Apple pie or apple pie recipe

Since childhood I have engraved in my memory the cakes that the Yogi bear stole from the windows, attracted by its wonderful aroma. The same one that now comes from my kitchen, while baking this delicious apple pie or apple pie, surely of English origin. There are many variations, the one I propose here is very orthodox, it only has apples, sugar and spices.

I remember that in England it is almost always served for dessert or at tea time, along with the cheese cake. Many times it is accompanied by vanilla ice cream or cream.

Ingredients for 6-8 servings.

For the broken pasta: 375 gr. flour, pinch of salt, 180 gr. cold butter, 60 cc. frozen water.

For the filling: 1 kgr. sour apples, like pippings, 100 gr. sugar, 100 gr. brown sugar, pinch of salt, half a teaspoon of ground cinnamon, half a teaspoon of ground nutmeg, 2 tablespoons of flour, half a teaspoon of lemon peel, grated, 1 tablespoon of butter.

A detachable 20 cm mold.

Elaboration. Prepare the shortcrust pastry by mixing the flour, salt and butter in a food processor or by hand, mixing in a bowl, until it looks like breadcrumbs. Add the ice water, just enough so that there is a manageable dough that detaches from the walls of the container.

Knead a few seconds on the work table, wrap in transparent film and let cool for an hour in the refrigerator. For more information, you can consult the tips for making shortbread from our partner Pintxo.

While the dough cools, prepare the filling. Peel and cut the apples into slices, discarding the core. Mix the two types of sugar, cinnamon, nutmeg, salt and flour. Pour over the apples in a large bowl. Reserve cold.

Turn the oven on at 200º so that it heats up. Remove the broken pasta from the refrigerator, remove the film and cut in half with a sharp knife. Roll out a very fine half with the rolling pin and keep the other half cold, covered with film.

The dough should be approximately 3 mm thick. Line the inside and walls of the mold with the paste, leaving about 1 cm. of mass to the outside. Fill with the mixture of apples, spices and sugar, flattening with a spoon. Top with the lemon zest and a few pieces of butter.

Take the other half of the shortcrust pastry out of the refrigerator, roll it out and cover the cake, cut the excess, without throwing it away, since it will serve to decorate the cake at the end. Squeeze the edges with your fingers, so that they are well sealed.

Roll out the excess dough and, with a sharp knife, cut small sheets or other decorative shapes. Make a hole in the center of the lid for the steam to escape, and decorate with the decorative sheets of dough.

Bake at 200º for about 50-60 minutes, or until the surface is golden brown. If you see that it is browning excessively, lower the temperature a little.

Preparation time: 40 minutes. Cooking time: 50-60 minutes. Difficulty: Hard, requires some skill

Tasting.

Let it warm for a few minutes and serve warm, accompanied by vanilla ice cream or a little cream (thick liquid cream). If you want you can take it cold, but warm is much richer, and gives off more aroma.

If you keep this apple pie or apple pie cold for the next day, to serve it you can cut portions that you can heat for 5-10 seconds at maximum power in the microwave.

Tags:  Desserts Vegetables And Legumes Meats And Birds 

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