Amber Apple pie

Description

This cake should bake when there are real apples. They are full of juice, and pectin, therefore, give the desired result (the apples will lie in jello and appear amber). This pie is for Apple fans because a lot of them.

Ingredients

Apple

1 kg
Sugar

1 cup
Butter

40 g
Sugar

4 Tbsp
Chicken egg

4 piece
Flour

4 Tbsp
Soda

0.333 tsp
Lemon juice

1 tsp

Cooking

Our ingredients are.

Take a round shape (I have 26cm) and cover it with baking paper. Even if you are using silicone molds, the bottom should be covered with baking paper (cut a circle and put on the bottom). It is easier to remove the cake from the mold. Sprinkle in the bottom of the sliced solid butter. Sprinkle 0.5 Cup of sugar.

Cut the apples into quarters. Peel, do not remove it the whole point, and serdtsevini remove. Put all the apples skin down around to the first layer lay nice and as close as possible.

Then the second layer (as a rind down). Sprinkle 0.5 Cup sugar. Bake in a preheated 220 °C oven until then, until you see that the apples though and kept their shape, but cooked, have settled and become soft. It took me 10-15 min. Remove from the oven and allow to cool slightly.

While the filling cools take the paste. Whisk the eggs with 4 tbsp. of sugar into a thick foam. Add the sifted flour. Extinguish soda with lemon juice and add to the mixture.

Pour the mixture on the apples. She covers them with a thin layer. So I distributed it with a spoon. Return the form in the oven and bake for 10-15 minutes until the dough grabbed, has increased in volume and polarizable top. Availability (dryness) check with a toothpick.

Remove the pan from the oven and allow the pie to cool COMPLETELY (jelly must be frozen). Then cover the shape of a large plate, flip it over and carefully remove the paper from the cake.

Apples will be in jelly (pectin!) and appear absolutely amber.

Bon appetit!!!

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