Delicious closed apple pie with perfect filling, which completely fills the space between the upper and lower cakes without forming hollow pockets. The filling does not flow, but cut off a piece of cake keeps its shape and looks very appetizing. So that to achieve such a result, apple pie filling should cook separately, and then put it on the dough, cover with another a layer of dough and bake. The variety also plays a significant role in this. apples. They must be strong so that when cooking does not turn into mashed potatoes. Squeeze out all the juice from boiled apples and boil it separately until thickened, and then mix again with apples. So the filling is not will be liquid and the shell of the cake will not soften. Share with friends: 
Time: 1 hour. 15 minutes. Complexity: easy Servings: 6 – 8 The recipes use volumetric measuring containers of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
Pie
- 2.5 tbsp. premium flour
- 4 tsp Sahara
- 1/4 tsp fine salt
- 200 gr. diced cold butter
- 1 large egg, slightly beaten with 2 tbsp. l cold water
Filling
- 1.3 kg apples, for example, Golden Delicious, Cortland or Mitsu
- 2 tbsp. l freshly squeezed lemon juice
- 2/3 Art. sugar and optionally topping pie
- 1/4 Art. butter
- 1/4 tsp ground cinnamon
- A large pinch of ground nutmeg
- 1 large egg, slightly beaten
Recipes with similar ingredients: premium flour, lemon juice, eggs, nutmeg, cinnamon
Recipe preparation:
- Knead the dough by hand. In a medium bowl, mix whisk flour, sugar and salt. Finger dry ingredients butter until the mixture resembles yellow corn cereal mixed with bean-sized pieces of butter (if the mixture of flour and butter is heated, put it on 10 minutes in the refrigerator, and then continue to knead). Add the egg and mix the dough in a bowl with a fork or hands. If the dough is dry, sprinkle it with 1 tbsp. l cold water.
- Knead the dough in a food processor. In a harvester with with a metal blade, mix flour, sugar, and salt. Add butter and mix until the mixture resembles yellow corn grits mixed with pieces of butter the size of beans, press the button about 10 times. Add the egg and click button 1 – 2 times; not allowing the dough in the combine to fit into a ball (if the dough is dry, sprinkle it with 1 tbsp. l. cold water). Take off bowl from the harvester, remove the blade and manually collect the dough in com
- Form a disk from the dough, wrap in cling film and put in the refrigerator until completely cooled, at least 1 hour.
- Prepare the filling. Pour into a medium-sized bowl lemon juice. Peel the apples, cut in half and remove the core. Cut each half into 4 slices. Mix apples with lemon juice. Add sugar and mix thoroughly. in a skillet over moderate heat, melt the butter. Add apples and cook, stirring until sugar dissolves and the mixture starts to boil, about 2 minutes. Cover, turn down the heat until moderately weak and simmer until apples are soft and will release most of the juice in about 7 minutes.
- Throw apples into a colander set above a medium bowl size to collect juice. Shake the colander to come out like more fluid is possible. Pour juice into a pan and cook on medium heat until thickened and lightly caramelized for about 10 minutes.
- In a medium-sized bowl, mix apples with boiled juice, cinnamon and nutmeg. Leave to cool completely (this the filling can be prepared in advance and stored in the refrigerator for 2 days or 6 months in the freezer). Cut the dough in half. On roll each half lightly floured surface dough in a disc 27 – 30 cm wide. Put dough between sheets parchment or wax paper on a baking sheet and place in refrigerator for at least 10 minutes.
- Place the wire rack in the lower third of the oven and preheat the oven up to 190 ° C.
- Put one of the dough discs on the bottom of the baking dish with a diameter 22 cm. So that it is approximately 1 cm longer than the sides of the form. Put the apple filling on the dough, slightly piling it in the center. Brush the edges of the dough with a beaten egg. Put the second layer on top bend the top layer of dough under the edge of the bottom layer and press edges to seal them. If you wish, you can make edges corrugated. Grease the surface of the dough with an egg and then sprinkle sugar. Pierce the top of the dough in several places to Steam exited during baking. Refrigerate at least 15 minutes.
- Bake the cake on a baking sheet until golden brown about 50 minutes. Cool on wire rack before serving. The cake is well kept when room temperature (covered) for 24 hours or in refrigerator for up to 4 days. Note You can freeze the cake before baking, without greasing it with an egg or sprinkling with sugar. Put cake in the freezer for 30 minutes, so that it hardens slightly, and then Wrap it with plastic wrap twice. Freeze for up to 6 months. Before baking, unfold it, grease with egg and sprinkle sugar. Bake without defrosting until golden brown 1 hour 10 minutes.
