APPLE-lemon pie

Pie get well very tasty (yet slightly warm — like a cookie, with a crispy bottom and top layer, when completely cooled down and a little stand up — like a pie, with a soft upper and lower layer, but in both cases — the filling sweet and tasty .




230 gr. seq. the oil room.
400 gr. flour, 3 parts. l. baking powder
230 g cream
1/2 Art. sugar — (sugar has not increased)
starch 2 tbsp. l.


4 medium apples kislovatyx + 1 or 1.5 lemon + 3 / 4-1 st.sahara (depending on the acid of apples).


Mix all of the products to the test. Make a ball, and it is better to divide the dough into 2/3 and 1/3 parts, wrap each piece in plastic wrap and put 2/3 of the dough in the fridge for 1 hour, and the third test — in the freezer.

1. Apples Peel and grate. Lemon also grate (catch pits). Absorb sugar. Filling let a lot of juice. It has to be overcome.

2. Take the form of 20 * 30 — the cake will be higher, or can be made into a round shape dm 24-26 cm — 2/3 test decompose to a form of the laid parchment (I do it handles, as this dough is very difficult to roll out), then sprinkle the dough with flour and lay a bit stuffing …

3. The third test grate directly on the filling and smooth evenly. If you succeed, you can roll out and put on the stuffing (if dough will break, it can be placed on top «patches» in the upper layer of the cake integrity of principal). Bake the cake at 180 degrees until it is ready!

Enjoy your tea!

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