Classic American Apple Pie

Classic American apple pie – a fantastic dessert with crisp and tasty juicy stuffing that does not spreads out on a plate when cutting the cake. Thanks to sugar and a small amount of flour, the mixture of apples becomes slightly thick consistency. The dough resembles puff, but it does not require time spent on multiple rolling. If desired, the top the crust can be made out in the form of a lattice. Dessert is very popular in English-speaking countries where it is sometimes served with ice cream (a la mod), whipped cream or cheese (e.g. cottage cheese). друзьями: Time: 3 hour. 20 min Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Apple pie

• 1.8 kg different varieties of apples
• 2/3 Art. Sahara
• 2 tbsp. l lemon juice
• 6 tbsp. l (90 gr.) Butter
• 2 tbsp. l flour, a little more for work
• 1 tsp ground cinnamon or spice mix for apple pirogue
• 1/4 tsp salt
• 2 dough discs for pie, recipe included
• 1 large egg, beaten
• Coarse sugar for sprinkling

American pastry base dough

• 2.5 tbsp. premium flour
• 4 tbsp. l cold margarine
• 2 tsp Sahara
• 1 tsp cider vinegar
• 1/2 tsp salt
• 160 gr cold butter, chopped into small pieces

Recipes with similar ingredients: shortbread dough, flour varieties, eggs, seasoning for apple pie, apple cider vinegar, lemon juice, apples, cinnamon

Recipe preparation:

1. Peel the apples and remove the core. Cut into 0.6 cm slices. Transfer to a bowl and mix with sugar and lemon juice. Melt 4 tbsp. l (60 gr.) Butter in large frying pan over medium-high heat. Add apples and cook, stirring occasionally, until softened (12-15 minutes). Pour the flour, apple pie seasoning and salt. Shuffle until the juice thickens, about 2 minutes. Remove from heat and let cool completely.
2. Roll 1 disc of dough into a circle with a diameter of 30 cm on slightly dusted surface. Put in a cake tin 23 cm in diameter. Add chilled filling and scatter over surface remaining 2 tbsp. l (30 gr.) Butter.
3. Roll out the remaining dough disk into a circle with a diameter of 30 cm. Lay it on top of the filling and press down along the edges, connecting with the bottom layer. Fold the hanging dough and pinch with your fingers. Grease top with beaten egg and sprinkle with coarse sugar. Do some cuts in the upper layer of the test for the release of steam. Freeze by 1 час.
4. Place the baking sheet on the lower wire rack. the oven. Heat to 220 ° C for at least 30 minutes. Place the pie on a hot pan and reduce the temperature to 190 ° C. Bake the apple pie, turning the pan if necessary, until until a golden crust forms and the filling starts bubble, 60-70 minutes (cover the edges with foil, if they are burn).
5. Move the cake to the wire rack and cool until the filling does not seize, about 3 hours
   

   Basic dough for pie

   Whisk flour with margarine, sugar, vinegar and salt in the kitchen combine to a consistency resembling wholemeal flour. Add the butter and mix until pea-sized lumps form. Pour in 1/4 tbsp. ice water and keep stirring until the mass starts become homogeneous. Pinch the dough with your fingers: if it doesn’t sticks together, add another 4 tbsp. l ice water for 1 tbsp. l behind divide the dough into two pieces, place them on a plastic wrap and give each a flat round shape. Wrap tightly and place in the refrigerator until hardened for at least 1 hour (preferably on night). The dough can also be stored in the freezer (up to 2 months).