Lean Apple mini pie

Description

Small portioned cakes a crunchy crust of dough woven so cute, that they are impossible to refuse. Besides, there a lot of sweet fruit toppings. Come and visit us, we weave, and then to eat!

Ingredients

Flour

250 g
Salt

1 pinch
Powdered sugar

2 Tbsp
Sunflower oil

75 ml
Water

4 Tbsp
Apple

5 piece
Raisins

1 handful
Cinnamon

1 tsp
Brown sugar

2 Tbsp
Water

2 Tbsp

Cooking

For the filling: wash on dry the raisins and apples.

Apples clean, cut into 4 pieces, removing seed pods and cut into thin slices.

In a saucepan, mix sliced apples, raisins, cinnamon, brown sugar and 2 tablespoons water. We'll bring it to the boil, cover and cook on low heat until soft apples. I have it took about 10 minutes.

Let the stuffing cool completely, and yet make the dough. For the dough: mix the flour, sugar and salt.

Add sunflower oil TM Oleina.

Start kneading the dough in such a way that would have made a baby. (As if rubbing butter into flour).

Next, begin to add cold water 1 tablespoon. Water is needed so that the dough to gather in apt. I needed 4 tablespoons of water. The resulting lump of dough and wrap with cling film and remove in the refrigerator for 30 minutes.

Divide chilled dough into 4 parts. One part left for future work, the rest of the dough cover and refrigerate.

Here is the dough I did. It's like a flaky pastry. Cookie cutters ( I have ceramic) coat with sunflower oil, at the bottom put a small circle of baking paper.

Roll out the dough as thinly as possible (about 2 mm), cut out a circle of this size, which will pave the bottom and sides of the molds, the edges of the dough should hang from the molds. The remainder of the rolled dough with a knife trim to get a rectangle and cut into thin strips.

In the prepared tins put the dough circle, gently pressing to bottom and sides of the form. Evenly distribute the dough within the cookie cutters hanging from the edges of the dough until cut. Fill the dough cooled filling to the top of the molds. I'm stuffing some more stamped, whatever it was about-a lot! :) The juices from stewing the apples I used, what would the dough was not "clallam".

Now the fun part-weaving! Take a few strips of dough and lay them parallel to each other, at a short distance.

Every other strip of dough perpendicular to tognum back and put another strip in the center of the molds. Return to the place of the previously folded strips, keeping them Central.

Now tognum those strips that we have not touched (just every second). Lay a second perpendicular strip of dough at a distance. Return to the place of the bent strips.

Repeat until, until the surface unit is completely covered by the pletenochka. Messy explanation, but I hope it is clear thanks to the photos of the steps! :) Using a fork "seal" the edges of the pie, what would netting is secure on the base.

Look like this turned out! Thus formed the remaining shares. Remove the molds from the cakes in the fridge for 45 minutes. Preheat the oven t 200-205 degrees.

The surface of the pies are no lubricates. Bake in the preheated oven first 10 minutes at 200-205 degrees, then the heat diminishes to t 190 degrees and bake for shares of another 25-30 minutes or until pletenochka will not be rosy. Depending on the width of the stripes and the distance between them, the different braids.

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