Invisible Apple Pie

The composition of the invisible apple pie is very simple. It tastes simply magnificent - tender, slightly moist, aromatic and consists almost entirely of apples. In a bowl, mix sifted flour, 70g sugar, and baking powder.

Separately (without any other ingredients), beat 2 eggs until foamy.

Pour the beaten eggs into the flour mixture. Mix well.

Pour the milk and mix. At this stage, the dough should foam and slightly increase in size.

Pour in the vegetable oil and cognac. The oil should be odorless. Mix the dough again. It should have the consistency of pancake batter, but slightly thicker.

Prepare the filling for the invisible pie. Peel three large apples and thinly, very thinly slice them. It is very convenient to use a special grater-slicer, as it will be much faster than cutting the apples manually.

The slices should be very thin, as shown in the photo. This is very important and the effect of the invisible crust will be achieved only with such thin apple slices.

Transfer the apple slices to the dough and mix. The bowl will be filled with just apples, and the dough will be hardly noticeable. And it should be that way, because we are making an apple pie. Line a baking dish with parchment paper. It is preferable to use a small-sized dish, for example with a diameter of 18 cm, then the pie will be higher. The larger the diameter of the dish, the lower the pie will be. It is not necessary to use a round shape, a square one will also work. Pour the apple batter into the dish. Evenly distribute the apples on top. During baking, they will magically settle into a beautiful horizontal layer. Preheat the oven to 200 degrees Celsius and bake the pie for 25-30 minutes.

Prepare the filling during this time. Whisk 1 egg and 80g of sugar with a whisk until it forms a foam, then pour in melted and slightly cooled butter.

Take out the apple pie from the oven and pour the filling over it.

Sprinkle with almond petals. Put the pie back in the oven and bake until golden brown. It will take about 10 to 15 minutes at 200 degrees Celsius.

The pie is very tender, and it is recommended to cool it first in the mold and then transfer it to a dish. You can eat the Invisible Apple Pie almost immediately after it has cooled, but it becomes even more delicious, richer, and more aromatic after being refrigerated.

You can serve the pie with a scoop of vanilla ice cream – it is incredibly tasty!