Pies with apple filling - a dessert for all times, perhaps there is no person who has never tried them and most certainly they like it.
Shortcakes with apples are crumbly and in combination with sweet apple fillings - whether they are fillings, or just slices of ripe fruits, create a unique homeliness both in the sunny Kuban and in the Arctic marked by snow.
Shortcake with apples - the general principles of preparation
• In the classic recipe, shortbread dough consists of the following main components: flour, butter, often replaced with margarine, sugar, water, table salt. Eggs may be added.
• Of course, there are variations in which cottage cheese, sour cream and other products are added or basic ones, for example, a cultivator, are excluded.
• Each type of shortcrust pastry also implies various methods of its preparation. Shortcrust pastry for apple pies and not only for them can be prepared in three ways, each time receiving a new look of this test:
- the method of "cutting" (dough breeze). Oil or margarine and other ingredients should be chilled, and fats even slightly frostbitten. Butter with flour to a state of "crumbs" chopped with a knife, then introduced, without ceasing to "chop", the remaining ingredients, and quickly knead.
- whipping (dough-sucre). Products in this version of the test are also taken chilled. First, sugar and butter are beaten with a mixer until smooth, then the liquid components are introduced, and only then flour is added.
- classic (dough saber). All products must be absolutely identical and, exclusively, at room temperature. Therefore, they are removed in advance from the refrigerator 2 hours before use. Grind all the ingredients in a certain sequence with your hands. A saber can be kneaded in the same way as other types, with the only difference being that the products must be necessarily warm.
• The dough breeze turns out layered, it is as if divided into thin plates resembling mica. Due to the high sugar content, the basis of dough-sucre does not flake, but at the same time it becomes well crumbly and tender. The advantage of the saber test is that it does not “set” during baking. It is good to use for shortbread apple pies baked in the form, with a filling that requires the formation of high sides from the dough.
• A variety of types of shortcrust pastry allows you to cook more than one type of apple pie: open, closed, filled, with apples on a protein meringue, grated and others. And each of them has a sand base with its own structure.
• Apple filling may not only consist of apples alone. Often they are poured with sour cream, cottage cheese, prunes, etc. are added to them.
• Apples are preferable to choose slightly acidic or autumn, sweet and sour varieties, not too hard.
• For shortcakes, apples are used in peeled form. They are cut, rubbed, or simply cut into two parts. In some cases, blanch or allow in sweetened water.
Unusual shortcake with apples on a protein pillow
Ingredients
In the dough:
• white flour - 3-4 glasses, only premium;
• five raw yolks;
• powdered sugar - 200 grams;
• 200 gr. sweet cream, 72%, oil;
• one tsp baking powder.
To the filling:
• egg whites, raw - 5 pcs.;
• 40 grams of potato starch;
• icing sugar - 150 grams;
• 50 ml of vegetable (lean) oil;
• a small pinch of ordinary vanilla, interchangeable with 0.5 tsp. vanilla sugar;
• 600-700 grams of apples, sour autumn varieties.
Cooking method:
1. Peeled apples, without seeds and a core, cut the apples into squares one and a half centimeters thick and dip in hot water for two minutes. Remove the apples from the water and lay them on a linen towel to remove moisture.
2. Sift flour with icing sugar and baking powder through a rare sieve, mix. Add the butter, cut into small pieces, and quickly grind everything into small crumbs, so that the butter does not have time to melt from the warmth of the hands.
3. Pour in the yolks soaked with a fork and grind again just as quickly, while collecting all the crumbs in a single, uniform lump.
4. Halve the dough into two pieces of different sizes. Transfer most of it to a dry roasting pan and evenly align it with your hands along its entire bottom, and transfer the smaller piece to a bag and put it in the freezer.
5. In the oven, at 180 degrees, send a baking sheet with shortcrust pastry for ten minutes. Before baking over the entire surface, make a fork at a distance of about 4 cm. Chill.
6. With a mixer, begin whisking the squirrels at minimum speed. When the protein mass begins to change color, increase the speed and begin to inject powdered sugar.
7. The powder should be added in small parts about one teaspoon each. Mix vanilla with it. Beat at maximum speed until stable peaks form, while the mixer will rotate with difficulty.
8. Carefully, trying to maintain the consistency, introduce starch into the protein mass, followed by vegetable oil. Stir the mass at the same time very carefully, exclusively clockwise, in a circular motion of the spoon.
9. Transfer the squirrels to a still warm lower crust, smooth with a spatula. Spread blanched apples on top of the proteins, and on top of them rub the dough that was previously taken into the freeze with a coarse grater.
