South American Apple Pie Recipe

There are a huge number of methods for making desserts at home, but one of the most recognizable is South American apple pie. What distinguishes this apple pie method from all other varieties of this sweet is that it contains a large amount of apple inside and an indescribably soft shortcrust pastry. If you follow the steps of the South American Apple Pie recipe correctly, it will literally become your favorite apple pie.

There are a huge number of methods for creating South American apple pie. But the general course of action has not changed. American apple pie is a huge amount of apple inside (it is better to take sweet and sour types of apples) and the dough is like sand. The history of the South American apple pie clearly states that at first, instead of the insides of apples, jelly was poured into the pie. The composition has changed over time, but for the most part, it has remained constant.

Traditional South American apple pie recipe.

The traditional method of making the famous sweet South American apple pie is apparently in almost every housewife's cookbook. This famous pie is perfect for tea on a cool winter evening, or just to amuse the kids with its tender dough with tender apple insides.

Required ingredients:

Flour (premium grade, preferably wheat) - 400 g;
Butter (highest fat content, butter) - 140 g;
Granulated sugar - 70 gr;
Iodized Salt - 20 g;
Apples (preferably sweet and sour types) - 1 kilogram;
Starch (preferably corn) - 100 g;
Lemon juice - from 1 huge lemon.

Traditional South American apple pie recipe.

Manufacturing process:

Let's start making South American apple pie by making dough. Usually, for speed and ease of production, they use a food processor, but you can also do it the old fashioned way, by hand.
Let's start with the fact that you need to carefully sift the flour and add salt and sugar to taste. Place in a food processor for thorough mixing.
Cut the previously frozen (or cooled) butter into small pieces and add to the flour.
Add very cool water to the acquired consistency (you can just use ice water, this is a very important point for obtaining a suitable dough mixture).
As soon as the water is poured in, immediately mix it thoroughly using a food processor (if you don’t have a food processor, we work very quickly with a wooden spoon). To control the properties of the dough, take a piece of dough in your hand and squeeze. If the mixture does not stick together, but crumbles, then you need to add more water (use only ice water). Add water using small spoons to obtain a suitable mixture. There are times when water is not required at all (when the flour is very wet or the oil is not very fatty).
Divide the dough into two parts of similar size, wrap tightly with cling film and put in the refrigerator for half an hour (or in the freezer for 20 minutes).
Let's start making the interior. Remove the skin from the apples and remove the seeds from the middle of the apple. The mass indicated in the ingredients assumes the mass of peeled apples.
We do not cut the apples into the smallest pieces, approximately a couple of cm squares. Some recipes indicate that it is necessary to cut into oblong pieces, but in my opinion, cutting into squares has the best taste. Add a little lemon juice and mix thoroughly.
Add 150 grams of sugar to the chopped apples (you can use cane sugar, it has its own specific taste, but this is not for everyone), cinnamon and a couple of tablespoons of starch (preferably corn). Mix thoroughly and we can assume that the inside is ready.
We take our frozen dough out of the refrigerator, sprinkle the space where we will roll it out with flour (so that the dough does not stick) and begin rolling it out. Set the thickness of the dough according to your own taste, but do not forget that it must be enough for you to cover the bottom and sides of the pie. We proceed identically with the 2nd part of the test.
Take any baking dish (round ones work perfectly). It is absolutely not necessary to lubricate it because we already have too much butter inside. We lay out the rolled out dough and sculpt similar edges and a uniform bottom.
Place the filling of apples, lemon juice and sugar into the resulting dough form. Distribute it moderately over the entire surface of the future cake.
Place pieces of butter on the apple filling (cut into 1-2 cm pieces), distributing it sparingly throughout the pie; in total, about 50 grams of butter should be added.
With the second part of the rolled out dough we simply cover the first part of the dough with the insides so that there are no gaps and the dough adheres to each other very tightly.
We remove excess edges of the dough and secure the edges of the pie tightly. In the center of the future pie, use a knife to make a couple of holes to allow steam to escape.
To suit your taste, you can create a sweet layer on top of the pie, but this is for those with a special sweet tooth.
Place in a preheated oven for 20 minutes, set the degree to 200. After the indicated time, lower the degree to 180 and cook for another 50 minutes. From time to time, inspect it for readiness by cutting it in the center with a knife and looking through the filling.
When ready, remove the pie from the oven and leave to cool at room temperature. Warm pie is perfect for dessert with scoops of chocolate ice cream.

American apple pie: regular dough

This recipe will show you how easy it is for a new cook to make the dough for a wonderful South American apple pie. By following our easy-to-understand tips, you will bake a delicious dessert for the whole family.

