American apple pie

Name: American apple pie - Margareta O.
Ingredients: dough: 200 g flour 1 packet dry yeast 2 tablespoons sugar 100 ml sweet milk 40 g butter 1 vial vanilla essence pinch of salt crumbled dough: 100 g flour 2 tablespoons sugar 50 g soft butter cinnamon 1

Dessert - American apple pie by Margareta O. - Recipia

I have made this American apple pie several times, especially when I had apples on the verge of going soft or when I wanted a simpler dessert, but something a bit more substantial than the classic version. The recipe is a cross between a tart and a pie, and the crumble topping gives it an interesting texture. It doesn’t require hard-to-find ingredients or complicated techniques. Quick Info Total time: about 1 hour (estimated, including cooling) Preparation: 20-25 minutes Cooking/baking: 25 minutes Servings: 8 Difficulty: easy to medium Recipe type: dessert, seasonal pie, suitable for autumn or when you have apples to use up Ingredients For the dough: - 200 g flour - 1 packet of dry yeast (7 g) - 2 tablespoons sugar - 100 ml sweet milk - 40 g butter - 1 vial vanilla essence - a pinch of salt For the crumble topping: - 100 g flour - 2 tablespoons sugar - 50 g soft butter - cinnamon (to taste) - 1 cup ground walnuts For the filling: - 6 apples (preferably firm apples) - 2 tablespoons sugar - 50 g butter - 1 tablespoon cinnamon Preparation method 1. Preparing the dough In a large bowl, mix the flour with the packet of dry yeast and a pinch of salt. Add the two tablespoons of sugar, the milk (at room temperature), the soft butter, and the vanilla essence. Mix the ingredients until you obtain a homogeneous, slightly elastic dough. There’s no need to knead it much, just until it comes together and no longer sticks to your hands. 2. Placing in the pan Grease a round removable pan with butter. Place baking paper on the bottom. Spread the dough directly in the pan using your fingers, raising a 2-3 cm edge on the sides. The level does not have to be perfectly even. 3. The crumble topping In a bowl, place the 100 g of flour, sugar, soft butter, cinnamon, and ground walnuts. Mix quickly by hand or with a fork until you get crumbs (it doesn’t need to be a cohesive mixture, it's a crumble type). If necessary, you can add a little more flour if the butter is too soft and doesn’t crumble. 4. The apple filling Peel the apples and remove the cores, then cut them into suitable cubes. Place them in a pan with the butter, the two tablespoons of sugar, and the tablespoon of cinnamon. Keep on medium heat, stirring occasionally, until they start to soften (about 8-10 minutes, they shouldn’t turn into puree). 5. Assembly Pour the warm apple filling over the dough in the pan, leveling it slightly with a spatula. Sprinkle the crumble topping over it, enough to cover the apples fairly evenly, but do not press down. 6. Baking Place the pan in a preheated oven at medium heat (180°C if you have an electric oven) for about 25 minutes. When the dough and the crumble on top take on a light color, it’s done. 7. Finalization Let the pie cool completely before removing it from the pan. You can dust it with sugar after cooling, if you wish. Why I make this recipe often It’s one of the recipes I turn to when I have a lot of apples or when I want a quick dessert without much effort. The pie doesn’t require special technique, the ingredients are simple, and the result turns out well even if you don’t fuss too much about the presentation. It’s perfect for weekends or when you need a cake that goes with anything. Tips and variations Tips - The basic dough can be made with instant or active yeast, but it’s important not to be too soft, otherwise, it won’t hold well on the edges of the pan. - The apples can be slightly tart for more flavor. If you use very sweet apples, reduce the sugar a bit. - Don’t leave the apples on the heat too long; it’s okay for them to remain slightly firm. Substitutions - The butter in the dough can be replaced with margarine, but the texture will be slightly different. - The milk can be plant-based if needed. - For the filling, you can use pears if you don’t have apples, but they soften faster. Variations - You can add raisins to the filling for extra sweetness. - The ground walnuts can be replaced with hazelnuts or almonds. - For a different flavor, add a little grated lemon zest to the basic dough. Serving ideas - It can be served plain or with a little whipped cream or ice cream. - It goes well with coffee or as a dessert for lunch. - It’s also suitable for lunchboxes. Frequently asked questions 1. What type of apples work best? Firm apples are recommended, which do not turn completely to puree when baked (Golden, Granny Smith, or Ionatan). The slightly sour taste helps with balance. 2. Can I use another type of pan if I don’t have a removable one? Yes, but it’s harder to get the slices out whole. I recommend placing baking paper on the sides as well if you use a regular pan. 3. Does the pie come out too soft if the filling is too juicy? If the apples release a lot of juice, the dough underneath can become wet. It’s best not to boil the apples too much and to drain them lightly if they have a lot of liquid. 4. How do I know when the pie is done? When the edges of the dough are lightly browned, and the crumble is golden, it’s usually done. If unsure, leave it another 5 minutes in the oven. 5. Can it be made with whole wheat flour? You can replace part of the white flour with whole wheat flour, but the texture will be slightly denser. Nutritional values Estimation for one slice (out of 8): approximately 260-300 kcal Carbohydrates: 38 g Fats: 12 g Proteins: 4 g The values depend on the type of apples, how much sugar and butter you actually use, and the size of the portions. The estimates are indicative and do not include extra powdered sugar on top or serving options with whipped cream/ice cream. Storage and reheating The pie keeps well in the refrigerator, in a covered container, for about 3 days. It can be eaten cold, but if you want to reheat it, place the slices in the oven for 10 minutes or in the microwave for 30 seconds. I do not recommend keeping it longer as the crust and crumble become soft. It does not freeze well.

American apple pie

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