The beginning of autumn is the time to indulge your loved ones with desserts from apples that are already starting to ripen. Gather everyone for table and treat amazingly delicious and fragrant apple pie. Prepare the filling separately by boiling apples with spices in sugar and butter, put the filling on the prepared dough and cover with dough wrap, giving the cake a charming appearance view. Bake in the oven and enjoy its sweet-spicy juicy stuffed and crusty crust. Share with friends: 
Time: 1 hour. 30 min. Difficulty: easy Servings: 6 – 8 In the 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:
Dough
- 2.5 tbsp. premium flour
- 4 tsp Sahara
- 1/4 tsp fine salt
- 14 tbsp. l diced cold butter
- 1 large egg, slightly beaten with 2 tbsp. l cold water
Filling
- 1.3 kg roast apples, e.g. Golden Delicious, Cortland or Mutsu
- 2 tbsp. l freshly squeezed lemon juice
- 2/3 Art. sugar + optionally for sprinkling pie
- 55 gr. butter
- 1/4 tsp ground cinnamon
- A large pinch of ground nutmeg
- 1 large egg, slightly beaten
Recipes with similar ingredients: shortbread dough, nutmeg, cinnamon apples
Recipe preparation:
- In a medium-sized bowl, whisk together the flour, sugar, and salt. Using your fingers, add the butter to the dry ingredients until the mixture will not look like yellow corn grits mixed with slices bean-sized butter (if the dough is heated, put it in the refrigerator for 10 minutes and then continue with it work). Add the egg and mix the dough with a fork or hands. If the dough is too dry, sprinkle it with 1 tbsp. l cold water.
- Dough in a food processor. In a food processor with with a metal blade in the pulse mode, mix the flour, sugar and salt. Add butter and mix until mixture will resemble yellow corn grits mixed with slices bean-sized butter, press the PULSE button for about 10 times. Add the egg and press 1 – 2 times; do not let the dough in the combine has formed into a ball (if the dough is too dry, sprinkle it with 1 tbsp. l cold water). Remove the bowl from the combine, take out the blade and collect the dough in a lump manually.
- Form a disk from the dough, wrap it in a plastic film and put in the refrigerator until completely cooled, at least 1 hour.
- Filling: pour lemon juice in a medium-sized bowl. Peel the apples and peel by cutting them in half. Cut each half into 4 slices. Mix apple with lemon juice. Add sugar and mix thoroughly.
- Melt in a large skillet over medium-high heat. butter. Add apples and cook, stirring while sugar will not dissolve and the mixture will not begin to boil, about 2 minutes. Cover, reduce heat to medium-low and simmer until apples will not soften and will not release most of their juices, about 7 minutes.
- Throw apples into a colander set above a medium bowl size to collect all the juice. Shake the colander to apple as much fluid as possible came out. Pour the juice into the pan and cook on moderate heat until thickened and lightly caramelized, about 10 minutes.
- In a medium-sized bowl, mix apples with thickened juice, cinnamon, allspice and nutmeg. Leave completely cool down. Cooled filling can be stored in the refrigerator for up to 2 days or freeze for up to 6 months.
- Cut the dough in half. On lightly sprinkled flour roll each surface into a circle with a diameter of 27 – 30 cm. Lay out the dough between sheets of parchment or wax paper, put on a baking sheet and refrigerate for at least 10 minutes.
- Place the pan in the lower third of the oven and preheat oven to 190 ° C.
- Put 1 layer of dough in a cake mold with a diameter of 22 cm. So, so that the edges of the dough are 1 cm hanging from the sides of the form. Lay on top apple filling.
- Using a chef’s knife or a pizza knife, chop the second a strip of dough into strips 1 cm wide. Lay out the strips on an equal the distance from each other on the surface of the whole cake. Remaining strip the strips perpendicularly laid out so that on the surface of the pie turned out a lattice or basket weaving. Trim the excess ends of the dough strips. Press the bottom layer together dough and the edges of the strips, making a corrugated rim around the pie. Grease egg surface of the dough, then sprinkle with sugar. Put in refrigerator for at least 30 minutes.
- Bake the cake on a heated baking sheet until golden brown, 50-60 minutes. Cool on a wire rack for at least 3 hours, then serve. The cake can be stored at room temperature (covered) in within 24 hours or in the refrigerator up to 4 days.
