Apple pie is a weakness of my husband ... I have my system to prepare the filling that shortens from work, (I don't like to sit and laugh at apples) - and the result is great. The dough is fine, especially after a few hours and goes to any kind of filling, salty or sweet.
- for the dough
- 2.5 canine flour
- 1 cup cold butter cubes
- 1/4 teaspoon salt
- 1 cup warm water
- 2 tablespoons apple cider vinegar or lemon juice
- pt. filling
- 1.5 kg peeled and pitted apples
- 50 gr. butter
- 1/2 squeezed lemon
- sugar, grated lemon peel, cinnamon or vanilla sugar
Preparation time: less than 60 minutes
RECIPE PREPARATION Fine apple pie:
Dough: In a bowl, mix the ingredients by pouring hot water gradually to obtain an elastic and non-sticky crust. Knead a little, just enough to homogenize. Wrap the dough in plastic wrap and let cool until the filling is ready.
Sprinkle the apples with the juice of 1/2 lemon and put the butter in a saucepan over low heat to soften. Add sugar and flavors to taste. When they have softened, take them off the fire and, if necessary, crush them with a wooden spoon or even with a mashing tool (plastic). Leave to cool.
From the dough, spread two thin sheets on a floured surface and assemble the pie. Bake on the right heat until browned, powdered with sugar while hot. Bon Appetit!
Ingredients for the leavened dough recipe for the pie
- 500 g flour
- 320-350 ml of warm water
- 7 g dry yeast or 25 g fresh
- 1 teaspoon with a pinch of sugar
- 1 teaspoon grated salt
- 50 g lard or butter or 50 ml oil
Apple pie with puff pastry
Corina Doldoran sent a wonderful recipe to our contest: Apple pie with puff pastry. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.
2 packs of puff pastry
1 kg of apples
400 g sugar cough
100 g butter
finely ground cinnamon - to taste
1 cup oil for spreading sheets
Method of preparation
Grease the pan well with butter, grate the apples and remove the juice by sprinkling between the palms, place the wrinkled sheets in the tray, two at a time. Place 3 layers of two sheets each, grease the sheets with oil with a brush, divide the amount of grated apples into 3 equal parts & # 8211 for the 3 layers of apple that will be placed in the pie.
Sprinkle evenly over each layer of wrinkled sheets: the portion of grated apples, caster sugar and ground cinnamon. The last 6 sheets are placed as follows: 2 rows of 2 sheets are wrinkled and the other 2 sheets are placed nicely spread on top. All the overlapping sheets are greased with oil.
The edges of the pie sheets are inserted towards the inside of the tray using, for example, the tail of a spoon, with a very sharp knife the surface of the pie is notched and a small cube of butter is placed next to each notch.
Put the tray in the hot oven and bake at the right heat for about 35 minutes, until nicely browned.
Powder hot with fine sifted flour sugar according to preference.
Serve hot or cold.
Apple pie and cheddar dough
Cheddar is an ingredient that goes great with apples. Incorporate it into the dough for a special pie.
Prepare the dough by mixing in a food processor 250g flour with salt and 1 teaspoon sugar. Add the butter and cheddar and mix until the mixture looks grainy.
Put 2 tablespoons of cold water and mix again until the dough begins to bind. If necessary, add cold water, one tablespoon at a time.
Divide the dough in half and put it in the fridge, wrapped in cling film, for an hour.
Preheat the oven to 220C. Spread each dough disk in a thin sheet large enough to be placed in a round tray with a diameter of 23cm.
While the dough was cold you must have prepared the apples. Clean them and slice them. Mix them with lemon juice, 4 tablespoons of flour, cinnamon, 150g sugar and a pinch of salt. Place the mixture on the base of the tray, over the first sheet of pie dough and cover with the other dough disk. Hold the edges together and cut off the excess dough. Cut it nicely on the edge or pinch it with your fingers to form a pattern.
Prick the dough in the center several times and place the tray in the oven on a grill at the bottom of the oven. After 20 minutes, reduce the heat intensity to 180C and leave the pie for another 45-60 minutes, until it browns. If it seems to brown too quickly, cover it with aluminum foil.
Let the pie cool for 4 hours before cutting.
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GoostoMix is a platform that presents and recommends a series of useful appliances in the kitchen of the modern man, active and with an interest in health and nutrition. We offer tips for a balanced diet, easy-to-follow recipes and information on ingredients that can be used to bring taste and nutrients to the daily menu.
