Discover the Homely Comfort of Russian Grandmothers’ Apple Pie-Cake

There are some recipes that transcend mere ingredients and become an experience, a warm embrace from a bygone era. This week, we delve into one such culinary treasure: the Russian Grandmothers’ Apple Pie-Cake. Hand-picked by Natalie from Burned Bits, this recipe from Dorie Greenspan’s extensive collection is nothing short of magnificent. While every Dorie recipe I’ve attempted has been a triumph, this particular “pie-cake” stands out for its unique blend of comforting flavors and textures, making it an instant classic in any home baker’s repertoire.

What exactly makes it a “pie-cake”? The name itself hints at its dual nature. It features a generous, sweet apple filling beautifully encased between two layers of dough, much like a traditional pie. However, the crust itself deviates from the conventional flaky pastry. Instead, it boasts a tender, rich, and crumbly texture, akin to a delicate shortbread or a dense cake, hence the “cake” in its moniker. This ingenious combination results in a dessert that offers the best of both worlds: the fruity generosity of an apple pie with the melt-in-your-mouth tenderness of a cake. The synergy of these elements creates a truly spectacular dessert that evokes a sense of nostalgia and homemade goodness, perfect for a late summer evening or a crisp fall gathering. It carries a wonderfully rustic and inviting charm that is hard to resist.

The Irresistible Crust: A Baker’s Delight

As a self-proclaimed “crust fan,” I must confess that this particular recipe’s crust is utterly divine. After enjoying our initial servings, I found myself continually breaking off extra pieces, savoring every buttery, slightly sweet bite. This shortbread-cakey crust isn’t just a vehicle for the apples; it’s a star in its own right, providing a delightful contrast in texture and a rich, satisfying flavor that perfectly complements the spiced apple filling. Its robust structure means it holds up beautifully, making slicing and serving a breeze, even when warm. Imagine a crust that’s substantial enough to hold the juicy apple filling, yet tender enough to practically dissolve on your tongue. That’s the magic of this Russian Grandmothers’ Apple Pie-Cake.

This dessert is more than just a recipe; it’s an heirloom-worthy creation that I will undoubtedly save and revisit time and again. Its heartwarming appeal makes it ideal for sharing with loved ones, transforming any simple meal into a special occasion. Whether served warm with a scoop of vanilla bean ice cream or at room temperature with a dollop of freshly whipped cream, its homey essence shines through, inviting everyone to indulge in a slice of pure comfort.

Baking Insights and Apple Varieties for Your Pie-Cake

When I first tackled this recipe, I opted to halve the proportions, fitting it perfectly into an 8×8 inch baking pan. This adjustment required a baking time of approximately 50 minutes, which yielded a beautifully golden-brown crust and perfectly tender apples. For the apple filling, I exclusively used Gala apples. Their natural sweetness and firm texture proved to be an excellent choice, contributing a wonderfully balanced flavor profile to the cake without becoming overly mushy during baking. However, the beauty of apple desserts lies in their adaptability, and you can certainly experiment with other varieties. Fuji, Golden Delicious, or even a mix of tart Granny Smiths and sweet Honeycrisps would create a dynamic and flavorful filling. Each apple brings its unique qualities – some hold their shape better, some offer more tartness, and others contribute a richer aroma. Don’t be afraid to mix and match to find your perfect apple blend!

One common concern I’ve heard from other bakers attempting this recipe revolves around the dough’s consistency – some found it quite sticky. I was fortunate that my dough came together beautifully, soft and pliable, almost ideal. I followed Dorie’s advice, incorporating nearly all the flour specified, plus a tiny bit more sugar than called for, which seemed to strike the perfect balance. If you find your dough leaning towards the stickier side, don’t hesitate to gradually add a small amount of extra flour, a tablespoon at a time, until it reaches a manageable consistency that can still be rolled out. The goal is a dough that is soft but not wet, holding its shape without excessive stickiness. Remember, baking is an art as much as a science, and sometimes a slight adjustment based on your environment and ingredients is all that’s needed for perfection.

Dorie Greenspan herself suggests the delightful possibility of transforming this pie-cake into individual turnovers. I wholeheartedly agree; imagine these charming, handheld parcels, bursting with spiced apple goodness! Alternatively, baking the pie-cake in individual ramekins would offer elegant single-serving portions, perfect for dinner parties or simply a personal treat. These variations open up a world of possibilities, allowing you to tailor this versatile recipe to any occasion or preference. Whether you stick to the classic pan-baked version or venture into individual delights, this apple pie-cake promises to be a memorable addition to your dessert collection.

