Country apple pie
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
A rustic apple pie offers the rich flavor and magical aroma of homemade baking, a filling made with seasonal fruits, ease of preparation, and a simple appearance. Bake a closed apple pie using a dough mixture of butter for a delicate flavor and vegetable shortening for strength, preventing the crust from becoming soggy from the rich filling. For the filling, combine tart, firm apples with brown sugar, which imparts a light caramel flavor, zest, aromatic cinnamon, and nutmeg. Pour the filling into the pie pan, add more butter, and top with another layer of dough. Before baking, sprinkle the pie with a little sugar for a deliciously crispy crust.
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:
Dough
- 2.5 cups premium flour
- 0.5 tsp fine salt
- 0.5 cups butter
- 0.5 cups vegetable fat
- 2 tablespoons lemon juice
- 6 tbsp - 10 tbsp cold water as needed
Filling
- 8 cups peeled and chopped tart apples, such as Spy or Spartan
- 3/4 cup sugar
- 0.5 cup brown sugar
- 2 tbsp. flour
- 1 tbsp lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon cinnamon
- 1/4 tsp. nutmeg
- 1 tbsp (15 g) butter
- 1 egg, beaten with 2 tbsp cold water for greasing
- Sugar for sprinkling
We recommend
Recipes with similar ingredients: shortcrust pastry, brown sugar, lemon juice, apples, nutmeg, cinnamon
Cooking the dish according to the recipe:
- Mix the flour and salt. Using a knife, fold in the butter and vegetable shortening until the mixture is coarse and lumpy. Add the lemon juice and water and mix until the dough comes together. Form into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Preheat oven to 200°C.
- FillingMix all ingredients except the butter. On a lightly floured surface, roll out half the dough to a thickness of just under 0.5 cm. Lightly flour the bottom of a 22 cm pie pan and place the dough in it.
- Place the apples on the dough and arrange pieces of butter on top. Roll out the remaining half of the dough and use it to cover the apple filling. Trim and pinch the edges of the bottom and top layers of dough, and cut vents in the top to allow steam to escape during baking.
- Brush the top of the pie with the egg mixture and sprinkle lightly with sugar.
Bake for 10 minutes, then reduce the oven temperature to 190°C (375°F) and bake for about 40 minutes, until the filling is bubbling. Cool the pie for at least an hour before slicing.
Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.
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