A delicious apple pie with a lattice of scent. With this dish, I hope you have a pleasant fall. I’m happy that I can now tell you about it. This is one delicious apple pie. It bakes so gracefully.
Lattice-topped apple pie ingredients
Cake ingredients
- Three cups of flour (380 g), two sticks of butter, and two yolks.
- One cheese, 150 grams in weight (natural or vanilla)
- Half a glass of powdered sugar and 80 grams of baking powder
- Components of light foam
- two eggs, white
- A pair of teaspoons of finely ground sugar
What you need to make a serving of apples - One kilogram of any apple or five medium apples
- One tablespoon of honey or sugar
- two teaspoons of water
- One level spoonful of cinnamon
Pie with apples and lattice
A rolling pin, baking paper, a pastry board, some flour for dusting, and powdered sugar for dusting the cake after taking it out of the oven are also necessary.
There are 250 milliliters of space in the glass.
A baking tray with a diameter of 20 to 30 cm will function equally well as the round cake tin that I used, which has a 23 cm diameter.
Lattice apple pie recipe (CUPS)
In a large bowl, combine the flour mixture, baking powder, and powdered sugar. Combine the cream cheese and egg yolks. Add the chopped butter. Stir everything together until a smooth dough forms. I’ll knead the dough. After gently flattening the ball, put it in a bag or wrap it in foil. Refrigerate for thirty minutes.
An abundance of apples
Prepare the apple filling after the cake has cooled. After cleaning and peeling, cut the apples into quarters. Cut the quarters to the desired length once the cores have been removed. Everything should go into a pot. Add the sugar or honey and two teaspoons of water. After setting the burner to medium power, bake the apples. Mix them with a wooden spoon. Let them bake for no more than ten minutes. They only need to squeeze together tightly. Add the cinnamon last. Mix, and then remove to cool. Apples that have been baked cool more quickly in a bowl.
Take the cake out of the fridge after thirty minutes. Split in half. On a pastry board that has been lightly floured, roll out one portion to a slightly larger size than the shape. Place the dough on a baking sheet that has baking paper on it. You can alternatively grease the interior of the pan before lining it with parchment paper if that seems like too much labor. (The paper adheres to the butter and is simpler to form.) Without utilizing parchment paper for baking. Cut off any extra dough that is hanging over the sides. Cool the remaining dough portion.
Transfer the apple crumble (which may be rather warm) to the center. Even out the surface.
The egg whites should be placed in a tall dish. You are welcome to add a tiny pinch of salt. For twenty seconds, beat at low speed using a mixer. After you’ve beaten your best, beat for thirty more seconds. Cook for two minutes after adding two teaspoons of sugar to the foam.
Line the apple filling with whipped cream.
Take out the leftover dough from the fridge. Similar to the previous one, roll it out and cut it into long strips. Ensure that the strips are positioned to form a lovely grid. Any remaining dough can be rolled into balls or pancakes and baked for a short period (15 minutes is plenty of baking time) alongside the apple pie.
Bake the apple pie at 180 degrees Celsius (or 170 degrees Fahrenheit if there is convection). Bake for forty-five minutes. After baking, the cake can be removed from the oven immediately.
The apple pie will crumble and fall apart, but you can eat it right away. Once it cools, it will cut well if you can hold yourself up. Sprinkled with powdered sugar, it looks phenomenal.
Delicious.
