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

Autumn Sunburnt Apple Pie

Cooked apple pie scorched fall

Nutritional Value

I very rarely do baking; I don't really enjoy it, despite my immense love of cooking. Still, I have recipes that I've been cooking with for years. I first made this pie 25 years ago, and it's still one of my favorites. The thin dough, the juicy apples in the glaze, the amazing selection of spices, the ease of preparation. It captivated me a quarter of a century ago and makes me want to make it again and again. Unpretentious in appearance, but with a very strong flavor, the simplicity of performance on the verge of elegance of taste.

Author of the recipe

Ingredients for apple pie "scorched in autumn":

  • Wheat Flour / Flour - 275 g
  • Butter - 150 g
  • Chicken egg - 1 pc
  • Sugar powder - 100 g
  • Apple - 4-5 pcs
  • Lemon - 1 pc
  • Walnuts (peeled) - 50 g
  • Cinnamon (ground) - 1 teaspoon
  • Vanilla sugar - 15 g
  • Cloves - 3-4 bottles.
  • Jam (jam, syrup, etc.д., to taste)

How to cook apple pie "scorched in autumn" step by step with photos

First let's talk about the ingredients. The apples need to be firm, sour and juicy. Preferably of the same size so that the pie will turn out beautifully. I have apples from my country house and they are not very pretty, but they meet all the other requirements. Firm, juicy and sour :) Now for the flour. 275 grams. - That's the original recipe, but in all the 25 years I've been baking this cake, I haven't had a scale like this to measure the exact amount. Plus or minus 50 grams will not be considered a firing squad :). The reference point is no more than 300 grams and no less than 250 grams. Regarding the spices. A teaspoon of cinnamon without a spoonful. It's better not to add too much than to overdo it. It has a very strong flavor. Nuts for your taste, in the original 50g, but I take more - about 60-70 grams. If you don't like cloves, don't add them. Of course, it adds its own flavor. Now let's proceed to cooking.

Knead the dough quickly with flour, powdered sugar, one egg and softened butter. Wrap it in cling film and put it in the fridge for two hours. Again, that's the original, but I still don't know why it needs so much time to chill in there? I usually keep it for an hour, an hour and a half at the most.

While the dough is resting, let's do the sprinkles. Grind walnuts in a blender to a fine crumb. It is better to use the pulse mode, so as not to miss the moment when the nuts instead of crumbs will turn into a nut paste. Remove the zest from the lemon with a grater. Grind a few constellations of cloves into a powder. In a bowl mix the cinnamon, zest, vanilla sugar, pecan crumbs and crushed cloves. The aroma in the kitchen will be terrific!

Squeeze the juice from the lemon and drain in a wide bowl. Core the apples and cut into slices. Put them all in a bowl and stir together with the lemon juice. This helps to keep the apples from turning black, but it also helps to soak in the lemon. As they say, they were sour, they will be sour again :) Roll out the dough half a centimeter thick and put it in a suitable mold. I do not have forms, I bake so rarely that I have not acquired this attribute in the economy. I use an ordinary frying pan, line it with baking paper and grease it with butter just in case, though this may be unnecessary, the dough itself is very greasy. Sprinkle nut sprinkles on top of the pastry and lay the apple slices. Let's put it in the oven. Temperature - 200, baking time - 35 minutes.

As soon as you take it out, smear the pie with jam, jam, marmalade or some such. Today I sprinkle my own apple syrup on the top. Let cool a bit, then we are ready to serve.

Cut off a piece of pie, you can see how it looks when you cut it...

and put it on a plate. And pour a little jam on it. The autumn cake is ready. Calling everyone to the table :)

We drink tea and go for a walk in the park, catching the last days of the passing warm autumn. Today the weather was wonderful, I took a walk with a friend through Sokolniki, admired the scenery, and I was reminded of Tyutchev's lines: "There is a short but wonderful time in the original autumn..." And it even seemed to me that I could fall in love with the fall, but on the condition that after it immediately followed by summer :) The seasons change as fast as our lives. I think it was only yesterday that I was baking this cake for the first time. And so many years have passed... youth fades... but that's half the trouble. The trouble is that old age passes away, too. Well, let's not talk about sad things, autumn is not the time of despondency, but the time to get ready for the new summer season. So good luck and autumn inspiration! As always your Ketty fox.

Nutritional Value:

Whole Dish:
3283.3 Calories
45.7 g
167.9 g
404 g
228 Calories
3.2 g
11.7 g
28.1 g

Chicken Egg, Lemon, Flour, Sugar, Walnuts, Butter, Apple, Cinnamon, Baking, Jam, Vanilla sugar, Cloves, Cakes, Apple Brownie, Pastry

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