Charlotte is a very tasty dessert that is relatively easy to prepare.
This explains the incredible popularity of the dish.
However, the process of baking a pie is often accompanied by one small problem: the apples release juice, as a result of which the dough loses its fluffiness, and the fruits themselves lose their bright taste.
Preventing such an outcome is very simple. There are two ways.
First option
It is enough to roll the apple pieces in flour.
As a result, the fruit will retain its juiciness, and the pie itself will not lose its excellent consistency.
Second option
If for some reason the cook does not want or cannot use flour, then the apples will have to be pre-treated with boiling water.
It is not the whole fruit that needs to be placed in hot water, but the fruit that has been cored.
The apples should lie in the liquid for a couple of minutes. After that, the fruit can be cut.
The housewife can be sure that pieces of apple treated with boiling water will not release juice under the influence of high temperatures.
This means that the charlotte will be soft, airy and delicious.
