Travel back in time with a beloved 1948 apple pie recipe

The history of apple pie is genuinely remarkable. Its origins trace back to the crossover of the 19th and 20th centuries, named in honor of Alexandra Feodorovna, the wife of Tsar Nicholas I of Russia. This delightful dessert owes its creation to her nickname, "Charlotte of Prussia." Marie-Antoine Carême, a French confectioner who once served at the Tsar's court, is credited with crafting the initial version of this now beloved apple pie.

Today, it's hard to imagine a world without apple pie, a staple in confectionery delight. Baking has remained vibrant, enduring through countless iterations and improvements. The 1948 version of apple pie, intriguingly prepared with lard, is a testament to post-war culinary ingenuity, as detailed in the book "Cakes, cookies, biscuits." Here, we offer the complete recipe, a must-try for all home baking enthusiasts. The outcome? A pie that beautifully balances crumbliness with incredible juiciness.

Ingredients:

Dough:

• 12.3 oz wheat flour,
• 5.3 oz butter,
• 1 oz lard,
• 1 egg,
• 3.5 oz sugar,
• 2 teaspoons of baking powder,
• 1/2 package of vanilla sugar (originally referred to as scent).

Filling:

• 26.5 oz sour apples,
• 8.8 oz sugar.

How to Prepare:

1. Mix the flour with baking powder. Combine chopped butter and lard. Separately, beat the egg with sugar and merge the contents of both mixtures. Knead into dough.
2. Peel, wash and shred the apples. Coat in sugar and lightly sauté.
3. Place 2/3 of the dough into a greased and floured baking form. Preheat the oven to 356 degrees Fahrenheit and bake for 25 minutes.
4. Layer the warm apple "marmalade" over the baked dough base and adorn it with thin rolls from the remaining dough. The recipe creator also suggests brushing the top with a milk and sugar mixture for extra delight. Continue to bake until golden brown, approximately another 20-25 minutes. Serve and enjoy!