Dough: Start by peeling and dicing the potatoes. Boil them in salted water for about 15 minutes, starting the timer when the water begins to boil. Once the potatoes are ready, drain them and let them cool slightly. After they have cooled, add the salt and melted butter, then mash them well with a fork or a mixer, achieving a fine puree.
Begin to gradually incorporate the sifted flour, mixing continuously, until the dough starts to come together. When you feel the dough becoming firmer, transfer it to a well-floured work surface. Knead the dough, adding from the flour specified in the recipe, until you obtain an elastic dough that can be rolled out easily.
Once the dough is ready, roll it out on the work surface, forming a round sheet about 0.5 cm thick. Use a knife or a wheel to cut the sheet into two equal parts. It is important to generously sprinkle flour on the table and on the rolling pin to prevent the dough from sticking.
Place the apple slices on one half of each piece of dough, leaving about 1 cm of space free around the edges. Bring the part of the dough without filling over the one with apples and press the edges well to ensure they stick together, but not completely, leaving them slightly open to allow steam to escape during baking. Carefully place the pies on a baking tray lined with parchment paper.
Preheat the oven to 200 degrees Celsius and place the tray inside. Let the pies bake for about 25 minutes or until the dough turns golden and brown. After removing them from the oven, work quickly: carefully lift the top sheet from the unsealed curved side and evenly distribute the diced butter over the apples in the pies. Generously sprinkle powdered sugar and, if desired, add a little cinnamon for extra flavor. Cover the apples again with the sheet of dough and return the tray to the oven for another 5-7 minutes, until the pies are fully baked and nicely browned.
Once the pies are ready, take them out of the oven and let them cool on a rack. Serve them dusted with powdered sugar (vanilla, optional) for an attractive appearance and delicious flavor. This recipe will surely bring joy to your tables, being perfect for any occasion!
Begin to gradually incorporate the sifted flour, mixing continuously, until the dough starts to come together. When you feel the dough becoming firmer, transfer it to a well-floured work surface. Knead the dough, adding from the flour specified in the recipe, until you obtain an elastic dough that can be rolled out easily.
Once the dough is ready, roll it out on the work surface, forming a round sheet about 0.5 cm thick. Use a knife or a wheel to cut the sheet into two equal parts. It is important to generously sprinkle flour on the table and on the rolling pin to prevent the dough from sticking.
Place the apple slices on one half of each piece of dough, leaving about 1 cm of space free around the edges. Bring the part of the dough without filling over the one with apples and press the edges well to ensure they stick together, but not completely, leaving them slightly open to allow steam to escape during baking. Carefully place the pies on a baking tray lined with parchment paper.
Preheat the oven to 200 degrees Celsius and place the tray inside. Let the pies bake for about 25 minutes or until the dough turns golden and brown. After removing them from the oven, work quickly: carefully lift the top sheet from the unsealed curved side and evenly distribute the diced butter over the apples in the pies. Generously sprinkle powdered sugar and, if desired, add a little cinnamon for extra flavor. Cover the apples again with the sheet of dough and return the tray to the oven for another 5-7 minutes, until the pies are fully baked and nicely browned.
Once the pies are ready, take them out of the oven and let them cool on a rack. Serve them dusted with powdered sugar (vanilla, optional) for an attractive appearance and delicious flavor. This recipe will surely bring joy to your tables, being perfect for any occasion!
Ingredients
Dough: 150 g flour 450 g potatoes 25 g melted butter 1 pinch of salt Filling: 2 large apples, cleaned, sliced and sprinkled with lemon juice 50 g powdered sugar 1/2 teaspoon cinnamon powder, optional 50 g butter, cut into cubes For the garnish: powdered sugar (can be vanilla, optional)