Apple Pie in St. Petersburg way
Time to cook: 120 minutes
Total Servings: 8
This apple pie is my love at first sight, in this case my first bite, and I didn't rest until I got the recipe, which I am happy to share with all apple pie lovers. What should be highlighted among the advantages of the pie is that, unlike classic charlotte (I actually have nothing against charlotte), the apples in this case are not a duet with the sweet buttery-biscuit, but with a light puff pastry, which happily takes in the apple flavor, without claiming to taste on its own. In addition, the recipe is so simple that you can make it as an everyday dessert almost all year round.
Ingredients for apple pie St. Petersburg:
- Milk (cow or goat milk of any fat content, in the lean variant - water, you can replace it with whey) - 0,5 glass
- Yeast (dry) - 2 teaspoon
- Sugar - 1-3 tablespoon
- Margarine (vegetable fat based is best) - 200 g
- Wheat flour / Flour - 3 glass
- Apple - 3 pcs
- Raisins - (cherries, apricots, candied fruits) - 3 tablespoon
- Vanilla sugar - 1 bundle.
- Cinnamon - 1/5 teaspoon
- Coriander (ground, can be in grains) - 1/5 teaspoon
- Salt - 0.5 teaspoon
How to cook apple pie step by step with photos
Bring milk to room temperature (in the microwave), add sugar and yeast (the sweeter the dough you like, the more sugar you add), stir and let the yeast "play".
Meanwhile, sift the flour, add salt and chop the margarine into crumbs. You can add vanilla to the dough, and you can experiment with different essences (orange is interesting).
The yeast begins to play, so it's time to add it to the flour.
Gradually add milk, yeast and sugar to knead the dough.
Leave the dough to proof in a warm place for about 20-30 minutes.
While the dough is "thinking", we prepare the stuffing, so wash and peel the apples (semerenko and ligold are good, but generally speaking, it's a matter of taste), cut them into strips, you can use a special grater. Rinse and pour warm water over the raisins, raisins can be infused with rum or brandy, if you do not like raisins, you can do without them or replace them with cherries or candied fruits, whatever you like.
We divide the dough into two unequal parts - 2/3 and 1/3. The form can be any: silicone, split, I, as you can see, use a regular pan. For a pie that has a thin "no stuffing" edge and a taller pie, make the edges thinner and the middle thicker when rolling out.
To make the dough rise well, on the bottom we pour breadcrumbs (standard breadcrumbs), which will take up some of the apple juice. Then we put the apples, raisins and spices: cinnamon, coriander and vanilla sugar. They say that cinnamon cannot be combined with vanilla, but I like it, so try it, maybe you will like this combination too. Add a little coriander, a teaspoon tip, it will give a special zest to your pastry, lovers can add whole coriander, but I still recommend ground coriander.
Next, you roll out the second part of the dough, cover the base with the filling, glue the edges of the bottom and the top layer and make a rant. Before sending the pie into the oven, you need to prick it with a fork, so that the pie "breathes", if you want you can decorate it and/or brush with egg, but I prefer it without greasing.
Bake in the oven at 200-250 degrees Celsius for 40-60 minutes until browned, after the oven leave the cake to "rest" for an hour, before serving you can sprinkle with powdered sugar and drizzle with caramel! The cake left over the next day is good if you warm it up in the microwave, then it looks like it just came out of the oven again, though some people might even like it better cooled. In fact, it's the kind of pastry that tastes better the longer it's in the oven! Bon appétit!