Apple pie recipe, a dessert that is widely used everywhere and by everyone !
- The recipe I teach today is the American Apple Pie recipe.
- Ingredients for pie dough (Crust):
- Flour: four hundred grams (two and two-thirds of a measure)
- Salt: A quarter teaspoon
- Sugar: three tablespoons
- Cold butter: 200 grams
- Vanilla: One-half teaspoon
- Ice water: one-half to one-quarter cup (60-120 ml)
- Ingredients for Filling:
- Apples: 6 pieces / about one kilo
- White sugar: one-eighth of a measure
- Brown sugar: a quarter of a cup
- Lemon juice: two tablespoons
- Cinnamon: Two teaspoons
- Cornstarch: One teaspoon (Removable)
Prepare the necessary ingredients and place them on the table. To measure the flour, mix the bowl or bag of flour with a spoon, fill the scoops with a spoon and flatten the scoop’s top. Be sure to sift the measured flour twice. You can use animal butter (breakfast butter) or vegetable butter (margarine) for this recipe. The lemon juice’s role in this recipe is to prevent apples from turning black, so if you do not have fresh lemon juice available, you can also use factory lemon juice. This Pie is made with classic Pie dough (Pâte Brisée / Shortcrust pastry) and has no eggs.
In making the Pie dough, the butter should be cold enough that the texture stays firm while making the crust. To make sure the butter is cold, cut the butter mold into cubes and put it in the freezer until the dry ingredients are ready.
Mix flour, sugar, salt and vanilla in the food processor for 30 seconds until the ingredients are entirely homogeneous. If you do not use a food processor, pour the dry ingredients into a large bowl and mix with a fork.
Take the butter out of the freezer, pour over the flour and turn on the machine. Mix the ingredients until they look like crushed bread. Be careful never to completely turn on the food processor and turn it on and off every few seconds.
Now it’s time to add water to the Crust material. Put a bowl of water with a few ice pieces and put it ready next to your hand.
You can add between a quarter and a half cup of cold water to the dough in this recipe. First, add a quarter cup of water to the ingredients and pulse for only 30 seconds. You can see that the material collects and runs towards the walls.
Test the ingredients this way to see if there is enough water. Take some of the material and squeeze it. If it was sticky, it means enough water, otherwise, add another quarter of a cup of water and turn on the device for another 30 seconds.
Transfer the ingredients to your work surface, first in the form of crumbs, gather the ingredients and knead until it forms a dough. Be careful not to knead too much.
To knead the Pie dough, squeeze enough ingredients together like a dough and grab very gently. The Pie dough is coated with much oil and disintegrated; as soon as the dough material becomes smooth and the fingerprint remains, that is enough.
Divide the dough into two parts. To cool better and open more efficiently, make each part flat with the help of the palm of your hand or a rolling pin and place it in the freezer bag or cellophane. The dough should rest in the refrigerator for at least an hour and cool.
Add the pie ingredients until the dough cools down. The apple you choose should be suitable for cooking; it should not be one of these hollow red apples or soft apples. For apple pie, you should use crispy apples such as green or red apples.
To slice the apples and separate the cores, cut each half of the apple half an inch from the center.
Cut the remaining two sides of the core. You divided the apple into four parts. Peel a squash, grate it and slice it half an inch in diameter. You can cut the apples the way you want; make sure the slices are thin.
Put the sliced apples in a large bowl. Taste the apple; if the apple is sweet, pour brown sugar. If it is smooth or sour, pour both sugars. Add lemon juice and cinnamon.
Now stir by hand or with a fork to mix the ingredients evenly and chop the apples. Be careful not to crush the apples while mixing.
Place on a cellophane bowl and stand at room temperature for 30 minutes to three hours to remove excess apple juice. The reason for this is that when we put the apple on the Pie dough and put it in the oven, due to the heat, the apple juice comes out, this water evaporates and causes the surface of the Pie to swell upwards, and space between Apples and process should be formed. The dough should be soft and not crispy. To solve this problem, we take apple juice in this way and concentrate it, and after focusing, we pour it on the apples.
Apples melt after this time.
Be sure to mix the apples and sugar for more than three hours in the sample medium so that the apples do not fall apart. Put a strainer or sieve on a bowl, add the ingredients and leave for a quarter until it drips completely.
Depending on the type of apple, about a quarter of an apple juice is collected. Pour apple juice into boiling milk, sprinkle with cornstarch and put on medium heat until thick and caramelized. You can put it in the microwave for 30 seconds at the highest power to thicken.
After 5 minutes on the heat, the volume of apple juice is about half; it thickens, turns off, and sets aside to cool.
Grease the 23 cm pie mold or single molds. Sprinkle flour on the work surface and remove the dough from the refrigerator. Instead of sprinkling flour, you can put it under cellophane dough. Open the dough in around with a rolling pin. Every time you roll the dough, be sure to rotate the dough not to stick and take on a round shape. After opening the dough, if you are using a large mold, place the jar in the middle, fold the dough and put it on the mold. In this way, the dough is transferred to the mold without cracking.
For a single Pie, separate a piece of dough, knead very lightly and then open. Put the dough in the mold. With your finger, press the dough against the walls of the mold to form. Remove excess dough from the mold by hand or knife.
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Fill the dough with the apple mixture. Pour the caramelized apple juice over the apples. If you have a large mold, pour all the apple juice together. If you use a single mold, pour about half a teaspoon of apple juice into each mold.
For the layer on the Pie, spread the rest of the dough in the same way, on the floured surface. If your mold is single, cut a circle from the opened dough with a cutter or knife, place it on the mold and press the dough against the dough’s walls by hand.
You can use your fingers or a fork to shape the edges of the dough.
Make slices in the middle of the dough with a knife so that the steam can come out while cooking.
In preparing the Pie and Tart, the dough should be cooled in the oven; leave the prepared Pie in the refrigerator for the final rest until the oven heats up. Turn the oven to 400 degrees Fahrenheit or 200 degrees Celsius or 6 degrees to heat. When the oven heats up, place the Pie in the oven for 45-55 minutes. If you have a removable floor mold, put it on a tray and put it in the oven.
When the apple juice came out of the cracks like a bubble; it turned golden on the dough and around the brown leg, that is, the present. Forty minutes is enough if you cook the Pie in a single pan. After baking, place the mold on a cooling rack. Be sure to wait for the foot to cool completely and cut it after it has cooled completely; otherwise, it will be eaten.
Apple Pie stays at room temperature for 2-3 days and becomes tastier every day. If the home environment is not hot and sultry, there is no need to put it in the refrigerator, and you can keep it in a sealed container.