Ingredients

• Sugar - 50 gr.
• Wheat flour - 150 gr.
• Butter - 100 gr.
• Fresh apples - 1 large or 2 small.

Test preparation: 10 minutes.

Dough maturation: 30 minutes

Baking: 25-30 minutes.

Yield: 6 servings.

Shortbread pie with an apple is prepared very simply and has a minimum set of products. Any fruits are suitable for baking, even those that do not have the most presentable appearance, since they are finely chopped. Due to the fact that the shortcrust pastry recipe for apple pie does not contain eggs, it turns out to be tender and crumbly. For a change, you can smear the cake with sour jam before placing fruit slices on it, or sprinkle cinnamon on an open shortcake with apples.

How to make shortbread apple pie

Place dessert items on a work surface. The butter should melt a little, so it should be taken out of the refrigerator in advance.

Using a mixer, beat the butter and granulated sugar until a dense but fluffy mass is formed. Pour the sifted flour in portions, each time thoroughly mixing the contents of the container with a spoon. When all the flour has been used, spread the resulting crumb on a dry surface and quickly knead the smooth dough with your hands. In no case should you knead the mass for a long time, otherwise the shortcrust pastry pie with apples will turn out tough and tasteless. We roll the mass into a ball, place it in a plastic bag and send it to the refrigerator for 30 minutes.

My fruits, remove the core and damaged areas. If the skin is very dense, it should also be cut off. Cut the apples into arbitrary slices about 2 mm thick.

We take out the dough from the refrigerator and roll it out on parchment or cling film to a thickness of 5 mm. Carefully transfer the workpiece into a round shape, oiled and sprinkled with semolina. We press the cake with our fingers, cut off the excess - they can be used to make a decoration on top of an apple pie, or bake a few cookies. Cover the surface evenly with fruit slices.

We put the form in the oven, heated to 200 ° C, and bake the apple pie on shortcrust pastry for 25-30 minutes.

Cool the finished dessert to a warm state without removing it from the mold. After that, carefully remove it to a dish.

The shortbread pie with apples according to this recipe is quite fragile, so you should cut it carefully. Best served warm, with tea or milk.

Ingredients

For test:

• Flour - 960 g;
• Butter - 400 g;
• Eggs - 2 pieces;
• Sugar - 200 g;
• butter - 50 g.
• Soda - 2 tsp;
• Salt - ½ tsp;
• Lemon - 1 piece.

For filling:

• Apples - 1 kg;
• Sugar - 200 g;
• Ground cinnamon - ½ tsp
• For decoration, powdered sugar - 50 g.

Cooking time: 90 min.

Yield: 1.5 kg.

How to cook an open apple pie from shortcrust pastry - a recipe with a photo step by step

Cut the butter into small pieces, put in a bowl.

Melt in an oven preheated to 100ºС. Remove bowl from oven and cool melted butter to room temperature.

Lightly beat the eggs with a fork.

Add granulated sugar, mix.

Pour in chilled butter in a thin stream.

Mix everything well again. Soda extinguish with lemon juice, add salt to the dough, mix.

Sift the flour into the egg-butter mixture.

Knead the dough quickly, kneading time no more than 2-3 minutes. When it becomes difficult to mix with a spoon in the bowl, transfer the dough to a floured table and mix it with your hands.

Separate 1/3 from the finished dough, wrap in cling film and put in the freezer for 15-20 minutes. Pack the rest of the dough and put it in the refrigerator for the same time.

While the dough is rising, prepare the apple filling. Wash the apples, cut in half, remove the core and peel.

Slice the apples into 5mm thick slices.

Transfer the apples to a bowl, sprinkle the cinnamon on top and mix by shaking the bowl.

Melt the butter in a frying pan. Pour in sugar, mix.

Put in the apple pieces and fry for 15 minutes until the apples are caramelized.

Transfer the apples to a bowl and set aside.

To roll out the dough, prepare two sheets of parchment, one 5 cm larger than the baking sheet at both ends (in order to make it easier to transfer the cake), the second is exactly the size of the baking sheet. Place the dough between two sheets of parchment, long side down, short side up. Roll out the dough to the size of the top sheet, remove it and transfer the dough to a baking sheet.

