* ready-made apple filling (after removing seeds and skins, there should be at least 800-900 g)
** if the apples are very sour, you can take 1 tbsp of sugar
Sift flour into a bowl along with salt and sugar. Add cold butter cut into small cubes, chop with a knife into crumbs. Add water, knead the dough with a knife. Divide it into two koloboks (larger and smaller) and wrap each in cling film. Send to the refrigerator for half an hour.
Peel the apples from the skin and seeds, cut into small pieces. Mix apples in a bowl along with spices, sugar, lemon juice and starch. Set aside.
Take the dough out of the refrigerator and let it thaw a little. Roll out a larger bun on a floured surface and transfer it to a greased form (the edges of the dough should hang out of the form. Put the filling, put pieces of butter on it. Roll out the second bun and cover the filling. Pinch the edges of the dough, and make a hole in the middle to let the steam out. .
Brush the top of the cake with water and sprinkle with sugar.
We put in an oven preheated to 220 degrees. After 10 minutes, lower the temperature to 180 C and bake for 40-50 minutes, until golden brown. Cool completely and enjoy.
It is best to leave the cake in the refrigerator for a couple of hours after it has cooled down.
If you want to bake a real American apple pie, and not just an apple pie, then I advise you to use this recipe. A real American pie has an incredibly tasty filling of translucent caramelized apples, as well as a kind of puff pastry. The pie recipe is simple, it bakes very quickly and keeps well for several days. True, it is rarely possible to save this apple pie for so long)))
Ingredients:
- pie dough:
- 2 cups premium flour
- 2 tbsp Sahara
- 1 egg yolk
- 180 gr. butter
- 100 ml. cold water
- pie filling:
- 1.5 kg. apples with sourness
- 1 cup of sugar
- 20 gr. butter
- ground cinnamon
- ground nutmeg (optional)
- zest of 1 lemon
- We sift two glasses of flour, this is only 320 grams, and not half a kilo, as some mistakenly believe. Add sugar and finely chopped butter. The butter should be cold, from the refrigerator.
- With your fingertips, quickly grind the butter and flour to make large crumbs.
- In the center of the slide we make a small depression, pour the beaten egg yolk mixed with cold water.
- We mix all the ingredients with a spoon or hands, form a bun from the dough (you can’t knead the dough). A little more moisture may be needed. In order not to pour the liquid, add cold water with spoons. Wrap the dough in cling film and refrigerate for an hour.
- The filling is what distinguishes American pie from other apple pie. Therefore, I advise you to spend an extra 15 minutes, but do everything as expected. So, my apples, peel, cut out the core and cut into slices. Special beauty is not needed here, so we cut the apples quickly.
- No, we will not mix apples with flour or starch! In true American apple pie, the apples are first caramelized in sugar. Therefore, we take a large clean frying pan. Put a piece of butter, pour a glass of sugar. Add chopped apples.
- Stirring so that the sugar does not burn, we begin to heat the contents of the pan. When the apples start to juice, you can increase the fire so that the moisture evaporates faster. Stirring from time to time, caramelize the apples for 10-15 minutes. There should be very little juice left in the pan.
- Remove the pan from the heat, let the apple filling cool.
- Take the chilled dough out of the refrigerator. We divide it into two unequal parts: a large part for the bottom cake, and a smaller one for the top.
- Sprinkle the table with flour, roll out the bottom cake. We put the cake in a greased form, form the sides.
- We impose apple filling, evenly distribute throughout the cake.
- Sprinkle apples with cinnamon, about half a teaspoon, add a little nutmeg and lemon zest.
- We roll out the second cake, lay it on top of the filling, pinch the edges.
- Make a small hole in the center of the pie to let the steam out. We put the cake in a well-heated oven. We bake an American pie for 20-25 minutes at a temperature of 170-180 degrees. The dough bakes very quickly (the apple filling is ready), so we follow our pie. Five minutes before the end, brush the top of the pie with beaten egg (optional). We put the cake in the oven for 5 minutes so that the egg takes on a beautiful shiny crust.
- We take out the finished apple pie from the oven, let it cool a little, remove the side part of the mold. Let the pie cool down.
- Very tasty and very beautiful
American pie filling
Assembling and baking the pie
As a rule, the preparation of such a pie takes a lot of time precisely because of the use of a sand base, but if you want to save time, then prepare it in advance (it lends itself well to freezing) or use a semi-finished product.
Apple Pie - Recipe
Let's look at a basic shortcrust pastry recipe that can then be used as the basis for all subsequent recipes. This variation does not carry any special differences from the classic shortcrust pastry, so you can safely use any other shortcrust base recipe.
Ingredients:
For test:
- butter - 230 g;
- a pinch of sugar;
- flour - 345 g;
- water - 60 ml.
For filling:
- apples - 7 pcs.;
- sugar - 65 g;
- ground cinnamon - 1 teaspoon;
- lemon juice - 15 ml;
- flour - 45 g;
- – 75
Cooking
Since shortcrust pastry needs to be aged before use, cooking should begin with it. First, cold butter must be chopped with flour and a small amount of sugar into crumbs. Mix the formed flour crumb with ice water and collect the dough together. It does not need kneading, just press the ingredients well together, wrap the lump in cling film and leave it in the freezer for at least half an hour. Divide chilled dough in half and roll out. Spread one of the halves along the bottom of the mold, covering its walls as well.
For the apple filling, remove the core from the apples and divide the rest into slices of equal thickness. Mix apple pieces with sugar, cinnamon, lemon juice, condensed milk and flour. The latter will absorb excess apple juice, saving the base of the dough from becoming sour. Pour the apple filling into the pastry-covered pan and cover everything with a second disc of shortcrust pastry. Poke a hole in the lid of the pie to allow steam to escape and seal the edges together.
Bake the classic apple pie for 1 hour 15 minutes at 190 degrees.
Apple and blueberry shortcrust pastry pie
Ingredients:
- shortbread dough - 600 g;
- apples - 1.1 kg;
- sugar - 85 g;
- starch - 10 g;
- ground cinnamon - ½ teaspoon;
- blueberries - 310 g;
- egg - 1 pc.
Cooking
Divide the finished shortbread dough into halves and roll out each of them. Put one half on the bottom and walls of the mold, and the second can be cut into figures or divided into strips for decoration.
Prepare the apple filling by cutting the fruit into slices of equal thickness and mixing them with the rest of the ingredients from the list. Add blueberries to the apples and spread the resulting filling over the base of the dough. Cover the top with a pastry lid or lay out strips of pastry, twisting them with a pigtail. Brush the dough with beaten egg.
Leave the cake in an oven preheated to 200 degrees for the first 20 minutes, then reduce the temperature to 180 degrees and let the cake bake for at least another hour and a half.
How to make apple pie from puff pastry?
If shortcrust pastry was not at hand, then you can always return to the widespread puff base, from which no less tasty pies will come out.