10. Put the roasting pan and pie in the oven for half an hour.
Closed Shortbread Cake with Apples and Prunes
Ingredients
In the dough:
• 400 gr. baking white flour;
• sweet cream butter - 250 gr;
• 200 grams - cottage cheese 9%;
• 05, tsp soda;
• 150 grams of sugar;
• 5 g sachet of vanilla sugar.
To the filling:
• eight small, sour apples;
• "brown" sugar - three tables. spoons;
• one yolk;
• 50 ml of pasteurized milk, 3.2%;
• Art. a spoonful of potato starch;
• fifteen prunes, pitted.
Cooking method:
1. To make a wonderful shortbread dough for the pie according to this recipe, you need to take the butter a little softened, so it is better to remove it from the refrigerator in advance. Sugar sand with butter, rub with a spoon or beat with a kitchen processor until smooth. Add cottage cheese, vanillin, salt and beat well again.
2. Transfer the flour into the oil mass, add the baking powder for the dough and knead a rather elastic uncooked dough. Refrigerate it for half an hour.
3. Divide the chilled dough in half. Distribute one part along the bottom and edges (sides) of the baking sheet, sprinkle a little dough with potato starch, and on top lay the halves of the apples peeled from the core and peel. Stack the halves of apples with the slice down, and in the recess from the core, put soaked and dried prunes under the apple, one prune for each half.
4. Sprinkle plenty of apples with brown sugar mixed with cinnamon and cover with a second layer. Pinch the edges nicely.
5. Lubricate the cake with the yolk weighed with milk, sprinkle with sugar, and set to bake for one hour.
Grated apple pie
Ingredients
For the test:
• 200 gr. white flour;
• fine evaporated salt - 0.5 tsp;
• half a teaspoon of sugar;
• 120 gr. butter, 72% cream;
• two teaspoons of lemon, freshly squeezed juice or quality apple cider vinegar.
To the filling:
• a pound of sour apples;
• granulated sugar;
• cinnamon.
Cooking method:
1. In cooled boiled water, dilute lemon juice or apple cider vinegar replacing it in a ratio of 1: 1-1.5 and put it in the freezer for a quarter of an hour.
2. Sift all the flour onto a dough chopping board, add mixed salt and refined mix.
3. Put the frozen butter, cut into small cubes, into the flour and chop it intensively with a knife until the butter becomes smaller than a pea.
4. Collect the flour crumbs slide, make a small hole on top. Pour a tablespoon of acidified water from the freezer into it and continue to chop, gradually pouring the remaining water in the same portions. Chop until you get a well-kept dough.
5. Form from the test two koloboks of the same size and put them in different packages into the “warm” chamber of the refrigerator for at least half an hour. It is better if the dough lies in the cold for two hours.
6. Remove one kolobok, rub it evenly through a very coarse grater into a greased fryer, and slightly press down with your palms.
7. On top of the dough, lay the coarsely grated apples in the same layer, sprinkle them on top with granulated sugar mixed with ground cinnamon.
8. On apples, rub evenly the second part of the dough, do not press down.
9. Bake for forty minutes at 200 degrees.
10. Cut the finished shortcrust apple pie warm into small portions. On top of it, it is advisable to sprinkle with powdered sugar, replacing it through a sieve.
Shortcake with apples in the fill
Ingredients
For the test:
• 85 grams of sugar, sand;
• white flour - 2-3 cups, without a slide;
• 130 grams of butter, 72%, sweet cream;
• three raw egg yolks;
• salt - a small pinch.
For filling:
• 350 grams of green ripe apples;
• 200 grams of 20% sour cream;
• two small bags of vanillin;
• 100 grams of sugar;
• two eggs;
• 30 grams of starch, potato;
Cooking method:
1. On a large dough cutting board or table surface, transfer the flour with baking powder. Add the fine salt, put the butter (room temperature) and chop everything together until fine crumbs are obtained. The smaller the baby, the better.
2. Enter, one at a time, the yolks, gently stirring the buttery flour with a spoon. Yolks, as well as butter, should be warm, at the same temperature. When all the yolks are gone, quickly knead the dough with your hands, forming a ball.
3. Wrap the dough with foil and place for half an hour in the refrigerator.
4. Transfer the settled dough into a split baking dish, greased, and evenly distribute along its bottom, fashioning not too high sides at the edges.
5. Put the parchment sheet on the dough so that it does not bubble, and on top, as a weighting agent, pour peas and put the cake blank in the oven. At 190 degrees, hold for twelve minutes.
6. Beat the granulated sugar with eggs until a stable, fluffy hat is added, add sour cream, add vanillin and starch and beat thoroughly again. It will turn out very original, if you add a little cinnamon, literally a pinch.