& Icirc & # 539i need for the first composition & # 539ie:
250 g margarine & # 259
250 g f & # 259in & # 259
& Icirc & # 539i need for two compositions & # 539ie:
250 g f & # 259in & # 259
3 g & # 259lbenu & # 537uri
3-4 tablespoons sm & acircnt & acircn & # 259 or yogurt
a pinch of salt
& Icirc & # 539i need for stuffing & # 259:
2 kg of apples peeled and cut into rounds below the bottom
a little gray or crumbly
zah & # 259r
scor & # 539i & # 537oar & # 259
Preg & # 259te & # 537ti a & # 537a:
250 g margarine rub it with 250 g f9. The result is a ball of dough that you set aside. 250 g of flour and mix it with 3 g of egg whites, 3-4 tablespoons of sour cream and a pinch of salt, to be the consistency of a dough that you roll on plan & # 537and & # 259.
On top of this sheet, place the first composition (margarine rubbed with flour). Roll the resulting roll of dough, knead it with your fingers from place to place between the lard and the dough. Cut the dough and put it in the fridge and put it in the fridge.
Each half of the roll is squeezed from the sides to flatten and spread a rather thin sheet that you put in the tray from the uncooked stove (so that it is a tray that is quite thin). big). Over the sheet, sprinkle with gray breadcrumbs or breadcrumbs, place a layer of sliced apples below the sugarcane, sprinkle with sugar and then scrape, then add a layer of apples. rounds & # 537i over them zah & # 259r & # 537i score & # 539i & # 537oar & # 259. Cover with the second sheet, water a little, and dry from place to place with a knife and put the plate in the oven to brown well. Before serving, dust with sugar.
Preparation: 50 minutes Baking: 40-45 minutes
Re & # 539et & # 259 by Ana-Elena Tanko, loc. Vasc & # 259u, Bihor County
Come in here and try this apple pie.
Tested by Foodstory: Apple and pear pie in walnut dough
The dessert that includes all the favorite flavors of autumn dressed in a dough with a crunchy texture.
We thought about what we could do with the abundance of apples, pears and nuts that we have been finding on the market lately. A pie !, the answer came quickly. We decided to put the recipe aside from my mother and not temper the grated apples. Instead, I went to the famous American pies and chose the recipe Marthei Stewart. It's true that the preparation time scared us a bit, but out of the last 4 hours at & ldquotiming & rdquo, we actually worked only 45 minutes. We chose red apples, juicy pears and freshly picked walnuts. The result was delicious.
Ingredients (for 8 servings):
- 200g flour
- 60g baked and ground walnuts
- 1 tablespoon sugar
- 1 teaspoon salt
- 225g cold butter, cut into cubes
- 4-6 tablespoons cold water
- 5 -6 apples
- 3 ripe pears, but firm
- & frac14 teaspoon salt
- 120g old
- 1 vanilla pod
- juice from & frac12 lemon
- 50g butter
- 3 tablespoons flour
- 1 beaten egg
- 1 tablespoon fine sugar
Prepare the dough:
Mix flour, ground walnuts, sugar and salt. Add the butter cubes and mix by hand until the mixture becomes granular. Put a few tablespoons of cold water (not all) until the dough begins to bind. Knead it a few times with your palms and divide it into two equal parts. Wrap them in plastic wrap and flatten them into a disk. Refrigerate for at least 45 minutes. Before using them, take them out at room temperature for 5-10 minutes.
Spread part of the dough on the puddle lined with flour, forming a sheet with a diameter of 28cm. Place it in a round pie tray with a diameter of 23cm and cut the edges leaving 1-2cm more.
Spread the other part of the dough in a sheet as big as the first one and put it on a baking paper. Refrigerate them together for 1 hour.
Prepare the filling:
Peel apples and pears and cut them into thick slices or cubes, removing the seeds. Mix them with salt, sugar, vanilla bean core and lemon juice. Melt the butter in a pan and cook the fruit over high heat for 5 minutes, then over medium heat another 5 minutes until soft. Put 3 tablespoons of flour in the pan and let it cook for 1 minute. Allow the mixture to cool completely before using.
Cut from the dough sheet stretched thick strips from which you will form a braid over the pie. Put the fruit mixture in the dough tray and grease the edges of the dough with beaten egg.
Place the cut strips of dough on top of the filling, without leaving too much space between them and press them on the edges to stick to the bottom of the dough.
Cut off the excess parts and shape on the edge by pinching with your fingertips. Grease the pie with beaten egg and sprinkle 1 tablespoon of fine sugar on top. Put in the freezer for 30 minutes.
Preheat the oven to 220C and position the grill in the lower half of the oven. Bake the pie for 15 minutes, then reduce the temperature to 190C and leave the pie in the oven for almost an hour.
Allow the pie to cool before cutting.
Verdict: Delicious, although its appearance is not bright. We would make more dough (even in double the quantity) because the one in the recipe can barely be spread on the tray. And I would add some raisins and aromas of cardamom and nutmeg in the apple and pear filling.
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Greater love to see your puppies craving the cakes you prepare, especially this great apple pie.
