Apple pie
A historical cake of English origin, consisting of two layers of dough and an apple filling between layers. In the 17th-18th centuries, apple pie was brought to the North American colonies, and today it has become one of the symbols of the United States of America. The cake itself has been mentioned in 13th century English food records. This cake took on a more or less modern form in the 16th century, where it was mentioned in the Danish cookbook of that time.
I also tried to achieve the style of Danish apple pie, where the dough layers are very crispy. Cinnamon, nutmeg, and lemon are used as spices in the cake.
The cake is served hot or cold with vanilla ice cream or whipped cream.
Preparation time: 2 hours
Level: average
Quantity: one cake, 12 slices
Ingredients:
Dough
300 g of cold butter
400 g of flour
3 egg yolks
3 tablespoons sugar
A few tablespoons of cold water
Filling
8-9 sour apples (e.g. Granny Smith)
1 lemon
150 g brown sugar
2 teaspoons cinnamon
3 teaspoons vanilla sugar
1 teaspoon ground ginger
0.25 teaspoons grated nutmeg
1 extra egg to spread the cake
Preparation:
1. Prepare the dough. Chop the butter and flour until a smooth, semi-dry crumb is formed. Add egg yolks, sugar, and water. Knead the whole mass into a dough. It is not necessary to knead very strongly, important is that the dough is even.
2. Preheat the oven to 170 degrees C, roll the dough into a disk 0.5 cm thick, which is slightly larger than the cake mold. Store the rest of the dough at +4 degrees.
3. Place the dough in a mold, press against the bottom and sides of the mold, cut off the rest of the dough and keep it at +4 degrees.
4. Line the dough in with parchment paper and pour over the dry peas or a mixture of peas and rice to keep the dough in shape during baking. Bake for 20 minutes. Remove the peas, using a knife, make the holes in the bottom of the dough and cook for another 20 minutes until the bottom of the dough is crisp.
5. During baking, peel the apples, cut into slices, remove the apple heart and cut into a few cm thick pieces. Mix in a bowl with brown sugar, vanilla, nutmeg, and ginger.
6. Pour the apples on a crispy bottom. Roll the rest of the dough to about 0.5 cm thick and cut into strips about 2-3 cm wide. Braid the dough strips on the surface of apples. Beat the egg evenly and brush the cake surface.
7. Bake at 170 degrees for about 1h until the apples are soft and the dough is brown.
8. Serve hot or cold with whipped cream or vanilla ice cream.
Done !!!
