“I love to bake pies in the form with high sides,” – says Aina Garten laying out apples in her pie, which she is about to cook in deep form. In the filling, she adds three fragrant spices – allspice, nutmeg and cinnamon – to give him that warm taste, for which apple pies love. with friends: 
Time: 2 hours. 15 minutes. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.8 kg peeled and cut and peeled Granny Smith Quarters
- Zest of 1 lemon
- 1 zest of orange
- 2 tbsp. l freshly squeezed lemon juice
- 1 tbsp. l freshly squeezed orange juice
- 1/2 tbsp. sugar plus 1 tsp to sprinkle on top of the pie
- 1/4 Art. wheat flour
- 1 tsp coarse salt
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground allspice
- Great base for the pie (see recipe below)
- 1 whipped with 1 tbsp. l water egg for coating
Great pie dough:
- 165 gr. very cold butter
- 3 tbsp. wheat flour
- 1 tsp coarse salt
- 1 tbsp. l Sahara
- 1/3 Art. very cold vegetable cooking oil
- 6-8 Art. l (approximately 1/2 tbsp.) of ice water
Recipes with similar ingredients: apples, shortbread dough, flour, lemon juice, orange juice, cinnamon, nutmeg, pepper fragrant, eggs
Recipe preparation:
- Preheat the oven to 205 ° C. Cut each quarter of the apple three parts across and mix in a bowl with two kinds of zest, juice, 1/2 tbsp. sugar, flour, salt, cinnamon, nutmeg and allspice pepper.
- Roll out half the dough for the pie and put it into the mold 23-25 cm in diameter so that it protrudes from the edges of the mold by approximately 1 cm. Do not stretch the dough if the circle is too small, put it on the table again and roll it out. Fill apple base stuffing. Lubricate the edges of the base with the egg so that the top sticks part. Cover the filling with the second part of the dough and trim the edges, leaving 2.5 cm. Push the edges of the top dough layer under the edges of the base and pinch them nicely with your fingers or a fork. Grease the entire surface egg pie, sprinkle with a teaspoon of sugar and cut 4-5 holes.
- Put the pie on a baking sheet and bake 1 h. -1 h. 15 min., until the dough is browned and the juice begins to boil. Serve warm. Base: Cut the butter into cubes and again put it in the refrigerator while cooking the flour mixture. Into the bowl food processor, having installed the nozzle-knife, pour flour, salt, sugar and beat several times in the “pulse” mode. Add creamy oil and fat. Beat in pulse mode 8-12 times until slices of butter won’t be the size of a pea. Without turning off the appliance, pour in hole in the lid ice water and beat until the dough starts get together in a ball. Put the dough on a floured surface and form a ball. Wrap it in cling film and place in 30 min refrigerator
- Cut the dough in half. Roll each piece onto the sprinkled a large amount of flour surface in a circle, rolling from center to edges, turning the dough and sprinkling it with flour so that it does not stuck. Fold the resulting circle in half, put in a shape and turn it around so that it fits in shape. Repeat the same steps with the top layer. Yield: 2 cake bases (diameter 25 cm.)