Required ingredients:

2 cups regular (200 g) flour;
2 tbsp. l. Sahara;
130 gr. butter;
3 tbsp. l. water or 1 yolk;
Vanilla;
6 pcs. apples;
½ lemon for juice;
1 tbsp. Sahara;
20 gr. butter;
1 tbsp. l. starch;
1 egg for greasing the top.

American apple pie: regular dough

Manufacturing process:

South American apple pie is distinguished by its narrow, crispy shortcrust pastry. The traditional dough recipe seems complicated to almost all newcomers. But if you use a food processor or blender, everything will work out even the first time. Measure sugar and flour into a bowl.
Cut the cool butter into cubes and add to the flour in the bowl.
Grind the food into crumbs. Using a food processor, the butter will not soften from the heat of your hands - this is a fundamental advantage of making it this way.
Add vanilla and yolk. Knead the dough until an elastic South American apple pie dough begins to form. The recipe allows for adding a small amount of cool water (1-1.5 tbsp) if the mass is dry.
Wrap the finished dough in film and put it in the refrigerator for an hour.
Prepare the apple filling. Peel the apples and cut into slices.
Pour lemon juice over the apples.
Place the frying pan on the fire, pour a glass of sugar, add 20 g. butter, add apples.
Keep on fire until the apples release their juice.
Then stir and cook over high heat until the liquid evaporates. Cool the apples before using.
Divide the dough into two unequal parts. Roll out the smallest half thinly and cut into strips to decorate and cover the South American pie. The traditional recipe is prepared with a solid top and a hole in the center or a network of strips.
Use the huge one to design the bottom and sides of the form.
Place the apple filling inside and smooth it out.
Beat the egg and brush the top with a pastry brush.
Bake the pie at 180 degrees until done (about 40 minutes).
Before serving, we recommend dusting the top with a mixture of sweet powder and cinnamon.

American Pie with Spiced Apple Innards

Fans of spicy flavors will definitely love this South American pie. A recipe with a photo of the dessert will help you prepare the perfect treat for gourmands and novice cooks.

American apple pie

Mon, December 12, 2016

Apple pies are one of the most popular homemade baked goods. Every housewife probably has more than a dozen varieties, but now I’ll share with you a recipe for American apple pie. If you love crispy shortcrust pastry and lots and lots of tender, juicy and fragrant apple inside, this pie will definitely be your winner.

You see, before I offer you the latest recipe, I am constantly looking for detailed information about a particular dish. For example, you can find a huge number of American apple pie recipes in the vastness of Russian culinary society, but the essence remains constant. Shortbread, practically unleavened dough and a lot of apples as the inside - this is the most South American apple pie made by Russian housewives.

Interestingly, South American housewives prepare these pastries almost identically! But on a couple of English forums I managed to find comments from old-timers. As it turns out, American apple pie in the original is just a box made of dense dough, filled with a rather watery apple… jelly. Somehow it turns out that way.

It is clear that we will not prepare apple pie in a similar way (my family would almost certainly want to try something similar). By the way, if you wish, you can give the baked goods the neatest look - instead of a solid layer of dough, lay stripes on top in the form of a grid.

Blog of Maria Snow White

American apple pie

Hi all. Now I will share with you a recipe for the so-called American apple pie - South American apple pie. Its defining personality is its huge amount of interior and thin, crispy dough. All this combined with cinnamon is simply indescribably delicious.

The dough for our pie will be the same as for the Napoleon cake - unsweetened chopped dough, or otherwise incorrect puff pastry. It is prepared quite simply and quickly; preparing the inside will take a slightly longer amount of time. We will need to peel the apples and remove the seeds. There can be any variety of apples. You will only need to adjust the amount of sugar. I just took the Semerenko variety, they have a little sourness, so it took a little more sugar than, say, the Grushovka variety. But, as for me, it’s still better to use sweet and sour varieties for the inside of pies, so the play on contrast will be more noticeable.

How to make apple pie at home.

300 gr. flour
180 gr. butter
40 gr. ice water
juice of half a lemon
a pinch of salt
1.5 kg apples
100 gr. Sahara
1 tbsp. l. starch
zest of 1 orange
cinnamon 2-3 tbsp. l.
egg (yolk)

First, we need to cool the butter and water well, so put them in the freezer for 20 minutes. Sift our flour into a bowl and combine it with a pinch of salt.

We grate our chilled butter on a large grater, always mixing with flour.

Now pour ice water and the juice of half a small lemon into our butter-flour mixture (if the lemon is large, take the juice from a quarter of it).

Quickly knead the dough, spending no more than 3-5 minutes on this. We just need to gather all the ingredients into a ball. The dough will be uneven in structure with pieces of unmelted butter. We put it in the refrigerator.

