Very sorry for not having a photo to post right now – I will add it as soon as I can! I still want to post this recipe today: there are still some of this year’s apples to use up, and I quite feel like putting whisky in a recipe this weekend. (Not to worry though: if whisky is not your thang, rum will work just as well!)
So, it’s the delectable Kronstadt Apple Pie, for adults! I’ve posted this recipe on Zaar some years back. I know it isn’t my original but I couldn’t remember where I got it from when I posted it on Zaar, and I still can’t remember where I got it from. If you know where I got it from, let me know!
Note that the filling needs to macerate overnight (or during the day, of course!), so plan ahead.
Kronstadt Apple Pie
100 g butter, softened
300 ml all-purpose flour
1 teaspoon baking powder
50 ml sugar
1 teaspoon vanilla sugar
75 ml cream
500 -700 g apples
2 tablespoons raisins
4 tablespoons sugar
5 tablespoons whisky (I use a smooth Irish one – e.g. the good ole Jameson would do nicely)
1 tablespoon pearl sugar
30 g butter, softened
2 1/2 tablespoons sugar
2 eggs, at room temperature
a splash of whisky
To make filling: Peel and core apples, cut into thin slices and put in a bowl. Add raisins, sugar and alcohol, mix well. Cover and let marinate overnight (the longer the better). Mix occasionally.
To make crust: Add flour, baking powder, sugar and vanilla sugar to a bowl with softened butter, mix until crumbly. Add cream and quickly mix into smooth dough. Press dough onto the bottom and sides of a buttered 24 cm pie dish. Transfer to the fridge and let cool for about 30 minutes. Drain apples (the whisky will now be divinely sweet and appley – drink it!).
Preheat oven to 200°C. Arrange drained apple slices and raisins on the crust. Sprinkle pearl sugar on top. Bake in the preheated oven for 30 minutes.
To make topping: Whip butter and sugar until well blended. Add eggs, one at a time, and a splash of whisky/rum, and whip until airy and slightly thickened. Pour the topping on top of the almost-baked pie and continue baking for further 10 minutes.