Recipe: Apple Tender Pie step by step with pictures | Handy.Recipes

Apple Tender Pie

Cooked Apple Pie Tender

Nutritional Value

This is not your average apple pie... Unusually tender apple filling and creamy fudge goes great with any shortbread dough... I made it for a contest on another site, but I'm dedicating it to all my friends at Povarenka nonetheless. You are the best friends! Thank you for having me!

Author of the recipe

Ingredients for apple pie "tender":


  • Eggs (1 egg in the dough, 2 in the filling) - 3 pcs
  • Sugar (3 tbsp.l. sugar in the dough, 100 g in the filling, 300 g in the fondant) - 475 g
  • semolina (3 tbsp.l- in dough, 2 tbsp.l. stuffing) - 5 tablespoon
  • Milk - 2 tablespoon
  • Salt (on the tip of a knife)
  • Soda - 0.5 teaspoon
  • Cinnamon - 0.5 teaspoon
  • Vegetable oil (50-70 ml)
  • Rye flour - 2 tablespoon
  • Wheat flour / Flour (+2-3 tablespoons) - 1 glass
  • Cream - 1 glass
  • Honey - 0.5 tablespoon
  • Apple (or 1 cup mashed apples) - 500 g
  • Milk chocolate / Chocolate - 4 slices.

How to cook apple pie "tender" step by step with photos


If you have mashed apples, you can skip this step. I washed and core-cut the apples, sliced them and steamed until soft. I only needed 20 minutes. Then I shredded them with a blender and strained them. I only need 1 (200 ml) cup of mashed apples for the pie.

Now prepare the base. You can use any favorite shortbread dough you like. I like this dough. Mix together the dry ingredients: 3 tablespoons semolina + 3 tablespoons sugar + salt + soda + cinnamon + rye flour + wheat flour. Pour in vegetable oil.

Using your fingers knead into crumbs. Flour is different for everyone, so the amount of oil can be either less or more. The main thing is to make buttery crumbs.

Whisk the egg and stir it into the crumbs a little at a time.

Then add milk. Wrap the dough in sachet and leave to rest for 20 minutes.

Fry 2 tablespoons of semolina in a dry pan

until soft and creamy.

Back to the base. Remove the dough from the sachet. If it is wet, add 2-3 more tablespoons of flour. Line the molds with parchment, or if you have a silicone mold, grease them with butter. The diameter of the dish is 20 cm. Spread the dough in the dish, smooth it over the bottom and make a little wider edges. Prick it with a fork.

Bake in a hot oven at 200 degrees for 15 minutes.

Prepare filling. Put mashed potatoes into a saucepan, add 100g of sugar (less or no sugar at all is allowed), bring to the boil. As the puree begins to puff, add 2 eggs, one at a time. Stir quickly to bring the eggs to a boil.

Quickly add fried semolina and cook until it thickens.

Spread the thickened apple mixture onto the shortbread and smooth it out.

Bake in a hot oven at 180 degrees for 15 minutes and at 200 degrees for 10 minutes.

To make the fudge. Pour cream and 300 grams of sugar into a saucepan (you can put less, but then the fondant does not set as well). Bring to the boil. If you want, add honey (I don't mind heating honey, so I do) and cook until caramel color 25-30 minutes over low heat. The readiness of fudge is easy to determine, if it hardens on the spoon, it means it is ready.

Cover the cake with hot fondant. Let cool completely until completely hardened.

I garnished the top with melted chocolate. I made a parchment bag and melted the chocolate in it in the microwave on the defrosting.

This is an evening photo...

Here's a closer one.

All that survived until morning.

Enjoy your tea! It's very tasty... Very delicate... Help yourself!

Nutritional Value:

Whole Dish:
Calories
4606.7 Calories
Protein
65.7 g
Fat
115 g
Carbohydrates
824.7 g
100g:
Calories
254.5 Calories
Protein
3.6 g
Fat
6.4 g
Carbohydrates
45.6 g

Salt, Flour, Wheat Flour, Sugar, Sweet, Honey, Apple, Tender, Creamy, Milk, Cream, Cinnamon, Soda, Baking, Vegetable Butter, Chocolate, Cereal, Cakes, Rye Flour, Bakery

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