Meanwhile, they themselves are carried away by the insides. Peel and seed the apples and cut them into cubes. You can grate them on a large grater, but I prefer the option with small pieces for the insides.

Add orange zest, a tablespoon of cinnamon, starch, sugar to the apples (the amount depends on the variety, I added 60 grams, try the filling and decide for yourself how much sand you need to put there).

Mix everything. During this period of time, our dough will just rest.

Let's start rolling out. We divide the dough, take two thirds to the bottom, and leave the third part for our lid.

I suggest rolling out the dough between 2 sheets of parchment, it's much easier and there's no need to add flour.

Roll out the first portion of dough and place it in a prepared pan (greased with butter and sprinkled with flour). Distribute to the bottom and sides of our form.

Prick with a fork so that the dough does not deform during baking.

We spread our filling.

Cover the top with the rolled out second layer of our dough.

We make cuts to allow steam to escape. For the best appearance, cover the top of the pie with a scrambled egg and sprinkle generously with sugar and cinnamon.

Place in a preheated oven and bake at 200° for 40-50 minutes. If the top turns brown very quickly, you can cover it with foil with the iron side facing up. In any case, the time is approximate, look at the appearance of the pie.

26 Explanations

My sister once tried my apple pie.
And after that for many years she said that he was the most delicious of all. I was perplexed and tried to remember exactly what I did then. Each time the dough recipes were different, the results did not always amuse me. Well, there was no recipe, I did everything by eye and as I pleased: sometimes with sour cream, sometimes with yeast. And so. I finally found the perfect recipe. Narrow, crispy, flaky crust. Cinnamon and orange add a luxurious note. Only I got a little confused and instead of 40 grams of water I splashed a whole glass... But I added flour and everything turned out great in the end. Thank you for your accurate and tested recipes! It all started with chocolate stains, and now I can’t live without your blog.

Thank you very much for your feedback! I myself absolutely love this pie, its taste is excellent!

Tell me, what mode do you bake it on?

American apple pie

Delicious ordinary dessert.

Ingredients:

American apple pie is a common pastry.
A distinctive feature is that the pie is always closed on top, but if you wish, you can not simply cover the top with a second sheet of dough, but create a grid, it will be wonderful and just as tasty. In my version, I used a whole kilogram of apples for a small dough size, I like it when there is a lot of inside, but you can diversify this ratio depending on what you like more filling or dough. To make the inside fragrant, use cinnamon, nutmeg and lemon zest, cinnamon is naturally very desirable, but add the rest as desired. To get an appetizing crust on top, I brushed it with egg and sprinkled it with brown sugar, the crust on top came out perfect - tanned, crispy and very tasty, just like the whole pie! PS By the way, I found this on Kamelent - South American apple pie!

Manufacturing:

Prepare the dough.
Put flour, sweet powder, salt into a food processor and mix.
Add cubes of cool butter. For the dough to be very flaky, the butter must be very cool, in other words, right out of the refrigerator, or even colder.

Grind very briefly, pieces of butter should remain visible.
Pour in ice water and stir briefly. I make ice water by throwing a few ice cubes into a glass of water so that they partially melt there, or you can cool the water in the freezer in advance. The colder the water, the more flaky dough you will get.

Form the dough into a ball, but do not knead, divide into two parts, put in the refrigerator for 30-40 minutes.
If you do everything correctly, your dough will be very flaky and tasty after baking.

Let's prepare the apples.
Peel the apples and cut into small thin pieces. I used sweet and sour apples, Golden variety.

Mix sugar, flour, cinnamon, nutmeg and zest separately.
The amount of sugar, of course, very much depends on what kind of apples you have and on personal taste too, adjust the amount to suit the situation! Add this mixture to the apples, add lemon juice and soft butter. Mix everything thoroughly.

Roll out half of the dough and place in a mold (mine is 25 cm across). When rolling out the chilled dough, the inside is sandwiched with pieces of cool butter, and this is what will give the dough the layering that suits us later during baking.

Place the filling and press down.

Cover the top with the rolled out 2nd half of the dough and fold the edges.

Brush with beaten egg and sprinkle with sugar.

Place in an oven preheated to 200 degrees, bake for 15-20 minutes, then reduce to 180 and bake for about another 30-40 minutes, or use your own oven as a guide.

The pie can be served warm with a scoop of ice cream, or already one hundred percent cooled, delicious either way.
I like apple pies better when they are one hundred percent cool, even cool, but that’s a matter of taste. American apple pie has a delicate, fragrant apple filling and a crispy flaky pastry. Very tasty!