Friends, within the framework of the "New Year's Trouble" competition, a new work! This is an Apple pie, but what a! Royal! With caramel and delicate crumbly dough! Larisa Moor, the author of the blog “Effective weight loss. all types of diets "

I give the floor to Larisa :) I want to quickly learn how to bake a royal apple pie :)

“When baking a pie, magic happens - apples with caramel turn into an unusually tasty cream.

Of course, making an apple pie is not one-two-three and mixed everything. But nevertheless, the recipe is simple, even an inexperienced hostess will master, the main thing is to slowly and carefully conjure over the share. And I'll tell you everything in detail!

Products for 1 soldering mold

Caramel

• 2 sprigs of rosemary
• 200 g sugar
• 1/4 cup water
• 90 g butter
• 120 ml cream (30%)
• 1/2 tsp sea ​​salt
• vanilla (1 tsp extract or 1 bag of vanilla sugar)

Dough

• 350 g flour
• 25 g sugar
• 1 tsp salt without a slide
• 280 g very cold butter
• 5-6 tbsp cold water

Filling

• 5-6 apples (best of all Granny Smith, Boskop or Golden Delicious)
• 2 lemons (juice)
• 70 g brown sugar
• 2-3 tbsp flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg

Also: some sea salt, 1 tbsp. sugar, 1 tbsp. flour, bread crumbs, butter for lubricating the mold

Cooking class Apple pie

It is best to prepare the caramel the day before. For this recipe, caramel is prepared with rosemary, but if you do not have rosemary, then you can immediately start cooking caramel.

1. Let's process the rosemary first ...

• Wash and dry 2 fresh sprigs of rosemary.

• Pour in cream and bring to a boil. Turn off the heat and leave to infuse for 2 hours.

• Strain. Measure out the cream - if necessary, add up to 120 ml of cream.

How to make caramel

• Pour water and sugar into a saucepan with a thick bottom.

• Heat over low heat - sugar should dissolve completely! From time to time, you need to stir the syrup with a spoon, check if there are any sugar crystals at the bottom. Then turn on the heat above medium and simmer the syrup, covered for 2 minutes.
• Remove the lid, reduce heat to medium and boil the syrup until thick and golden.

In this case, do not interfere with the syrup!

• When the syrup thickens, you can shake the saucepan slightly and continue to boil the syrup until it becomes caramel color.
• Remove from heat and stir in oil until dissolved.

• Stir in the cream. Put on fire and add salt and vanilla. Stir and remove from heat. Allow to cool.

Caramel can be stored in the refrigerator. Shelf life is 3 weeks. Heat in the microwave before use.

Cooking the dough for the pie

You can prepare the dough either in a food processor (which is very simple and quick) or by hand.

• Mix 230 g flour with 25 g sugar and 1 tsp. salt. Stir in a food processor with a knife attachment.

• Add cold butter in chunks. Stir quickly until crumbled.

If the dough is prepared by hand, then you need to freeze and grate the butter. Sprinkle flour over the butter and hands for convenience.

• Add the rest of the flour and mix again briefly.

• Put the dough on the work surface and add water - but not all at once, but with spoons, I only needed 4 tablespoons of water. The finished dough is elastic. It must be divided into 2 parts and wrapped in plastic wrap. Put in the refrigerator.

This pie dough is very tasty - tender and crumbly.

You can store the dough in the refrigerator for 3 days, in the freezer for 3 months. Leave the dough in the refrigerator to defrost before use.

Apple filling for rye

• Squeeze lemon juice and pour into a bowl.
• Wash the apples with hot water and wipe dry.
• Use a potato peeling knife to thinly peel off. Remove replacement box. By the way, I don't throw away the apple peel, but brew tea with it.

• Cut the apples into thin slices. Place immediately in a bowl of lemon juice and stir.

• Place immediately in a bowl of lemon juice and stir.

• When all the apples are chopped, add the rest of the filling ingredients and mix well. Let stand for 20-30 minutes.

How to make a pie

First, about the form:

— if you want the edges of the share to be crispy, then it is better to take a metal shape;

— from experience I will say that the usual shape for the ration will be small for this set of products, I used a square shape 23 cm x 23 cm; it was just right;

— the form must be well greased with oil and sprinkled with breadcrumbs - shake off the excess.

• Preheat the stove to 200 ° C in advance.
• Take the dough out of the refrigerator and ... do you think to roll it out? yes, you can roll it to the size of the mold, but it was always very inconvenient for me, so I I use the following method:

• cut the dough into thin plates of a few mm,

• overlap the dough plates on the bottom of the mold,
• squeeze the edges with your fingers,
• then make the sides,
• if desired, the dough can be flattened with the convex side of a spoon.
• Sprinkle the dough with 1 tbsp. sugar and 1 tbsp. flour.

