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from weekendbakery.com
Ingredients for the Apple Pie
serves 6-8
300 g self raising flour
200 g cold butter in little cubes
150 g soft light brown muscovado sugar
3/4 egg (35 g) for the dough
1/4 beaten egg for brushing
a pinch of salt
1 kg tart apples (goudreignet/rode van boskoop)
fresh lemon juice
2 teaspoons / 6 g ground cinnamon
50 g sugar
50 g raisins, washed and soaked and drained (optional)
Mix self raising flour, salt, soft light brown sugar and butter in cubes. Rub
with fingertips until you have a mixture resembling bread crumbs. Add the 3/4
egg and quickly kneed the ingredients into a smooth dough. Leave to rest in the
fridge for an hour.
Peel the apples and cut each apple into 4 equal parts and cut each part into 5
thick slices, sprinkle with lemon juice to prevent oxidation . Add the cinnamon
and 50 grams of sugar to the apples and stir. Add the raisins, leave them out
if you do not like them. Cover and set aside.
Preheat the oven to 175 C / 350 F. Line a round buttered springform baking tin
(20-22 cm) with 3/5 of the dough. Add the prepared apples. Make sure to
distribute the apple slices evenly and to fill the pie so it is firmly packed
with apple (the apples will slink from baking). Shaking the tin a bit might
help you to achieve this.
Now with the left over 2/5 of the dough make a grid/lattice on top of the
apples. Brush the grid lightly with the 1/4 beaten egg (add a bit of water to
the egg to make it easier to brush). Bake the pie for 60 to 70 minutes,
depending on your oven. Leave to cool. You can eat it warm, which is very nice,
but I like it even better when cooled completely.