Form the sides with your hands 1.5-2 cm high.

Lay out the filling, smooth it out.

Grate the dough on top, which was in the freezer on a coarse grater.

Bake an open shortbread apple pie at 180ºC for 25-30 minutes. While the cake is still hot, cut it into portions.

When serving, garnish with icing sugar the apple shortcrust pastry pie.

Shortbread pie with apples is one of those recipes that experienced housewives love to share. “But try to cook a pie according to my recipe! .. And this is our family treasure, even from my grandmother! .. Do you want my signature recipe for shortbread pie with apples? You've never tried anything like this!..” Familiar, right?

So I have a favorite recipe, which I introduce you with great pleasure.
Shortcrust pastry apple pie with sour cream and heavy cream filling is easy to prepare and delicious to eat. It looks like a basket full of chopped fruit. The idea is simple and very appetizing! Yes, this is a rather high-calorie pastry (272 kcal), but sometimes you can treat yourself. Cooking time shortbread pie - 1 hour 15 minutes. From the number of products indicated in the recipe, at least six servings of the pie are obtained. So enough to feast on a whole rather big family or a small department at work.

Ingredients

For test:

• self-rising flour with baking powder - 200g
• chilled butter - 150g
• eggs - 1 pc.
• salt - a pinch
• granulated sugar - 1 teaspoon
• cold water - 2 tablespoons

For the pie filling:

• red apples with loose pulp - 300g
• cinnamon - 2 teaspoons
• eggs - 3 pcs.
• whipping cream with a fat content of 33% - 100g
• sour cream - 100g
• granulated sugar - 50g

Cooking

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First of all, prepare shortcrust pastry for the pie. It is very convenient to prepare shortcrust pastry in a food processor. You just need to mix all the ingredients at medium speed. First, mix all the dry ingredients: flour, salt, sugar. Cut the chilled butter into small pieces and gradually, piece by piece, add the butter to the bowl of the food processor. Then beat the eggs into the dough, adding them one at a time with an interval of three minutes. If you do not have a food processor, do the same in the same sequence, but manually. Roll the finished dough into a ball and put it in the refrigerator for thirty minutes.



While the dough is chilling, prepare the filling for the apple shortbread pie. Mix sour cream. Cream and eggs, add sugar, mix.



Prepare the apples for the pie. Cut the apples into thin slices, sprinkle the apples with cinnamon, mix.



Roll out the chilled shortcrust pastry thinly. The thickness of the dough should be approximately 5-7 millimeters.
Put the dough in a pie dish, press it against the walls, roll the top with a rolling pin to remove excess dough from the sides.



Preheat the oven to 200 degrees. Bake the shortbread base for fifteen minutes. Remove the finished pie base from the oven.



Put apples in the base for the pie.



Fill the pie with filling.



Put the cake in the oven for another fifteen minutes. Decorate the finished cake with mint leaves. Serve shortbread with apples for tea. Since the pie is very satisfying, it can also be eaten as a snack on its own between meals or simply eaten for breakfast.

Delicate, fragrant pie with healthy fruit filling and a cup of hot tea or coffee create a unique atmosphere of warmth and comfort in your home.

For all lovers apple pies I propose to cook with me an amazing shortcrust pastry pie, apple filling and airy meringue.

LIST OF INGREDIENTS

DOUGH:

• 300 gr. flour (2 cups)
• 100-150 gr. Sahara
• 3 yolks
• 200 gr. butter
• a pinch of salt
• vanillin (1 gr.)

FILLING:

• 5-6 apples
• 3 squirrels
• 100-150 gr. Sahara
• 0.5 tsp lemon juice
• vanillin (1 gr.)

APPLE PIE FROM SHORT DOUGH "Dream" - STEP-BY-STEP RECIPE

First, let's prepare the dough.

Put soft butter in a bowl and beat it lightly with a mixer or carefully rub it with a whisk.

Add a pinch of salt, sugar and mix.

Then, in 2 doses, add the egg yolks, continuing to mix, it is not necessary to beat strongly.

Mix dry ingredients separately.

Since flour is different for everyone, I took a little more than according to the recipe and will put it aside right away, it may not be needed.

