Apple pie with tender pastry

Name: Apple pie with tender pastry
Ingredients: 500 g flour; 250 g butter or margarine; 150 ml milk; 10 g baking powder; 3 tablespoons sugar; 1/4 teaspoon salt; 1 egg; 1 kg apples; 2-3 tablespoons sugar; 1 tablespoon cinnamon; 1 tablespoon oil; 10 g powdered sugar

Dessert - Apple pie with tender pastry by Letitia G. - Recipia

Apple pie with tender pastry is baked between two tender layers of pastry, with a filling of grated apples and cinnamon. The top turns golden, and once it has cooled, it’s cut into squares; the pastry is tender and slightly crumbly. I choose tart apples so the filling doesn’t turn out too sweet. Prep: 30 minutes. Cook: 47 minutes. Rest: 60 minutes. Total time: 137 minutes. Servings: 8. Approximately 570 kcal and 9 g protein per serving.

Ingredients

For the pastry

500 g flour
250 g butter or margarine
150 ml milk
10 g baking powder
3 tablespoons sugar
1/4 teaspoon salt
1 egg

For the filling

1 kg apples
2-3 tablespoons sugar
1 tablespoon cinnamon
1 tablespoon oil

For finishing

10 g powdered sugar

Preparation

1. Peel and grate the apples. Put them in a pan with 2-3 tablespoons of sugar, 1 tablespoon of cinnamon and 1 tablespoon of oil. Sauté for 12 minutes, stirring, until softened and most of the liquid has evaporated. 2. Leave the filling to cool for 20 minutes. 3. Mix the flour with the cold butter, cut into pieces, until it forms crumbs. Add the milk, baking powder, sugar, salt and egg, then knead until you have an elastic dough. 4. Divide the dough into two equal pieces and roll out two pastry sheets. Place the first sheet in a baking tin lined with baking paper, spread the cooled filling over it and cover with the second sheet. Prick the top sheet here and there with a fork. 5. Bake in a preheated oven at 180°C for 35 minutes, until golden on top. Leave to cool for 40 minutes, then cut into pieces and dust with powdered sugar.

Notes

Keep it covered at room temperature until the next day; for longer storage, refrigerate it for up to 3 days. A slice goes well with black tea, and its texture is reminiscent of a simple tray bake with more tender pastry layers. Choose firm, slightly tart apples; if they’re very juicy, leave them on the heat for a few extra minutes, until the liquid has reduced. For a baking tin of about 30 × 20 cm, the pastry sheets come out a suitable thickness. The dough contains gluten, dairy and egg; you can use margarine instead of butter.