2020-08-13 / test@t
Delicate apple-caramel pie
This recipe is great for any feast, including New Years and birthday parties. Delicate, incredibly tasty, will not come off! Even those who do not eat apples will appreciate it. The recipe is given in grams (electronic scales required) with detailed explanations. Just follow the instructions and the result is guaranteed.
Ingredients
- butter 90 g
- white sugar (dough) 145 g
- white sugar (caramel) 190 g
- water 90 ml
- chicken egg (C1) 2 pcs.
- sour cream 20% 70 g
- wheat flour, high grade 160 g
- baking powder (no top) 1/2 tsp
- salt (no top) 1/4 tsp
- vanilla essence (or vanillin on the tip of a knife) 1/2 tsp
- zest of a small lemon (d = 3-4 cm) or ½ medium lemon (d = 5-7 cm) 1 pc.
- Semerenko apples, without peel and core, cut into wedges (or 1.5 apples initially) 215 g
STEP-BY-STEP COOKING RECIPE
Step 1
Arrange all the ingredients in bowls in advance, sift the flour, cut the apples (it's okay that they may darken, we need them as dry as possible). Preheat oven to 180 degrees.
Step 2
Grease generously with butter a baking dish d = 24 cm, with sides 4-5 cm (not lower and not higher). I use a Pyrex glass dish for this purpose. Too high sides will prevent the cake from baking, and too large a mold diameter will dry it out.
Step 3
Combine 190 grams of sugar and water in a small ladle (about 1 liter in volume; caramel will cook more quickly and evaporate less water), you do not need to cover with a lid. Put on high heat (electric stove maximum power). When it boils, stir the future syrup with circular motions with a ladle once a minute (you can't use a spoon!). I usually boil for 10-12 minutes until honey colored. If there is a confectionery thermometer, then the temperature of the caramel should reach 182 C. Remove from heat
Step 4
Spread the apple slices over the greased form as in the photo. The weight of apples, already peeled and cut into slices, is not more than 215 grams. Lots of apples = raw pie. Also, I do not recommend replacing Semerenko apples with another variety (they have a dense structure!), If you do not want to spoil the appearance of the pie.
Step 5
Pour the caramel evenly over the apples. Don't be afraid that the caramel will harden instantly! You don't have to break your teeth on apple pie, apple acid and batter will do their job during baking. The result will pleasantly surprise you. Place the ladle under a stream of hot water to "thaw" from the "sugar ice".
Step 6
Combine butter and 145 grams of sugar. Whisk on medium speed until light fluffy, 5 minutes. I recommend choosing a deep, narrow bowl if you don't want to whisk the butter all over the surface. Do not replace butter with margarine, because excess water in the margarine will make the cake soggy
Step 7
Add 1 egg at a time, beating with a mixer at the lowest speed for 10 seconds each time. Use a silicone spatula to scrape the dough down from the sides.
Step 8
Add sour cream, zest and vanillin. Knead with a mixer at the lowest speed for 15 seconds. Use a silicone spatula to scrape the dough down from the sides.
Step 9
Combine flour, salt and baking powder in a separate bowl. By hand, whisk, mix the ingredients for 1 minute to saturate the dry mixture with oxygen
Step 10
Add the flour mixture to the liquid mixture in two passes, each time kneading the dough with a mixer at the lowest speed for 20 seconds, no more. Do not use the "fuse" of baking powder ahead of time, we need it for the cake.
Step 11
Spread the dough over the apples, spread evenly over the surface with a spatula.
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