You will charm both family and guests with this apple pie.
Crunchy base and juicy filling. Like a pastry from a French bakery. Mari Moilanen
On top of the crispy, thin base, a handsome cake of sour-sweet apple is sliced. The surface of the pie has a wonderful shine and the taste is like the delicacies of a French bakery. Delicious.
If you want to give your traditional apple pie a little twist, make the pie on a thinly rolled butter dough base. When the center of the dough is pricked with a fork, it does not rise, and the apples stay in neat rows.
You can get a professional touch by spreading apricot jam on top of the pie while the pie is still hot. When it cools, the jam sticks to the surface of the apples and gives the pie a wonderful shine.
The best apple pie comes from sour apples. Mari Moilanen
The jam also balances the taste of the pie. If the apples are – as they should be in a good dumpling pie – sour or tasteless, the jam also gives them sweetness and additional taste.
The secret ingredient of apple pie, i.e. the addition of jam, makes the pie more juicy and moist, and the pie does not dry out so easily when stored.
This is how easy it is to create an autumnal pie that looks and tastes really impressive.
Apple pie
(for 8 people)
1 large sheet of butter dough
1 egg
5 small sour domestic apples
Juice of 1 lemon
1/4 dl cane sugar
1/2 tsp cinnamon
25 g cubed butter
4 tablespoons of apricot jam
1. Melt the sheet of butter dough according to the instructions on the package. Roll out the dough slightly thinner, about 25 cm x 35 cm. Place the dough on baking paper on a baking sheet. With the tip of a knife, lightly score a few centimeter-thick edges on the edges of the dough sheet and prick the center of the sheet with a fork. Brush the edges of the dough with beaten egg.
2. Slice the apples. Place the apple slices on the butter dough sheet and squeeze the lemon juice over it. Sprinkle cane sugar, cinnamon and butter cubes on top. Bake the apple pie at 200 degrees for about 25–30 minutes until the dough is beautifully golden brown and ripe.
3. Let the apple pie cool for a while. In the meantime, heat the apricot jam in the microwave or in a pot until runny. Brush the surface of the apple pie with apricot jam.