Apple caramel pie with walnut crumb

Description

Delicious pie, but as with all pies, the beauty on the 2nd, even 3rd day. Full-bodied; very nice dough at the expense of balsamic vinegar. Source from Chatskaa Katyusha LJ, thank you for the delicious recipe.

Ingredients

Flour

525 g
Sugar

90 g
Butter

335 g
Salt

1.5 tsp
Water

0.333 cup
Vinegar

1 Tbsp
Chicken egg

2 piece
Apple

7 piece
Cinnamon

1 tsp
Nutmeg

0.25 tsp
Lemon juice

1 Tbsp
Essence

1 tsp
Cream

60 ml
Walnuts

100 g

Cooking

The words of the author. [b]Make the dough:[/b] mix flour, salt and sugar. Chop the dough with butter (cool, cut into small pieces)

and to interfere with a knife or dough with a fork until crumb condition ([i]slicing knife[/i]).

In a separate container mix the egg with the balsamic vinegar (cold)

and water.

Adding 1 tbsp liquid, kneading the dough with a fork, until it becomes soft and pliable.

Divide the dough into 2 unequal parts.

Most distribute along the bottom and sides (height about 3 cm) forms.

[b]Stuffing.[/b] Apples to clear, cut slices. Add the lemon juice and mix well so that the apples are not darkened.

In a large bowl mix the flour, sugar, brown sugar, cinnamon, nutmeg and salt.

Add the apples and mix well so the apples are completely coated with the dry ingredients.

Add vanilla essence and cream and mix again.

Melt butter in a saucepan with a thick bottom.

Add the apples, stir and cook 8-10 minutes, until soft apples.

Arrange the apples in the form with the dough.

[b]Mix the ingredients for the crumb[/b] For the crumbs: 1/2 Cup. flour, 3 tbsp sugar, 50-100 gr walnuts (chopped into pieces, the number - in the mood)

15 g butter (melt)

[i]was Ground by hand. It turns out this baby.[/i]

Sprinkle crumbs on top of apples.

Preheat the oven to 220*C. Of the remaining dough to make strips and lay them criss-cross on top of the filling, primase to the sides of the base for the pie. Lubricate the beaten egg whites.

Bake in the middle of the oven for 15 minutes at 220 ° C. Reduce the temperature to 175*C and leave to simmer for about 45 minutes. To get, allow to cool.

I cut immediately after baking, the cake has not yet grasped, and the dough was broken, not cut. [b][i]Conclusion:[/i][/b]allow to Cool and keep in plastic bag in the refrigerator. And to find out the whole taste of the cake in full, it is better on the 2nd day. *THUMBS UP*

This is the cake on the 2nd day. Don't think it's that hard to make a little bit of patience, believe me, the pie is worth attention.

[img]http://s58.radikal.ru/i160/1006/12/6090a22f0107.jpg[/img] [img]http://i073.radikal.ru/1006/7f/6e5d46621981.jpg[/img]

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