Classic Apple Charlotte with Cognac
Baking and Desserts • German
Description
I decided to try making different variations of apple pie. In this recipe, I removed half a cup of sugar to avoid a cloyingly sweet pie. The apples, after sitting for 20 minutes in a bowl with cognac and cinnamon, acquired only a slightly perceptible flavor from the added ingredients. Otherwise, it's a regular classic charlotte.
Ingredients
- Egg white 3 pieces
- Sugar 5 oz
- Wheat Flour 5 oz
- Cinnamon ½ teaspoon
- Apple 4 pieces
- Cognac 0 fl oz
Step-by-Step Guide
Step 1
Wash the apples, remove the core, and slice them. If you prefer a soft, puree-like filling, peel the apples. If you don't mind the apple skin, you can leave it on.
Step 2
Sprinkle the sliced apples with cinnamon, add 30 ml of cognac or brandy, and let them sit. It's better to cover the apples with a lid to prevent them from browning. You can add a bit of lemon juice to help the apples retain their natural color.
Step 3
Beat the eggs with the sugar until a white, homogeneous, airy mass forms. Gradually add the cup of flour to the egg mixture and stir with a spoon.
Step 4
Preheat the oven to 355°F.
Step 5
Grease a baking dish with sunflower oil. Place the apples in the dish and evenly pour the batter over them.
Step 6
Bake the charlotte for 35–40 minutes until a golden crust forms. The delicate egg crust can burn very quickly, so you can cover the dish with foil. To check if the pie is ready, poke it with a toothpick — there should be no traces of raw batter on it.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!