Simple shortcrust apple pie
Description
Pies made with shortcrust pastry are the most tender and crumbly in texture. Shortcrust pastry can be used to make pies with almost any filling: berries, fruits, vegetables, or jelly. In this recipe, the filling consists of tart-sweet apples, which create a pleasant contrast with the sweet pastry. You can use firm pears, peaches, plums, apricots, or nectarines instead of apples. Serve with tea or coffee.
Instructions
- 1
Step 1
1. Peel the apples and cut them into small slices, mix with sugar and cinnamon, then place in a preheated oven at 180 degrees for 30 minutes. After 15 minutes of baking, stir the apples.
- 2
Step 2
2. Stir the cooked apples once again and let them cool. Combine flour with powdered sugar, vanilla flavoring, and baking powder. Add half of this mixture to the blender container, then add chopped cold butter, followed by another layer of the flour mixture.
- 3
Step 3
3. Mix until smooth, add the egg yolk and mix again. Transfer the mixture to a bowl and stir until no large lumps remain. Cover with plastic wrap and refrigerate for 30 minutes. Press half of the dough lightly onto the bottom of a baking pan lined with parchment paper.
- 4
Step 4
4. Then place the apples and cover with the remaining dough. Bake in a preheated oven at 180 degrees for 45-50 minutes. Let the cake cool in the pan for 15 minutes, then cool completely on a wire rack.
- 5
Step 5
5. Sprinkle the cooled pie with powdered sugar.