This cake has such a name for a reason, because award ribbons only winners get, only high-quality and best progress. So this pie will be No. 1 of all apple pies, what have you tried before. Since the cake will be closed, you it is necessary to roll out two identical layers of dough for the top and bottom cake. And for the filling, take apples of several varieties, so that among them were sweet, and sour, and juicy, and soft. Such variety will make the texture and taste of the filling more interesting. By for the same reason, part of the sliced apples must first be toast. Put the filling in a pie shell sprinkled with oatmeal. The cereal will absorb all the excess juice, and the filling will be look neat. Cover the apples with another layer of dough, bake the cake in the oven, cool it completely and enjoy. Blue tape (given to activists) for the responsible recreational use of state forests for the benefit of all любителей активного отдыха. 
Time: 1 hour. 30 min. a plus cooling time Difficulty: easy Servings: 8 – 10 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 2.5 tbsp. premium flour
- 1 tbsp. l Sahara
- 1 tsp salt
- 3 tbsp. l vegetable oil
- 1 tbsp. sliced butter (oil should be melted)
- 1/4 Art. cold water
- 2 tsp white vinegar or lemon juice
Filling
- 6 tbsp. peeled and chopped apples of different varieties (for example, Mutsu, Granny Smith, Royal Gala, Hanikrisp, Cortland or others) – about 5 medium sized apples
- 1 tbsp. l freshly squeezed lemon juice
- 0.5 tbsp. granulated sugar
- 1/3 Art. brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 2 tbsp. l oatmeal
- 2 tbsp. l (30 gr.) Butter
- 1 egg, beaten with 2 tbsp. l water, for lubrication
- Sugar and cinnamon topping
Recipes with similar ingredients: premium flour, lemon juice, brown sugar, allspice, nutmeg, cinnamon, cereal oatmeal, apples
Recipe preparation:
- Combine flour, sugar and salt together. Add vegetable oil and mix with a dough knife, or a stationary mixer with with a spatula until the flour turns into a uniform baby
- Add the butter and stir it with a knife until you get coarse friable mass with small pieces of butter. Separately mix water and vinegar (or lemon juice) and add immediately into the flour mixture, stirring, until the dough begins to converge. Form from the test 2 discs, wrap and put in the refrigerator at least 1 hour to harden. You can knead the dough keep in advance and 2 days in the refrigerator, or 3 months – in freezer. Before rolling, unfreeze the dough into the fridge.
- Preheat the oven to 200 ° C.
- Stir the sliced apples with lemon juice. Put half the apples in a saucepan or pan and heat over medium heat, until they release some of the juice and become softer, about 10 minutes. Using a slotted spoon, lay the apples out of the stewpan and mix them with the rest raw apples to cool.
- In a separate bowl, mix granulated sugar, brown sugar, cinnamon, allspice and nutmeg, then stir in the dry mixture into apples.
- Remove the dough from the refrigerator 15-30 minutes before rolling. On roll the first disk of dough into a lightly dusted surface a circle a little less than 0.5 cm thick. Sprinkle a cake pan with flour with a diameter of 22 cm. and lay on it a layer of dough. Sprinkle the bottom oatmeal pie shells (they will soak up the eye-catching apple juice). Then put the apple filling in the form and top put pieces of butter.
- Roll out the remaining dough disc to the same thickness and cover them apples. Trim the excess dough and press the edges of the top and lower layers together, creating a corrugated pattern. Grease the egg dough a mixture. Mix a little sugar with cinnamon and sprinkle liberally. top of the pie. Use a pair of scissors to cut a hole in the top shorter than the cake so that the steam comes out.
- Place the cake pan on the parchment paper. baking sheet and bake for 10 minutes at 200 ° C. Then turn down oven temperature to 190 ° C and continue to bake another 40-50 minutes until the cake is covered with a golden brown crust and the filling will not start to bubble. Cool the cake for at least 2 hours before serving.
