Dear Aunt Charlotte: English Apple Pie
Apple charlotte as we know it was first cooked in England. It was English love for puddings that spawned numerous pie recipes: delicate and filling, light and spongy, filled and plain. Besides, pies became one of the breakfast, lunch or dinner dishes cooked with a lot of various servings, from sweet sauces to traditional English tea.
Charlotte was originally meant to be easily cooked, but it also contains a couple of secrets. A lot of housewives do not consider the power capacity of their oven or the dough thickness, which brings along the danger of burned sides and raw middle. Technical advancement implies mulling over the trifles, so such little failures become incentives of new baking inventions. Charlotte in slow cooker does not differ from the one traditionally baked in the oven, and besides it is lighter and softer, which makes it look more delicious.
In order to cook this dish you do not need a lot of expensive ingredients, hard to find at the grocer’s. Recipe of charlotte in slow cooker also considers the time of cooking – approximately an hour – and releases you from the constant watch of the signs of burning.
For the original apple charlotte you are going to need the following short list of ingredients:
- 5 eggs
- 1 cup of sugar (200 g)
- 1 cup of flour (160 g)
- 5 apples
Method:
The main secret of a tasty charlotte is finely sliced apples. Contrary to the common thought, in this very pie the dough is not so important as the correctly chosen apples and their dosage. Thus, proper slicing in this case implies pieces: not too thin (to retain the delicate apple flavor in the dough), and not too large (such slicing will hinder the dough from pluffing and thorough baking). There is no need to peel the apples: first of all, it is the peels that contain vitamins, and, second of all, they add a pleasant color touch to the dough. Do not be afraid of their coarseness: during baking apple peels become soft and fully dissolve in the general structure.
Let us make the dough: thoroughly froth eggs and sugar thick, adding sugar gradually and pouring it with small portions. Then carefully and gradually add flour, mixing it all smooth. Lumps will be disastrous for such dough both in terms of pluffines and taste of the pie, so take the task very seriously.
Best slow cooker recipes imply its use for the most of the cooking process, because its multifunction capacity is meant to save housewife the trouble. Thus, pour a part of dough into the slow cooker at once, but before that slightly coat the pot bottom with butter. Put the apples on the top, evenly on the surface, and then pour the rest of dough.
Some housewives like to experiment with tastes and sprinkle some cinnamon over the apples before adding the dough top – beautiful flavor and a delicious taste of apples and cinnamon is breathtaking!
Afterwards set the slow cooker into a baking mode for one hour. When the time ticks out, do not take the charlotte out at once. Better let in alone for 15-20 minutes, then take it out and put it on a plate. Charlotte may be decorated to one’s taste, but by all means it should be served warm.
See also
