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Apple pie

Apple pie




Filling:

Peel an apple, grate it and simmer over medium heat with the sugar for about 15 minutes, stirring occasionally, until well softened. After the apple juice has decreased, add the cinnamon, vanilla sugar and rum, mix and keep on the fire for 1-2 minutes.

Dough:

Melt the butter, leave to cool for a few minutes, mix with beaten eggs beforehand, then add the milk and a little salt. This composition is gradually poured over flour previously mixed with baking powder. After mixing, add the oil, knead the dough well for a few minutes and leave in the fridge for about 40 minutes.

After removing from the refrigerator, divide the dough into two parts. The first half of the dough is spread on the baking sheet (cut into a side shape depending on the size of the shape). The dough sheet thus formed is placed together with the baking sheet in the shape of a tart. It is good that the edges of the dough sheet are higher, at least up to the top edge of the tart shape, so that it is easy to glue with the next sheet of dough.

Pour the slightly cooled apple filling over the first sheet and level.

It is spread on the second sheet, also on baking paper, with the help of which, by overturning, it is placed over the composition in the form. Carefully remove the baking sheet, and the edges of the top sheet join with those of the first sheet.

With the remaining dough after adjusting the size of the two sheets you can create graphic patterns on top of the tart.

Prick with a fork in several places, put in the preheated oven and bake at 180 degrees for 35-40 minutes. 5-10 minutes after removing from the oven, powder with sugar.