Russian Grandmothers’ Apple Pie-Cake

Yield:

8
to 10 servings

Prep Time:

40 minutes
mins

Cook Time:

1 hour
hr
20 minutes
mins

Total Time:

2 hours
hrs

This unique apple pie cake, combining the best of both a pie and a cake, is an utterly delicious and comforting dessert, perfect for any occasion.

Average User Rating: 5 out of 5 stars (1 rating)

Print Recipe
Pin Recipe
Rate This Recipe

Ingredients

For The Dough

• 2 sticks
  unsalted butter, at room temperature, (8 ounces)
• 1 cup
  (200 g)
  sugar
• 2
  large eggs
• 1 tablespoon
  baking powder
• ½ teaspoon
  (0.5 teaspoon)
  salt
• Juice of 1 lemon
• 3 ¼ – 3 ½ cups
  (390 to 420 g)
  all-purpose flour

For The Apples

• 10
  medium apples, all one kind or a mix (I like to use Fuji, Golden Delicious and Ida Reds; my grandmother probably used dry baking apples like Cortland and Rome)
• Squirt of fresh lemon juice
• 1 cup
  (145 g)
  moist plump raisins , (dark or golden)
• ¼ cup
  (50 g)
  sugar
• 1 ¼ teaspoons
  (1.25 teaspoons)
  ground cinnamon
• Sugar, preferably decorating (coarse) sugar, for dusting

Instructions

1. 1. To Make The Dough: Using a stand mixer fitted with a paddle attachment (or a hand mixer in a large bowl), beat the softened unsalted butter and sugar together on medium speed until the mixture is smooth, which typically takes about 2 minutes. Incorporate the large eggs and continue beating for approximately 3 minutes more, until the mixture becomes notably light and fluffy. Reduce the mixer speed to low, then add the baking powder and salt, mixing just until combined. Stir in the lemon juice; don’t be alarmed if the dough appears to curdle slightly at this stage, as it’s a normal reaction. Still on low speed, gradually add 3 1/4 cups of the all-purpose flour, mixing until just incorporated and scraping down the sides of the bowl as needed. This dough is designed to be soft. If it resembles a batter more than a dough, proceed to add the remaining 1/4 cup of flour. Often, the dough benefits from this additional flour. When properly mixed, the dough should nearly pull away cleanly from the sides of the bowl.
2. 2. Turn the prepared dough out onto a clean work surface. Gently gather it into a ball, then divide it into two equal halves. Shape each half into a flat rectangle. Tightly wrap each rectangle of dough in plastic wrap and place them in the refrigerator to chill for at least 2 hours. The dough can be kept refrigerated for up to 3 days or wrapped airtight and frozen for up to 2 months. If frozen, remember to defrost it overnight in the refrigerator before use.
3. 3. To Make The Apples: Begin by peeling and coring the apples. Slice them to a thickness of about 1/4 inch; if preferred, cut these slices in half crosswise for smaller pieces. Transfer the apple slices to a large bowl and toss them with a squirt of fresh lemon juice to help prevent browning (though some browning is perfectly acceptable). Add the moist, plump raisins to the bowl. In a separate small bowl, combine the sugar and ground cinnamon, then sprinkle this mixture evenly over the apples and raisins. Stir everything together thoroughly to ensure the apples are well coated with the spice mixture. Taste an apple slice and adjust the sweetness, spice, or lemon juice to your personal preference.
4. 4. Position an oven rack in the center of your oven and preheat the oven to 375 degrees F (190 degrees C). Generously butter a 9×12-inch baking pan (a Pyrex dish works wonderfully for this). Place the buttered baking pan onto a larger baking sheet lined with parchment paper or a silicone mat to catch any potential drips and ensure even baking.
5. 5. Remove one half of the chilled dough from the refrigerator. If the dough feels too firm to roll out easily or cracks when you try, allow it to rest at room temperature for about 15 minutes, or gently bash it a few times with your rolling pin to make it more pliable. Once the dough is more manageable, you have several options for rolling. You can roll it directly on a lightly floured work surface, or for easier transfer, roll it between two sheets of plastic wrap or wax paper. Alternatively, you can press or roll smaller pieces of the dough and then patch them together directly in the baking pan; the baking powder in the dough will help it puff and “self-heal” during baking, making any seams disappear. Roll the dough until it’s slightly larger than your pan on all sides, aiming for a thickness of about 1/4 inch. It’s important not to roll the dough too thin, as you want to fully enjoy its unique flavor and texture in every bite. Carefully transfer the rolled-out dough to the prepared baking pan. It’s fine if the dough extends up the sides of the pan slightly, and equally fine if it doesn’t.
6. 6. Give the apple filling another quick toss in its bowl to redistribute the juices and spices. Then, pour the entire apple mixture into the dough-lined baking pan. Use your hands to spread the apples evenly across the bottom layer of dough, ensuring a consistent layer.
7. 7. Retrieve the second piece of chilled dough and roll it out using the same method as the first. Carefully position this second dough layer over the apples, forming the top crust of your pie-cake. Trim the edges of the dough to create a 1/4 to 1/2 inch overhang around the perimeter of the pan. Gently tuck this excess dough into the sides of the pan, much like you would make a bed, pressing it to seal the edges. If your overhang isn’t quite that generous, simply press whatever dough you have firmly against the pan’s sides to secure it.
8. 8. Lightly brush the top surface of the dough with a little water. This helps the coarse sugar adhere better and creates a beautiful, sparkling finish. Evenly sprinkle a generous amount of decorating (coarse) sugar over the top crust. Using a small, sharp knife, make 6 to 8 evenly spaced slits in the dough. These slits are crucial as they allow steam to escape during baking, preventing the crust from becoming soggy and ensuring the filling bubbles up enticingly.
9. 9. Bake the apple pie-cake for 65 to 80 minutes. The cake is done when the top crust achieves a beautiful golden-brown color and you can see the sweet, spiced juices from the apples bubbling up through the slits in the crust. Once baked, carefully transfer the baking pan from the oven to a wire cooling rack. Allow the pie-cake to cool to just warm or to room temperature. While the temptation to taste it immediately will be strong, letting the dough rest for a little while allows the flavors to meld and the crust to fully set, enhancing its overall texture and taste.