Fill out the form with filling like this: - put apples without liquid layer and water 3-4 tbsp. caramel;

- continue like this until the apples run out;

- top layer - caramel.

How to decorate the top of the pie

The top of the share can be arranged traditionally - weaving a lattice. It seemed like a long story to me - I did it differently: - rolled out the second part of the dough,

Cherry pie is a traditional American pie that is especially popular in everyday use. A bright dessert dish will not leave indifferent a true gourmet, as well as connoisseurs of refined luxury. Aromatic filling, airy dough, amazing taste - an incomplete list of the benefits of cherry pie.

A simple and affordable shortbread dough recipe will certainly replenish the culinary arsenal of many hostesses.

For crispy shortcrust pastry

• 550 g of premium wheat flour;
• 250 g of sugar;
• 2 eggs;
• 300 g butter or margarine;
• 180 g low-fat sour cream;
• salt - 2 g;
• baking powder - on the tip of the knife.

For berry filling

• 1 kg. frozen pitted cherries;
• 30 g lemon;
• cinnamon - a pinch;
• vanilla sugar to taste.

For filling

• 500 ml low-fat yogurt or low-calorie sour cream;
• 250 g of granulated sugar;
• 10 g of starch.

Cooking process

To create a cherry pie yourself, just follow the step-by-step instructions. Even a novice cook is able to create an amazing one in 45 minutes, it is worth showing a little patience and imagination. For baking, use an oven or slow cooker.

Working with stuffing

Cherry preparation is the first thing to pay special attention to.

1. After defrosting, it is important to remove the seeds from the berries and dry the cherries thoroughly. Rinse fresh cherries thoroughly, also free from pits, sprinkle with sugar a little.
2. Send cherries to a deep container, add lemon zest, sprinkle with cinnamon. Cover the container with the filling with cling film so that the cherry is saturated with lemon zest.
3. Set aside, let it brew for 20 - 30 minutes.

Working with the test

While the cherry filling is infused, let's do the dough:

1. Melt the butter in the microwave to room temperature.
2. Combine with granulated sugar, eggs, vanilla. Beat with a whisk or mixer until a strong foam forms.
3. Add sour cream or yogurt. Mix gently with a spatula.
4. In a deep bowl with high sides, mix together: wheat flour, salt, baking powder, 80 g of granulated sugar. Stir continuously, kneading lumps.

Working with the dough is a pleasure, it is important to observe the above proportions to get the perfect base. Cover with a towel, let it brew for 10 - 15 minutes.

Preparing thick fill

Heat sour cream (yogurt), mix with starch. Add the remaining 70 g of sugar and a pinch of vanillin to the resulting ingredients. Stir and leave for 10 minutes.

Bakery products

Let's start baking dessert:

1. Grease a baking dish (preferably with a thick bottom) or a multicooker bowl generously with butter. Put the thick dough on the bottom, sculpt the sides with a spatula.
2. Spread the lemon-cinnamon-soaked cherries all over the base.
3. Carefully distribute the creamy filling over the berries.
4. To work with a multicooker, just close the lid, set the "Baking" mode and wait for 45 minutes. The oven must be heated to 180 degrees and the cherry pie must be sent there for 30 - 40 minutes, depending on the power of the kitchen equipment

Culinary Tricks and Secrets

To make the cooking process enjoyable, you need to use little culinary tricks and create baked goods exclusively with love and good mood.

Lush foam is much easier to form if the yolk is separated from the protein, pre-cooled and a few drops of lemon juice are added.

To prepare a dietary cherry pie, it is enough to reduce the amount of granulated sugar, butter, replace wheat flour with oatmeal. Use potato starch to work with the dough. The dough is fluffy and soft and stays that way for several days.

Curd and cherry pie

Due to the delicate, slightly sour taste, the pie turns out to be juicy, tender, moderately high in calories. As a rule, it is considered harmful to the figure. Curd dough for making cherry pie is the perfect solution. The filling and berry filling remain the same, but the dough is prepared according to a different recipe.

To prepare a diet curd dough, the following ingredients are required:

• cottage cheese - 600 g;
• semolina - 3 tbsp. l .;
• granulated sugar - 3 tbsp. l .;
• eggs - 2 - 3 pcs.;
• raisins - a pinch;
• milk - 30 ml.;
• cinnamon;
• walnuts to taste.

Preparation

1. Pour the semolina with milk to swell and leave for 30 - 40 minutes.
2. After the specified time, add eggs beaten with sugar to the semolina.
3. Sprinkle generously with raisins, add cottage cheese. Knead, kneading the curd lumps.
4. Put the berry filling on the bottom of the greased form, pour the curd dough. Sprinkle with cinnamon to taste. Walnuts are an excellent addition.

Ready with sour-milk dough-based cherries.

