Recipe: Apple pie with wine step by step with pictures | Handy.Recipes

Apple pie with wine

Cooked Apple Pie with Wine

Time to cook: 60 minutes

Total Servings: 10

Nutritional Value

Delicate and very tasty pie makes a variety of apples season menu.

Author of the recipe

Ingredients for Apple Pie with Wine:


  • Wheat Flour / Flour - 375 g
  • Dough leavening agent - 4 teaspoon
  • Sugar (in the batter - 3 tbsp.l., 2 Tbsp.l. ) - 5 tablespoon
  • Vanillin (pipsqueak)
  • Chicken egg - 1 pc
  • Milk (for dough - 5 tbsp.l., 2 Tbsp.l.) - 7 tablespoon
  • Butter (room temperature) - 150 g
  • Apple - 1,5 kg
  • White dry wine (or semi-sweet) - 2 tablespoon
  • Egg yolk (to grease) - 1 pc
  • Vegetable oil (to grease a tray)
  • Powdered sugar (for decoration)
  • Water - 100 ml

How to cook apple pie with wine step by step with photos


First we make the filling. Peel and core the apples, then cut into small cubes. I peel the apples with a potato peeler (potato peeler, in common parlance) - it's much quicker and easier than a traditional method. And I didn't cut out the core, I just used a knife to cut about equal slices out of the peeled apple. The core stayed in my hand in the end.

Put the apples in a saucepan, add water, wine, 2 tbsp.l. 2 Tbsp of granulated sugar, stir gently and simmer, stirring, for about 10 minutes. Time depends on the type of apples. Braise until the apples are half-ready, so that they retain their shape and do not fall apart. And leave them to cool. I put it on the loggia to speed up the process.

Meanwhile, let's make the dough. Mix the flour with the baking powder, sugar (3 tbsp.l.) and vanilla.

Add the egg, milk (5 Tbsp.l.) and butter. Knead the dough with your hands. At first it will be hard to knead - it will crumble into crumbs, but then it will get better and you will get this elastic ball.

Coat a baking tray (or a big rectangular form) with a little oil. We divide the dough in half. Roll out one part on the table to the size of the baking tray (or form). Approximately. It's easy enough to roll out, in the sense that it's not necessary to dust the table, hands and rolling pin with extra flour, but it's difficult to roll out even edges. That's okay. We transfer the dough to the baking tray and use our hands to flatten the dough into shape. The dough is very elastic and it is very easy to hide the resulting irregularities and holes. You can make a small rim, but you don't have to.

Spread the filling evenly on the dough. If the filling has liquid, pour it off. If desired, you can sprinkle a little cinnamon on top of the filling.

Roll out the second part of the dough to the size of the pie, put it on the pie and stretch it to the desired size. If some holes appear, it's okay, it won't affect the appearance or the taste. Whip the yolk (with a fork) with 2 tbsp.l. of milk. Butter the pie surface and pierce it with a fork. Bake the cake in a preheated oven at 180 degrees for about 30 minutes. This time was mentioned in the original recipe. I had a pie that was completely done in about 15 minutes. It all depends on the specifics of the oven. The readiness is determined by the characteristic color of the ready pie.

This is what the finished pie looks like. Let it cool in the mold for a while so the filling . Carefully, with a plastic or wooden spatula, take the cake out of the mold and cut it into rectangles.

I have a silicone spatula for baking. It cuts through baked goods quite well and does not scratch the coatings of molds and pans. I used this knife to cut the pie in the pie tin and put it on a plate. If you meet such a thing, I strongly recommend to buy it - it's very handy.

Sprinkle the cake with powdered sugar on top (through a strainer, to make it even). And serve it with tea or coffee. Enjoy your cake! Recipe from the magazine "Bon Appetit" 2007g.

Nutritional Value:

Whole Dish:
Calories
3559 Calories
Protein
55.4 g
Fat
147.5 g
Carbohydrates
518.5 g
Per Serving:
Calories
355.9 Calories
Protein
5.5 g
Fat
14.8 g
Carbohydrates
51.9 g
100g:
Calories
177.1 Calories
Protein
2.8 g
Fat
7.3 g
Carbohydrates
25.8 g

Dry White Wine, Flour, Sugar, Butter, Eggs, Apple, Water, Milk, Egg Yolk, Vegetable Butter, Baking Fudge, Cakes, Vanillin, Sugarcane, Apple Cake, Biscuits, Fudge

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