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

Closed Apple Pie

Cooked Closed Apple Pie

Time to cook: 120 minutes

Total Servings: 12

Nutritional Value

Every hostess has her favorite pie recipe. I have a closed apple pie, recipe found in a German cookbook. A very tasty pastry and a lot of filling - that's what I consider a delicious pie. It is not a quick recipe, but the result is 100 percent delicious. I made it slowly and with great love. I encourage you to have a look!!

Author of the recipe

Ingredients for the closed apple pie:

For the dough

  • Wheat Flour / Flour - 250 g
  • Sugar - 75 g
  • Lemon peel - 1 tablespoon
  • Salt - 0.5 teaspoon
  • Chicken egg - 1 pc
  • Butter (room temperature) - 100 g

For stuffing

  • Apple - 800 g
  • Raisins - 100 g
  • Sugar - 80 g
  • Cinnamon - 1 teaspoon
  • Lemon juice - 1 tablespoon

How to cook covered apple pie step by step with photos

Ingredients for the pie. It is better to have sour apples. I don't have very sour apples.

Prepare the dough: mix flour, sugar, zest, salt, 1 egg and butter. Start with the crumbs, then do not work too hard and mix the mixture until you obtain a smooth and homogeneous dough.

Prepare the cake pan, I have a 28 cm. Gently pour 2/3 of the dough into the bottom of the dish and leave a small border on the sides, about 3 to 4 cm.

Put the remaining third of the dough between two sheets of parchment paper and roll out in a thin layer, it will go on top of the cake. Then place the cake in the refrigerator for 1 hour. Trust me, you don't want to skip this point, the dough becomes more tender and airy.

While the dough is resting in the refrigerator, it's time to prepare the filling. Cut apples into thin slices and add lemon juice to prevent the filling from turning black. In a saucepan add a spoonful of cinnamon, sugar and raisins. It is not necessary to soak raisins beforehand. Then put it on the stove. As soon as it begins to boil, turn down the heat to minimum and leave it for 10 minutes under a closed lid.

The dough in the form is sent to the oven heated to 200 degrees for 10 minutes. You should not skip this point either, since the filling will not soak the bottom of the pie, and it will bake evenly.

The filling should cool a little, then pour it into the mold.

Carefully, slowly, on top of the pie we have a layer of dough, which has been waiting all this time in the refrigerator. Remove the sheet of parchment and spread the dough on the pie, pressing the layer to the edges of the pie. Since the top of the pie is very thin, leave a second sheet of parchment on when you're placing the dough on top, it will serve as extra protection so that when you're placing the dough it won't fall apart in your hands. I had some dough left over so I decided to decorate the pie. Decorating is my weakest point. These are the leaves I decorated with. I cut out the shapes of apples, but they were butts, so only the leaves. The top can be smeared with whipped egg yolk and milk. It will have a glossy look to it.

Put in the oven for 35 minutes at 200 degrees. The pie is ready. Allow it to set for about 10 minutes. Then cool it a bit and serve.

With milk, tea, coffee, cocoa or compote, this pie goes well with everything! And yes, it's delicious.

Nutritional Value:

Whole Dish:
2988.7 Calories
38.1 g
96.2 g
493.8 g
Per Serving:
249.1 Calories
3.2 g
8 g
41.2 g
200.6 Calories
2.6 g
6.5 g
33.1 g

Salt, Flour, Lemon Juice, Sugar, Butter, Egg, Sweet, Apple, Raisins, Cinnamon, Baking, Cakes, Lemon Cider, Pastry

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