Mexican Apple Pie
This is something between coffee cake and pie, plus it looks divine! The caramelly layer of apples on top is my favorite thing. Enjoy this moist, spongy, autumn recipe.
Equipment
- 1 springform pan
- 1 heavy-bottomed pot
- 1 Mixer
Ingredients
- 1 ¾ cups flour (300 grams) (cake or all-purpose flour)
- 1 ¼ cups sugar
- 3 eggs
- 2 tsp baking powder
- 1 tbsp instant pudding (vanilla-flavored)
- ¾ cup oil
- ⅓ cup milk (+ 2 tbsp)
- 2 apples (Blended in apple sauce.)
- 1 tsp cinnamon
- 3 apples (Peeled and sliced - for topping.)
Caramel
- 1 cup sugar
- 1 tbsp butter
Instructions
Apple Slicing
- Peel the apples and cut them in halves. Slice them thinly and submerge them in cold water.
- Cut additional two apples into chunks and blend them into the sauce.
Making the Batter
- Divide yolks from whites into two large bowls.
- Mix egg whites first into stiff peaks and leave them on the side.
- Mix egg yolks with sugar until pale yellow. Pour oil, milk, apple sauce, and vanilla extract. Combine and sift all the dry ingredients: flour, instant vanilla pudding, and baking powder, but gradually, spoon by spoon.
- Mix the batter until silky smooth and without clumps of flour.
- Combine egg whites using a silicone or wooden spatula. The trick is not to overmix it, so the batter stays fluffy and airy.
Preparing the Caramel
- Take the heavy-bottomed pot and transfer the sugar in. Place it over medium heat on the stovetop and forget about it for about 10 minutes. The bottom layer of sugar will completely dissolve into a golden liquid. Stir it lightly with a silicone spatula, so the rest of the sugar can melt, as well.
- Stir in a bit of butter in the caramel and pour it directly into the springform. When you add butter, it will start to vigorously bubble, but that’s okay, just keep mixing. Also, don’t forget to cover the whole cake mold with butter, including the sides, so the cake can slide out effortlessly.
Arranging the Apples
- Start from the middle and arrange the apples in a circle, slice by slice. Make sure to cover every inch of caramel with apples.
- Sprinkle some cinnamon on top.
- Now that you’re done with the fruit, pour all the batter over them. Shake the springform to burst airy bubbles and it’s ready to bake!
Baking
- Turn on your oven to 360 °F (180 °C) and bake the pie for about 50 minutes. Check it with a toothpick because it’s pretty thick and will need quite a time to bake properly. Take the pie out when there are just a few crumbs on a toothpick.
Serving
- Take a large plate or a cake stand place it on top of the springform pan and turn it upside down while it’s still hot. The cake will simply slide down, don’t worry. If you have concerns about that, you can use a thin knife and go between pie and pan all the way around.
- Now, you only need to wait a bit to cool down. The best thing is – it’s scrumptious when warm!
Notes
How to Store Mexican Apple Pie?
This pie has some kind of coffee cake consistency, so it’s the key to keep the moisture in. I like to store it in airtight containers, but plastic wrap will do the work, too. I always store it in the fridge and it can last there without losing the quality for up to a week. It will be good at room temperature for up to 3 days, but I avoid leaving it like that because of the eggs and milk in the batter. It can be frozen, as well, for up to 3 months swathed in plastic foil or zip-lock bags.Nutrition
Serving: 15piecesCalories: 326kcalCarbohydrates: 51gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 35mgSodium: 85mgPotassium: 102mgFiber: 2gSugar: 37gVitamin A: 112IUVitamin C: 3mgCalcium: 49mgIron: 1mg