A baking apple pie is always a smile on your lips.
Finishing with apricot jam is wondering. Mari Moilanen
– With this apple pie, you are charming both the family and the guests. On top of a crispy, thin base, a handsome Keko sour sweet apple is sliced. There is a gorgeous shine on the pie surface and the taste is like a French bakery’s delicacies, a food influencer Mari Moilanen anneal.
If you want to get a little new taste in your traditional apple pie, make a thin pie over a rolled butter dough base. When the dough center is spiked with a fork, it does not rise and apples remain in clean ranks.
Moilanen advises that you can get a professional touch by applying apricot jam to the pie while the pie is still hot. As it cools, the jam attaches to the apple surface and gives the pie a stunning shine.
– The jam also balances the taste of the pie. If the apples are – as in a decent stomach pie – acidic or tasteless, the jam also gives them sweetness and extra flavor, Moilanen advises.
The jam increase makes the pie more juicy and moist, and the pie does not dry so easily.
Apple pie
(For 8 people)
1 big butter dough plate
1 egg
5 Small sour domestic apples
1 lemon juice
1/4 dl of reed sugar
1/2 teaspoon of cinnamon
25 g butter in cubes
4 tbsp apricot jam
1. Melt the butter dough plate according to the package instructions. Roll the dough into a slightly thinner plate about 25 cm x 35 cm.
2. Lift the dough over the baking paper on a baking sheet. Lightly cut the edges of a few centimeters to the edges of the dough plate with the tip of the knife and sting the center of the plate with a fork. Lubricate the edges of the dough with a whipped egg.
3. Slice the apples. Arrange the apple slices over the butter dough plate and squeeze the lemon juice. Sprinkle with cane sugar, cinnamon and butter cubes.
4. Bake the apple pie at 200 degrees for about 25-30 minutes until the dough is beautifully golden brown and ripe.
5. Allow the apple pie to cool for a while. Meanwhile, heat the apricot jam in the microwave or saucepan. Brush the surface of the apple pie with apricot jam.
Recipe: Mari Moilanen