This is the most basic and straightforward recipe for shortcrust apple pie. I suggest making this apple pie to everyone because it’s incredibly quick to prepare. It is even manageable for those who cook and bake infrequently. It tastes great!
Components
- 1.5 kilogram of apples, or around 6 pieces, for example. Antonovka
- One medium egg, two cups plain flour, 320 grams of butter, and 200 grams of stick
- 80 g of sugar and 2 tsp baking powder in 1/4 cup
Apple pie
My glass holds 250 milliliters. Cake tin: 24 cm springform tin or 18/27 cm baking tray. Additional time: chill the dough for 60 minutes in the refrigerator.
The components I used were the basis for calculating the calories.
Because your components can have different amounts of calories than the ones I used, this is only an estimate of the number of calories.
Optional apple pie toppings:
Grated apple can always be mixed with a half-teaspoon of cinnamon or apple pie spice mix. These combinations work well, but only if they contain cardamom, cloves, ginger, cinnamon, lemon zest, or vanilla. Unfortunately, sugar—which is abundant in apple pie—usually comes first in the recipe.
Once baked, dust the apple pie with powdered sugar or a blend of cinnamon and powdered sugar. When determining the apple pie’s calorie count, powdered sugar was left out.
What flour for apple pie?
For shortcrust pastries, coarse wheat flour works best. Still, I typically combine all-purpose or normal wheat flour with coarse flour. Because cake wheat flour is a low-protein flour and requires less liquid, I occasionally merely use it with a little egg. I think cake flour tastes much better with just the right quantity of butter than shortcrust pastry prepared from coarse pastry.
What are the best apples to make apple pie?
I’d suggest these two apple kinds since they are 100% effective for you. Reinette in grey and Antonovka. These apples are hard and sour. They hold onto their flawless structure and flavor without leaking as much juice, which is even better for a cake like apple pie.
Apple pie recipe
Knead the apple pie shortcrust pastry first. Two cups (250 ml) of flour, one medium egg (straight from the refrigerator), 1/4 cup (80 g) ordinary or fine sugar, and a stick of butter (which I suggest chopping into smaller pieces with a knife) should all be combined in a big basin. The butter can also be taken directly from the refrigerator. Last but not least, just two tablespoons of baking powder and maybe a dash of salt.
Using your hands or a mixer fitted with shortcrust pastry hooks, knead the dough. I always use my hands to knead shortcrust pastry. Make an effort to finish it promptly. Although the dough seems too loose at first, it should come together into a tight ball as you rub in the butter. I like to knead the dough in a big bowl, but you may also use a pastry board, a broad board, or a clean counter.
These ingredient proportions should result in a flawless dough. But if the dough doesn’t come together into a ball after you add too much flour, I suggest adding a tablespoon of ice water or a flat tablespoon of 18% sour cream..
Shape the dough into a ball. Wrap them in plastic wrap and place them in the fridge for a full hour.
While waiting for the dough to cool, prepare your apples. I went with Antonovka this time. Before peeling, a big six-piece weighed roughly 1.5 kg.
After thinly peeling and cutting the apples into quarters, extract the cores. Apples should be grated over a rough mesh. Give the grated apples in the bowl a full 20 minutes to release some of their juice. Squeeze the juice out of a handful of grated apple at a time. Another option is to use a fresh cotton rag or gauze. I extracted enough juice from my apples to fill half a glass. Now that the apples have been grated and slightly squeezed, you can add a little cinnamon or apple pie spice.
You can remove the dough from the refrigerator after it has aged for one hour. After removing the foil, split the dough in half. Store one half in the freezer or refrigerator. Because I grate it at the end and place it on top of the apples in the tin with the dough, I put the dough in the freezer. The dough will be difficult to grate once it has been refrigerated. There’s nothing else to do but tear the dough into pieces and cover the entire apple pie.
Grease the tin’s sides with the leftover butter and line the bottom with parchment paper. Strips of parchment paper should be placed or adhered to the greased sides. I used a medium-sized 18/27-cm rectangular tin, but a 24-cm-diameter springform tin would also work well. Slicing a portion of the dough ball into pieces seems like the simplest method to me. I place them in a line down the mold’s bottom, and then I just glue everything together to create a consistent bottom.
Arrange the grated apples in the cake’s bottom layer. After evening out the surface, gently pat in the grated apples.
If you’ve frozen your half of the dough, remove it and grate it into a tart using the same stitches as the apples. Cover the entire surface of the apple pie with the grated dough. Tear the dough, if it has been sitting in the refrigerator, and sprinkle it evenly over the apple pie’s top.
Now is the time to bake the apple pie. Preheat the oven to 180 degrees (top/bottom heat) and place the tin containing the dough inside. Choose the shelf in the middle. Bake for approximately one hour. for a maximum of seventy minutes. Since my oven has a large compartment and the heaters don’t bake my dough from the top as quickly as they do in smaller ovens, my cake took exactly 70 minutes to bake.
The apple pie can be removed from the oven as soon as it’s baked. Once the dough has cooled down a bit, take off the edges and place it on a wire rack to finish cooling. Before serving, you can dust the apple pie with powdered sugar or a powdered sugar and cinnamon mixture.
The crumbled apple pie is also ready.
Enjoy your food!
