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Ingredients

• Chicken egg - 3 pcs.
• Granulated sugar - 1 cup
• Salt - 1/2 teaspoon
• Sour cream - 2/3 cup
• Wheat flour - 1.5 cups
• Soda - 1/2 teaspoon
• Quince - 3 pcs.
• Apples - 3 pcs.
• Butter - 100 g
• Vegetable oil - 2-3 tablespoons
• Semolina - 3-4 pinches

Cooking time - 1 hour 45 minutes

Output - 1.2 kg

Charlotte with quince and apples is one of the varieties of the popular apple pie. It’s easy to prepare; a step-by-step recipe for apple-quince charlotte with photos will explain to you how to bake a new delicious dessert for the tea table. This pie will be good during winter and spring lack of vitamins, since quince contains them in large quantities.

How to cook charlotte with quince and apples?

Fire up the oven and set the temperature to 200 0C. While you are cooking food, it will warm up to the required level.

Mix eggs, sugar and salt into a bowl for future dough. Beat everything until rich foam.

Pour in sour cream and beat again. Add the sifted flour, mix so that there are no flour lumps left.

Pour baking soda into the resulting dough and quench it with lemon juice or a weak solution of vinegar. Mix again and let the dough, which looks like thick sour cream, “breathe.”

While the dough is resting, prepare the pie pan and cut the fruit. Grease the mold with a thin layer of refined vegetable oil. To prevent the charlotte from sticking to the walls during baking, sprinkle them evenly with semolina.

When washing quince, be sure to rinse off the light fluff from its surface. Cut into pieces, remove the core and crumble it into small slices about 2-3 mm thick.

Place the quince pieces in an even layer in the mold.

Grab your apples. For this dessert it is better to use juicy sweet and sour varieties. After removing the core and seeds, cut them in the same way as the previous fruit. Place the apple slices evenly on top of the quince slices.

Pour the batter over the fruit. Let it flow in a small stream, soaking each slice. After this, place pieces of butter on the surface. It will add tenderness and sophistication to the finished dish. Let the fruit rest in the batter for about 5 minutes. During this time, the dough will seep into every corner between the apple and quince pieces.

Feel free to put it in the oven and note the time: keep it at 200 0C for 10 minutes. After this, reduce the temperature to 160-170 degrees and time for another 50 minutes. During this time, the charlotte should turn brown and begin to emit a stunning smell throughout the house. Since everyone's oven is different, determine readiness by the golden-brown crust of the apple pie. Sticking a match or a toothpick into a baking cake will not help determine whether it is ready or not, since wet fruit crumbs will stick to them anyway.

Once you know your baked goods are ready, turn off the oven. Leave the pie warm for another 10 minutes and only then take it out.

If you reduce the amount of sugar during the cooking process, you can eat it with sour cream as a separate dish. If you want to add some extra spice to your dessert, top it with hot chocolate, sprinkle with pine nuts, or decorate with some creatively sliced ​​fruit.

The recipe for a wonderful charlotte with apples and quince is ready. Bon appetit!

There are already a lot of recipes for pies with various fruits on the site; everyone can choose baked goods with their favorite fruit to suit their taste. But in life there is always room for new tastes and new experiences, so I offer you a recipe for quince pie in a slow cooker. Previously, quince was considered an exclusively southern fruit; now it is successfully grown even in mid-latitudes. Quince is not without reason considered a medicinal plant. Its beneficial properties were mentioned by the ancient healer Avicenna. All parts of the quince are used for treatment - leaves, fruits and seeds. Those who see quince for the first time may mistake it for an apple, but quince has a sour, tart, astringent taste, so it is rarely consumed raw. They make compotes, jelly, and jams from quince, grind it with sugar, dry it, add it to meat dishes, sour sauce with quince and marmalade are very good. Quince is used for coughs and anemia. It has also found application in cosmetology. But since our site is a culinary one, don’t miss the opportunity when you see quinces on sale, buy a few pieces, and bake a delicious quince pie in a slow cooker.

Ingredients:

• eggs – 4 pcs.
• sugar – 1 glass
• flour – 1 cup
• vanillin – 1 g
• quince – 2-3 pcs.
• oil for greasing the bowl

• number of servings – 6-8 pcs

How to cook quince pie in a slow cooker:

First, let's prepare the classic biscuit dough. To do this, beat the eggs and sugar well with a mixer at the highest speed until stable peaks form. This may take 7-10 minutes. Now put the mixer aside, add the sifted flour and vanilla to the beaten eggs and mix the dough carefully with a spoon.

Wash the quince (remove the skin if desired), remove the seeds, cut into slices or pieces.

Grease the multicooker bowl with oil, sprinkle with sugar, and place quince pieces.

Then pour the dough onto the quince. Set the “baking” program for 60 minutes. Cook until signal.

After the signal, carefully remove the charlotte and quince from the bowl using a steamer basket, cool, and serve for tea.

