On August 6, Ukrainians celebrate the Apple Savior (Yablochny Spas) — one of the most revered Orthodox holidays, symbolizing the beginning of autumn and gratitude for the harvest. On this day, apple pies are traditionally baked, and the best way to preserve tradition is to use a recipe tested over decades.

Such a recipe was found in the cookbook "Suchasna Ukrainska Kuchnia" (Modern Ukrainian Cuisine), published in 1984. It is passed down from generation to generation and can be found in the notebooks of many grandmothers. Today, we are sharing this recipe — simple, reliable, and incredibly delicious.

Shortcrust Pastry: The Basis of the Perfect Pie

The dough for this pie is shortcrust, crumbly, and light. It does not require complex manipulations and is ideal for home cooking. The ingredients are simple: flour, sugar, margarine, baking soda, kefir, and an egg. All components are mixed and rubbed between the palms until a homogeneous crumb is formed, after which kefir and an egg are added — and the dough is ready.

The Secret of the Filling: Apples Without Excess Moisture

One of the main secrets of success is the preparation of the apples. They are sliced thinly, the core is removed, they are sprinkled with sugar, and left for half an hour. Then they are drained on a colander and allowed to drain. This prevents the filling from becoming soggy and allows the pie to hold its shape even after baking.

Lattice Crust: A Recognizable Element of Grandma's Pie

The remaining dough is rolled into strips and laid out on top in the form of a "lattice" — that very detail that everyone remembers who has seen such a pie on their grandmother's table. Before baking, the pie is brushed with egg for a golden crust and sent to a preheated oven.

Alternatives: What Else Can Be Done with Apples

If you have a lot of apples, do not limit yourself to just a pie. Here are a few simple and tasty ideas:

  • Baked Apples: cut them in half, sprinkle with cinnamon and sugar, bake for 20 minutes — you will get a simple and aromatic dessert.
  • Jam in One Day: chop the apples, cover with sugar in a 1:1 ratio, bring to a boil and pour into jars — it will last all winter.
  • Apple Juice: if you have a juicer, Apple Savior is the best day to stock up on fresh juice for the winter.
  • Dried Apples: slice them into rounds and dry them in the oven at a low temperature — perfect for winter compotes.

Contradictory Data

Although the recipe from the 1984 book is considered classic, modern interpretations feature variations: some chefs suggest replacing margarine with butter for a more delicate taste, while others add cinnamon or cloves to the filling. However, the original recipe remains unchanged in its essence: shortcrust dough, apples with sugar, and a "lattice" on top.

Historical Context

The cookbook "Suchasna Ukrainska Kuchnia" from 1984 was part of the Soviet culinary tradition, when recipes were transmitted through printed publications rather than the internet. Today, this recipe is becoming a symbol of nostalgia and intergenerational connection.

Styler is a project from RBK-Ukraine that combines entertainment and lifestyle. We write about trends, stars, advice, recipes, and horoscopes. Previously, Styler shared a recipe for a refreshing gooseberry compote similar to "Mojito," as well as a recipe for a delicate apricot pie by Hector Jimenez Bravo.