Return to Content

Russian Apple Pie

Yankee Plus Dec 2015


Russian Apple Pie
1 vote, 5.00 avg. rating (89% score)
Print Friendly

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • pastry for a 2-crust pie
  • 8 large apples, peeled and sliced
  • 1/2 cup raisins
  • 1/2 cup sugar
  • 2 tablespoons dry red wine
  • 2 teaspoons grated orange rind
  • 4 tablespoons chopped almonds
  • 2 tablespoons cherry jam or currant jelly


Line a 9-inch pie pan with pastry. Heat the oven to 350 degrees F.

In a medium saucepan combine the sliced apples, raisins, sugar, wine, orange rind, and almonds. Cook over low heat for 15 minutes, gently stirring once or twice. Remove from the heat and stir in the jam or jelly. Cool.

Spoon the cooled mixture into the bottom crust and cover with a top crust. Bake for 45 minutes.
Updated Sunday, April 21st, 2002

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

One Response to Russian Apple Pie

  1. kelly brown December 30, 2004 at 9:13 pm #

    I liked the idea of pre-baking the ingredients before making the pie – this gives density to the pie, making it easier to slice and serve as well as eliminating any potential juicy mess and dissappointing air pockets. I have made this pie a few times and for different family occasions, and each time I make it I get good feedback. I also like to try using different ingredients in addition to apples: pecans, honey, peach syrup, dried cranberries, and even blueberries (don’t cook these with the other ingredients – instead: add them to the top of the mixture after it’s been placed in the pie crust – otherwise they will cook away.)

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111