Almost every housewife who bakes in her kitchen has a magic book, in which there is not a single recipe for apple pie. Their variations are so diverse that even with the same set of ingredients, including in quantity, but due to the differences in the methods of kneading the dough, masterpieces of absolutely different taste come out.
Apple cakes are especially relevant during the harvest season in the garden, which allows you to experiment freely, trying different recipes. For the preparation of the version of the pie proposed in this recipe, any available variety of apples, and even large ranetki - semi-crops, are suitable.
The baked goods are aromatic, with a juicy filling on a thin sandy base. Such a cake can be prepared not only for family tea drinking, but also for a festive dessert menu, it is quite suitable.
Ingredients:
For the test:
Wheat flour - 400 g
Sugar - 4 tbsp. l.
Chicken egg - 1 pc.
Baking dough - 1 tsp l.
Butter - 100 g
Cognac - 60 ml
For filling:
Starch - 2 tbsp. l.
Ground cinnamon - 1 tsp l.
Sugar - 2 tbsp. l.
Apple - 700 g.
Preparation:
Step 1: Prepare the required ingredients. Cognac can be substituted with rum, whiskey, bird cherry liqueur or balsam, which is intended to be added to tea or coffee. It's even fun to experiment, changing these drinks every time, getting baked goods with a new flavor. If you use ranetki instead of apples, then when cooking them, together with the core, you need 600-700 g, and taking into account its removal, you need to take 1 kg.
Step 2: It is important to start the cake preparation with the dough, because it needs to "ripen" in the refrigerator, while the filling has not yet had time to release too much moisture. To knead it, grind the pre-prepared butter (it should be at room temperature) thoroughly with granulated sugar. Drive in a chicken egg and grind the resulting mass well again.
Step 3: Add cognac to the oil mixture and, if baking soda is used instead of baking powder, extinguish it (0.33 tsp. l. soda + 0.5 tsp. l. vinegar), enter at this stage.
Step 4: Sift the baking powder with half the wheat flour and stir in the liquid part. Then sift the remaining amount of flour and add it in portions to the dough. It may require a different amount (300-400 g) due to many factors: gluten, moisture, variety, geography and many others, and even the volume of the egg. Knead a soft dough, but not sticky to hands and dishes. Wrap it in a bag or plastic wrap and refrigerate for 30 minutes.
Step 5: While the dough “ripens”, prepare the filling. Peel the apples (especially purchased ones, peel the homemade ones if you wish, but you don't need to peel the apple), remove the core. If you use ranetka, then removing the core is up to personal taste. Since it does not suit us in all dishes, we had to remove it by cutting the fruit into 4 parts.
Step 6: Grate the prepared apples on a coarse grater. In case of using whole ranetki, remove the stalk and cut into 6 slices. Pass a fifth of the chopped fruits through a meat grinder or puree with a blender, the presence of large pieces is allowed.
Step 7: Add starch, granulated sugar to the grated apples (taking into account the sweetness of the fruits, 2-4 tbsp. l.) and ground cinnamon, mix thoroughly. In the case of using ranetki, add these ingredients first to the twisted part, mix well, and then combine with the rest of the volume and mix again.
Step 8: Divide the dough into two parts in a 2: 1 ratio. Roll out most of it on a sheet of baking paper into a round layer 4–5 mm thick. Along with the parchment, place it evenly in a baking dish (diameter 26–27 cm), forming a bowl with a bottom and sides. Chop the bottom with a fork around the entire perimeter.
Step 9: Put the filling in the resulting bowl, smooth it around the entire perimeter. Roll the second part of the dough into an arbitrary layer 2–3 mm thick, cut into strips and make a grid out of them on the surface of the cake (as in the photo), or you can arrange different figures with the help of cookie cutters and put them on top fillings.
Step 10: Preheat the oven to 180 degrees and bake the pie in it for about 35–45 minutes. It is better to focus on the features of your technique and the appearance of the product. The baked goods should acquire a beautiful ruddy shade. Cool the finished apple pie without removing it from the mold, and keep it in this form for 1 hour, so that the taste opens up and the filling seizes stronger.
Step 11: Serve simple and tasty pastries with tea, coffee or milk drinks. Milk, yogurt without additives, fermented baked milk or varenets are suitable.
If desired, add a handful of nuts or raisins, or both, while preparing the filling. If the pie has already been assembled, but you can't bake it right away, due to a change in plans, you can leave it in the refrigerator and bake it later.
Enjoy your tea! And let it be delicious for you!
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