Add flour and a pinch of salt to a bowl of butter (first mash the butter with a fork, if it is from the refrigerator).
Using your hands, knead the butter and flour in a bowl until crumbs are obtained. Next, add a little water from a glass and begin to knead the future dough, gradually (in a tablespoon) adding water. It will take us literally 2-3 minutes to thoroughly knead a homogeneous non-sticky dough (it has stopped sticking to our hands - the dough is ready). We cover the bowl with the dough with cling film or a lid and send it to ripen in the refrigerator for 15 minutes.
Filling:
Peel the apples, remove the core, cut into small wedges. In a deep bowl, thoroughly mix the apples with sugar, starch and cinnamon.
Assembling the cake:
Divide the dough into two unequal parts: 2/3 and 1/3. Roll out that part of the dough, which is larger, approximately 0.4 cm thick, try to shape the dough into a shape slightly larger than your baking dish. Line the bottom of the baking dish with rolled dough so that the edges of the dough hang slightly or stick out of the mold (this is necessary to “close” the pie around the perimeter). Pour out and distribute the filling.
Roll out the dough from the smaller part, trying to make it no more than 0.4 cm thick, and the size approximately coincides with the size of the dish for baking. Cover the pie with rolled dough, fix and tightly “close” (pinch) the edges of the pie so that the filling does not leak over the edges during baking. We make several punctures with a fork closer to the center of the cake so that the cake does not swell and burst during the baking process.
You can (optionally) grease the surface of the cake with milk or butter if you want the cake to “brown” during baking. Cooking. Baking.
We bake the cake at 160 degrees for about 50 minutes (40 minutes at 170 degrees).
We take out the cake from the oven, let it cool slightly (10 minutes), serve warm with a ball of ice cream.
Ingredients
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