Respuestas
Respuesta:
apple pie - pie de manzana
Explicación:
Recipe
Description
Serving: 9
Ingredients
For the mass
2 1/2 cups (315 grams) all-purpose wheat flour
1 teaspoon salt
90 grams (6 tablespoons) of unsalted butter, cold and cut into very small cubes
155 grams (3/4 cup) shortening, cold and cut into very small cubes
120 milliliters of very cold water
For the filling
8 apples, peeled, cored, and sliced about 1 centimeter (I used green Granny Smith apples)
115 grams (1/2 cup) unsalted butter
25 grams (3 tablespoons) of all-purpose wheat flour
60 milliliters (1/4 cup) of water
200 mgs (1 cup) sugar
2 teaspoons of vanilla extract
2 teaspoons ground cinnamon
Preparation
First prepare the dough for the base and the surface. For this, mix the flour and salt in a large bowl. Add the butter and butter, and with a pastry cutter or two forks, stir until everything is incorporated and the mixture takes on a color and texture similar to that of the sand, always trying not to leave too large lumps of butter and working fast to always keep the ingredients cold.
Add the water tablespoon by tablespoon and stir with a wooden spoon, avoiding adding more than what is needed, you must stop adding water when they begin to form as large lumps of dough; Generally, I use between 1/3 and ½ cup of water.
Transfer the dough to a clean surface with a little flour and knead it, folding it on itself until you have a completely homogeneous dough. Remember that you must work quickly to avoid overheating. The dough should be smooth and not very sticky. Make a ball and divide into two equal parts. Then, with a rolling pin, crush and stretch each part until you have two discs of approximately 2 and a half centimeters thick. Remember to keep a little flour on the surface on which the dough is being stretched so that it does not stick.
Wrap each disc (individually) in plastic kitchen wrap and refrigerate in the fridge for at least two hours.
When the dough has cooled, preheat the oven to 220 ° C and proceed to prepare the filling.
To prepare the filling, melt the butter in a frying pan or in a medium saucepan / saucepan. Add the flour and stir to form a paste. Subsequently, add the sugar, water, vanilla and cinnamon and heat until boiling. When it boils, reduce the heat and continue cooking for 5 minutes. Remove from the heat and set aside this mixture.
Carefully stretch one of the dough discs a little more until it is the ideal size for the mold you are using (it must cover the bottom and the walls of the mold; my mold is 26.5 centimeters in diameter, but the recipe works with molds between 22 and 27 centimeters). Place the newly stretched disc in the bottom of the mold very carefully, using the knuckles to ensure that the dough reaches all corners well and reaches the top of it.
Add the peeled, cored and cut apples on top of the dough previously placed in the mold. Carefully and evenly pour all the butter and sugar mixture previously made on top of the apples.
If you are going to make the interlocking surface of dough, cut strips about 1 centimeter wide on the remaining dough disk, for this you can use a pizza cutter or a knife and a ruler. Follow the instructions given in the image in the post to create the interlaced effect with the strips of freshly cut dough on top of the apples, ensuring that the edges of the top stick well to the base dough so that the foot does not disarm by chopping it.
If you do not want to make the surface intertwined, you can place the entire disk of remaining dough on top of the apples and seal it well at the edges (that is, join the disk of dough on the surface with the mass of the base with the help of the fingers, if there is a lot of leftover dough from the base at the end, it can be cut with a knife). Make 3 small cuts in the center with a knife so that the filling does not explode inside the oven.
Bake 15 minutes at 220 ° C. Reduce the temperature to 175 ° C and bake for an additional 40 minutes. Let cool and serve.