Add to sifted flour baking powder, vanillin and mix dry products.

Add part of the resulting mixture to the bowl and knead the dough.

While the mass is soft, you can mix with a mixer, then adding the remaining flour, quickly knead the shortbread dough with your hands.

Once the dough has formed into a ball, transfer it to a floured work surface and knead for about a minute.

The shortbread dough is ready, it is very tender, we try to carefully roll it into a layer according to the size of your form, taking into account the height of the sides.

We carefully wind the dough on a rolling pin and transfer it to a form, I have an oval one, 22x32 cm in size, if you have a round form, take a diameter of 26 cm, which you don’t need to lubricate with anything, in extreme cases, cover it with parchment.

The dough is very soft and crumbly, don't let that scare you.

Our task is to cover the bottom and sides of the mold with dough, and this can be done without rolling it out, simply distributing it in an even layer over the entire inner surface, setting aside about 1/4 of the dough in advance, it will come in handy a little later.

I have this lump of dough left after I aligned the edges of the form.

We collect the remaining dough into a ball, put it in a bag and send it to the freezer, and the form itself with the dough in the refrigerator.

Let's prepare the filling.

Pour the squirrels into the bowl, I have room temperature, add vanillin and beat until fluffy foam.

Continuing to beat, add sugar in several steps, I poured 150 gr., But if the apples are very sweet - 100 gr. will be sufficient.

Beat egg whites with sugar until firm peaks form.

Now let's prepare the apples.

We clean them from the skin and rub on a coarse grater, throwing out the core.

Sprinkle grated apples with lemon juice so that they do not darken and mix well.

Products for the filling are ready.

We take out the form with the dough from the refrigerator, put the grated apples into it, evenly distribute it over the entire form and slightly compact it.

Spread egg whites whipped with sugar in an even layer on top of the apples.

We take out a frozen lump of dough from the freezer, and rub it on a coarse grater.

Sprinkle the resulting crumb evenly over the top of the cake.

We send the prepared form to a preheated oven, the temperature in which is 160-170 ° C (320-338 ° F) and bake for 40-50 minutes.

You can cook this pie not only with apple filling, any not very juicy fresh fruits and berries will do, and if you plan to use frozen ones, I recommend defrosting them first, otherwise the filling will leak.

For the convenience of removing the finished cake, it is better to use a split mold.

My cake has been baked for 50 minutes at 160°C (320°F) and is completely done, take it out of the oven.

The cake turns out surprisingly fragrant, tender and tasty.

An unusual combination of crumbly shortcrust pastry, light malic acidity and air, and on the crust of crispy meringue, causes a real delight in everyone who has tried it.

Using different fruit fillings, you can cook this pie at any time of the year.

I wish you all a pleasant tea party!

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APPLE PIE FROM SHORT DOUGH "Dream" - VIDEO-RECIPE

APPLE PIE FROM SHORT DOUGH "Dream" - PHOTO

When you need to make a quick and easy pastry for tea, we advise you to use a proven recipe and bake an apple pie from shortcrust pastry. Such a dough is difficult to spoil: it has a minimum of ingredients, it is easy to prepare, and if there are still fragrant sweet-sour apples inside, then success will be guaranteed!

A traditional shortcrust pastry apple pie is cooked closed. Shortbread dough becomes when a large amount of butter or margarine is combined with flour, as well as when soda or other baking powder is added.

To prepare the classic shortcrust pastry you will need:

350 g of sifted wheat flour;
220 g margarine or butter;
Art. a spoonful of sugar;
a pinch of salt;
some cold water;
egg for greasing the pie.

