Berlin Apple pie

Description

Delicious, elegant and very easy to prepare - it's all about the recipe for German Apple pie. Layer of dough turns out dry, which is perfectly balanced by the juiciness of the toppings! Well, the classic combination of the aroma of apples mixed with cinnamon - just magical!

Ingredients

Butter

100 g
Sugar

350 g
Chicken egg

2 piece
Leavening agent

1 tsp
Rum

60 ml
Flour

2 cup
Apple

6 piece
Starch

2 Tbsp
Raisins

3 Tbsp
Cinnamon
Powdered sugar

1 Tbsp

Cooking

The oil at room temperature carefully grind with sugar.

Add eggs, baking powder and rum. A good knead. To be honest this is my first experience cooking test with alcohol, but I really liked it - quite noticeable notes, and the dough is unusually plastic and like the air... of Course, it is desirable to pour the batter rum, but if not, cake like - replace rum for a good cognac works too!

Sift the flour into a bowl with the liquid ingredients and knead the dough. Put it directly on the table and how to press down with your hands to get the dough a uniform texture, and it does not stick to hands (if they do - slowly pour the flour).

Make a ball and put it in the fridge. Let it sit there while you prepare the stuffing...

Meanwhile, prepare a filling. Rinse the raisins and slightly dry, Apple peel, remove the core and grate on a coarse grater. Lightly press the grated apples with your hands.

Add raisins, starch, and sugar (if apples are sweet - take less sugar, here the sugar is taken for the sweet and sour apples). Add a pinch of cinnamon and stir (I did this with my hands as the meat).

Remove dough from refrigerator and divide into two pieces 2/3 and 1/3. A large part of the test roll out 5 mm thick and put into a form to form bumpers. (I have a form of 27 cm in diameter).