Apple Pie
Greeting from Mutevazi Lezzetler Cuisine!
at this episode, we are sharing a stylish and practical honoring recipe
"Apple Pie"
let’s see the ingredients list
1 egg
1 tbsp butter
1/3 cup castor sugar
1 + 1/2 or 2 cups of flour
1 pack of vanilla
for the filling; 4 apples
1 tbsp butter
2 tbsp granulated sugar
1 tbsp cinnamon
I’m starting by preparing the dough
as I mentioned we have 2 tbsp of butter...
it is advised to soften it before using to knead the dough easily
I’m placing it into a deep bowl
I’m adding 1/3 cup of castor sugar on it
I’m breaking 1 egg on it
and I’m kneading the mixture by fingertips until it smoothens
I’ve mixed them, until the mixture smoothens
I’m adding 1 pack of vanilla
then, I’m adding flour into the mixture little by little…
during the kneading
we have got such a dough by adding about 2 cups of flour
please look at it, it is smooth, I’ll roll it out now
I’ll roll it out into the size of tart pot
actually, a little bit larger than the pot size
maybe you may think that, why did not we rest the dough?
I’ll rest it in the pot
well, the dough has reached the proper size
I’m placing butter into the tart pot now
and greasing It well
well, the tray is greased now, the edges are greased also
I’m placing the dough right now
it is easy to place the dough into the tray, I’m taking it by rolling around the pin…
I’m getting the tray closer…
and transferring it
I’m placing it firmly now, giving the same shape with the tray
it is placed so nicely, maybe you may say that “the dough is larger than tray”…
it is not a cage style tart, so I will take these edges and roll them out thinly again and place onto the layer of the tart
I’ve rolled it out already, I’ve placed it
it will make the layer thicker, it is beneficial for us, I’m forcing over it
now, I’m making some holes in the dough to prevent it rising
well, I’ll place it into the fridge and refrigerate for half an hour
while refrigerating the dough, let’s prepare the upper side
I’m peeling the apples firstly
We have 4 hard apples
it is emphasized in our book also
I’m peeling gently
I’m cutting each of them into 2 pieces to remove the seed beds by the knife point
I’m slicing them finely
half an hour of refrigerating time is over now, the apples are sliced already
as you may notice the dough has hardened
I’m placing the apple slices very firmly into the dough, maybe you may make two layers also…
because, the tray has high edges
I’m placing very firmly
I’ve placed them as two layers
I’m mixing 2 tbsp of granulated sugar…
with 1 tbsp cinnamon
and sprinkling this mixture all over the apple slices
as you know, the cinnamon goes very well with apple
the cinnamon comes to mind when somebody talks about an apple recipe
after sprinkling the cinnamon and sugar…
I’m placing butter over it by this way
the measure of the cinnamon and the sugar may seem too much…
but you can sure that it is ideal for this recipe
I’m placing butter pieces by this way
well, I’m placing the tray into the oven that is preheated to 374 F
I’m baking until the apple slices soften
the tart is baked and removed from the oven
it is a little bit hot, but I’ll try to transfer it to service plate
the tray was greased very well…
so, as you can see…
it is so simple to remove the tart from the mould. But I advise to cool it down a little bit more
the tart is baked and it is definitely delicious
when it cools down a little bit, I’ll slice and serve it
it is too easy to cook it, it is stylish also
you will like it, if you try it. See you again!