Shortcrust apple pie on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/pesochnyj-yablochnyj-pirog/

      Ingredient notes:

      Flour. As with any shortcrust pastry, it's best to use weak, top-grade flour with a low protein content — 10.5 g per 100 g is ideal.

      Butter. The ideal fat content for the butter in this recipe is 82.5%. The minimum is 72%. With lower fat the dough will be less flaky and more homogeneous. Overall, this is acceptable in this case.

      Sugar. For this recipe it's better to use finer sugar — it dissolves faster and better in the dough. Alternatively, you can use brown sugar for the filling, which will give the pie a slight caramel flavor.

      Egg yolks. For the dough it's better to use yolks rather than whole eggs. With yolks the shortcrust base becomes more tender and melts in the mouth. Egg whites make the baked pastry tougher.

      Apples. For the filling choose apples with a looser texture that become very soft when cooked. Firm apples like Granny Smith are not suitable for this recipe.

      Cinnamon. I strongly recommend not skipping this ingredient — it gives the pie a distinctive spicy note.

      Let's move on to the preparation.

      Prepare the filling. Peel the apples, remove the cores. Cut into small pieces and put into a saucepan.

      Add cinnamon, sugar and water, and put on the stove. Simmer over medium heat until the apples begin to break down, about 30 minutes.

      Remove from the heat and let cool.

      Prepare the dough.

      Beat the butter with the sugar and salt until creamy.

      Add the yolks and beat again. Add the flour sifted with baking powder and knead a soft dough.

      Divide the dough into 2 parts, shape each into a disk and place in the freezer for 20–30 minutes — the dough should reach a consistency that allows it to be grated.

      Line the baking pan with parchment paper.

      Grate half of the dough onto the bottom of the pan.

      Press it down.

      Place the apple mixture on top and spread it evenly.

      Grate the second half of the dough on top.

      Put the pie into a preheated oven at 180°C and bake for 40 minutes, until golden.

      Cool the pie in the pan, then remove, slice and serve.

      Enjoy your tea!

      This shortcrust apple pie recipe was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

      Want to say thank you? It's easy!

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