Cherry pie in sour cream filling

297 kcal / 100 g. Nutritional value of this dish. The peculiarity of cherry pie in sour cream filling lies in variable methods of preparation, interchangeable ingredients. Consider a classic recipe. For cooking, use shortbread dough, for the filling - cherries or cherries.

The main secret is sour cream filling. Pouring for cherry pie is prepared from fat sour cream with the addition of natural berry juice, lemon peel, granulated sugar.

The mixture is whipped with a mixer until a thick consistency is formed and poured into the finished cake. Pai soaked in sour cream is divinely delicious!

To remove the cake from the mold, allow the dessert to cool. You can put the mold in cold water for a few minutes. The easiest and safest way to get your cherry pie without losing a crumb is to use a steaming dish.

Eat tasty and healthy, cook with love.

Perhaps there is no simpler, more famous and more international dish than apple pie, or apple pie. Its main filling is the most popular and almost ubiquitous growing fruits, and in any form: fresh, dried or canned. Apple pie can be closed, open, or with a top layer of dough in the form of a lattice. Apple pies from different countries have other features - we suggest you familiarize yourself.

English apple pie

The official homeland of the traditional apple share is good old England. Its first recipes are mentioned in the 14th century, where, along with apples, spices, raisins, figs and pears were added to the pie. By the way, there was no sugar in the ancestor pies of that time: primarily due to the high cost of the imported product of Egyptian origin. They tried to give the necessary sweetness to the pies with the help of the sweetest pears. In fact, sugar in the recipe gradually appeared only in the 15-16 centuries, and the cake itself began to take on a more modern look. Apple pie today is consumed both hot and cold, and it can be decorated with ice cream, cream or custard.

Recipe for crumble, an English apple pie. Easy-to-prepare English recipe pie. Put apple slices into the mold - on top of it a crumb of butter and flour. Bake for 20 minutes.

Dutch apple pie

Dutch pies have also been known since medieval times. Moreover, apple pie was even depicted in a painting by one of the masters of the golden age of Dutch painting, which confirms its prevalence and popularity.

The Dutch apple pie has its own characteristics: the dough is laid out in the form of a bottom layer with sides, and the top layer of the pie is usually made in the form of a lattice or crumb; in addition, lemon juice and cinnamon must be added to the apple filling (sliced ​​apples).

Traditional Dutch Apple Pie with Rims

Swedish apple pie

The recipe for a traditional Swedish apple pie has not changed for centuries. It is distinguished by its simplicity and not particularly sophistication at first glance, but it wins in terms of taste. It is low in flour, which can sometimes even be replaced with bread crumbs, bread crumbs or oatmeal. Nuts, mainly walnuts, are an obligatory ingredient. Another type of Swedish apple pie is a regular sponge cake, with pieces of fresh apples baked in it.

In Sweden, an apple pie is made with very little flour, breadcrumbs or crumbs.

American Apple Pie

The tradition of making apple pie was introduced to the continent by European settlers in the 18th century, where it also quickly spread and gained acceptance. This dish was especially relevant in conditions of food shortages, since apples have never been a rare fruit. In the 19th and 20th centuries, apple pie actually became a symbol of American cuisine and a source of national pride.

The modern American apple pie is almost a traditional European recipe with a lattice of dough top layer. Spices (cinnamon, nutmeg) and lemon juice must be added to the filling. The influence of Dutch chefs is clearly felt in it.

American apple pie recipe. The peculiarity of the American apple share is with its filling, for which butter cream is combined with apples. The top of the cake is covered with a grate of dough.

French version of apple share

The French wouldn’t be French if they hadn’t invented their own delicious apple pie recipe called tart-taten. Like most innovative discoveries, it was created quite by accident in 1880 at the Tatin Hotel, owned by two sisters. The most common version about the origin of the pie says that one of the sisters left apples, languishing in a pan in butter and sugar, for a long time unattended. Trying to disguise the consequences, she covered the burnt filling with dough, put the pan in the oven, and then turned the creation onto the platter. The result is an amazingly delicious dessert with caramelized apple tops, which was highly appreciated by the guests of the hotel. There are many recipes for open apple pies. Here's a recipe for one of them.

Recipe for tart, open apple pie made from shortcrust pastry. Pie with apples and lingonberry jam, which gives the product a pleasant astringency.

Austrian apple strudel

Austrian chefs also decided to excel, so they became their national dish. The oldest recipe for it dates back to 1696. During the existence of the Habsburg Empire, it became incredibly popular and was served in every self-respecting Austrian house.

The most difficult moment is the preparation of the dough, which should be as thin as possible, almost transparent. Then the apple filling is laid on it and the dough is rolled into a roll. Often, the roll was then rolled up in a circle, giving it the shape of a traditional pie.

Austrian apple strudel recipe. It is not easy to prepare from a stretch dough, but the result will not disappoint you.

