November Recipe
How to make the easiest apple pie with a crunchy topping, one of the favorite fall flavors that fills the kitchen with a unique aroma. The result will definitely satisfy you, as the taste is truly unmatched.
Using the same dough for both the crust and the topping, the preparation is quick and easy, while the grated apples give the filling a unique texture, creating a creamy effect that melts in your mouth. Perfect for chilly autumn days, this recipe is the ideal choice to enjoy a warm and sweet dessert.
As always, if you’re looking for cake recipes, this is their home!
Take a look below!
INGREDIENTS:
For the Dough:
- 300 g all-purpose flour
- 12 g baking powder (3 teaspoons)
- 140 g granulated sugar
- 160 g unsalted butter
- 1.5 g salt (¼ teaspoon)
- 5 g vanilla extract (1 teaspoon)
- 1 medium egg (about 50 g)
For the Apple Pie Filling:
- 5 large apples (approximately 600-700 g total)
- 30 g lemon juice (1.5 tablespoons)
- 140 g sugar
- 6 g cinnamon (2 teaspoons)
THE RECIPE for Apple Pie with Cinnamon, One-Bowl Method:
Instructions:
1. **Preheat the oven** to 175°C (350°F). Grease and line a 20 cm (8-inch) round baking pan or springform pan with parchment paper.
2. **In a large bowl,** mix together the flour, sugar, and baking powder (using your hands or a wooden spatula).
3. **Add the butter** and mix until the mixture becomes crumbly.
4. **Add the egg and vanilla,** and mix again until a soft dough forms.
5. **Separate about one-third** of the dough, wrap it in plastic wrap, and place it in the refrigerator for later.
6. With the remaining dough, **cover the bottom and sides of the pan,** pressing with your hands as you would for a tart crust. Smooth the surface with the back of a spoon.
TIP :
If the dough is too crumbly and doesn’t come together well: Add 1-2 tablespoons of water or milk.
For the Apple Pie Filling:
Grate the apples into a large bowl using the coarse side of a box grater. You can leave the peel on or remove it.
Drizzle the apples with lemon juice, mix, and squeeze them with your hands to remove any excess liquid.
Transfer the apples to another bowl, add the sugar and cinnamon, and mix well (they will release more liquid, but this is normal).
TIP:
To increase or decrease the amount of apples in the filling: For each additional apple you add or remove, add or subtract approximately 2.5 tablespoons of sugar.
Assembly
Fill the dough with the apple mixture and smooth the surface.
Take the remaining dough out of the refrigerator and crumble it over the filling with your hands.
Baking
Bake for 50–60 minutes or until golden brown on top.
Allow the pie to cool before transferring it to a serving plate and cutting it into slices.
Serving Suggestion:
Sprinkle some powdered sugar and cinnamon on top. For a richer dessert, serve each slice with a generous scoop of vanilla ice cream.
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