Excellent budgetary and, at the same time, incredibly tasty version of sweet home dessert for tea will be an open pie with apples. And how to cook it you learn from our recipes.
Open cake with apples from short pastry - recipe
Ingredients:
- flour - 520-680 g;
- eggs - 2 pieces;
- granulated sugar - 2/3 cup;
- baking powder - 10 g;
- butter - 210 g;
- salt - a pinch;
For filling:
- apples - 700 g;
- butter - 100 g;
- granulated sugar - 1/3 cup or to taste.
Preparation
In a convenient bowl, place a softened butter, add two-thirds of a glass of sugar and rub it all together well. Separately beat the eggs with the addition of salt and pour into the butter with sugar. Split the mixture with a mixer or whisk until it is homogeneous, and then pour in a small portion of the wheaten flour sifted with the baking powder and start a soft dough for the open pie with apples. We roll it into the ball with moistened hands and transfer it to an oiled baking dish. We distribute the mass evenly over its surface, forming not too high skirts, and put it for a while in the fridge.
While the dough in the form is cooled, we prepare the filling of apples for an open pie. We remove the washed fruits from the peduncles, we release them from the core with seeds. If the skin on apples is harsh, then it is desirable to cut it. Next, cut the fruits into large slices and put them in a hot pan with the already dissolved vegetable oil. We tart apple slices with sugar and keep on high heat, stirring, for ten to fifteen minutes, depending on the initial hardness of the fruit and then let it cool completely.
Distribute the resulting filling in the form on the test and place the cake in a preheated oven to 185 degrees for forty-five minutes or until the desired browning.
On readiness we give the pie to cool, and then cut into portions and we can serve.
Open yeast pie with apples
Ingredients:
- flour - 325-340 g;
- granulated sugar - 45 g;
- egg - 2 pieces;
- milk - 120 ml;
- butter - 60 g;
- dry yeast - 20 g;
- salt - a pinch;
- vanilla sugar - 10 g;
For filling:
- granulated sugar - to taste;
- apples - 620 g.
Preparation
In the warmed to thirty-seven degrees of milk, dissolve the yeast and dissolve the sugar, vanilla sugar and salt, add one beaten and also warmed a little egg, sift the flour into the mixture and knead for ten minutes the dough. Now add pre-melted and cooled to warm state butter and once again knead. Determine the capacity of the test in a warm, draft-free place for about two to three hours. During this time, once make a hitch.
On readiness two-thirds of the whole dough is rolled to a thickness of about one and a half centimeters, laid on a baking tray or in a mold, forming low sides.
As a filling, you can put fresh pre-cleaned and chopped apples and pour them with sugar or sprinkle them a little with sugar in butter until soft and cool before laying on the dough.
From the remaining third of the test, we roll thin "ropes" and place them on the cake with a lattice. We leave
We keep the cake under this temperature regime for twenty-five minutes or until the desired degree of browning.
Taking as a basis the proposed recipe, you can simplify the task and prepare an open pie from the ready puff pastry with apples. In this case, you will save time on the preparation of the dough and get a new taste of dessert.