Who as a child he read the stories of Mickey Mouse will recognize immediately: Today the recipe for apple pie Grandma Duck, Traditional Apple Pie. A crunchy and buttery chest, slightly salty, which contains a sea of apples, acidification, soft but not untrimmed. While not very loving apples as the fruit, are a fan of sweets made from apples because this fruit, in baking, It becomes fully. from classical mom's Apple Pie, my forte has always, passing through the stuffed baked apples, the apple tart and cream, the apple pie light, I could make a cake with apples every day and not get enough. We come to the recipe today: This is the American Apple Pie, without eggs, rich apple (ones mentioned are the Granny Smith and Golden Delicious, but also Renette are a good substitute, and I recommend overstating at least two types, and never just one), from not too sweet taste, perfect if served warm and accompanied by a little’ Vanilla ice. It is not hard to do, pie crust at, ie this Sablee rich in butter and egg-free, It requires some little attention: butter and water needed dough should be very cold, you have to work the dough with your fingertips not to heat it too much and you have to put a good pinch of salt, because the beauty of this cake lies in the perfect relationship between salt and sugar. I suggest you prepare for the Apple pie and eat it the same day, because then the pastry lose crunchiness. If, though, you can not finish it all, you can store it in the refrigerator and heat (All the time) before eating. And now I wish you good day!
APPLE PIE (original American recipe)Print This
- FOR THE DOUGH (PIE CRUST):
- 350 grams of flour 00
- 30 grams of caster sugar
- a large pinch of salt
- 215 grams of cold butter
- 90 milliliters of ice water
- FOR THE STUFFING:
- 6 mele Delicious and Granny Smith
- 80 grams of caster sugar
- organic lemon juice
- cinnamon, just enough
- grated organic lemon, just enough
- 20 grams of flour 00
- a pinch of fine salt
- AND STILL:
- an egg yolk
- 15 milliliters of whole milk
- granulated sugar or cane, just enough
To prepare the mixture of apple pie, mix on the work surface or in a large bowl the flour, salt and sugar. Then add the cold butter cut into cubes and start to knead with your fingertips until the mixture is composed of crumbs. You can also use a cutter, so as not to excessively heat the butter working it. At this point, add water, to be frozen (I put it in the freezer for 10 minutes). Pour water slowly, because it might not serve all. Knead quickly to obtain a homogeneous, elastic dough. Wrap the dough in plastic wrap and refrigerate for at least an hour.
For the filling of apple pie, wash apples, Peel, remove the core and cut into slices not too thin. Put the apples in a large bowl, Add salt, sugar, cinnamon and lemon juice. Cover with plastic wrap and let marinate for at least 30 minutes. After the apples resting time, drain the excess fluid vegetation and add flour, stir to distribute it well.
Preheat oven to 200 degrees static. Grease and flour a cake pan with high sides (for apple pie traditionally it uses a flared edges, Also ceramic). Divide the dough into two parts and coat the edges and the bottom of the pan, making sure that the dough is in excess from the edges, so as to seal the cake easier.
Prick the pastry with a fork and pour the apples. The apples must be abundant and form a sort of dome into the pan, so do not miss to form in cooking. Roll out the pie crust remained with a rolling pin and cover the apples. Seal the gentle folding the edges inward. If you want, You can simply trim the excess dough, or you can fold it inward, while pinching it with your fingers, to obtain a wavy edge as what you see in the picture.
Mix the egg yolk with milk and brush with care the whole apple pie, then sprinkle with granulated sugar (also cane). Finally, with a sharp knife, practicing on the surface of the cake deep cuts, so that the steam created from apples in cooking comes completely. I recommend, cut in depth and well, because otherwise the cake will be within aqueous.
Cook the apple pie for 30 minutes, then lower the oven temperature to 180 degrees and continue cooking for another 30 minutes or until the apple pie will not be uniformly golden. Remove from oven and allow to cool.
The apple pie, in my humble opinion, it's delicious served slightly warm, alone or with a little’ of vanilla ice cream or custard. Good snack!
This dose of pie crust (dough for pie) it is sufficient to coat a baking pan of 20 cm in diameter and cover the apple pie, but you can also use it to prepare two tarts uncovered, because it is also an excellent base for tarts with jam. This dough can also be freeze, carefully wrapped in clingfilm, and use within one month after it is thawed in the refrigerator for 12 hours.