Apple Pie
by Editorial Staff
Everything is prepared very simply, and a few nuances allow the dough to remain dry, crisp and just crumble in your mouth! To your attention “the king of autumn desserts” – apple pie! Be sure to repeat this recipe next weekend, you won’t regret it!
Ingredients
For the dough:
- Butter – 180 g
- Yolk – 1 pc.
- Flour – 320 g
- Powdered sugar – 40 g
- Vanilla sugar – 1 teaspoon
- Water (cold) – 2-3 tbsp
- Salt – 1 pinch
For filling:
- Apples – 6-8 pcs.
- Sugar – 1 glass
- Butter – 20 g
- Bread crumbs – 2 tbsp
- Ground cinnamon (optional) – 1 teaspoon
Directions
- Grind flour, icing sugar, salt, vanilla sugar and butter into crumbs. Stir the yolk well with water.
Slowly pouring the liquid part into the dry mixture, collect the dough into a ball. (It may take a little less or a little more water.) - Put the shortbread dough for the pie in the refrigerator for at least 30 minutes.
- During this time, we will have time to prepare the filling.
- Wash the apples well and peel them. Rub on a coarse grater.
- Lightly caramelize sugar with a piece of butter in a frying pan. (By the way, you can adjust the amount of sugar depending on the sweetness of your apples. If the apples are sour, you will need 1 glass of sugar. If the apples are sweet, less.)
- Then add grated apples and evaporate excess moisture without fanaticism. Add cinnamon if desired. Cool the finished filling well.
- Divide the pie dough into two parts. We remove one for now, you can even put it in the refrigerator, and roll the second into a thin layer (2-3 mm), taking into account the sides and put it in a mold.
- An important point! We pierce the dough in the shape of a fork – excess moisture will evaporate during baking. And also sprinkle the dough with breadcrumbs – they will absorb excess juice from the filling. The dough will remain crisp without getting wet.
- We spread all the cooled apple filling, level it.
- Roll out the second part of the dough into a layer, cover the filling. We connect the edges well, and carefully cut off the excess dough.
- We also pierce the top with a fork. Cut out the decoration from the remains of the dough (this is optional).
- We bake an apple pie from shortcrust pastry in an oven preheated to 200-220 degrees for 20 minutes.
- A very beautiful and delicious apple pie turned out! Crispy dough and a sea of filling!
Bon Appetit!
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