Description
A recipe from the Internet. Author Elena Pokrovskaya. Usually the first time I make the dish strictly according to the recipe, and then make adjustments, but in this recipe I was immediately alarmed by the fact that the Apple filling is not added to any binder. The author suggested raw apples just to mix with the sauce. I decided to modify the recipe. To begin with, to apples not darkened, while I cut, I added the juice and zest of lemon. Then I did some prevarila apples in the sauce, and the sauce was zapustila starch. But it was not enough, when cutting the apples still fell out of the pie. The taste is of course not affected, but... aesthetically looked bad. I strive for perfection. So I will think more on this recipe, because the cake is delicious and worthy to appear periodically on the table.
Ingredients
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Flour
200 g
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Butter
100 g
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Yolk egg
1 piece
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Sugar
30 g
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Water
40 ml
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Salt
1 pinch
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Apple
6 piece
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Butter
50 g
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Brown sugar
125 g
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Starch
1 tsp
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Lemon
0.5 piece
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Almonds
150 g
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Petals
Cooking
To prepare products to have everything at hand.
Almond pour boiling water for 5-10 minutes, then drain the water, rinse the nuts with cold water and peel. Dry the almonds in the oven or microwave (3 min.), avoiding strong Browning.
Then chop the nuts with a knife into fairly large pieces.
Sift flour, mix with sugar and salt, add the chilled butter, chop with a knife, then quickly RUB with hands until uniform fine crumbs.
Add yolk and water,
Quickly knead elastic dough. Roll the dough into a ball, wrap with foil and put into the refrigerator.
With half of the lemon erase zest, and squeeze the juice into a large bowl. Apples cleaned, remove core, cut into small cubes. As cutting apples to pass them in a bowl and mix with juice, to apples not darkened.
Melt in the butter, add sugar and boil, stirring occasionally, until Golden brown. At the last moment I decided to replace the regular brown sugar to enhance the caramel flavor
Add apples, stir and cook on medium heat for 5 minutes. Remove from the heat. Add the zest and mix well.
Form d 23-24 cm covered baking paper, grease the sides with oil and lightly sprinkle with flour. If no paper, just grease the pan with butter and sprinkle with flour. Roll the dough to a thickness of 5 mm, to shift in form. Spread the dough across the form, having a side height of 3-4 cm.
Put dough on top of parchment paper and pour beans. Bake in preheated to 200*C oven for about 5-10 minutes. Remove the pan from the oven, remove the beans and paper.
On the bottom pour in the almonds.
Remove apples from the pan into a bowl. In the remaining juice, stir in 1 tsp. starch, boil on low heat, without ceasing to stir until the sauce thickens.
Carefully mix the sauce with the apples and put the filling on the cake.
Bake the pie at 200*C for about 30-35 minutes.
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