American apple pie. Classic.

The same American Pie – a ton of exclusive apple stuffing, minced outlines layered dough around the edges – so small that do not even try to make the perfect piece of “triangular” type – just got the stuffing with a spoon, and put your … close mixture of something incredible home something classic … For me, an apple pie in that execution has always been and will remain the “family” option. Firstly, large. Secondly, simple. And of course – the most delicious of all the families of the apple. I’m sure you think the same way.

If you asked how to make the best apple pie – one in which the weight of the filling, and quite a bit of dough? “I would have explained this way: To start knead minced dough – Take three cups of flour and two – cold butter. Use your fingers to rub the butter into the flour to crumbs, add cold water and a couple drops of lemon juice – to slightly wet the mixture.

Collect all into a ball and place in the refrigerator in the film, and while stuffing will do.

But for filling buy more apples. It needs just a solid green apples. Take them bigger – two kilograms – do not forget, they still have to be cleaned, so that will not be superfluous.

Everything else will find in her wardrobe – the sugar, cinnamon (very, very desirable), a couple of spoonfuls of starch, and perhaps a bit of butter. With apples long potter – half, again and again. Peel and the middle of a – in a bucket.

In a large bowl, stir itself with sugar, cinnamon and the same starch. Once Shots deep form half the dough, put the stuffing on top – just slide that towered over the edges.

Top nastrogat oil and cover with the remaining batter. The edges have apple pie should be thick and wavy, and in the middle of the hole is supposed to allow steam to escape. That such a cake should not stay in very hot oven for about an hour … Well, that’s true. Charlotte is not difficult, I think.

америк яблочн пирог 1

You will need:

At a diameter of 22 cm:

For the dough:

* 300 g flour
* 200 g butter
* 1/4 cup ice water
* 2 tsp lemon juice
* a pinch of salt

For filling:

* 7-8 apples
* 1.5 cups sugar
* 1 tablespoon cornstarch
* Juice of half a lemon
* Floor tsp cinnamon

How to cook:

1. Prepare the minced dough. Butter cut into cubes and put into the freezer for 15 minutes. Sift flour with salt, add cold butter and grind to the size of a pea. In cold water, add lemon juice and gradually pour in the flour mixture and oil. Knead the dough minced, gather it into a ball and put into the refrigerator for 30 minutes.

2. Apples clean, cut core each apple cut in half, then each half – another five parts. Drizzle with lemon juice to avoid darkening. Add sugar and starch. Mix well.

3. Roll out the dough 2/3 the size of the deep shape. Put the dough form, put the stuffing on top and cover with second layer of dough. Check the edges, make a hole in the middle for the steam and grease on top of the yolk or cream.

4. Bake at 175S for 45-60 minutes. Give a little bit cool, the juice from the filling is slightly thickened.

америк яблочн пирог 2

Bon Appetit!

You can leave a response, or trackback from your own site.

Leave a Reply