- 6 kg suitable summer apples
- 1 kg of sugar
- 1 sachet of preservative
Preparation time: less than 60 minutes
RECIPE PREPARATION Preserved apples for pie:
- We clean the apples and grate them.
- Heat them well in a pot ... add sugar and preservative.
- Boil the composition for another 10-15 minutes.
- Divide into jars and seal.
- We put the cool place.
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MORE SHAVES THE BORCAN WITHOUT PRESERVATIVE
Although we are in the middle of winter, I come and bring you this recipe for grated apples that I have been making for several years, but which I never found the time to write on the blog, to take some photos and so on. . Recently, I presented you the recipe for Parisian with apples and vanilla pudding, the recipe for which I used exactly grated apples from the jar.
The story of "grated apples in a jar" began when my husband brought me a jar of grated apples from a visit from some friends. It wasn't anything special until I wanted to make an apple pie in a hurry, I didn't have fresh apples, I say, I open the jar in question. The pie was very good and that's how I realized that it's actually an alternative to apples kept in the freezer. For me this method is perfect. First of all, we can't keep the apples in the freezer from one season to another, considering that within a year we have to defrost the freezer at least once. In one year I had 4 boxes of bananas full of apples in the garden of two apples. What to do with apples, because I couldn't even fill the freezer with grated apples. That's why this method of keeping apples seemed really revolutionary to me.
INGREDIENTS: beautiful and healthy apples
clean jars with a lid of 800 g
The apples are washed and peeled. They shave on the large grater. During this process the apples will oxidize and darken. You don't have to worry, after sterilizing the jars, the apples return to their original color.
We fill the jars with grated apples. I recommend you press the apples well in the jar. The resulting juice, if any, is poured into jars over apples. Seal the jars tightly without adding any sugar or water.
Place the jars in a pot of water and sterilize them until the water starts to boil. After it boils, I leave them on the fire for another 5 minutes. Let the jars of apples cool in the water in which they boiled until the next morning when we take them out, wash them if necessary and store them in the pantry until we use them. For me it is the best and most practical way to preserve apples.
It can be seen from the second photo, the apples do not darken the photos are different due to the light during the shooting.
I hope you find my recipe useful and help you when you want an apple dessert. A very tasty apple pie you will find HERE.
Apple pie in tender dough
Fragile dough pie with grated apple filling, breadcrumbs and cinnamon
Apple and halva pie
Pie recipe with apple, halva, ground walnuts, halva, sour cream and cinnamon, with homemade dough
Apple pie and cinnamon
Apple and cinnamon pie recipe, prepared with dough sprinkled with wine and apple filling flavored with lemon peel
Grated apple pie
Grated apple pie in two sheets of dough, flavored with vanilla, cinnamon and lemon peel
Simple apple pie
Simple apple pie, baked in the oven, prepared in two sheets with flour dough, eggs and sour cream and filled with apples and cinnamon
How do you bake the dough?
You need to know that the sheets are baked separately. If they are ripe, without filling, they have the advantage of growing better.
For starters, take half of the dough and spread it on a nylon sheet in a rectangular sheet and measure it so that at the end it has twice the length of the tray and twice as wide as it. So, two sheets of pie will result. Cut the sheet in half, with the knife passed through the flour. This sheet is suitable for a tray 23/33 cm or slightly larger. To make it easier to handle, the sheet is cut in half, as thick as it is (about 1 cm), before reaching the dimensions of the tray.
Place it on the back of the tray, which has been well sprinkled with flour and continues to stretch, as thin as possible (3-4 mm), rolling the twister only from the middle to the edges, in all directions. This way, the sheet will not break. If necessary, sprinkle a little flour so that it does not stick to the twister.
When baking, the sheet bulges in the middle and rises due to the air incorporated between the sheets. From time to time, gradually raise the edges of the surrounding sheet so that the dough does not shrink too much at one point and, with a brush, wet the edge of the tray. Leave the sheet in place as it progresses with watering. Thus, the sheet will stick in that place to the tray, and will not be drawn when the air expands.
The rest of the sheet is pricked with a fork in 3-4 places, at greater distances, so as not to lift too large blisters, full of air.
Place the tray in the preheated oven to maximum, otherwise the dough will not rise. The oven does not open before 15 minutes for the dough to take shape. Then the tray turns if the oven does not bake evenly, and the fire is reduced if it browns too much.
Bake the sheet in 20 minutes. After baking, the sheet is allowed to slide on the back of a tray or on a board. Wash the tray and cool it before baking the second sheet.
After cooling, the sheets can overlap in pairs. The sheets can be stored for a month in a nylon bag.
Before greasing the filling, place each sheet on the back of the tray and heat in 10 minutes over medium heat to cool, then allow to cool.
Thus, this French apple pie dough it's ready, all you have to do now is prepare the filling. Although it takes longer to prepare, you will have an incredibly good taste.
The poor man's pie, fasting!
This pie is made from bread dough and sugar. Here's how.
Bread dough ingredients: 1 Kg flour, 20 g yeast, 10 g sugar, 15 g salt, 50 mL salt.
Preparation: Sift the flour before use. In a bowl, prepare the dough in advance, to activate the yeast, from 100 g of flour, yeast and sugar soaked in warm water, to the consistency of sour cream. The yeast will not burn because it loses its qualities. The mold is allowed to rise in the heat. After it has risen, knead the flour with the oil, salt and dough. Use water in such a way that the dough is well suited. Allow to rise in heat.
