Ingredients:
Pan size: 8×10 inches
Honey Shortbread Dough:
3 cups flour
150 g melted butter (or margarine)
1 tsp baking soda
3 tbsp honey
3 tbsp sour cream (a thicker, tangier Eastern European–style sour cream)
1/2 cup powdered sugar
2 egg yolks
2 whole eggs
Apple Filling:
1 kg apples (about 2.2 lbs)
4 tbsp sugar
2 packets of strawberry gelatin
Frosting:
200 g butter
200 g sweetened condensed milk
Candied Seed Mixture:
100 g shelled sunflower seeds
3/4 tbsp butter
1 tbsp sugar
Additional:
200 g boiled sweetened condensed milk
Honey Shortbread Dough:
Cream the powdered sugar with the eggs, egg yolks, and honey.
Add the melted butter, sour cream, and baking soda, mixing thoroughly.
Gradually add the flour and knead the dough.
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 the apples 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 the filling 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 the frosting 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 the butter.
Add the sugar and stir until the mixture caramelizes without burning, about 2–3 minutes.
Spread the boiled sweetened condensed milk over the pie and immediately top with the seed mixture while the seed mixture is still warm.
The seed mixture adds a unique crunch that beautifully complements all the elements of this dessert!