I said it not long ago and I repeat it. I will leave aside for a while the desserts with creams, cakes, chocolate, - which I eat more, my husband and little one refusing most of the time, only Danut keeping me company :)), opting for & # 8220something good & # 8221 with cheese, apple (or other fruit), or cake, pies, croissants, muffins or muffins & # 8230.
Ingredients apple pie
550-600 gr flour
100 gr butter
250 ml milk
3 tablespoons sugar
yeast 25 gr
2 lg oil
grated orange peel - a teaspoon
7-8 apples suitable in size
50 gr butter
4 lg sugar
a sachet of vanilla sugar
o lingura esenta rom
How to prepare apple pie
Put flour in a bowl. Farm the yeast by hand, add it over the flour, then add the sugar, orange peel, lightly beaten egg and a little salt.
In a kettle we put the milk in which we put the diced butter.
Put the kettle on the fire and heat it slightly. (do not heat it, you will scald the flour and yeast and the dough will not grow, it just needs to be warm).
We start to add little by little over the flour, homogenizing. Knead the dough for 10 minutes.
Depending on the type of flour used, we add warm milk or flour, as the case may be, until we obtain a suitable hard, slightly malleable and non-sticky dough.
While kneading, add the oil.
Grease the dough with a little oil, cover the bowl with a clean napkin and leave it in a warm place for at least an hour.
We wash and clean the apples. We put them on the large-mesh grater.
Put the butter together with the sugar and essence in a double-bottomed bowl.
Stir until the sugar is diluted then add the grated apple.
Let it simmer, stirring occasionally, until the apple juice is reduced (about 10 minutes).
Do not leave the juice, you risk it leaking into the dough and remaining unripe .It should be a slightly damp filling.(see photo)
Divide the dough in half. So is the filling.
On the floured worktop we spread the dough in a rectangular shape (4-5 mm thick)
Ochiometrically we divide it into three lengths (without cutting it)
We cut the sides (from centimeter to centimeter).
We put the filling on the middle part and then we start to pass the strips on the sides over the filling, in the shape of an x, alternating the strips, once on the left, once on the right.
At the end, grease the apple pie with beaten egg, move them to the tray lined with baking paper and leave them for another 30 minutes. in a warm place.
Put the tray in the preheated oven and bake the pie until it browns nicely.
In my oven & # 8220buclucas & # 8221 I leave it in the middle until it grows and takes on a slight color on the sides, then I move it on the top step of the stove and leave it until the pies brown.
Yeast dough pie with apples and Streusel topping (a new shape)!
Are you bored of making the same type of apple pie? If so, then try cooking it in the form of wheat! It is simple, but welcome on any daily or festive meal. It is tastier than the usual apple pie. Let's get started!
For the dough:
-30 ml of refined oil (odorless)
For the Streusel topping:
For the filling:
Other: an egg (for greasing the pie before baking).
METHOD OF PREPARATION:
1.Prepare the dough: mix the sifted flour and dry yeast in a deep bowl.
2.Mix the warm milk with the salt and sugar.
3.Add the milk combined with salt and sugar, soft butter and egg in the flour bowl. Mix very well with a spoon.
4. At the end add the oil and knead the dough with your hands until it is completely incorporated. It must be soft, homogeneous and non-sticky.
5. Cover the dough with cling film and leave it to rise for 1.5 hours in a warm place.
6.Prepare the Streusel topping: mix the sugar and sifted flour in a deep bowl. Then pour the cold butter through the large grater, dipping it periodically in the dry ingredients. Mix very well with your hands until you get a sandy dough.
7. Cover it with cling film and refrigerate.
8.Prepare the filling: peel apples and stalks. Cut them into cubes.
9. Melt the butter in a large skillet. Add the apples and cook over high heat for 5-7 minutes, until softened, stirring frequently.
10. Transfer the apples to a clean bowl and let them cool completely.
11.Shape the pie: working on the table sprinkled with flour, knead the leavened dough a little, then divide it into 8 equal pieces. Shape them into balls.
12. Roll out each ball of dough into a round, thin cake.
13. Spread 1-2 tablespoons of Streusel topping over half of its surface. Then fold it in half, completely covering the topping and press it lightly with your palms.
14. Visually divide the resulting crescent into quarters and spread 2 tablespoons of apples in its second quarter.
15. Cover the filling with its first quarter (from the edge), then fold it twice more (once for each quarter), keeping its triangular shape.
16.Place the resulting triangles in a round tray with a diameter of 26-28 cm and the bottom lined with baking paper (with the tip in the center of the tray).
17. Cover the pie with a clean kitchen towel and let it "rest" for 15 minutes.
18. Grease the surface with beaten egg and sprinkle with the remaining Streusel topping.
19. Bake the pie for 40-50 minutes in the preheated oven to 170 ° C.