Apple pie.
Apple pie.
Very tasty cake. Everything we love - delicious thin dough and lots of fragrant apple filling. And wonder how good he is such a little cooled down, just to be able to cut. Thing-thing else. Then, too delicious. But here's the point, it is particularly beautiful.
A pair of technical issues. In the original, it says that the amount of the ingredients given on the form D = 26 cm I think -. 26 will be enough. I baked per 200 grams of flour (ie. E. All other ingredients, respectively decreases) in the form of D = 22 cm, enough is about.
Next, the recipe was written that instead of water in the dough, you can take any flavored spirits, and in filling the other juice or again the wine, well, I, of course, having a decent bar, pastry zhahnul not anything, and whiskey, and filling - rose dry wine (especially on the eve of drained into a separate container, 60 g of wine, so you do not accidentally drink up everything)). And the filling has taken a little more sugar - not 100 g, is calculated at 4/5 of the ingredients, and 120. It turned out perfect. For my taste.
Starch was corn, and I would advise him to pour, stirring constantly, not thumping all at once, and if you still lumps are formed - strain the syrup to the apples through a sieve. And do not hesitate to pour into the basket of the entire test syrup - it is decent, but do not worry, he will not pour out, as well thickens during the baking process, and if you do not hurry with the cutting of the cake, pour the filling is on the plate. You see the cut? :) All splendidly :)
You will need:
For the dough:
- 250 g flour
- 125 g butter
- 50 g of powdered sugar
- 20 g water
- a pinch of salt
For filling:
- 750 g of green round varieties Granny Smith apple (or other sour-sweet apple)
- juice of 1 lemon
- 75 grams of flavored apple juice
- 125 grams of sugar
- 3 g ground cinnamon
- 65 g water
- 65 g of potato starch
How to cook:
1. Prepare the shortcrust pastry. I made the following manner: the softened butter whipped with powdered sugar and salt, add the flour, kneaded it quickly (long and thorough kneading is not necessary or even needed). Leave on for half an hour; you can prepare the dough the day before, which I did on the night removing it in the fridge.
2. Mix the lemon and apple juice, put on fire and bring to a boil. Add to the boiling sugar syrup and cinnamon. Then add the syrup diluted in water starch. It should be added in boiling syrup and immediately remove from heat. The resulting mixture of starch must no longer heat up and boil, and only slightly turbid. Otherwise, too much starch swells and fasten apples which allowed the juice during roasting. Slightly thickened syrup to pour over apples and stir well to coat each cube syrup from all sides.
3. Roll out dough 2/3 between the two pieces of film (film in this case is required, otherwise it will be difficult to unroll), put into a mold to make bumpers. The basket put the apple filling. The remaining third of the dough grate, put over the apples and lightly press.
4. With regard to the T baking - the author advises 150S, I would bake at 180 ° C; my current oven less than 200C does not give in principle, should be persuaded to 180C, so baked with mixed success on 180-200S about 45 minutes. All perfectly propeklos.
Ready pie necessarily allow to cool for a while in the form, and then without it. Cut just not worth it - will collapse. But when podostynet (even not at all, and will be a little warm) - will be cut quite so good.
Bon Appetit!