Closed Apple Pie
by Editorial Staff
Baking with apples is always simple, tasty, inexpensive. It is such a delicious and uncomplicated tea cake that I want to offer you to bake. Crispy dough and fragrant juicy filling. What else is needed?
Cook: 1 hour 30 mins
Servings: 6-8
Ingredients
- Flour – 2 Glasses
- Butter – 175 Grams
- Salt – 1 Teaspoon
- Water – 5-7 Art. spoons (cold)
- Apples – 6 Pieces
- Sugar – 3/4 Cup
- Starch or flour – 2 tbsp
- Cinnamon – 3/4 Teaspoons
- Salt – 1/4 Teaspoon
- Nutmeg – 1/6 Teaspoon
- Lemon juice – 2 Teaspoons
- Egg – 1 Piece
Directions
- In a deep bowl, combine the sifted flour, salt, cold butter and mash with a fork until smooth. Pour in ice water and knead to a homogeneous dough.
- Divide the finished dough in half, roll into balls and wrap in plastic wrap. Put in the refrigerator for 35-45 minutes or in the freezer for 15.
- Then roll out both layers of dough on a floured surface.
- To prepare the filling, combine the sliced apples, sugar, spices. Add lemon juice, flour, or starch.
- Stir gently. If you want, you can add a handful of raisins or dried cranberries to the filling, for example.
- Place one layer of dough in an ovenproof dish. Spread the filling on top.
- Place the second layer of dough on top. Gently seal the edges.
- Make small cuts in the center. Brush with a beaten egg and send to the oven preheated to 180 degrees. Bake for about an hour until golden brown.
-
I recommend serving the pie 1.5-2 hours after it’s done.
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