Recipe: Apple pie without eggs step by step with pictures | Handy.Recipes

Apple pie without eggs

Cooked apple pie without eggs

Time to cook: 40 minutes

Total Servings: 10

Nutritional Value

This flavorful pie will make you happy on Christmas Eve or New Year's Eve. I've seen this variant with apples on top and inside the pastry in J. Oliver's recipe, but I've reduced the size for myself. I liked the apples on the inside and on the top, but I cut the sugar level down by half. It was good enough for our family, because we don't like superficial pastries.

Author of the recipe

Ingredients for apple pie without eggs:


Dough

  • Wheat Flour / Flour - 180 g
  • Olive oil - 80 ml
  • Vinegar (apple) - 1 teaspoon
  • Sugar ("Mistral" fine) - 50 g
  • Soda - 1 teaspoon
  • Cloves - 0.5 teaspoon
  • Vanilla sugar - 0.5 teaspoon
  • Cinnamon - 0.5 teaspoon
  • Apple - 2 pcs

For the apple topping

  • Sugar ("Mistral") - 50 g
  • Butter - 25 g
  • Apple - 1 pc

How to cook apple pie without eggs step by step with photos


Sift flour and mix with baking soda and sugar (original is 110g). My flour is 1st quality, with a little bran in it, I like it.

In a mortar, if you have one, or in a small bowl, combine the vanilla sugar, cloves, and cinnamon.

Grind with a pestle.

Pour into the flour.

Measure the vegetable oil separately (I always use olive oil, it makes a silky dough), add a spoonful of apple cider vinegar (I have homemade).

Apples need 3 pieces Large apples for the bottom of the form, 2 medium apples for chips in the dough.

Medium apples are peeled of skin and core, then we grate them on a coarse grater or on a special. grater for Korean carrots.

Pour measured oil and vinegar into apples, mix together.

Fold into the floury spice mixture.

Grind thoroughly with a spatula or wooden spoon. To get the baking soda to work evenly in such a thick mixture, I let it stand for about 5 minutes, stir it again, and repeat it a couple of times.

In the meantime, prepare the sugar base. Melt the butter, mix it with the sugar (85g in the original). It's very important not to trace when the sugar turns into caramel. I decided not to take any chances, my sugar has already melted in the oven under the buns.

We use fine white or brown sugar from "Mistral".

Line the molds with oiled parchment.

Spread the butter-warmed sugar on the bottom of the mold.

Do not peel the skin of the bigger apple, only the core, and divide it into wedges.

Fan them on the sugar base.

Fill with loose stuffing.

Lightly press with a spoon, so that there are no voids.

If there are berries, it is better to put them on top of the apples below, otherwise they may burn. I have a bunch of goji berries here. Jamie's has walnuts added in crumbs.

Bake for half an hour at 180*. Check with a toothpick to see if the dough is sticking.

Cover with the plate you wish to serve and remove the parchment paper.

You may sprinkle the powder when the cake is completely cooled, otherwise the powder will melt.

It's a hearty pie, so I cut it in small portions.

I made a mistake here, letting the impatient pets to try a piece))) Only half of it was left for the photo!

The dough in the pie resembles the structure of a carrot cake, but tastes better!

It's delicious to serve a piece of such a pie with plombière.

My son ate it with whipped cream.

Nutritional Value:

Whole Dish:
Calories
2274.5 Calories
Protein
18.7 g
Fat
118.7 g
Carbohydrates
282.6 g
Per Serving:
Calories
227.5 Calories
Protein
1.9 g
Fat
11.9 g
Carbohydrates
28.3 g
100g:
Calories
252.7 Calories
Protein
2.1 g
Fat
13.2 g
Carbohydrates
31.4 g

Spicy, Flour, Sugar, Butter, Vinegar, Olive Oil, Apple, Cinnamon, Soda, Baking, Vanilla sugar, Cloves, Cakes, Pastry

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