Pan size: 8×10 inches
Honey Shortbread Dough:
3 cups flour
150g melted butter (or margarine)
1 tsp baking soda
3 tbsp honey
3 tbsp sour cream (a thicker, tangier version of sour cream common in Eastern European cuisine)
½ cup powdered sugar
2 egg yolks
2 whole eggs
Apple Filling:
1 kg apples (about 2.2 lbs)
4 tbsp sugar
2 packets strawberry gelatin
Frosting:
200g butter
200g sweetened condensed milk
Candied Seed Mixture:
100g shelled sunflower seeds
¾ tbsp butter
1 tbsp sugar
Additional:
200g boiled sweetened condensed milk
Honey Shortbread Dough:
Cream the sugar with the eggs, egg yolks, and honey.
Add the melted butter, sour cream, and baking soda, mixing thoroughly.
Gradually add the flour, kneading the dough, and divide it into 3 parts.
Press each part of the dough into the pan and bake for about 20 minutes at 350°F (180°C).
Apple Filling:
Peel the apples and grate them using a coarse grater.
Sprinkle with 4 tablespoons of sugar and cook for about 8 minutes.
Add the dry strawberry gelatin.
Mix and cook for another 2-3 minutes.
Let cool.
Spread the filling on one layer of dough, then cover with another layer.
Refrigerate to set.
Frosting:
Beat the room temperature butter with the sweetened condensed milk.
Spread over the second layer of dough.
Top with the final third layer of honey shortbread.
Candied Seed Mixture:
Lightly toast the seeds in a pan with butter, adding sugar and ensuring the mixture caramelizes without burning for about 2-3 minutes.
Spread boiled sweetened condensed milk over the pie and immediately top with the seed mixture while it’s still warm.
The seed mixture adds a unique crunch that beautifully complements all the elements of this dessert!