19 Reviews of Russian Apple Pie

From: Take a Letter Maria

On Oct 16, 2005

I thought this dessert was very easy and good, although I made a few changes based on previous reviews, first I tossed the apple slices in about 1/4 c. sugar,1/4 t. cinnamon and 1 t. lemon juice. Then I added about 1/8 c. milk,1 t. vanilla, pinch of salt and about 1/4 t. cinnamon to batter. I dotted the top with about 2 T. of butter and baked it at the required temp. I brought it to my mom's for my dad's birthday and got some nice compliments on this simple and easy dessert. Thank you for the quick and easy recipe. Maria

From: Saturn

On Oct 18, 2005

I thoroughly enjoyed this. I will be making this again and again. So quick and easy! I used Spartan apples and an 8.5" deep dish pan. It turned out a bit dense but I liked it like that. I dusted mine with cinnamon and icing sugar. It added just a bit of sweetness to it and really set the dish off. I only had a little bit of trouble getting it out of the pan. Some tapping and shaking and it came out. I might try dusting the pan with icing sugar after I grease it with butter. Great dish. Thanks!

From: Cogda ya yem!

On Jan 26, 2006

Really good, but if you want it to be more sweet and flaverful, just add some sprinklings of sugar to each layer of apples you lay out.

From: Chef #174128

On Jul 7, 2006

I thought this was really good. It is easy to make and doesn't leave me with the guilties. I have made it as is and have added cinnamon and vanilla which was also good (and gave the cake part some color). It is also really good cold!

From: christinichka

On Feb 22, 2008

This is exactly the recipe I got from my good friend Sveta when I lived in St. Petersburg back in 2002 and 2003. She always dusted with powdered sugar afterward and that added a nice touch. It is called Russian Apple PIE but that is a bit deceiving as it is more like a cake. But good none the less. Plus I noticed Russian recipes tend to be less sugary than American, so if you like more sugar add more. Good base recipe! I always add cinnamon and of course the dusting! Yum!

From: tanya_g

On Dec 25, 2006

An excellent authentic Russian recipe, pretty much exactly as my family makes it (called "Sharlotka" in Russian). As a personal preference, I substitute self-raising flour for the plain flour, and add a bit of cinnamon to the apples — but there is absolutely no need to do this, it will work regardless. I tend to whisk the eggs separately and then mix the whole batter, apples and all. In response to previous reviewers: the amount of sugar is strongly dependent on the type of apples you use. Obviously, very sour apples require more sugar, sometimes as much as a full cup. For Granny Smith apples, 1/2 to 2/3 cup is plenty.

From: queenofeats

On Mar 24, 2008

I still can't believe that this recipe is so simple. It's so beautiful and tastes amazing! Please, for the sake of this recipe, do not attempt it if you are having a craving for traditional American apple pie. So many reviewers are getting so upset about the lack of sweetness and the "density" - your expectations are not fair for this dish. We Americans have a bad tendency to demand sweetness over flavor. Let the natural sugars in your apples shine for a change, and give it a chance on its own merits. I used 2/3 cup of sugar given that I had some very sour Granny Smiths, and added a touch of cinnamon, but those were the only changes needed to produce a perfect result. I recommend serving this at room temperature but I've tried it both cold and warm now and it's great either way! Thanks so much for this enjoyable dessert - I'll definitely be making it again!

From: krolek

On Jun 3, 2009

My Russian boyfriend loves (!!!!) this--calls it Neighbor Charlotte--because you make it quickly for neighbors who drop in. I t's not a pie. Think uncomplicated, undersweet coffee cake--crunchy on outside, slightly doughy in the middle.It seems like people are overcomplicating this recipe. It is supposed to be peasanty simple. His mom's variation 1.5 cups sugar + 3 eggs, mix, 1.5 cups flour, mix just until combined. Pour in greased/floured pie pan. Peel/core 3 tart apples, cut into large chunks and press into batter. Bake@350 for 50 mins. If you add 1/2 c. milk, it is a Clafouty recipe (more custard-like than this recipe). If you arrange melon-balled apples neatly and then, after removing from oven, sprinkle with powdered sugar, it can come out a little more formal looking and good enough to take to a friend's house when you are invited over for casual supper.

From: Kathy228

On Apr 28, 2006

This dessert was quite easy to make. It's not a pie, it's not a cake; it's something in-between. After reading the reviews, I decided to add sugar and cinnamon to the apples. And dot butter on top before it went into the oven. Next time I won't bake it for the full 55 minutes. My oven must be off. It's really a luscious presentation.I definitely will make it again. Thanks Chef1071.

From: Chef AprilAllYear

On Apr 27, 2006

Mmmm... I liked this a lot. Very easy. I read the recipe because it was on the front page of RecipeZaar, and, although I had a Brownies troop to lead in 1 hr, I pulled it together and just finished it as I walked out the door! I will say, though, that my cake was done at 40 minutes when I checked — I was surprised to see how dark it was when I peeped in the oven. I liked the taste and texture, personally preferring cake that is not super sweet and one that a person could pick up and eat as they sit in the front yard. My kids will love this as an afternoon snack after school.