Filling:

300-400 g of apples;
ground cinnamon - a teaspoon;
lemon juice - 1 tbsp. spoon;
half a spoonful of starch;
granulated sugar - 100 g;
a spoonful of butter.
We combine all the dry ingredients and add to the margarine chopped into pieces. We quickly grind the mixture into crumbs, after which we pour a little water - just enough so that it can be collected into a homogeneous lump. Then we divide it into two not quite equal parts and, having packed in polyethylene, put it in the refrigerator for an hour.
Cut the apples into thin slices and put them in a deep bowl, sprinkle with sugar, cinnamon, sprinkle with lemon juice and sprinkle with starch. Some also add some fresh ground ginger.
Put the rolled out part of the dough in a frying pan or form with sides - it is convenient to roll it out by wrapping a sheet of dough on a rolling pin. If the dough is soft and torn, then simply distribute the dough with your hands, it’s not scary if it’s not perfectly even.
Spread apples on the bottom, put small pieces of butter on top. Cover with a second layer of rolled out dough. Having pinched the edges, cut a little in the center to release steam and grease with a beaten egg. Let the cake rest in the fridge for 30 minutes and then bake.

How to cook with sour cream filling

Shortbread adze is dry, so it pairs perfectly with moist fillings that balance out the dryness of the pie base. Apples, berries, cottage cheese - this is an ideal option for filling shortbread pies. Perfect for him apples in a filling of sour cream and cream.

This dessert is from French cuisine. Very fragrant, tender and delicious. Prepared like an open apple pie based on shortcrust pastry.

For the test you will need:

1 egg;
200 g of sifted flour;
a large pinch of sugar and salt;
three quarters of a pack of butter;
a couple of tablespoons of water;
a pinch of slaked soda or 5 g of baking powder.

Filling:

4 apples (preferably red);
cinnamon to taste;
200 g sour cream;
100 g cream;
3 eggs;
50 g sugar.
Mix all dry ingredients, put butter in them and chop it with a knife directly in the flour mixture. Beat eggs, knead very quickly (sand adze does not like hands), send to the cold.
Meanwhile, whisk together sour cream, sugar and eggs. Cut apples thinly, peeled from seeds and seed pods. Mix with cinnamon.
Take out the dough, roll it out and lay it in a mold, forming sides.
Bake the base in the oven for a quarter of an hour and lay out the semi-finished product with apples. Pour in the sour cream filling and place it back in the oven for a quarter of an hour. The finished cake can be sprinkled with powdered sugar, or garnished with fresh mint leaves.

Royal pie with apples and cottage cheese

This is truly a royal pie, where the fragrant moist filling perfectly sets off the fragility of the delicate dough. It is also called the royal cheesecake, but this does not change the essence, the cake is really successful.

For the test we take:

2 tbsp. spoons of sugar;
240 g flour;
180 g butter or butter margarine;
a pinch of soda.

For filling:

A couple of apples;
200 g of cottage cheese;
a couple of eggs;
100 g of sugar;
a little vegetable oil for greasing the mold.

Pour sugar, soda into softened (but not melted!) Butter, sift flour. Quickly grind into crumbs, set aside in the refrigerator.
For the filling, mix the cottage cheese with the egg and sugar. Peel the apples, remove the skin, chop finely, you can add cinnamon if you like.
Combine apples and cottage cheese.
Lubricate the form and pour most of the flour crumbs into it. Then put apples with cottage cheese and sprinkle with the rest of the crumbs.
Bake in an oven heated to 180 degrees for a little over half an hour. Take it out of the oven, do not take it out, but let it cool.

Unusual meringue dessert

A little longer cooking time, but as a result, an excellent dessert with apples and airy meringue is on the table!

This is how he prepares.

1. We take a pound of flour, mix with 1 teaspoon (with top) of baking powder, a bag of vanillin (sugar).
2. Grind the yolks of 2 eggs with 200 g of sugar and a pinch of salt until whitening, put softened butter (150 g). Whisk.
3. Quickly add the oil part to the flour mixture, add the zest and juice, lemon halves, a couple of tablespoons of sour cream. Mix everything quickly. The dough should remain crumbly!
4. Put it in a mold (40 * 30 cm), where to lay out the tracing paper in advance, distributing it so that it is enough for small sides. This cake is on a thin shortcrust pastry, so the bottom layer should not be dense, thick, do not press the dough!
5. Apples (4-5 pcs.) Grate, or thinly sliced, put on the dough. Sprinkle a little lemon juice to keep from browning.
6. Beat 50 g of sugar with proteins until firm peaks and put the proteins on the apples.
7. Put the mold into the oven heated to 170 degrees.
8. Bake on the lower level of the oven for 40 minutes.

