I LOVE apple pies. Every time I order it in restaurant I try to guess the recipe and later to repeat it at home. That is why when I came to my friends’ house and happened to see a new issue of famous FOOD &WINE magazine at the table – it grabbed my attention immediately. I briefly scanned through until I saw a tasty picture of a yummy apple pie. Naturally, I skipped the introduction and began reading. The longer I read, the more surprised I was. I realized that I knew that pie, I knew this from the childhood, in fact I just did this pie a week ago… “Common-it sounds like Sharlotka! (Charlotka) “ – I said to myself with surprise. Only then, I read the introduction and, Yes!, it was our Russian Charlotka, a delicious Russian pie which is recommended by famous Chef, Matt Darko, in November issue as a great Thanksgiving recipe. Charlotka, which many Russians, well, let’s say, former Soviets, cook when they have no time. Charlotka , which you can make without almost anything, but sugar, flour, eggs and apples, (of course)…Charlotka-the first and simplest Russian apple pie girls often learn to cook .
The recipe is as simple as “one, two, three,” and many women from the former Soviet Union know this recipe by heart. However, just in case someone needs to refresh their memory, here are two trusted sources:
It’s always good to see that your old faithful friend finally got an official publicity and recognition it always deserved. I felt proud for Charlotka. Well, that is what I thought, but then I did a little research and find out some interesting info about this apple pie. I’ll share more in my next post, So far, Bon Appetite!!!
3 thoughts on “Russian Sharlotka on American Table (part one)”
This looks delicious! I may have to try it this weekend, when I try a new scallop dish from the French chef Mimi Thorrison: http://mimithorisson.com/2014/03/17/last-week-in-america/. Have you read about her yet in this month’s Conde Nast Traveler??
I read Food & Wine recipe one more time and it seems that there is not enough sugar in it. According tothe original recipe, there should be 3 eggs, 1,5-2 cups of sugar+ the same amount of flour. Nutmeg and almond can be skipped. Sometimes I add lemon zest and/or lemon jouice or extract in the dough too.
Great! I hope you’ll like it AND this is very simple to do. I haven’t read the last issue of Conde Nast Traveler… I’ll check it out. There are so many of good travel magazines which make me hungry for food and for travel