Apple Pie Recipe

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Think of a couple. When they are together, always have their signature under the best flavors that the palate can experience. Moreover, they do not suit each other as well as anything else. Without a doubt, our topic is apple and cinnamon. While both are wonderful in their own right when they come together with their flavors double.

This magnificence was not enough for us. We chop them and put them in a delicious tart dough. We cut tiny strips on it and baked it. When it came out, it turned into a taste that would be eaten slice and not enough to eat. While preparing the filling, we got support from lemon juice and starch to reveal more of its flavor.

We have a warning for those who will try the recipe: Be careful! An incredible taste can be obtained from the oven.

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Ingredients

For dough;

-2 eggs
-250 gr margarine (to be melted)
-Half tea glass of milk
-8 tablespoons of sugar
-1 packet of vanilla
-1 packet of baking powder

For the inside;

-4 red apples
-5 tablespoons of sugar
-2 teaspoons of cinnamon
-Optional ground walnuts

For the above;

-Powdered sugar (after cooking)
-Egg yolk

55 Minutes

5 Servings

How to make

Put the melted margarine, egg, milk, sugar, baking powder, and vanilla in the bowl where you will knead the dough of the apple pie and mix it lightly with a spoon.
Then add flour as much as it takes and get a dough-like an earlobe. While the dough is resting, prepare the filling.
Peel and grate the apples. Take it in a pan and add the sugar. Cook until the apples absorb the juice. After it is cooked, remove from the heat and add the cinnamon and mix.
Grease the container in which we will cook the pie with light oil.
Separate some of the dough for the top strips. Spread the dough in our bowl. Spread the apple paste over the dough.
Make strips on top and apply egg yolk.
Bake the apple pie in a 180 degree heated oven. (my oven stays low at 180 degrees and I bake at 200 degrees).
After the pie is cooked, sprinkle with powdered sugar. Our apple pie is ready to serve, bon appetit.

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