A fragrant pie with an unusual fruit perfectly combines sweet biscuit dough and the sourness of quince. I am sure that many will try this healthy fruit for the first time. Fans of sour fruits will certainly appreciate this interesting pie.

By the way, quince, grated with sugar, which tastes very similar to lemon grated with sugar, can be successfully used as a filling for pies, both puff pastry, shortbread, and yeast. Don't be afraid to try new foods. They will diversify your menu and expand your culinary horizons!

Bon appetit!!!

Thanks to Irina for the slow cooker recipe!

Panasonic 18. Power 670 W.

And even with cabbage! And there were also pears , apricots , berries... Well, now let's bake charlotte with quince!

And what? Quince looks very similar to an apple, however, its taste is different! And quince charlotte has a different taste from apple charlotte - the tart, astringent fruit adds its own note to the sponge cake’s splendor. But everything together turns out quite tasty! I think quince lovers will like it.

My household ate the pie with pleasure, although quince was new to us until recently. First I tried baking with her upside down cake– it turned out very tasty! But, if there the quince, fried with sugar, became sweet, like marmalade, then here it retains its characteristic taste.

Ingredients:

For a 23 cm mold:

• 3 large chicken eggs;
• 150 g sugar (3/4 cup);
• 130 g flour (1 glass 200 g);
• 1 teaspoon baking powder;
• ¼ teaspoon cinnamon;
• 3-7 quince pieces, depending on size.

How to bake:

First, prepare the quince and the mold: cover with baking paper, grease with vegetable oil or grease with butter and sprinkle with flour.

Wash the quince, cut it into slices (be careful, it is very hard in the middle!), and remove the cores and peel. If apples can be put in a pie with their skins (although peeled ones are better), then quince must be peeled, because its skin is very dense and suede-like, like moss. We cut out the cores together with a small area around them - this is the hard “rocky layer” surrounding the quince seeds.

Cut the fruit into small pieces. When exposed to air, quince darkens even more than apples; so that it does not oxidize as much, you can sprinkle it with lemon juice.

Now, as usual for charlotte, prepare the biscuit dough: beat the eggs (room temperature) with sugar, first at low speed for half a minute, then at medium speed for the same amount, and for another minute at high speed, so that the mass becomes thick, fluffy, lightened and increased in volume two or three times.

Sift the flour and baking powder into the fluffy mass, add cinnamon and carefully mix the dry ingredients into the dough - in a circle, from bottom to top, as for a sponge cake.

Pour the quince pieces into the dough and mix gently again so that they are evenly distributed.

Pour the dough into the mold and put it in the oven.

Bake the quince charlotte at 180 C for about 30-40 minutes, until the wooden stick is dry and the top is golden brown. If the crust is already brownish-golden and the middle is raw, reduce the heat slightly to 160-170C; if the pie, on the contrary, rises slowly, increase it to 190-200C.

Let the finished charlotte cool in the oven for 7-10 minutes, then let it sit in the pan on the table for another ten minutes. Then you can open the mold and, carefully turning the pie onto the lid of the pan, remove the parchment, and then turn the charlotte back onto the dish.

Sprinkle the pie with powdered sugar...

Cut into pieces...

And we invite the family to drink tea!

An incredibly aromatic pastry for the autumn season is charlotte with quince. It is so easy to prepare that you can make this dessert even before breakfast, and with a cup of aromatic tea or coffee such a pie will come in handy. Remember that quince has dense pulp, so it must be boiled or steamed for about 10-15 minutes before adding it to the dough. If you wish, you can add cinnamon, vanilla sugar and other sweet spices to the dough.

Ingredients

• 3 chicken eggs
• 2 pcs. quinces
• 1 tbsp. sugar (150 g)
• 1 tbsp. wheat flour (150 g)
• 2 pinches of salt
• 20 g butter for greasing the pan

Preparation

1. Cut the quince in half, peel it from the seeds (remove the seed pods), wash it, cut it into medium cubes and place it in a saucepan. Pour boiling water and boil (about 10-15 minutes from the moment of boiling). Add water and cool the quince slightly.

2. Break the eggs into a deep bowl, add salt and sugar. At this stage, other sweet spices are added to the dough. Beat with a mixer or in the bowl of a food processor until fluffy (about 4-5 minutes).

3. Add the sifted flour and mix it into the dough at minimum speed for 2 minutes. If you are not sure about the quality of the eggs, add 0.5 tsp to the dough. baking powder or quench 0.5 tsp. soda 9% vinegar.

4. Grease the mold with oil, place the quince in it, and distribute it evenly over the entire bottom of the mold. Preheat the oven to 180 degrees.

5. Pour the dough into the mold, trying to completely drown the quince cubes in it. Place the pan in the preheated oven for 25–30 minutes, keeping an eye on the surface of the cake.

6. As soon as the charlotte is properly browned, turn off the oven. Let's leave the cake in it for another 10 minutes without opening the door so that the dessert does not fall off from contact with cold air from the outside.