7. Remove the dough form from the oven, remove the peas with the parchment from the “workpiece”, and instead place small thin apple slices along the bottom, without peels and seeds, leaving small gaps between the apple slices.
8. Pour the sour cream filling on the spread apples and put the cake in the oven. Raise the temperature to 200 degrees and bake for twenty minutes.
Shortcake with apples "Apple Shock"
Ingredients
For the test:
• baking white flour - 180 grams;
• 100 grams of traditional oil;
• one chicken egg;
• granulated sugar - 50 grams;
• a small pinch of fine salt.
For filling:
• dark chocolate, bitter - 80 grams;
• five large moderately sour apples.
For pouring cream:
• 35% cream - 150 grams;
• two eggs;
• 50 gr. refined granulated sugar;
• 2 grams of vanilla.
Cooking method:
1. Knead shortbread dough, as for the recipe "Shortcake with apples in the fill." Roll it up with a ball and let it cool for half an hour.
2. Cut the apples into small slices. Put them in a small saucepan, pour two tablespoons of water, sprinkle a little sugar and simmer (2 min.) Over low heat. Transfer to a colander and refrigerate.
3. Lubricate the mold, which is best detachable, and place the chilled dough on it, using your hands to form sides at least three centimeters high.
4. Pour small chocolate chips over the dough evenly. Place steamed, slightly dried apples on chocolate.
5. Pour the cream onto the apples, whipped with vanilla sugar and eggs, and place the roasting pan with the pie in the oven. Cook for forty minutes at 200 degrees.
Shortcake with apples stuffed with poppy seeds
Ingredients
For the test:
• 500 grams of flour, premium;
• 50 gr. low fat sour cream;
• 250 grams of margarine for baking;
• 2 tbsp. l cocoa powder;
• five yolks;
• one glass of sugar, white;
• bag of baking powder.
For filling:
• 135 grams of poppy;
• egg;
• 100 grams of white loose sugar;
• bread crumbs wheat - 1 tbsp. l .;
• nine medium apples.
Other:
• cherry jelly - 1 pack.
Cooking method:
1. Thoroughly grind the butter and flour with your hands, take the entire portion of flour at once. Add the yolks whipped with sugar, sour cream mixed with the baking powder and again everything is fine, at the same time, quickly grind and collect the dough in a lump.
2. Divide the dough in unequal parts in two. Set aside the larger one, and mix the cocoa into the smaller one. Cool both pieces of dough.
3. Grind on a coffee grinder or crush poppy seeds in a mortar, add a couple of spoons of boiling water into it, pour sugar and grind until white juice - “milk” appears. Add raw egg and breadcrumbs, stir well.
4. Cut the apples lengthwise, in half, peel the peel and cut the middle, deeper. Fill the void formed in the apples with the poppy mixture.
5. Cover the bottom of the greased mold with a rolled out white piece of dough so that the sides are formed.
6. Beat the whites with sugar with a mixer until a steaming foam develops, carefully introduce a packet of dry jelly, mix well and pour the resulting mass of apples stuffed with poppy seeds, spread the dough with the filling down, and grate the dough, tinted cocoa on top.
7. Bake at 180 degrees for approximately 50 minutes.
Shortcake with apples and pumpkin
Ingredients
For the test:
• creamy margarine - 250 grams;
• 100 ml low-fat kefir;
• wheat flour, baking flour - 2-2.5 full glasses;
• 100 gr. refined sugar;
• one egg;
• 0.5 tsp quicklime soda.
For filling:
• 300 grams of pumpkin pulp;
• 400 grams of apples;
• 50 grams of white granulated sugar;
• two yolks.
For meringues:
• two raw proteins;
• sugar (sand) - 100 grams.
Cooking method:
1. Grate pumpkin pulp and apples on a grater with large straws. Add granulated sugar and yolks and mix well.
2. Beat softened margarine with sugar, add kefir mixed with soda, egg and beat well again. Introduce the flour and, immediately, knead the soft shortcrust pastry. Remove to cool for an hour.
3. Roll out the dough with a layer no thicker than 0.8 cm, straighten it in shape and form sides.
4. Prepare the meringues by whipping the whites with sugar into a strong, stable foam.
5. Place the filling evenly on top of the dough and place in a warm oven. Bake for twenty minutes at 200 degrees.
6. Remove the cake from the oven, pour the meringue on it, flatten it and set it back for ten minutes.
Shortcake with apples - tricks and tips
• If you put more than the specified amount of soda in the dough, the cake will turn dark with an unpleasant odor.
• If you chop the dough in some places with a fork, the cake will bake much better.
• If you mistakenly knead a shortbread dough for more than three minutes, it will become too harsh and coarse.
• Proteins beat better with sugar if you add a small pinch of citric acid to them.
