Tender apple pie

For all apple pie lovers. I would like to share with you a recipe for delicate apple tart.
Ingredients for the tender apple pie:
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Wheat flour
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Flour
(4.5 1/2 cups = 250 ml)
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550 g
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Leavening agent
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1 teaspoon
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Jelly
(apple, not thick, 1 jar = 500ml)
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630 g
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Butter
(soft at room temperature.)
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300 g
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Sugar
(2 1/2 cups = 250ml)
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350 g
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chicken egg
(large)
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5 units
How to cook tender apple pie step by step with photos
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Bake the pie in a hot oven. Turn oven on. Prepare the foods. Sift flour and mix with baking powder. Make a two-crust pie - prepare a 28cm x 30cm baking sheet (you can make it a little smaller - 25 x 30cm). Line the form with baking paper and prepare another sheet of paper for the second cake (fold it according to your shape). |
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Cream the butter and sugar. I whipped with a mixer on low speed.
If the jam is very sweet, you can reduce the sugar content a little. |
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Add all eggs at once. Knead with a spoon or mixer on low speed. |
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The mass is obtained. |
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Then add flour in portions. |
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The dough turns out very thick, but we need to stir it well with a spoon, so that there are no lumps of flour. The dough should be homogeneous. |
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Put half of the dough into a baking-paper form. |
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And spread it out well and evenly in your mold. Use a silicone spatula, then using your hands slightly moisten the top (it took me about 5 minutes for each crust) and put it in a hot oven at 220 degrees for about 15-25 minutes. I baked it for 25 minutes. Check readiness with a wooden stick as usual; if it's dry, it's done. You don't have to make the crust very crispy, the main thing is not to make the shortcrust pastry too dry. Use your oven as a guide. |
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While the first crust is in the oven, spread out the second part of the dough on the prepared baking paper. |
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Place the ready pastry on a cutting board. |
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The second layer of dough carefully (hot mold!!!) Place in mold and place in oven to bake. |
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Trim carefully the edges of the crust while it's still hot. |
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You can see the texture of the crust in the picture. |
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Make crumb crumbs from the shortcrust pastry scraps to sprinkle over the pie crust. |
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Spread a thick layer of marmalade on the cooled cake (leave 2-3 tbsp). l for the top layer and 2 to 3 tablespoon for the second layer).
This tart is very tasty with apple puree: 2 kg of sour apples (peel and finely chop), pour 1 glass of sugar, add 0.5 glass of water and simmer on low. 4 g heat for 20 minutes. Puree. |
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Spread a thin layer of marmalade on the second cold crust. |
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Pinch together the slices, spread with the marmalade. |
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Spread the cake with the remaining marmalade and sprinkle with some of the crumbs. |
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Press the cake for at least 4 hours and MUST leave it to soak for at least 8 hours. Remove the press and put the pie in a polyethylene sachet overnight. Cook it in the evening - it will be ready in the morning. |
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After 8 hours of soaking, sprinkle the cake with the remaining crumbs from the cake trimmings. And cut into cakes. |
Nutritional Value:
Whole Dish: |
Calories
7505.7 Calories
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Protein
88 g
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Fat
284.6 g
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Carbohydrates
1152 g
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Per Serving: |
Calories 750.6 Calories |
Protein 8.8 g |
Fat 28.5 g |
Carbohydrates 115.2 g |
100g: |
Calories 354 Calories |
Protein 4.2 g |
Fat 13.4 g |
Carbohydrates 54.3 g |
Flour, Sugar, Butter, Sweet, Eggs, Apple, Sourdough, Sour, Baking powder, Baking, Cakes, Jelly, Pastry