Apple pie
Votes: 4
Time: 3 hours 15 minutes
Complexity: average
Servings: 6 - 8
Complexity: average
Servings: 6 - 8
Apple pie - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the filling:
- 1.4 kg of different apples
- 2/3 cup sugar
- 2 tablespoons freshly squeezed lemon juice
- 6 tbsp (90 g) butter
- 1 tbsp. premium flour
- 1/2 tsp ground cinnamon
- A pinch of ground cloves
- A pinch of nutmeg
For the test:
- 2.5 cups sifted premium flour
- 1/4 cup sugar, plus a little extra for sprinkling
- 1 teaspoon of salt
- 1/4 cup margarine
- 120g cold butter, cut into 1.5cm cubes
- 2 large eggs
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Cooking the dish according to the recipe:
- Prepare the filling: Peel the apples, halve them, and core them. Cut each half into 6 slices and place the apples in a bowl. Toss with sugar and lemon juice. Melt 4 tablespoons of butter in a large skillet. Add the apples and cook, stirring occasionally, for 8-9 minutes. Sprinkle with flour, cinnamon, cloves, and nutmeg and continue cooking, stirring, until the juices thicken, about 1 minute. Remove from the heat and cool completely. The pie filling can be made ahead of time and stored in the refrigerator, covered with plastic wrap.
- Prepare the dough: Combine flour, sugar, and salt in a food processor. Add margarine and process for about 30 seconds. Add butter and process until pea-sized lumps form. Beat 1 egg with 1/4 cup ice water in a bowl, then add to the food processor and process several times (do not overmix). Divide the dough in two and wrap in plastic wrap to form a ball. Refrigerate and chill for 1 hour.
- Roll out 1 portion of the dough on a floured surface into a 30 cm circle. Roll the dough around a rolling pin and place it in a 23 cm baking pan. Smooth the dough over the entire surface using the bottom of a glass. Spread the filling over the top and smooth it out slightly, then top with the remaining 2 pieces of butter. Refrigerate the pie and roll out the other half of the dough.
- Cover the pie with the other half of the dough and pinch the edges shut, tucking any overhanging edges into the pan. Beat the remaining egg in a bowl and spread it over the top of the pie, sprinkling with sugar. Prick the top of the pie several times to allow steam to escape. Refrigerate for 30 minutes.
- Preheat oven to 190°C (375°F). Place the pie in the oven and bake until golden brown, 55-60 minutes. Cover the pie with foil if it starts to burn. Remove the apple pie from the oven and cool for 2 hours.
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