Apple pie

Name: Apple pie - Aneta E.
Ingredients: 250g flour; 100ml water; 2 tablespoons yeast; 4 tablespoons sugar; 1 pinch of salt; 1kg apples; 2 tablespoons cinnamon; 5; 6 tablespoons sugar

Dessert - Apple pie by Aneta E. - Recipia

When I'm craving something quick with apples and don't want to complicate the kitchen, I make this spiral pie. Apples are the first to appear on the table in autumn, but the recipe works anytime. The process isn't complicated, and the result is rustic, with ordinary ingredients and simple steps, without pretensions. Quick Info Total time: about 1 hour and a half, including rising and baking Effective preparation time: 25 minutes Rising time: 30-40 minutes (depending on the warmth of the kitchen) Cooking time: apples - 10 minutes; oven - about 35 minutes on medium heat Servings: 1 large spiral pie, enough for 6-8 slices Difficulty: easy Recipe type: dessert or seasonal snack Ingredients 250 g flour 2 tablespoons yeast (assuming fresh yeast, but dry works too) 4 tablespoons sugar (for the dough) 1 pinch of salt 100 ml water 1 kg apples 2 tablespoons cinnamon 5-6 tablespoons sugar (for the filling) 1 egg (for brushing) Preparation method 1. In a bowl, mix the flour with the yeast and sugar. Add a pinch of salt. 2. Gradually add the water and knead until you obtain a soft but not very sticky dough. No need for intense kneading, just enough to combine everything. 3. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place until it nearly doubles in volume. It usually takes between 30 and 40 minutes. 4. Meanwhile, peel the apples. Grate them on a large grater. 5. Place the grated apples in a large pan over medium heat. Add 5-6 tablespoons of sugar (you can taste and adjust depending on how sweet the apples are) and the 2 tablespoons of cinnamon. 6. Mix everything and let the apples cook for about 10 minutes. They shouldn't dry out completely, just soften a bit and release juice. Optionally, you can drain some of the juice if it seems too much. 7. When the dough has risen, place it on a floured surface. Cut it into two equal pieces. 8. Take the first half and roll it out by hand or with a rolling pin into a sheet not too thin, about the width of a large round tray or enough to roll. 9. Spread some of the cooked apples over the entire surface of the dough, leaving a small edge free. 10. Roll the dough tightly lengthwise, like a roulade. Take the resulting roll and shape it into a circle (spiral or snail shape). Place it in the lined tray or on parchment paper. 11. Repeat the same with the second piece of dough and apples. 12. Brush each spiral pie with beaten egg on top. 13. Bake in the preheated oven at medium heat (about 180°C) until nicely browned. The time varies depending on the oven, but typically around 35 minutes. 14. Remove from the tray and let cool before slicing. Why I make this recipe often It's quick to make, doesn't require sophisticated ingredients, and is easy to adapt to what I have at home. It stays fluffy even the next day. The apple filling is generous, and the cinnamon gives a classic flavor. You don't dirty many dishes. Tips and variations Tips - If the apples are very juicy, gently drain the juice before placing them on the dough, so it doesn't get too soggy when baking. - Don't open the oven in the first 20 minutes to prevent the dough from collapsing. - You can leave a small space between the spiral pies if baking in the same tray, so they don't stick together. Substitutions - You can also use dry yeast - about 1 packet (7g) should be enough for this amount. - White flour can be partially replaced with whole wheat flour, but the dough will come out denser. - Sugar can be adjusted depending on how sweet the apples are and your preferences. Variations - You can also add chopped nuts or raisins to the filling if you want something richer. - Instead of apples, you can try other grated fruits, but I've most often made it with apples. - For those who don't want egg on top, you can brush it with a little milk or water with sugar. Serving ideas - Sliced, plain, as a dessert with coffee or tea. - It also works as a snack, on the go. - If you want something more festive, you can sprinkle powdered sugar after it has cooled. Frequently asked questions 1. Can the spiral pie be made with uncooked apples? You can try, but raw apples left on the dough will release a lot of juice while baking. The risk is that the filling might be too wet and the dough won't bake evenly. 2. Does the oven need to be preheated? Yes, it's safer to turn on the oven before placing the tray. The dough will rise nicely from the beginning of the baking. 3. Can I use brown sugar? Yes, brown sugar works both in the filling and in the dough. It will slightly change the color and flavor, but it doesn't affect the preparation method. 4. Can I make smaller portions? Yes, you can divide the dough into several small pieces and make mini spiral pies or filled rolls, just adjust the baking time. 5. Why do I need to brush with egg? The egg gives the crust a shiny and golden color, but it's not mandatory. If you skip the egg, the crust will remain matte. Nutritional values Approximately, one slice (out of 8) has around 180 kcal, of which: Carbohydrates: 38 g Protein: 3 g Fat: 2 g Fiber: 2 g The exact value depends on how much sugar you use for the apples and the type of flour, but it's a light dessert, with plenty of fruit and not much fat. Storage and reheating The spiral pie can be stored at room temperature covered, for up to two days. After 24 hours, the crust will become a bit firmer, but still good to eat. You can heat a slice for a few seconds in the microwave. I do not recommend storing it in the fridge, as the dough becomes moist. It does not freeze well.

Apple pie

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