Apple pie

On certain Sundays, when there are a few apples left that are not quite good for eating raw, I use this recipe. It's the kind of upside-down apple tart, with syrup and a simple batter made of eggs. I've tried it enough times to know that it works without complicated techniques. The apples soften beautifully in the syrup, and the batter remains fluffy and binds everything together. It doesn't require rare ingredients, just a little attention to the caramel and the flipping.

Quick Info

Total time: approximately 1 hour and 30 minutes (without complete cooling)
Preparation: 30-40 minutes (including peeling apples and syrup)
Baking: 30-40 minutes (depends on the oven)
Servings: 12, depending on how large you cut them
Difficulty: medium (the caramel is the part that requires patience)
Recipe type: upside-down apple tart, suitable for a weekend dessert or a meal with friends

Ingredients

Batter:
6 eggs
6 tablespoons sugar
6 tablespoons flour
2 packets vanilla sugar
evaporated vanilla essence (to taste)

Filling:
10-12 apples (ideally non-floury apples)
450 g sugar
200 g butter
100 ml water

Decoration:
whipped cream

Preparation method

1. Peel the apples, remove the seeds, and slice them thinly. Set them aside while making the syrup.
2. Put the sugar (450 g) in a wide saucepan over medium heat and let it melt. When it starts to turn a light brown color (not too dark, so it doesn't become bitter), carefully pour in the water and add the butter. Be careful, as hot splashes can jump, so I stand a little distance from the saucepan.
3. Keep the saucepan on the heat until all the sugar melts and you have a syrup that is not too thick.
4. Place the apple slices over the syrup. Let them soften over medium to low heat, stirring gently from time to time. The apples should be soft but not mushy. Turn off the heat and let it cool to room temperature.
5. For the batter, separate the eggs. Whip the egg whites with the sugar (the 6 tablespoons) until they form a stiff foam. Add the yolks one by one, then the vanilla sugar and a little vanilla essence. Fold in the flour with gentle movements to keep it airy. I don't use baking powder for the batter; it turns out well just with the beaten eggs.
6. Prepare a baking dish (approximately 23x33 cm works for these quantities), lined with baking paper. Pour the apples with the syrup into the dish and level them with a spatula.
7. Pour the batter on top, making sure to distribute it evenly.
8. Place the dish in the oven at 180°C (medium heat) for about 30-40 minutes. Check the batter with a toothpick; it should come out clean.
9. Let the tart cool completely in the dish. If it's warm, the syrup may spill everywhere when you flip it.
10. Once cooled, run a knife around the edges and flip the tart onto a larger plate or platter, so that the layer of apples is on top.
11. Decorate with whipped cream after it has completely cooled, otherwise, the cream will melt.

Why I make this recipe often

I love it because it uses everything I have on hand and no apple gets forgotten. The batter is made from ingredients I always have. It serves well both plain and with whipped cream or yogurt. If there's any left over from one day to the next, it keeps reasonably well in the fridge, although it's best fresh.

Tips and Variations

Tips

1. Be careful with the caramel, don't leave it on the heat too long. The color should be amber, not dark brown.
2. For the egg batter, use clean and dry bowls for whipping the egg whites.
3. Tart apples (like Jonathan, Golden) give a better taste in combination with sugar.
4. Let the tart cool before flipping it, so that the syrup doesn't run out.

Substitutions

1. You can use brown sugar for the syrup; it gives a more intense color.
2. The whipped cream can be omitted or replaced with plain full-fat yogurt.
3. If you don't have vanilla essence, the packets of vanilla sugar are sufficient.

Variations

1. For a different taste, you can add a little cinnamon or a pinch of nutmeg over the apples, but this is not mandatory.
2. Sometimes, the apples can be cut into small cubes if you want a more homogeneous texture at the end.
3. You can try using pears, but the final consistency will be slightly different.

Serving Ideas

1. Cold, straight from the fridge, with whipped cream on top.
2. Slightly warm, with a spoonful of plain yogurt.
3. As a dessert at a family meal or during coffee with friends.

Frequently Asked Questions

What type of apples do I use for this recipe?

I use firm, slightly tart apples so they don't turn mushy when cooked. Golden, Jonathan, or even Granny Smith work well.

If I don't have a baking dish lined with baking paper, can I just grease it with butter?

Yes, but there is a risk that it may stick a little to the caramel. The baking paper helps with flipping.

How long can I keep the tart?

It can be kept in the fridge for up to 2 days, covered. I don't recommend keeping it longer, as the batter absorbs moisture from the apples.

Can I add nuts or raisins?

This is not included in the classic recipe, but if you want, you can sprinkle chopped nuts among the apples.

Is baking powder needed for the batter?

No. The whipped egg foam aerates the batter enough. It doesn't need baking powder.

Nutritional Values

Estimated, per serving out of 12: approximately 350-380 kcal, of which 55-60 g carbohydrates, 8-10 g fats (mostly from butter and cream, if you use it), 5-6 g protein. It is not a diet dessert, as it has a lot of sugar, but a slice is enough for dessert. Values are indicative, depending on the type of apples and how much cream you serve.

Storage and Reheating

The tart is best stored in the fridge, covered with plastic wrap or in a container. It lasts 1-2 days, but over time the batter absorbs syrup and becomes moist. I do not recommend reheating, as the batter will sink and become too soft. It is best consumed on the day it was made or the next day, cold.

 Ingredients: Base: 6 eggs, 6 tablespoons sugar, 6 tablespoons flour, 2 packets vanilla sugar, vanilla essence. Filling: 10-12 apples, 450 g sugar, 200 g butter, 100 ml water. Decoration: whipped cream.

 Tags:  apple pie