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pieces. I’ll place them like this and show you, to show you in more detail how it looks. Gorgeous, and then we will taste it together. Just look, friends, at how perfectly it has baked.
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What an amazing crust. How gorgeous it looks. On the other side, everything is perfectly baked too. And right now we’ll break it open and see what it’s like inside. Look at this beauty . The aroma is filling the entire house
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. You can’t resist, you just can’t. Just look at how it all turned out. So many pores. You see, many, many pores in the dough. This is the beauty we get . And now we are going to try it. I’m
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serving myself a few pieces, friends, because it’s hard to settle for just one. I’ll take three pieces at once.
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And you know, which pieces do I like? The side ones, where two edges are crispy. It’s for the sake of these edges that I take these pieces, I’m telling you: "My mouth is just watering ." It’s impossible to resist this
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deliciousness. The taste of childhood. Oh, how it smells, friends. It’s simply fantastic. By the way, friends, I adapted this same mother's recipe into a version without flour, without eggs, without dairy, and made it as healthy as possible for those who
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don’t eat gluten flour, animal-derived eggs, or sour cream. So, friends, I will leave the link to the recipe in the description and in the first pinned comment. And I am trying it. Look, it even bends like this. The
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apples inside are so fragrant. Oh. Mmm. Mmm. M, the most delicate taste. My eyes just close from pleasure. Mmm, it just melts in your mouth. It melts on its own. So delicate, so wonderful. Mmm . Mmm. This is the taste of childhood.
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You can make it every day because it cooks quickly, just from apples and practically nothing else. Healthy, tasty and so aromatic. Mmm, yes. M, gorgeous. And now, friends, I have a real surprise for you. I have completely remade this recipe to be as
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healthy as possible and for those who do not eat animal-based ingredients. There is no flour here, no eggs, no dairy, sour cream, and so on and so forth. Everything is replaced with healthy components. And the result is this almost chocolatey, perfect pie. It
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is so fragrant. Therefore, friends, I am leaving a link for you in the first pinned comment and in the description on how to prepare this treat. I highly recommend it. I don’t even know which one is tastier. I’m torn. Both are
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delicious. Enjoy your meal, friends. See you in the next recipe. Bye.
Topics:apple piefamily recipequick dessertbaking tutorialAntonovka applessour cream piehealthy bakingsugar substitutetraditional recipeeasy pie
