Description
The pot pie is large, crumbly makove-Apple layer, perfectly combined with a delicate shortbread base.
Ingredients
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Mac
300 g
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Sugar
250 g
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Chicken egg
5 piece
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Butter
200 g
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Apple
700 g
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Semolina
7 Tbsp
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Leavening agent
2 tsp
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Raisins
50 g
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Extract
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Flour
200 g
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Sugar
100 g
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Butter
125 g
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Chicken egg
1 piece
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Leavening agent
1 tsp
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Vegetable oil
1 tsp
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Powdered sugar
1.5 Tbsp
Cooking
First, prepare the poppy layer. In a bowl whisk the eggs and sugar.
Add poppy seeds, baking powder, raisins, soft butter, semolina, and almond extract.
Whip the mass with a mixer.
My apples, peeled, rubbed on a grater. I rubbed on a large grater, I advise you to RUB in the middle, because it will be easier to cut the finished pie into portions. Add the grated apples to the mass of poppy.
The mixture stirred and allowed to swell semolina.
At this time, prepare the dough. Flour sifted with baking powder.
Add egg, soft butter, sugar.
Knead the dough.
For baking a cake, I use a rectangular shape size 23*30 cm. Form grease with vegetable oil. Distribute the dough on the bottom of the mold evenly.
Spread on dough poppy seed layer, equalize it.
Bake pie in a preheated 170 degree oven for about 45-50 minutes. Give the cake to cool, sprinkle it with powdered sugar. Bon appétit!
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