Apple pies in Russia

Russia has always been famous for its pies, and apple pies were no exception, because apples are the fruit that grew in abundance on the territory of Russia and its republics, which can be stored all winter, while retaining all its properties and aroma. For pies (both sweet and savory), different types of dough are kneaded: traditional fluffy yeast dough, crumbly shortbread or tender and crunchy flaky dough.

The simplest, most affordable and very popular among residents of Russia and the CIS countries has become such a type of pie as apple charlotte, which has been baked in families for more than a dozen years. By the way, can you today name a cake that is simpler to perform than the charlotte we are used to? It is on this version of apple pie made from biscuit dough (due to its simplicity and availability of products) that growing up girls comprehend the wisdom of the culinary art, preparing to become good housewives in the future. Although it should be admitted that initially the charlotte looked like a pudding or even like a puff casserole of apples and leftover bread soaked in milk with eggs, which was quite economical, healthy and tasty.

The easiest apple charlotte recipe. Prepared from flour, eggs, apples, sugar.

The imaginary aroma of apple pie already tickles your nose, and the tender dough melts in your mouth ... Isn't it time for you to bake an apple pie too?

* ready-made apple filling (after cleaning from seeds and skins, there should be at least 800-900 g)
** if the apples are very sour, you can take 1 tbsp of sugar

Sift flour into a bowl along with salt and sugar. Add cold butter, cut into small cubes, chop into crumbs with a knife. Add water, knead the dough with a knife. Divide it into two koloboks (larger and smaller) and wrap each in plastic. Send it to the refrigerator for half an hour.
Peel and seed apples, cut into small pieces. Toss the apples in a bowl along with the spices, sugar, lemon juice and starch. Set aside.
Remove the dough from the refrigerator, let it thaw a little. Roll out a larger bun on a floured surface and transfer to a greased mold (the edges of the dough should hang out of the mold. Put the filling, put pieces of butter on it. Roll out the second bun and cover the filling. Pinch the edges of the dough, and make a hole in the middle for steam to escape ...
Grease the pie with water and sprinkle with sugar.
We put in an oven preheated to 220 degrees. After 10 minutes, lower the temperature to 180 C and bake for 40-50 minutes, until golden brown. Cool down completely and enjoy the tasty treat.

Best of all, after the cake has cooled, let it stand in the refrigerator for a couple of hours.

For those who know even a little English, the intriguing name of the dish immediately makes it clear that we are talking about a pie. "Banoffi" was formed from the merger of two words: "banana" and "toffee", that is, soft caramel. And the name of the dish fully reflects its essence: a simple pie with bananas and soft caramel.

The taste of the dessert is clear and simple - delicate caramel and aromatic banana. It turns out pretty sweet, but whipping cream with a little coffee balances the flavor well. The whole filling is very soft, and the more pleasant is the pronounced contrast of the crunchy crust.

Banoffi pie is an English dessert. It is easy to prepare, and so simple that you don't even need to make a dough for the cake. How does a pie do without dough? Very simple! Its basis is biscuit crushed into crumbs, slightly soaked and tamped into a crust, which is quickly baked. And even with such a quick preparation of the cake, this is the most time consuming part of the process. Everything else for making banoffi pie is done within 10 minutes. Then for a few more hours the pie is simply infused, after which the delicate delicacy is ready for use.

- you can cook it yourself using cream and sugar. But you can also simplify the task if you take instead boiled condensed milk "Toffee". The main condition in this case is that condensed milk must be of high quality.

Cooking time: about 2.5-3 hours
Finished product yield: 8 servings

Ingredients

• shortbread cookies 180 grams
• butter 80 grams
• water 45 ml
• fat cream for whipping 280-300 grams
• bananas 3 pieces
• boiled condensed milk 270 grams
• powdered sugar 2 tsp
• instant coffee 0.5 tsp

Preparation

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Break the cookies into pieces and send them to the blender bowl. You need to grind it to a crumb state.



Combine butter and water and bring mixture to a boil. Often, only butter is used in recipes - this makes the base cake more crumbly, but also more nutritious.



Pour the butter and water mixture into the cookie crumbs.



Mix the "dough" well with your hands - it should be plastic and slightly sticky.



Place the dough in a mold and tamp it with the bottom of the glass to form a crust.



Bake the base at 175 degrees for 15 minutes, and then cool it completely, but do not remove it from the mold.



Spread the boiled condensed milk over the base cake in a thick layer.



Then place the bananas cut into long slices.



Prepare the cream: mix it with powdered sugar and instant coffee.



Whisk the cream until creamy.



Place the whipped cream on top of the bananas and flatten.



Place the banoffi pie in the refrigerator for 2-3 hours to infuse.
Serving such a dessert is best with unsweetened tea - it turns out very tasty!