The "invisible" apple pie is named for its unique batter, which seems to disappear, leaving behind layers of tender, almost translucent apples.
Unlike traditional pies where the crust or filling stands out, this recipe lets the apples take center stage, bound together by a delicate, pancake-like batter that melds seamlessly into the fruit.
The result is a beautiful, fruit-forward dessert that is light, subtly sweet, and perfect for showcasing the natural flavor of apples.
You can find the recipe and video below.
Ingredients
4 apples (such as Elstar or Honeycrisp)
3 large eggs
⅔ cup (160 ml) milk
3 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
½ cup (60 g) all-purpose flour
½ cup (60 g) powdered sugar
1 pinch cinnamon
1 teaspoon baking powder
1 pinch salt
Preparation
Preheat the oven to 350°F (180°C).
Prepare the batter: In a bowl, whisk the eggs until frothy. Add the milk, melted butter, and vanilla extract, stirring to combine.
Mix the dry ingredients: In a separate bowl, combine the flour, powdered sugar, cinnamon, baking powder, and salt. Gradually fold this mixture into the wet ingredients to create a thin, pancake-like batter.
Prepare the apples: Peel, core, and slice the apples very thinly. Carefully fold the apple slices into the batter until they are fully coated.
Bake: Line a loaf pan with parchment paper. Pour the apple-filled batter into the pan and spread evenly. Pour any remaining batter over the top.
Bake for 50-60 minutes, until the top is golden and the apples are tender.
Cool and serve: Allow the pie to cool completely before slicing. Sprinkle with powdered sugar if desired.
Enjoy this delicate, apple-focused treat!
