Baked apple pie: traditional recipe, original and delicious

The cake of Apple is probably one of the most delicious, popular and characteristic desserts, easily prepared and ideal to enjoy at any time, whether accompanied by a cup of tea or coffee, or it can even be delicious served with a scoop of vanilla ice cream (Only option when you serve the hot cake). As you surely imagine, it is a fruit cake made with a flour dough, which is covered with apple which can be chopped or added in compote, either placed directly on top of the dough or on a wonderful base. custard cream.

A traditional variant is found in the popular Tarte Tatin French, which consists of a very peculiar apple pie in which the fruit has been previously caramelized with butter and sugar before its incorporation into the dough, and served upside down, which means that for its preparation the apples are placed below and the dough on top. Its origin was found in 1889, when it was created by accident at the 'Hotel Tatin' in Lamotte-Beuvron.

Therefore, we are without doubt in front of a characteristic french dessert, in which it is common to use two types of apples: some for cooking that are reduced in the form of compote or puree, and apples for dessert to decorate on top. Do you dare to prepare it? It is very easy, and stands out for being extremely delicious. Exquisite!

How to make a delicious baked apple pie

Ingredients you need:

  • 750 gr. of apples to cook + 2 apples for dessert
  • 375 gr. of broken dough (already processed, purchased)
  • 125 gr. of white sugar
  • 50 gr. of butter
  • 2 tablespoons of apricot jam
  • The juice of half a lemon
  • 2 tablespoons of brandy
  • Flour (to sprinkle)

Preparation of the baked apple pie:

Flour a surface where you can work the dough and spread it giving a thickness of between 3 to 4 mm. Cover with it a mold, letting the edge protrude at least 2 centimeters. Puncture the dough with the help of a fork and let it cool in the fridge for 45 minutes.

Meanwhile, preheat the oven to 200º C. Cover the base of the apple pie with greaseproof paper and fill it with baking weights (if you can not, you can use beans or other legumes). Bake for 15 minutes at the same temperature. Then remove both the paper and the weights or legumes, re-baking until the dough has a golden color.

At the same time the dough is cooked in the oven put the butter in a saucepan and melt it. Peel the apples for cooking, remove their hearts and crush them well, then add them to the melted butter. Cover the saucepan and simmer, stirring occasionally until the apples are soft.

Pass the apples through a sieve pressing them well to obtain a smooth puree. Put them back in the saucepan, reserve a spoonful of white sugar of the amount indicated in the ingredients section and add the rest of the white sugar to the puree. Add the tablespoons of brandy and simmer again, stirring occasionally until it thickens. Then pour the puree inside the dough already cooked.

Wash the apples for dessert, peel them, remove the heart and cut them into thin slices, then place them on the puree. Squeeze a lemon and brush the apple slices on top with the lemon juice. Sprinkle with the spoonful of white sugar.

Bake at 200º C for 30 minutes, or long enough until the slices turn a golden color. Then with the help of a knife remove the leftover dough to get an edge as uniform as possible.

In a saucepan put the apricot jam and cook it a little. To finish, brush the apple slices. Ready, to enjoy !. ThemesTart Recipes

Apple Pie Recipe (Classic Version) - Joyofbaking.com (March 2024)