Apple pies (or, as they are called in English-speaking countries, apple pie) will always be eaten everywhere - they are tasty, usually quick and inexpensive, and also beautiful.
The simplest apple pie is the so-called charlotte: it takes a little more than an hour to make, the kit is minimal: the apples themselves, sugar, flour, eggs. We beat the eggs with sugar, add flour and a little baking soda. Spices - ground cinnamon, grated nutmeg - are perfect for quarrels, they shade the taste of apples. The consistency of the dough should resemble liquid honey. Apples (the number - from two to seven, depending on the size of the apples themselves and the baking dish) should be cut into slices about 1 cm thick (however, this is also not strict, you can be thicker, thinner, larger, finer - whatever you want), put them in a greased baking dish, pour the batter on them and put in the oven.
An entirely different thing is strudel with apples, which is not so easy to prepare. Besides apples, strudel is usually filled with raisins and walnuts, and served with a scoop of vanilla ice cream.
The famous apple pie Taten has a funny story. A certain French young lady, the Taten sisters, once baked a pie - baked properly, as it should be: dough on the bottom and apples cut into neat slices on top. But quite by accident, they knocked over their pie. And it turned out that the opposite - that is, apples at the bottom and dough on top - is also delicious and also unusual. So ever since then, they've been calling a pie with apples under a layer of sandy dough, "Tarte Taten." However, the dough in this cake can be not only shortbread, but also yeast and puff pastry. Apples can be perfectly substituted for hard pears, mangoes, rhubarb, and even tomatoes and red onions.
Apples for the pie are better to take hard and not too sweet, with a sourness. A classic anthonovka apple is ideal.
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