This one is definitely a "pirog" - big and baked. The dough used in this recipe is your basic sweet bread dough used not only for pies but for a variety of other pastries. See the recipe for that dough in the previous post.
Today I thought to try a traditional apple pie. With a tiny twist of my own.
Apple Pie Filling
5 large apples (you pick Granny Smith or Gala)
1/2 cup sugar
1/2 lime - juiced
1 tbsp cinnamon + extra 5 tbps of sugar
1. Wash and peel the apples. Cut them in halves, remove the cores. Then slice thinly.
2. Put all your sliced apples in a large bowl, add sugar and juice of the lime. Lemon works too. But lime gives it an "out of the beaten path" tang. Gently mix with your hands. Try to break as few slices as possible. Put the apples in the sauce pan with some butter or just like that and saute them a bit if you worry that they won't come out soft after baking. There's always a risk!
3. Butter a cookie sheet. Roll half of the dough and fit it onto your cookie sheet. You will need an edge for this pie, so roll accordingly. Moderately butter your crust and then layer apples generously.
4. Sprinkle with the cinnamon and sugar mixture. You can leave it as is, or put some thin stripes of dough on top for decoration. It's up to you! But before you put our pie in the oven, brush the peeking crust with some whipped egg - for a shiny effect.
5. Preheat the oven to 350F. Bake for 25-35 minutes or until the crust is nice and golden brown and the apples are soft. Cover edges with foil if they start to brown too fast.
You can put the remaining dough in the fridge for a couple of days for future use or make some tiny rolls right away. But if you do the stripes, like in my pictures, there won't be as much left. However, 1 more apple can provide for a tiny version of this and you can share with someone special!
No comments:
Post a Comment