Summer apple pie

Name: Summer apple pie - Dida H.
Ingredients: For the base: 5 eggs; 200g flour; 100g sugar; 10 tablespoons milk; 10 tablespoons oil; 1 teaspoon baking powder; 1 vial of rum essence; a pinch of salt. For the filling: 10 apples; 50g sugar.

Dessert - Summer apple pie by Dida H. - Recipia

The summer apple pie is made with a simple, fluffy crust topped with lightly sautéed apples mixed with sugar. The apples are prepared first to allow them to cool before being placed over the crust mixture. The recipe doesn't involve many steps, but it is important to carefully fold in the egg whites and flour to maintain the airy texture of the crust. Quick Info Total Time: not specified in the original recipe Preparation Time: apples are sautéed for 5 minutes; the time for preparing the crust is not specified Baking Time: not specified; the pie is baked until golden brown Servings: not specified Difficulty: easy Recipe Type: homemade apple pie, suitable for dessert or snack Ingredients For the crust: 5 eggs 200 g flour 100 g sugar 10 tablespoons milk 10 tablespoons oil 1 teaspoon baking powder 1 vial of rum essence a pinch of salt For the apple filling: 10 apples 50 g sugar Preparation Method 1. Prepare the apples Peel the apples and slice them. Place them in a pot with the 50 g of sugar and sauté for 5 minutes. Stir occasionally until they soften slightly and combine with the sugar. After 5 minutes, remove the pot from the heat and let the apples cool. It is important not to place them hot over the crust mixture. 2. Separate the eggs Separate the egg whites from the yolks. Place the egg whites in a clean bowl and beat them until stiff peaks form, adding the pinch of salt. 3. Prepare the yolk mixture In another bowl, beat the yolks with the oil, sugar, and milk. Add the rum essence and mix until well combined. 4. Add the egg whites Gently fold the beaten egg whites into the yolk mixture using a spatula. The movements should be gentle, from bottom to top, so the foam does not deflate too much. 5. Add the flour Sift the flour together with the baking powder. Gradually add it to the mixture, mixing after each addition, also from bottom to top. Do not mix vigorously, as the crust needs to remain as fluffy as possible. 6. Prepare the baking pan Line a baking pan with parchment paper. Pour the crust mixture into the pan and spread it evenly, if necessary. 7. Add the apples Place the cooled sautéed apples on top of the mixture. Distribute them as evenly as possible, so the filling covers the entire surface of the pie. 8. Bake the pie Put the pan in the oven and let the pie bake until golden brown. The original recipe does not specify the oven temperature or exact baking time, so watch for the crust's appearance and remove the pie when it is nicely browned. Let it cool before slicing. The crust is easier to cut once it is no longer hot, and the apples will stay better in place. Why I make this recipe often It is a simple apple pie with common ingredients and no complicated preparation. The apples are sautéed for just a few minutes, and the crust mixture is made separately without difficult procedures. I also like that the recipe uses a generous amount of apples while keeping the crust light and airy. It is perfect when you want a homemade dessert without too many steps. It slices well after cooling and can be served as both dessert and snack. Tips Let the apples cool before placing them over the crust. If they are too hot, they can affect the mixture and make the top layer heavier. Do not mix the egg whites and flour with quick movements. Folding from bottom to top helps retain the air in the egg whites. Flour should be added gradually after being sifted with the baking powder. This way, the mixture becomes more homogeneous. Since the recipe does not specify the temperature and baking time, watch for the browning of the crust. Do not open the oven too often, as the crust contains beaten egg whites, and it is better to bake without repeated temperature changes. Finally, cool the pie before cutting it. If sliced immediately, the crust and apples may separate more easily. Substitutions The recipe is built around the mentioned ingredients, and the source does not provide specific substitutions. To maintain the original taste and texture, use the same amounts of eggs, milk, oil, flour, and sugar. The rum essence can be kept or omitted if you do not want that flavor, but in this case, the taste of the pie will be slightly different. There is no need to modify the other quantities. Variations You can change the way you slice the apples, using thinner or slightly thicker slices. It is important that they are still sautéed for 5 minutes, as per the recipe. Another simple change is how you distribute the apples. You can arrange them in an even layer or spread them across different areas, but the total amount remains the same. For a pie closer to the original version, keep the crust and filling exactly in the given proportions: 5 eggs, 200 g of flour, 100 g of sugar, and 10 apples. Serving Ideas The pie can be served after it has cooled and been cut into pieces. It is suitable as a dessert or snack, served plain, without needing any additions to be enjoyed. Frequently Asked Questions Do the apples need to be sautéed before being placed over the crust? Yes. The apples are peeled, sliced, and sautéed with 50 g of sugar for 5 minutes. They should then be allowed to cool before being added to the crust mixture. Can I put hot apples over the batter? It is better to wait for them to cool. The recipe specifies that the filling should be cooled before preparing and assembling the crust. Why are the egg whites folded in from bottom to top? To preserve the foam as much as possible. This step helps achieve a fluffy crust. If you mix vigorously, the egg whites may deflate, and the mixture becomes denser. How long is the pie baked? The original recipe does not specify an exact time. The pie is left in the oven until the crust is golden brown. The oven temperature is also not mentioned. When can I cut the pie? After it has cooled. The crust and apples settle better, and the slices come apart more easily. Nutritional Values The values are approximate, as the recipe does not specify the type and size of the apples, the final weight of the pie, or the number of servings. For the entire recipe, the estimate is about 2,400-2,800 kcal, depending on the size of the apples and the actual amount of oil absorbed in the mixture. Approximately, for one-tenth of the total amount: Calories: about 240-280 kcal Protein: about 5-6 g Carbohydrates: about 35-40 g Fats: about 10-12 g These values include eggs, flour, sugar, milk, oil, and apples. They should not be treated as exact values, especially since the number of servings and the size of the apples are not specified. Storage and Reheating After cooling, keep the pie covered to prevent it from drying out. It can also be consumed the next day if stored properly and kept away from air. For reheating, warm only the piece you plan to serve. The recipe does not specify a method or time for reheating, so it is sufficient to heat it gently without leaving it too long to prevent the crust from drying out. Another simple way is to serve it at room temperature after it has been covered.

Summer apple pie

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