Kronstadt Apple Pie

Meet 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 rum or whisky

1 tablespoon pearl sugar


30 g butter, softened
2 1/2 tablespoons sugar
2 eggs, at room temperature
a splash of rum or 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 (so, yes, marinating during the day is more convenient!).

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 alcohol 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.


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