No. 2098 — Sweet Yeast Pie with Apples or Berries
English historical translation of Molokhovets recipe No. 2098 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare yeast dough. Peel and finely slice six to nine apples and fry lightly with half a glass sugar, cinnamon and a spoonful butter.
Add one or two small glasses wine, lemon zest and optionally scalded currants; simmer until thick.
Roll risen dough into a thin round, spread with apples, form a raised border and lattice, glaze with egg and bake.
Alternatively use jam or a pound fresh berries with half a glass sugar. Serve extra sugar separately.
This pie may also be made with puff pastry or sour-cream pastry No. 1826.
To provide
For six people: 6–9 apples Optional lemon zest and ¼ glass currants ½ glass sugar and cinnamon ½ spoonful butter, optional wine Or 1 pound fresh berries With ½ glass sugar For yeast dough: | ¾ glass milk Yeast or dry yeast 1 pound flour, about 3 glasses ¼ pound butter 2–3 yolks ⅛ glass sugar, cinnamon or cardamom 1 egg for glazing Or sour-cream pastry No. 1826 Or puff pastry No. 1824 Sugar separately |