Apple pie with flaky crust

Name: Apple pie with flaky crust - Natasa G.
Ingredients: Dough: 400 g flour; 200 g butter; 2 eggs; 1 packet baking powder; 5 tablespoons milk; 2 tablespoons vinegar; 1 pinch of salt. Filling: 1 kg apples; 3 tablespoons sugar; 1 teaspoon cinnamon.

Dessert - Apple pie with flaky crust by Natasa G. - Recipia

Apple pie with flaky crust is made from simple ingredients and doesn't require complicated techniques. The dough is prepared quickly and then needs a little time in the fridge to make it easier to roll out. The apples are cooked separately until the juice reduces, and then they are placed between the two layers of dough. It's important to let the pie cool in the pan before cutting it, so the layers stay intact and the filling sets. Quick Info Total time: not specified in the original recipe; includes preparation time, dough cooling, and baking Preparation time: not specified Baking time: not specified; the pie is baked at a moderate heat until golden brown on top Servings: the number depends on the size of the pieces Difficulty: easy to medium Recipe type: homemade dessert, apple pie with flaky crust Ingredients For the dough 400 g flour 200 g butter 2 eggs 1 packet baking powder 5 tablespoons milk 2 tablespoons vinegar 1 pinch of salt For the filling 1 kg apples 3 tablespoons sugar 1 teaspoon cinnamon For assembly and decoration 1 tablespoon semolina, for sprinkling over the first layer powdered sugar, for decoration Preparation method 1. Prepare the flaky dough Sift the flour into a bowl and mix it with the baking powder. Add the butter cut into pieces, then the lightly beaten eggs. Start kneading while pouring in the milk, vinegar, and adding the salt. Knead until you obtain a homogeneous dough that no longer sticks to your hands. If the dough is still sticky, add a little more flour, but don't overdo it. The exact amount may vary depending on the flour and the size of the eggs. Wrap the dough in plastic wrap and place it in the fridge while you prepare the filling. 2. Prepare the apples Peel the apples and grate them on a large grater. Place the apples in a pot, add the sugar, and set the pot over low heat. Let the apples cook until the juice reduces. Stir occasionally, especially towards the end, to prevent the filling from sticking. When the apples are no longer watery, remove the pot from the heat and add the cinnamon. Let the filling cool slightly before spreading it over the dough. It doesn't need to be completely cold, but it's easier to work with when it's not hot. 3. Divide the dough Take the dough out of the fridge and divide it into two equal parts. Work carefully, as the layers need to be rolled out thin enough to cover the pan. Prepare a 25 x 35 cm baking dish lined with parchment paper or greased with butter. 4. Place the first layer Roll out the first piece of dough into a sheet the size of the pan. If necessary, adjust the edges after placing it. To move it more easily, you can use a rolling pin: roll the sheet onto it, then unroll it directly into the pan. There's no need to press the dough excessively; just lay it evenly. Sprinkle a tablespoon of semolina over the sheet. This forms a layer between the dough and the apple filling. 5. Add the filling Spread the apples evenly over the entire surface of the first layer. Distribute them as evenly as possible, so the pie has the same thickness from one end to the other. 6. Cover the pie Roll out the second piece of dough and place it over the apples. If the sheet is slightly larger than the pan, trim the edges before baking. Prick the top layer of dough with a fork in several places. The holes allow steam to escape during baking and help keep the layer in place. 7. Bake the pie Place the pan in the oven at moderate heat. Bake the pie until the top layer is golden brown. The original recipe does not specify the exact temperature or baking time, so keep an eye on the dough. When it is golden on top, the pie can be removed from the oven. 8. Cool and portion Allow the pie to cool in the pan. Once it has cooled, dust it with powdered sugar and cut it into pieces. It's better not to cut it while it's hot, as the apple filling is still soft, and the layers may break more easily. Why I make this recipe often I make apple pie when I want a simple dessert with ingredients I usually have at home. The flaky dough is easy to work with after it has chilled, and the filling doesn't require many ingredients. I also like that the pie can be cut into pieces for several days. The taste of the apples and cinnamon remains pleasant, and the layers soften after the dessert sits for a while. Tips The butter should be cut into pieces before being added to the flour, so it incorporates more easily into the dough. The dough should not be kneaded unnecessarily after it becomes homogeneous and no longer sticks to your hands. Adding too much flour can result in tougher layers. The apples should be cooked until the juice reduces. If the filling remains too liquid, it can excessively soften the bottom layer. Let the apples cool before assembling. Very hot filling makes the dough harder to roll out and place. Prick the top layer in several places, not just in one spot. This way, steam has a way to escape during baking. Substitutions In the original recipe, the dough is made with butter. There is no exact substitute recommended for this, and changing the fat can alter the texture of the layers. The vinegar is part of the dough composition and should not be omitted without adjusting the recipe. The amount used is small, but it is included in the original steps. If you don't have parchment paper, the pan can be greased with butter, as mentioned in the recipe. Variations You can adjust the amount of sugar in the apples depending on how sweet they are, but the basic recipe uses 3 tablespoons. Cinnamon can be used in the indicated amount or reduced if you prefer a milder flavor. It is added after the apples are removed from the heat. For a less sweet pie when serving, you can add only a little powdered sugar on top. Powdered sugar is used for decoration after the pie has cooled. Serving ideas The pie is served after it has cooled and been portioned. It can be dusted with powdered sugar just before serving so that the decoration remains visible. It is suitable as a simple dessert after a meal or for a snack. The pieces can be served directly from the pan without any further preparation. Frequently asked questions Can I use apples without peeling them? The recipe specifies using peeled apples. For the desired texture of the filling, follow this step and then grate the apples on a large grater. Why are the apples cooked before being placed in the pie? The apples are cooked to reduce the juice. If they are added raw and very watery, the filling may remain too liquid and affect the bottom layer. How long should the dough stay in the fridge? The source does not specify an exact time. The dough is kept in the fridge while you prepare the filling, then it is divided in two and rolled out. At what temperature should the pie be baked? The recipe mentions baking at moderate heat without an exact temperature. Keep an eye on the top layer and remove the pan when it is golden brown. Can I cut the pie immediately after baking? It is recommended to let it cool in the pan before portioning. While it is hot, the filling remains soft, and the pieces may be harder to separate. Nutritional values The values below are estimated and may vary depending on the type of apples, the amount of powdered sugar used, and the number of servings. The calculation is made for 10 pieces, without a specific amount of powdered sugar for decoration. Per piece: Calories: approximately 360 kcal Protein: approximately 6 g Carbohydrates: approximately 45 g Fat: approximately 18 g Fiber: approximately 3 g Most of the fats come from butter, while the carbohydrates mainly come from flour, sugar, and apples. The values should not be considered exact, as portion size and the amount of powdered sugar can change the result. Storage and reheating Store the pie in the pan, covered, after it has cooled completely. It can be kept for a few days, and the texture of the layers becomes flakier over time. For serving, it can be eaten cold or left at room temperature for a little while. The original recipe does not specify a reheating method, and the pie can also be served without heating.

Apple pie with flaky crust

Tags

Categories