Calories:
704
kcal

,

Carbohydrates:
118
g

,

Protein:
8
g

,

Fat:
24
g

,

Saturated Fat:
15
g

,

Cholesterol:
101
mg

,

Sodium:
174
mg

,

Potassium:
639
mg

,

Fiber:
8
g

,

Sugar:
55
g

,

Vitamin A:
890
IU

,

Vitamin C:
18.8
mg

,

Calcium:
111
mg

,

Iron:
3.5
mg

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

Author:

Michelle Lettrich

Course:
Dessert

Cuisine:
American, Russian

Why This Apple Pie-Cake Will Become Your Go-To Dessert

The Russian Grandmothers’ Apple Pie-Cake is truly a gem in the world of baked goods. It strikes a perfect balance between the familiar comfort of apple pie and the rich, tender quality of a cake, making it a universally loved dessert. Its unique shortbread-like crust provides a satisfying texture that is both buttery and crumbly, offering a delightful contrast to the soft, spiced apple filling. The aroma alone, as it bakes in your oven, is enough to fill your home with warmth and invite a sense of coziness.

This recipe is not only delicious but also remarkably versatile. Whether you’re hosting a formal dinner party or simply seeking a comforting treat for a quiet evening at home, this pie-cake fits every occasion. Serve it warm with a scoop of vanilla bean ice cream, a dollop of fresh whipped cream, or a drizzle of caramel sauce to elevate the experience. Its rustic charm makes it particularly appealing for autumn and winter gatherings, embodying the spirit of harvest and holiday feasting. However, with the right choice of crisp, seasonal apples, it can be a delightful dessert any time of the year.

Beyond its incredible taste and versatility, there’s a certain sentimental value in preparing a recipe like this. It’s the kind of dish that feels passed down through generations, carrying with it stories and warmth from grandmothers’ kitchens. Taking the time to bake this apple pie-cake is an act of love, a way to create new memories and traditions. So, gather your ingredients, embrace the baking process, and prepare to fall in love with this unforgettable Russian Grandmothers’ Apple Pie-Cake. We encourage you to try this truly wonderful dessert and share your baking journey with us!