American pie

Tender with a crispy crust, but moody. However, it's worth cooking! The pie is delicious, tender filling with a crispy crust, but capricious in preparation. However, it is worth cooking, especially in the season of fruits and apples, gourmets will have a real pleasure!. The pie can be prepared with any fruit, but with apples somehow more traditionally. The dough is very tender, it is not well tolerated in the frying pan, it breaks, it is capricious. Therefore, my advice is, it is not possible to transfer the rolled cake to the frying pan, make it out of "patches", small cakes. Only you need to fasten it carefully so that there are no holes left and the filling does not leak out. You can do the same with the top cake, or you can show your imagination and make an interesting pie from intertwined stripes.

Tatiana Maslova

The author of the recipe

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Composition / ingredients

servings:

Wheat flour

300

Sugar (for dough and filling)

Butter

200

Apples (not large)

Water (cold)

Lemons

0.5

Ground cinnamon

Chicken eggs (for lubrication)

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 5 % 2 g

Fats 24 % 9 g

Carbohydrates 71 % 27 g

194 kcal

GI: 23 / 0 / 77

Step-by-step cooking

Cooking time: 2 hours

Step 1:
Pie making products
Step 2:
Combine 0.5 cups of sugar, flour and butter.
Step 3:
Grind everything into crumbs. Add water and knead the dough.
Step 4:
Roll the dough into a ball, cover with cling film and put in the refrigerator for 30 minutes.
Step 5:
Meanwhile, we prepare the filling. Peel the apples, remove the seeds and cut into pieces.
Step 6:
Sprinkle chopped apples with lemon juice so that they don't darken.
Step 7:
Take the dough out of the refrigerator, divide it into 2 halves. One is a little bigger, the other is smaller. Roll out the bottom cake. I don't like thick crusts, so I roll out the thickness to about 1 cm.
Step 8:
Transfer the cake to a greased frying pan. The dough is difficult to transfer, so we put "patches" in torn places;
Step 9:
We spread the filling. Sprinkle apples with sugar and cinnamon I really like the combination of apples and cinnamon, so I sprinkle generously.
Step 10:
Roll out the top cake, also thinner.
Step 11:
I fasten the sides with a fork. I prefer to tuck the top cake under the bottom one, as well as the fork leaves a pattern. We make a hole so that extra steam comes out. lubricate with yolk and put it in the oven preheated to 200 degrees, my pie was baked for about an hour.
Step 12:
We take the pie out of the oven and be sure to let it cool down. A hot pie should not be taken out - it will fall apart, or crack and the filling will leak out.
Step 13:
Remove the slightly cooled cake from the mold.
Step 14:
We are having a tea party, enjoying a delicate pie with an amazing aroma of apples and cinnamon.