Apple pie with spices
2020-08-13 / test@t
Grated pie with currant jam
This pie combines crispy topping and soft shortbread base with a pleasant sweet and sour filling of fruit jam, fresh juicy apples and frozen berries. It is called "grated" because of the specific way it is formed (the part of the dough that is used for sprinkling is grated). The recipe was presented to me by Oksana Smirnova, the mother of a former classmate of my youngest daughter. PS 1. I tried to use different kinds of jam for the filling, but, in my opinion, the most successful pie is apple or plum pie. 2.a. Oksana's original recipe uses 320 gr. granulated sugar, but this amount seemed excessive to me, although with it the cake has a characteristic caramel-sugar taste, which many love. 2.b. For the cake, I use regular white beet sugar. I also did it with cane sugar (Universal and Demerara varieties (from Mistral)), but the latter gives the dough a noticeable caramel flavor, which does not always go well with the selected jam and may even interrupt the taste of the latter. 3. If you do not have finely ground whole grain wheat flour (I use the Tverdokhleb brand of Agrokombinat Tambovstrakhmal LLC), replace it with the same amount of premium wheat flour, ie in this case, just use a total of 430 g in the dough. wheat flour of the highest grade.
Ingredients
- 1. For the test:
- butter 82.5% fat 200 gr.
- wheat flour of the highest grade 330 gr.
- whole grain wheat flour 100 gr.
- baking powder for dough 1 teaspoon flat
- white granulated sugar 260 gr.
- 2 medium eggs (total weight about 135-138 gr.)
- a small pinch of salt (2 rotations of the mill)
- 2. For the filling:
- sweet and sour apple (preferably "Antonovka") 1 large (weighing about 240 gr.)
- jam (preferably thick) of black currant, plums or apples 240 gr.
- frozen berries of black currant 80-85 gr. or frozen cranberries 70 gr.
- corn or potato starch 1 tbsp a spoon without a slide
- 3. For sprinkling (optional):
- ready-made icing sugar 1-1.5 tbsp. spoons
STEP-BY-STEP COOKING RECIPE
Step 1
In advance (a couple of hours before kneading the dough), remove the required amount of butter from the refrigerator and leave it at room temperature to become very soft, creamy, or soften it in the microwave just before cooking.
Step 2
Line a large aluminum baking sheet (21x32 cm, 5 cm high) or any other similar area with non-stick parchment.
Step 3
In a separate container, measure the amount of wheat flour required for the dough, adding baking powder to it; measure out the granulated sugar in a large mixing bowl with a capacity of about 3.5 liters.
Step 4
Beat eggs in a bowl with sugar, add salt and beat with a mixer with regular whisks until a lush white foam forms.
Step 5
Put softened butter to the eggs, mix well. As a result, the mixture will turn out to be creamy with a relief surface.
Step 6
Add 130g to a bowl. from previously measured wheat flour with baking powder, sifting it through a sieve, mix until smooth.
Step 7
Change the regular beaters on the mixer to beaters for yeast dough and add another 130g to the dough. flour, also sifting it. Mix.
Step 8
Pour the remaining flour into a bowl and knead until smooth. Do not forget to remove the remaining unmixed ingredients from the sides of the bowl at the end of the batch and mix them into the dough.
Step 9
Knead the finished dough in a bowl with your hands, compacting it and leveling its surface (the dough may stick to them slightly). Then, using a knife or a tablespoon handle, divide the dough into three equal segments. Spread two-thirds of the mass evenly by hand or with a mini-rolling pin into the layer on a previously prepared baking sheet (it is desirable that small sides are formed along the perimeter; on the sides, you can make small notches with a spoon handle to obtain a relief pattern) and remove, without closing, in the refrigerator ... Put the remaining ⅓ of the dough in the freezer right in the bowl, also without closing it with anything, for 30-40 minutes. If after that you will not have the opportunity to start assembling the pie right away, you can initially put both a baking sheet and a bowl with it in the refrigerator for 2-3 hours so that the dough is cooled slowly and evenly.
Step 10
When the dough has cooled, turn on and preheat the oven to 3.5 (about 180 ° C).
Step 11
Wash the apple, peel it and remove seeds. Measure out the amount of jam required for the recipe. If it is uneven, with large pieces of fruit, it can be chopped in a blender until puree.
Step 12
Remove the baking sheet with the dough from the refrigerator, sprinkle the surface of the dough with 1 tbsp. spoonful of corn starch or potato starch and spread evenly by hand.
Step 13
Spread the jam on top of the starch, and then spread the jam with a thin layer. Grate the apple on a coarse grater and spread it evenly over the jam. Then scatter over the workpiece (without going over the sides) berries of black currant or cranberries (you do not need to defrost them first).
Step 14
Remove the deferred теста part of the dough from the freezer, grate it in portions on a coarse grater with (carefully - do not injure your hands) and evenly distribute over the entire surface of the pie blank, without going over the sides. If the dough is very frozen in the bowl, you can pick it out with a spoon.
Step 15
Bake the cake until golden brown at 3.5 (180 ° C) for about 50-55 minutes, or as recommended in the instructions for your shortcrust pastry oven. After 30 minutes from the start of baking, you can turn the baking sheet upside down so that the cake is heated evenly.
Step 16
Remove the finished cake from the oven and cool completely in a mold at room temperature, then sprinkle it with powdered sugar through a fine sieve (optional) and cut into the required number of portions, then serve by placing them on plates. But, in my opinion, such a cake is especially tasty 12 hours after baking.
Step 17
Store the rest of the pie in an open container for up to 2-3 days at room temperature: you can keep it in the same baking sheet in which it was baked (then it will be softer) or cut the whole pie into portions and put them on a flat plate and leave like that , without covering anything (then they will be more crispy and crumbly).
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