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Antonovka apples. Antonovka is a cultivar of vernacular selection, which began to spread from the region of Kursk in Russia during the 19th century. [4] While the fruit-bearing trees have not received a wide degree of recognition outside the former Soviet Union, many nurseries do use Antonovka rootstocks, since they impart a degree of winter-hardiness to the grafted varieties.
The 19th-century Russian sharlotka is a baked pudding with layers of brown bread and apple sauce, and has since evolved into a simple dessert of chopped apples baked in a sweet batter. [ 9 ] Charlotte russe
An apple cake called tarte tatin is an upside down apple pie, very popular in France. According to the Larousse Gastronomique, it was created by the sisters Tatin and democratized in their restaurant "Lamotte-Beuvron" in the 19th century. [4] This apple pie is actually a derivative of an old Solognese speciality with apples or pears.
Did you know that there's a day dedicated to pie? Or should we say Pi! March 14th marks the annual Pi Day, a day dedicated to honoring the mathematical constant pi or π (aka 3.14).The day is also ...
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Check out the slideshow above for the science behind the perfect apple pie! More on AOL.com: You've been cooking turkey all wrong 14 favorite fall foods 20 outfits to wear on Thanksgiving day.
'Duchess of Oldenburg' is an old Russian cultivar (1750–1799) of cultivated apple which has attractive streaks of yellow and red. It was commonly but not universally known in America simply as 'Oldenburg' after the American Pomological Society listed that as the official name, [2] a name also used for the 'Geheimrat Dr. Oldenburg' cultivar.
Combine all the filling ingredients in a large mixing bowl, tossing with your hands to coat the apples. Preheat the oven to 425°F. Add the filling to the prepared pie shell.