Description
This Apple pie is my love at first sight, in this case - from the first bite, and I was not satisfied until he received his prescription who are happy to share with all fans Apple pastries. What should be emphasized among the advantages of cake is that unlike the classic Apple pies (actually I have nothing against Apple pies), apples in this case are not in duet with a sweet butter biscuit, and with a slight puff-yeast dough, which happily takes an Apple fragrance, without claiming to be an independent taste. Besides the recipe is so simple that allows you to cook the pie as an everyday dessert, and almost all year round.
Ingredients
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Milk
0.5 cup
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Yeast
2 tsp
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Sugar
3 Tbsp
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Margarine
200 g
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Flour
3 cup
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Apple
3 piece
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Raisins
3 Tbsp
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Vanilla sugar
1 pack
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Cinnamon
0.2 tsp
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Coriander
0.2 tsp
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Salt
0.5 tsp
Cooking
Milk to warm up to room temperature (in the microwave), add sugar and yeast (the sweeter the dough you like, the more sugar is added), stir and leave the yeast to "play".
Meanwhile, sift flour, add salt and chop the margarine into crumbs. You can add in the dough vanilla, as well as to experiment with different essences (orange interesting).
The yeast started to play, then it's time to add them to the flour.
Gradually adding the milk with yeast and sugar, knead the dough.
Sent the dough to the proofing in a warm place for 20-30 minutes.
While the batter "thinks", prepare the filling, which wash and peel apples (good Semerenko and leghold, but in General, it's a matter of taste), cut them in slices, you can use a special grater. Wash and fill with warm water, the raisins, the raisins can be infused in rum or cognac, if you do not like raisins, you can do without it or replace it with a cherry or candied fruit, someone like that.
Divide the dough into two unequal parts 2/3 and 1/3, 2/3 roll out and put into the form. The form may be any of: silicone, springform, I use a regular pan. So the pie was the thin edge "without filling", and the pie higher, when rolling out do thinner edges and leave the middle thicker.
The dough is well raised, the bottom roll in the breadcrumbs (normal breadcrumbs), which will take over some Apple juice, then spread apples, raisins and spices: cinnamon, coriander, vanilla sugar. They say that cinnamon can not be combined with vanilla, but I like it, try it, you will have to taste. Of coriander add a bit on the tip of a teaspoon, he will give a special piquancy to your pastries, fans can add the whole coriander, but I still recommend ground.
Next, roll out second portion of dough, cover the Foundation with stuffing, attach the edges of the upper and lower layer and make rantic. Before cake send in the oven, it is necessary to poke a fork to the pie to "breathe", if you wish, you can decorate and/or coat with the egg, but I prefer without lube.
Bake in the oven at a temperature of 200-250 degrees Celsius for 40-60 minutes until Browning after oven leave the cake to rest for an hour before serving you can sprinkle with powdered sugar and pour over the caramel! Remaining the next day, the pie is good, if you heat it up in the microwave, then he's back like someone just out of the oven, however, someone he even like cold. Generally it's the cakes that the longer it stands, the tastier! Bon appetit!
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