“Guest at the Door” Pie

Don’t fuss over making this batter look neat – it comes together in a single bowl in a couple of minutes, and that speed is the whole point of a “guest at the door” pie. Grated carrot and coarsely grated tart apple hold moisture in the crumb, so it stays soft for several days instead of drying out overnight.

It’s essentially a stripped-down carrot sponge. You won’t really taste the carrot; it works behind the scenes for sweetness, juiciness, and that warm reddish color in the slice. Use a firm sour apple (a Granny Smith is a good Western stand-in) to keep the sugar in check and add a faint fruity tang.

• Slake the baking soda in vinegar right before folding it in – do it too early and the fizz is gone before it can lift the batter.
• The 30-40 minute window depends on your pan, so test with a dry wooden skewer rather than the clock.
• Brush the pie with jam while it’s still hot (apricot or currant is ideal); the warm surface drinks it in and sets to a glossy finish.

Part of Ukrainian cuisine — 464 more recipes in the section.

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