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Apple pie of British Columbia

During a picturesque journey through the vibrant landscapes of British Columbia, I stumbled upon an enchanting culinary gem: the British Columbia Apple Pie. This marvel of baking beautifully marries crisp, locally-sourced apples with the rich, earthy crunch of walnuts, all nestled within a delicately flaky, buttery crust. The apples, picked at the peak of their ripeness, offer a deep sweetness and slight acidity that, when combined with the toasted notes of the walnuts, create a flavor profile as inviting and comforting as a warm, sun-drenched afternoon in the Canadian countryside. Motivated by this delightful discovery, I endeavored to master the craft of pie-making, a journey that led me to not only perfecting this recipe but also capturing the essence of British Columbia's bountiful harvest. Now, with great enthusiasm and a hint of pride, I share this distinguished recipe, an ode to the natural splendor and culinary heritage of British Columbia, inviting you to partake in the joy of crafting your very own slice of this region's delicious legacy.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine columbia
Servings 4 people
Calories 1250 kcal

Ingredients
  

  • For the cake:
  • -Eggs – 2 pcs
  • -sugar – 120 g
  • -extensible. oil unscented – 180 ml
  • -flour – 210 g
  • -salt – 1/4 ch. l.
  • -baking powder – 1 hour. L.
  • -vanilla sugar – 1 Patsch.
  • -walnuts – 60 g
  • -Apple medium best sweet and sour – 2 pieces
  • For the glaze:
  • -Brown sugar – 110 g
  • -Cream milk can – 50 ml
  • -Butter – 60 g

Instructions
 

  • Apples are cleaned, cut into cubes. Nuts chop.
  • Sift flour with baking powder and vanilla sugar.
  • Beat eggs with sugar until whitening. Add stretching. oil, mix with a mixer.
  • Add the sifted flour, baking powder and vanilla, stir with a spoon until smooth.
  • Add chopped apples and chopped nuts.
  • Stir. A thick dough.
  • The bottom of the form to lay a paper, pour the batter, razravnyat.
  • Oven at 180 C for about 30-45 minutes, until dry matches.
  • 5 minutes before ready to prepare the glaze:
  • In a saucepan dissolve the cream with brown sugar, boil for 3 minutes (or until thick).
  • Add butter and stir until smooth glaze.
  • The thicker you cook the sugar and cream, the thicker will be ready to fill.
  • Ready pie often pierce through wooden skewers and apply the glaze.
  • Set aside until the icing hardens.
Keyword Apple