PERFECT APPLE PIE IN LESS AN HOUR
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Apple pie is a good way to treat loved ones to an interesting dish at any time, and not just on holidays. It is prepared very simply, it turns out tall, lush and juicy.
Apple pie contains inexpensive ingredients that are almost always on hand. A real find in apple season. Delicate juicy texture, unique aroma of baked apples can warm and cheer up even in gray rainy weather.
The main feature of apple pie is that the dough is prepared almost instantly. Apples give baked goods a pleasant sweet and sour taste. It turns out a great dessert for a festive or regular tea party.
Ingredients
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Nutrients
Calories
311.94
311.94
Carbohydrates
33.83
33.83
Fat
13.56
13.56
Protein
12.12
12.12
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Step 1
Take the necessary products. If desired, chopped walnuts and cinnamon can be added to the filling.
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Step 2
Beat the eggs into a deep bowl. Add all the sugar.
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Step 3
Beat the mass until fluffy with a whisk
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Step 4
Melt the butter in a water bath and send it to the egg mixture, then put the baking powder and vanillin.
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Step 5
Mix and add the sifted flour in portions.
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Step 6
Combine all the components and mix until a thick homogeneous mass is formed.
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Step 7
Rinse apples, cut in half. Cut off the skin and remove the seeds. Then cut into small pieces.
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Step 8
Send apple slices to the biscuit base.
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Step 9
Mix so that the apples are completely covered with dough.
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Step 10
Lubricate the bottom and sides of the form with oil and fill it with dough. Bake in the oven for 35-40 minutes at 170 degrees.
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Step 11
Let the cake cool down, then put it on a wide plate. Sprinkle with powdered sugar on top. Cut into portions and serve with tea.
Tips & variations
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It's better to use apples that are dense with a little sourness, then the cake will turn out not too sweet.
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Products for the test should be at room temperature. They mix better and acquire a uniform consistency.
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Flour must be sifted. This will remove possible rubbish, break up lumps. In addition, the flour is saturated with oxygen, which helps the dough to rise better. Baking from sifted flour is softer and more fluffy.
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Check the readiness of the cake with a wooden skewer. It should not leave traces of the test.
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If the inside of the cake is still damp, and the top is already starting to burn, you can cover it with foil and finish baking.
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Do not open the oven door too often during the baking process. The temperature inside drops sharply and with it the dough also falls.
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To easily remove the finished product from the form, it must first be greased, lightly sprinkled with flour or breadcrumbs and held for several minutes in the cold. You can lay foil or parchment paper on the bottom of the form, lubricating it with fat.
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If the cake is still difficult to lag behind the walls, put the form on a cloth, which is pre-moistened with cold water.
