If you want to bake a real American apple pie, and not just an apple pie, then I advise you to use this recipe. A real American pie has an incredibly tasty filling made from translucent caramelized apples, as well as a unique puff pastry. The pie recipe is simple, it bakes very quickly and keeps well for several days. True, it’s rare that you can preserve this apple pie for so long)))
Ingredients:
- pie dough:
- 2 cups premium flour
- 2 tbsp. Sahara
- 1 egg yolk
- 180 gr. butter
- 100 ml. cold water
- pie filling:
- 1.5 kg. sour apples
- 1 cup of sugar
- 20 gr. butter
- ground cinnamon
- ground nutmeg (optional)
- zest of 1 lemon
- Sift two glasses of flour, this is only 320 grams, and not half a kilo, as some mistakenly believe. Add sugar and finely chopped butter. The oil should be cold, out of the refrigerator.
- Using your fingertips, quickly rub the butter and flour together to form coarse crumbs.
- Make a small depression in the center of the slide and pour in the beaten egg yolk mixed with cold water.
- Using a spoon or your hands, mix all the ingredients and form the dough into a log (do not knead the dough). It may need a little more moisture. To avoid overfilling the liquid, add cold water with spoons. Wrap the dough in cling film and put it in the refrigerator for an hour.
- The filling is what distinguishes American pie from other apple pies. Therefore, I advise you to spend an extra 15 minutes, but do everything as expected. So, wash the apples, peel them, cut out the cores and cut them into slices. Special beauty is not needed here, so we cut the apples quickly.
- No, we will not mix apples with flour or starch! In true American apple pie, the apples are first caramelized in sugar. Therefore, we take a large, clean frying pan. Put a piece of butter, pour a glass of sugar. Add chopped apples.
- Stirring so that the sugar does not burn, we begin to heat the contents of the pan. When the apples release their juice, you can increase the heat so that the moisture evaporates faster. Stirring from time to time, caramelize the apples for 10-15 minutes. There should be very little juice left in the pan.
- Remove the pan from the heat and let the apple filling cool.
- Take the chilled dough out of the refrigerator. We divide it into two unequal parts: the larger part for the bottom cake, and the smaller part for the top.
- Sprinkle the table with flour and roll out the bottom crust. Place the cake in a greased pan and form sides.
- Add apple filling and distribute evenly throughout the crust.
- Sprinkle the apples with about half a teaspoon of cinnamon, add a little nutmeg and lemon zest.
- Roll out the second cake layer, place it on top of the filling, and pinch the edges.
- We make a small hole in the center of the cake to allow steam to escape. Place the pie in a well-heated oven. Bake American pie for 20-25 minutes at a temperature of 170-180 degrees. The dough bakes very quickly (the apple filling is ready), so we keep an eye on our pie. Five minutes before the end, brush the top of the pie with beaten egg (optional). Place the pie in the oven for 5 minutes until the egg has a nice shiny crust.
- Remove the finished apple pie from the oven, let it cool slightly, and remove the side of the mold. Let the pie cool.
- Very tasty and very beautiful
American Pie Filling
Assembling and baking the pie
* ready-made apple filling (after peeling the seeds and skin there should be at least 800-900 g)
** if the apples are very sour, you can take 1 tbsp sugar
Sift the flour into a bowl along with salt and sugar. Add cold butter cut into small cubes and chop into crumbs with a knife. Add water, knead the dough with a knife. Divide it into two koloboks (larger and smaller) and wrap each in film. Place in the refrigerator for half an hour.
Peel the apples from skins and seeds, cut into small pieces. Mix apples in a bowl along with spices, sugar, lemon juice and starch. Set aside.
Remove the dough from the refrigerator and let it thaw a little. Roll out a larger bun on a floured surface and transfer to a greased pan (the edges of the dough should hang out of the pan. Lay out the filling, place pieces of butter on it. Roll out the second bun and cover the filling. Pinch the edges of the dough and make a hole in the middle to allow steam to escape .
Brush the top of the pie with water and sprinkle with sugar.
Place in an oven preheated to 220 degrees. After 10 minutes, reduce the temperature to 180 C and bake for 40-50 minutes, until golden brown. Cool completely and enjoy the deliciousness.
It’s best to let the cake sit in the refrigerator for a couple of hours after it’s cooled.
As a rule, preparing such a pie takes a lot of time precisely because of the use of a sand base, but if you want to save time, then prepare it in advance (it freezes well) or use a semi-finished product.
Apple pie - recipe
Let's look at a basic shortcrust pastry recipe, which can then be used as the basis for all subsequent recipes. This variation does not bear any special differences from the classic shortcrust pastry, so you can safely use any other shortcrust base recipe.
Ingredients:
For the test:
- butter – 230 g;
- a pinch of sugar;
- flour – 345 g;
- water – 60 ml.
For filling:
- apples – 7 pcs.;
- sugar – 65 g;
- ground cinnamon – 1 teaspoon;
- lemon juice – 15 ml;
- flour – 45 g;
- – 75
Preparation
Since shortbread dough needs to be aged before use, preparation should begin with it. First, cold butter must be chopped with flour and a small amount of sugar into crumbs. Mix the resulting flour crumbs with ice water and bring the dough together. It does not need kneading, just press the ingredients together well, wrap the lump in film and leave in the freezer for at least half an hour. Divide the chilled dough in half and roll out. Spread one of the halves over the bottom of the pan, covering the sides as well.
To make the apple filling, core the apples and divide the remainder into slices of equal thickness. Mix apple pieces with sugar, cinnamon, lemon juice, condensed milk and flour. The latter will absorb excess apple juice, protecting the dough base from souring. Spoon the apple filling into the pastry-lined pan and cover with the second shortcrust pastry disc. Make a hole in the pie lid to allow steam to escape and seal the edges together.
Bake the classic apple pie for 1 hour 15 minutes at 190 degrees.
Apple-blueberry pie made from shortcrust pastry
Ingredients:
- shortbread dough – 600 g;
- apples – 1.1 kg;
- sugar – 85 g;
- starch – 10 g;
- ground cinnamon – ½ teaspoon;
- blueberries – 310 g;
- egg – 1 pc.
Preparation
Divide the finished shortbread dough into halves and roll out each of them. Place one half on the bottom and sides of the mold, and the second can be cut into shapes or divided into strips for decoration.
Prepare the apple filling by cutting the fruit into slices of equal thickness and mixing them with the rest of the ingredients from the list. Add blueberries to the apples and spread the resulting filling over the dough base. Cover the top with a lid of dough or lay out strips of dough, braiding them. Brush the dough with beaten egg.
Leave the pie in an oven preheated to 200 degrees for the first 20 minutes, then reduce the temperature to 180 degrees and let the pie bake for at least another hour and a half.
How to make apple pie from puff pastry?
If you don’t have shortcrust pastry on hand, you can always return to the widespread puff pastry base, which will yield equally delicious pies.
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