Charlotte with apples and sour cream

Apple Charlotte is one of the easiest and most reliable ways to make a soft and flavorful dessert. The delicate dough and juicy, sweet, slightly tart apples create a balanced flavor. This simple recipe is perfect for both a family breakfast and an evening tea party. Baking it doesn't require any exotic ingredients or culinary experience—just follow the step-by-step instructions to achieve a fluffy, golden-brown pie with a delicious, creamy aroma.

Step-by-step recipe

Step 1:

Prepare the Charlotte dough. Place the sour cream in a bowl and add baking soda. The sour cream itself neutralizes the alkali, so there's no need to add anything extra. Stir and let sit for a few minutes until the mixture becomes fluffier.

Step 2:

In a separate bowl, combine the eggs and sugar. Whisk until lightly foamy—the mixture should lighten in color and increase in volume slightly. This will make the apple charlotte more airy.

Step 3:

Pour the sour cream and baking soda into the egg-sugar mixture. Stir gently until the mixture is smooth and free of grains.

Step 4:

Sift the flour through a sieve to incorporate air. Add the flour gradually, stirring constantly until the dough is smooth and lump-free.

Step 5:

The finished dough should have the consistency of thick sour cream. If the dough seems too thick, add a little sour cream. If it's too runny, add a little flour.

Step 6:

Prepare the baking pan: line it with parchment paper or lightly grease it with vegetable oil. This will prevent sticking and make it easier to remove the finished product.

Step 7:

Pour half of the batter into the bottom of the pan and smooth the surface.

Step 8:

Prepare the apples: wash, core, and slice thinly. You can leave the peel on. To prevent the apples from browning, sprinkle them with lemon juice. Layer the apples, distributing the slices evenly.

Step 9:

Pour the remaining batter over the apples and smooth it out evenly. Sprinkle with sugar or cinnamon, if desired, for a fragrant crust.

Step 10:

Preheat the oven to 180°C. Bake the pie for 35–40 minutes, until golden brown. Check for doneness with a wooden skewer—if it comes out clean, the pie is done.

Cooking tips

Use sour cream with at least 20% fat content – ​​it gives the dough softness and a light creamy taste.

If the apples are too sour, add a little vanilla sugar or a spoonful of honey.

For flavor, you can add a little cinnamon or lemon zest to the dough.

To make the pie fluffier, add the flour gradually, rather than all at once.

Serve the pie slightly cooled - this way the apple flavor will be better appreciated.

Store the finished product under a towel at room temperature.

For variety, you can replace some of the apples with pears or plums.

The baking soda in the recipe can be replaced with a teaspoon of baking powder.