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Our autumn favorite was the legendary American apple pie. The combination of crisp dough and juicy apple filling in this pie is perfect – and it's definitely worth a little more lengthy preparation. And if you work with its ednaming, it will also be a feast for the eyes.W
F
r the dough:350g plain flour
30g sugar crystal
220g well-chilled butter
up to 110 ml of cold water
Apple filli
ng:approx. 0.5 kg harder apples
50 g cane sugar (some recipes indicate the same amount of crystal, but for us it is more than enough)
1 vanilla sugar
2 tablespoons cinnamon
pinch of salt
2 tablespoons lemon juice
2 tablespoons vanilla or caramel custard powder (the original recipe uses 2 tablespoons of cornstarch, but we love it with :))
25g butter
How
1. Put the ingredients for the crispy dough in the bowl. To them, add in small pieces chopped solid butter and quickly work through to wrap the pieces with flour. If you're making dough in a robot, give it no more than 30 seconds.
2. Once the dough looks like a crumb, pour cold (preferably iced) water into it – in our experience, 110 ml is enough, recipes indicate an amount of 80-120 ml. Add a little more so you don't overdue it – the dough should still resemble a well-holding crumb.
3. Place the fragmented dough on the roll and work it into a compact mass. Try to process it quickly so it doesn't get too hot from your hands. Small pieces of butter can still be seen in the dough, it does not hurt at all. From the finished dough, bribe the ball, divide it in two halves, wrap in foil and put in the refrigerator for at least an hour.
4. Cut the peeled apples into thicker slices and drizzle them with lemon juice so that they do not turn brown. Then mix them with cinnamon, sugar, vanilla sugar and salt and put in a colander to drizzly. Attention, do not forget to catch the juice 🙂
5. Allow the chilled dough to loosen for a few minutes, then roll it out on a pancake a few cm larger than the diameter of the round mold. Put it in the mold, press lightly and cut off excess over the edges of the dough. Put it back in the fridge.
6. Once 100 ml of juice has been dried from your apples, pour it into a saucer, add butter and custard powder (or cornstarch) and cook for about 8-10 minutes, stirring constantly, to reduce it in half to obtain the density of the syrup. In the meantime, loosen the other half of the dough.
7. Pour the finished juice into apples, mix and spread the mixture into a mold with dough. From the second half of the dough, roll out again a circle about the diameter of the mold on the "lid". Transfer to the mold and squeeze the dough well along the edges. Make nice notches in the middle so that steam should run when baking. You can improve the lid with ornaments cut out of dough, it looks especially spectacular! Turn on the oven at 220°C and you can refrigerate the cake in the fridge before it heats up.
8. Bake in the preheated oven for approximately 50 minutes. It may happen that the edges of the cake turn brown too quickly, so after about half an hour cover it with a wrap with a hole in the middle. The finished cake is beautifully golden brown.
9. But let the taste go a little longer – the cake needs a good three hours to cool the whole including the filling, watch out for that! But it's best to bake it the day before. Serve alone sugared, decorated with whipped cream or along with a scoop of vanilla ice cream. Either way, he's going to be perfect!
And if you want to taste another of our favorite apple goodies, try the recipe for apple pie with marzipan.