They say the classic French pie withcaramelized apples turned out by chance, due to the fact that these cooks have these apples accidentally burned. To hide the oversight, she laid the test bed on top and said that it was intended to have the apples in the pie. Believe it or not, history is silent, but the pie has gained popularity. Yes, and has not lost it so far. There are also options for such pies.
First we knead the dough
For the test, you will need:
- Wheat flour - 1,5 cups
- Butter - 125 g
- Cold water - 75 ml
- Salt - on the tip of the knife
Cake oil should be soft to allowwas cut with a knife. It is necessary to get it from the refrigerator half an hour before cooking, cut into slices and leave on the table. Dissolve the salt in water. Pour the flour on the table, put the softened butter into flour and cut it with a knife to the state of small crumbs. If you want to manage quickly, you can grind flour and butter with your hands. This loose mass to collect by a hill and in the depression made on top, to pour out a part of water. Knead the dough, adding the rest of the water if necessary. Dough does not knead too long - it should look like glued together large flakes. Carefully collect everything in a ball, wrap it in film and let it sit for about an hour in a cool place. This dough works well with any filling, but now it's about pies with caramelized apples.
Caramelize apples for filling pies
While the dough is resting, you need to prepare the apples. They are already waiting for their turn, and the apple flavor fills the kitchen with fragrance. You will need:
- 3-4 large apples
- Butter - 100 g
- Sugar - 100 g
- Vanillin or cinnamon if desired
Apples quartered and freed from seeds andfilms. Then cut into fairly thick slices, so that they remain intact in the process of caramelization and in pies. On the finished slices squeeze out the lemon and mix, so that each of them was moistened with sour juice. So they will not darken, while they lie in anticipation of a sweet bath. In advance, turn on the oven - let it heat up to 180 ° C. In the form for baking pies to lay out pieces of butter, fill them with part of the sugar intended for filling and put on fire. Do not wait until the oil begins to melt, decompose the prepared apples and fill them with the remaining sugar, cinnamon or vanillin, if desired. Apples will not need to be turned over or hindered, so they need to be laid out the way they will lie in the pie, lay out circles or a pattern from the apple slices. Caramelize apples over medium heat until caramel turns golden, and the fragrance does not attract everyone in the house to the kitchen. Turn off the stove and go to the pies. During this time, it is necessary to roll out the dough lying on its side in a cake, the diameter of which will be slightly larger than the diameter of the frying pan or mold by about 2-3 cm. Carefully not to burn yourself, cover the caramel apples with this test and tuck the edges down around the whole shape, someone with a blanket. The dough is often pricked with a fork and place the cake in the preheated oven for 20-25 minutes. Readiness is determined by the blotted surface of the dough. The form to get out of the oven and five minutes to give the cake to stand, then cover the frying pan with a flat plate or dish and with a quick movement turn everything together upside down - up! - and carefully remove the frying pan from the dish. This pie is good to serve warm, with ice cream or cream fresh. Go to the pie and whipped cream.
Apple pie: a hasty recipe
Practical and always hurrying mistresses there is no timeto devote time to refined French pies. But you can prepare a less laborious version of the classic pie. First we'll do the apples - caramelize them, let them cool down slightly while the dough is mixed. For caramel 50 g of butter and 50 g of sugar melt in a pan and put the prepared apples there. Stirring, caramelize them until golden brown, sprinkle with cinnamon. Remove the apples from the fire. Turn on the oven so it warms up well, - pies need a temperature of 180 ° C. Prepare dough for pies For the test you will need:
- Egg of chicken - 2 pcs.
- Sugar - 1 glass
- Butter - 200 g
- Flour - 3 cups
- Vanillin - on the tip of the knife
- Baking powder - half a teaspoon
And for pouring pie:
- Sour cream 200 g
- Sugar - 50 g
- Egg of chicken - 2 pcs.
- Flour - 2 tbsp. spoons
Eggs to grind with sugar until the mixture turns white. In a bowl with the egg-sugar mixture, add the butter softened to the cream and mix it. Add the flour, pour the baking powder onto it and mix it lightly with flour. In different pies it is good to use a baking powder from equal parts of soda and citric acid. Knead the dough with a soft consistency. In the greased form put the dough, distribute it evenly on the bottom and raise the sides along the edges of the cake. Inside lay out slices of caramelized apples. Mix sour cream, flour, eggs and sugar. With this mass, evenly pour the apples into the pie. Put in the oven for 40-45 minutes. The readiness of the pies can be determined by piercing the edge with a luster - it should remain dry, without adhering dough. Let the cake cool down a little. Bon Appetit!