Open apple pie based on shortcrust pastry

This is a simple quick pie, it will require:

Half a pack of oil;
100 g of sugar;
2 eggs;
a pinch of salt;
300 g flour.
For the filling, prepare three large apples.
Prepare shortbread dough. If it crumbles, add a little water and knead a soft elastic dough. Peel apples and cut into thin slices.
Spread the soft dough with your hands straight into the shape, covering it as evenly as possible. Put nice apples on the dough. Sprinkle with sugar and flavor a little with pieces of butter, although it is also delicious without it. Bake at 200 degrees until apple flavor appears - usually 20 minutes is enough.

American cooking

We prepare the dough in the usual way for the shortbread version, combining 130 g of chilled butter, 2 or a little more cups of flour, a pinch of salt and 5 tablespoons of cold water. The dough should not crumble or stick to your hands. If it crumbles, add water. Sticky - add flour.
For the filling, combine 400 g of apples (previously peeled and cut into pieces) with a spoonful of lemon juice, 100 g of sugar. Cover with cling film and refrigerate while you work with the dough.
Cut off two-thirds of a piece of dough, roll it out and put it into a mold. If it does not roll out well, then transfer the dough to the form on a rolling pin. Cut off the edges.
Spread the filling on top of the dough. Put the rest and the second part back together, roll out and cut into strips. Lay the strips on top of the apples in the form of an even lattice, smearing the top with a beaten egg.
Bake at medium temperature for 40 minutes.

Tip: If the apples are juicy, a lot of juice can form. In this case, before laying out on the dough, add a spoonful of starch to the filling.

Grated apple pie

The economical and simple pie is very popular. For the dough: a pack of margarine, three eggs, a glass of sugar, half a small spoon of soda, 3-4 glasses of flour, four apples and three spoons of powdered sugar.
Sprinkle a quarter cup of sugar over the filling. In the rest, add soda, eggs, softened margarine, mix everything and pour out the flour. Divide the dough into 2 parts and, wrapping them with a film, put them in the refrigerator.
Cut the apples thinly or three on a coarse grater. Sprinkle with the rest of the sugar. You can add a little cinnamon.
The dough must be very chilled, or even frozen, so that it can be grated. We rub half on a baking sheet (put tracing paper on it). After laying out the filling, close it with the second half of the grated dough.
We send it to the oven for half an hour, after which we sprinkle the product with powder and cut it.

Cherry-apple pie with shortcrust

This pie is topped with streusel, a floury-butter crumb that makes it especially delicious. For the dough, mix 150 g of butter, the same amount of flour, 100 g of sugar, three eggs, a pinch of salt and a teaspoon of baking powder, and add st. l. starch. First, dry ingredients are mixed, oil is placed in them. Eggs and starch are introduced into the resulting crumb.
For sprinkling, 100 g of flour is taken, combined with a bag of vanilla sugar, 4 tablespoons of regular sugar and 60 g of butter. The crumb is ready.
Roll out the dough and line it with a 28 cm diameter mold. Line the form first with tracing paper. Next, spread cherries over the dough (fresh, or canned, without syrup), sprinkle lightly with starch and lay chopped apples on top - just one large or a pair of medium size is enough. Sprinkle the streusel over the fruit and place in the oven. After an hour of baking on medium heat, the cake is ready.

With blueberries

If you take the dough from any other recipe, then you can experiment with different berries by adding apples to the filling. In this recipe, the filling with sour cream filling is important. This is how the pie is made.
1. Put the dough prepared according to any of the recipes, soft and elastic, into a mold. Prick in several places.
2. Put a piece of parchment or tracing paper on top of the dough, on which pour peas or beans so that the base does not swell and retains its shape during baking.
3. Bake until the dough is ready - not for long, about 10 minutes.
4. Remove. Top with a couple of sliced ​​apples and a glass of blueberries. Sprinkle the blueberries with three tablespoons of sugar and pour over the filling. For pouring, take 200 g of sour cream, two eggs, a tablespoon of sugar, half a packet of vanillin, two tablespoons of starch.
5. Send the form to the oven at 200 degrees and bake for 20 minutes.