If you want to bake a real American apple pie, and not just an apple pie, then I advise you to use this recipe. A real American pie has an incredibly tasty filling made from translucent caramelized apples, as well as a unique puff pastry. The pie recipe is simple, it bakes very quickly and keeps well for several days. True, it’s rare that you can preserve this apple pie for so long)))
Ingredients:
The characteristics of a variety of peoples are combined. The best recipes from all over the world become classics of this country. This is the famous apple pie - a traditional and very tasty dish. Each housewife has her own secrets of its ideal taste.
Some people make apple pie from it, while others use puff pastry. One way or another, it’s still worth trying a few proven recipes and evaluating them.
Preparing a classic apple pie
The recipe for this pie is considered the most correct. You will need two glasses of wheat flour and two tablespoons of sugar for the dough, as well as a couple of tablespoons of flour and a glass of sugar for the filling, salt, vegetable oil, ice water, four large apples of your favorite variety, lemon juice, one hundred and twenty grams of butter, teaspoon of cinnamon.
Sift the flour and salt into the bowl in which you will prepare the dough. Add sugar, add two thirds of a glass of vegetable oil. Mix until coarse flour crumbs form. Pour cold water into the container one spoon at a time, constantly stirring the dough. The texture should be smooth and elastic. Divide the dough into two parts, one of which will be slightly larger, shape into flat cakes and wrap each separately in cling film.
Place in the refrigerator for an hour.
It's time to make the filling that you will place in the future apple pie. The recipe assumes the use of any apples, so you can recycle those that have lost their appearance a little, or take your favorite variety - it doesn’t matter at all. Wash the fruit and cut into thin slices, after removing the cores. Sprinkle with lemon juice and stir. Pour into a saucepan and cook in butter, adding sugar. After a quarter of an hour, transfer to a separate plate using a slotted spoon, and cook the remaining juice for another fifteen minutes. After this, pour it over the apples and leave them to cool. When the filling has cooled, add cinnamon and flour and stir.
All the preparations are done, it’s time to assemble and bake the apple pie. The recipe advises to immediately preheat the oven to one hundred and eighty degrees. Line the bottom of a baking dish with baking paper or parchment, place a large cake and spread to the sides.
Fill with apple filling and place remaining tortilla on top. Seal the edges with your hands, trying to do it neatly and tightly. Make a hole in the center to allow steam to escape during cooking, otherwise the cake may burst or crack. If desired, you can cut the cake into strips and cover the top of the pie with a kind of lattice - it looks very beautiful and appetizing. Brush the top with butter to get a golden brown crust, sprinkle with sugar and bake for about sixty minutes at the indicated temperature.
The recipe recommends serving the apple pie while still hot, combining it with whipped cream or a scoop of ice cream. Alternatively, you can decorate the pie with streusel - a crumble made from flour, butter and sugar. This will also be tasty and very original.
Sift the flour into a bowl along with salt and sugar. Add cold butter cut into small cubes and chop into crumbs with a knife. Add water, knead the dough with a knife. Divide it into two koloboks (larger and smaller) and wrap each in film. Place in the refrigerator for half an hour.
Peel the apples from skins and seeds, cut into small pieces. Mix apples in a bowl along with spices, sugar, lemon juice and starch. Set aside.
Remove the dough from the refrigerator and let it thaw a little. Roll out a larger bun on a floured surface and transfer to a greased pan (the edges of the dough should hang out of the pan. Lay out the filling, place pieces of butter on it. Roll out the second bun and cover the filling. Pinch the edges of the dough and make a hole in the middle to allow steam to escape .
Brush the top of the pie with water and sprinkle with sugar.
Place in an oven preheated to 220 degrees. After 10 minutes, reduce the temperature to 180 C and bake for 40-50 minutes, until golden brown. Cool completely and enjoy the deliciousness.
It’s best to let the cake sit in the refrigerator for a couple of hours after it’s cooled.
As a rule, preparing such a pie takes a lot of time precisely because of the use of a sand base, but if you want to save time, then prepare it in advance (it freezes well) or use a semi-finished product.
Let's look at a basic shortcrust pastry recipe, which can then be used as the basis for all subsequent recipes. This variation does not bear any special differences from the classic shortcrust pastry, so you can safely use any other shortcrust base recipe.
Ingredients:
For the test:
For filling:
Preparation
Since shortbread dough needs to be aged before use, preparation should begin with it. First, cold butter must be chopped with flour and a small amount of sugar into crumbs. Mix the resulting flour crumbs with ice water and bring the dough together. It does not need kneading, just press the ingredients together well, wrap the lump in film and leave in the freezer for at least half an hour. Divide the chilled dough in half and roll out. Spread one of the halves over the bottom of the pan, covering the sides as well.
To make the apple filling, core the apples and divide the remainder into slices of equal thickness. Mix apple pieces with sugar, cinnamon, lemon juice, condensed milk and flour. The latter will absorb excess apple juice, protecting the dough base from souring. Spoon the apple filling into the pastry-lined pan and cover with the second shortcrust pastry disc. Make a hole in the pie lid to allow steam to escape and seal the edges together.
Bake the classic apple pie for 1 hour 15 minutes at 190 degrees.
Ingredients:
Preparation
Divide the finished shortbread dough into halves and roll out each of them. Place one half on the bottom and sides of the mold, and the second can be cut into shapes or divided into strips for decoration.
Prepare the apple filling by cutting the fruit into slices of equal thickness and mixing them with the rest of the ingredients from the list. Add blueberries to the apples and spread the resulting filling over the dough base. Cover the top with a lid of dough or lay out strips of dough, braiding them. Brush the dough with beaten egg.
Leave the pie in an oven preheated to 200 degrees for the first 20 minutes, then reduce the temperature to 180 degrees and let the pie bake for at least another hour and a half.
If you don’t have shortcrust pastry on hand, you can always return to the widespread puff pastry base, which will yield equally delicious pies.
