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The classic apple pie recipe, with butter-based dough, thin and tender to melt in your mouth.
Ingredients for 12 servings
For the dough:
• 250 g flour 000
• 5 g of salt
• A teaspoon of baking soda (2-3 g)
• 40 g of sugar
• 125 g cold butter
• 1 or
• A tablespoon of sour cream (40 g)
For apple filling:
• 1.1 kg of sweet and sour apples
• 125 g of butter with at least 80% fat
• 125 g sugar (can also be brown sugar)
• ½ teaspoon cinnamon
• ½ teaspoon ginger powder
• Vanilla essence and a lemon essence
Place the flour in a larger bowl and add salt, sugar and baking soda. Baking soda can be omitted, but loosen the dough sheet a little. Mix everything well.
Also in this bowl, we put the butter on the grater, occasionally rolling it in flour, so that it does not slip out of the hand. The butter must be cold so that it can be easily grated. Then mix by hand to distribute the fat everywhere.
Add eggs and sour cream. First mix with a wooden spoon until the dough sticks, then pour over the table and gather all the ingredients in a cohesive table. Knead only until everything comes together, ie about 1 minute. Do not insist too much, because the butter will melt and the dough will become too soft. Divide into two, give the rectangular shape to each piece, put in plastic bags and refrigerate until they become firmer.
Preheat the oven to 180 degrees Celsius, heat up and down without a fan. Prepare an oven form of 27X17 cm, and line the base with baking paper.
We prepare the apple filling. For the pie we always choose sweet and sour apples. If they are sweet and have no acidity at all, then we will have to compensate for this shortcoming with lemon juice.
Put the apples on the large grater. Take a large, clean dish that does not smell of food, and melt the butter in it. Add apples and sugar. Keep on the fire, stirring often, until all the liquid left by them evaporates (about 15 min).
When they have almost no liquid, try the apples and match the taste. It must have a balanced sweet and sour taste. For example, I have to add a little more sugar. But sometimes you have to add lemon juice, as I said earlier. Then turn off the heat and add the flavors. Cinnamon, ginger powder, a vial of vanilla flavored with butter and half a vial of lemon flavored. Mix well and set aside.
Sprinkle a little flour on the table, take a piece of dough out of the fridge, and spread it with the rolling pin so that it is slightly larger than the surface of the baking dish we use (27X17). We put the flour on the rolling pin, we roll the dough sheet on it, we draw the shape close and we spread it on top of it. We arrange with our hands. We cut the excess dough, and if necessary we can rag with the pieces of dough where we have holes or where we think the dough is too thin.
Put it with a fork in multiple places, and put it in the preheated oven for 15 to 20 minutes, until it is half cooked.
It is necessary to pre-cut the sheet at the base so that it does not cross due to the apple filling. Then remove the pre-baked dough, add the filling, and level it well.
Spread the other sheet of dough. Here's another method. Glue a piece of stretch film on the table, put the dough in the middle, put another piece of stretch film on top, and then spread between these two pieces of plastic. This method is excellent especially if it is very hot in the kitchen, and the dough quickly becomes soft and sticky. Peel off the plastic on top, transfer the sheet of dough over the pie, peel off the other piece of plastic, cut off the excess dough. And that's it.
Bake for another 40-45 minutes. Remove and allow to cool.
Cut into 12 equal pieces and… good appetite!