# Blog

## 2025-09-24: Apple Pie recipe

Based on this recipe from a Russian recipe website. So far I've been making these pies in a multicooker, because I'm lazy and the cooker is a bit easier to use and clean afterwards. However, it should work just as well in a regular oven, and I do intend to test this recipe in an oven in the future.

The ingredients:

- Eggs - 3 large ones
- Sugar - 150 grams
- Baking powder - 5 grams (half of a 10g packet)
- Flour - 150 grams
- Cinnamon - 1/2 teaspoon
- Nutmeg - 1/4 teaspoon (optional)
- Cloves - 1/4 teaspoon (optional)
- Vanilla sugar - 5 grams (optional)
- Salt - a pinch
- Butter - 20 grams
- Apples - 500 g or 4-5 small apples

The dishes you will have to wash afterwards:

- Large bowl for mixing
- Cutting board for cutting apples
- Knife for cutting apples
- Hand mixer with whisk attachment for mixing (or just a whisk and some hand grease)
- Large spoon or spatula for mixing once the batter is too thick for the whisk
- Teaspoon for measuring spices
- A multicooker bowl, or oven-safe pie pan if you're doing this in an oven
- Plates for serving

How to make:

1. Remove cores from apples and cut them into small cubes.
2. Break the eggs into a large bowl, add the sugar and mix with a hand mixer.
3. Add baking powder, salt, cinnamon, nutmeg and cloves and mix together. The spices will color the mixture beige.
4. Gradually add flour and mix together.
5. Add the cubed apples to the batter and mix. You may think that there are too many apples for this amount of dough (I thought so too the first time). Don't worry, as the batter rises and cooks, it'll form a perfect pie.
6. Grease the multicooker bowl with butter.
7. Pour the batter into the multicooker. Let it cook for 40 minutes on the "Baking" setting. Check if it's ready by sticking a toothpick into it - if no pieces of batter stuck to it, that means it's properly cooked through.
8. Carefully remove the finished pie from the bowl.
9. Cut into pieces and enjoy :)
10. Don't forget to do the dishes as soon as possible!

Notes:

- I tend to buy extra large eggs, use four instead of three if you use really small eggs.
- The original recipe used vinegar and baking soda as the leavening agent. I decided to use baking powder instead, since it's more convenient to use and (I suspect) does a better job, but either will work fine.
- Use vanilla extract instead of vanilla sugar if that's what you have.
- I used scales to make sure the finished weight of the cut apples is around 500 grams. I like cooking by weight so that the end results are more consistent and replicable, but you don't have to be as thorough.
- Green, more acidic apples are best to use for this pie. They cook nicely and the mellowed acidity provides a nice contrast with the sweet batter.