Sand apple pie

Sand apple pie

Here is another result of recycling a portion of white filling. Very tasty and aromatic cake 🙂

Of course, not only white filling is suitable for its preparation – any apples with not too dense pulp, which can be stewed almost to the state of puree, are suitable. Granny Smith, Simirenko and Golden will definitely not work. But the gloucester will definitely fit – the main thing is that it is ripe.

The pie keeps well in the refrigerator for up to 5 days. Although it is so delicious that you hardly have to keep it for so long;)

Ingredients for a 24 * 24 cm mold

Dough

  • butter 200 grams
  • sugar 120 grams
  • yolks 3 pcs.
  • flour 350 grams
  • baking powder 1/2 tsp

Filling

  • apples (white filling, Antonovka, Gloucester or others with loose flesh) 800 grams
  • sugar 100 grams
  • water 100 grams
  • ground cinnamon 1/2 tsp

Cooking recipe

Cooking the filling. Peel the apples, cut out the cores. Cut into small pieces and place in a saucepan.

Add cinnamon, sugar and water, put on the stove. Cook over moderate heat until the apples begin to boil, about 30 minutes.

We remove and cool.

Cooking the dough.

Beat butter with sugar and salt until creamy. Add the yolks, beat again. Add the flour sifted with baking powder and knead the soft dough. Divide the dough into 2 parts, form a disk from each and put it in the freezer for 20-30 minutes – the dough should reach such a consistency that it can be grated.

Cover the baking dish with parchment. Three half of the dough on the bottom of the mold.

We tamp.

We put the apple mass and level it.

Top three are the second half of the dough.

We send the pie into an oven preheated to 180 degrees and bake for 40 minutes, until golden brown.

Cool the pie right in the pan, remove, cut and serve.