Ingredients: ½ Kg bread dough, 250 g sugar, 50 mL oil, 200 g margarine.
Preparation: Divide the dough into four. From each quarter of the dough, a pie sheet of approximately rectangular shape is made, a bit thicker than for strudel. Grease with melted margarine and sugar. Roll the sheet carefully so that it does not break. Place in the pan on the stove, greased with oil. Before placing the pie in the tray, it "spins" like an strudel. In this way the sheet becomes even thinner. After placing in the pan, grease the 4 pieces with a little caster sugar. Bake on the right heat for 40 minutes. Serve preferably cold.
Another fasting pie recipe with mushrooms, leeks and potatoes:
Because we want you to get over the fasting period more easily, we propose you another recipe to help you these days. I cooked for you today a delicious fasting pie with mushrooms, leeks and potatoes.
Ingredients for fasting pie with mushrooms, leeks and potatoes
1 leek thread (white part)
Preparation for fasting pie with mushrooms, leeks and potatoes
Boil the potatoes in their skins, drain and leave to cool. Peel a squash, grate it and grate it. Cut the carrot into large pieces, slice the leeks, slice the mushrooms and slice them in three tablespoons of hot oil until soft. Add finely chopped dill and parsley and season with nutmeg, salt and pepper to taste. It is then allowed to cool.
Place three sheets of pie on the table, put a vegetable filling, roll and place the fasting pie with mushrooms, leeks and potatoes in a pan greased with oil. Do the same with the rest of the ingredients. Grease the top with oil and bake for about 20 minutes in the preheated oven. Serve hot or cold, sprinkled with green dill. You can invite your best friends to a delicious fasting pie with mushrooms, leeks and potatoes.
Another recipe for fasting apple pie:
This apple pie recipe is as the name suggests, tender :). It is a homemade cake with apples absolutely delicious, fine, slightly sour, and fasting.
1 teaspoon of vinegar quenched with 1 teaspoon of baking soda
Flour content (450500 gr)
All the above ingredients (for sheets) are piled in a bowl, put the flour for. started about 400 gr. & # 8211 Mix well with a wooden spoon, then use your hands to knead and add the flour as needed. & # 8211 Mix well for about 8-10 minutes, with floured hands. & # 8211 Make a ball of dough. & # 8211 divide it into 2 equal parts & # 8211 place a baking paper large enough on the work table to spread the sheets on it. & # 8211 Sprinkle the flour on the baking paper, and start spreading the first ball of dough. & # 8211 spread a sheet the size of a tray (in the middle of the stove tray), and then place it in a greased and lined tray Apple filling: & # 8211 ), then put together with the sugar in a saucepan over medium heat. Stir and let the apples leave their juice, then mix again and so on until the apple juice evaporates, etc., but you know that for sure. After the apples have left all the juice, add the cinnamon (I put a teaspoon), and mix again. & # 8211 after about 15 minutes kelise the juice, at which point he put scorrrrrtzishuaara & # 8211 the apple filling is placed in the tray over the first sheet, it is leveled artistically. & # 8211 spread the second sheet, also on baking paper, and after spreading the sheet, take the baking paper with all the sheet and place it over the tray (as I did with the first sheet), and then arrange it better, if you take it with your hands you risk putting it on your knees (sheet). & # 8211 put the tray in the oven at 175 degrees for about 30-35 minutes until it gets a beautiful shade of golden yellow & # 8211 apple pie is cut cold preferably, I cut it after at least 15 minutes
Ingredients Apple pie with purchased leaves:
- 400 grams (a package) of pie sheets attention, the puff pastry is one, the pie sheets another)
- 1.4-1.5 kg. apples suitable for pie (a sour variety and, ideally, with a stronger pulp)
- 150 grams of sugar
- 80 grams of flour (up to 120 grams if you use a very juicy apple variety)
- 1 tablespoon cinnamon
- juice of 1/2 lemon
- 130 ml. sunflower oil (I used 1/2 melted butter, 1/2 oil but it works just as well and only with oil, for a vegan version)
- vanilla powdered sugar for finishing the pie
Preparation of apple pie with purchased leaves:
1. Choose a variety of stronger and sour apples. Ideal for pie are granny smith apples or the Romanian variety "Florina". They have a thicker pulp and do not contain as much water. The pie can also be made with the ionatan or idared variety.
2. Remove the pie sheets from the package after thawing. Of course, if they weren't fresh. It is ideal to thaw overnight in the refrigerator. Place them, well stretched, between two lightly damp kitchen towels to avoid drying them out. Slightly moistened means even very slightly moistened, sprinkled with a little water, not wet.
3. Peel the apples and grate them on a grater with large holes. Sprinkle immediately with lemon juice and mix to avoid oxidation as much as possible. From the amount of 1.5 kg apples should result about 1.2-1.3 kg. grated apples.
Assembling the pie
4. Switch on the oven and set it at 200 ° C. Using a special pastry brush, grease a tray well on the bottom and side walls. I used a tray measuring 40 & # 21525 cm. In the greased tray, place half of the pie sheets in turn, greasing each one well with the brush soaked in oil. Or with the mixture of melted butter and oil, as you prefer. My package contained 12 sheets, so I based six overlapping sheets. I greased each one on the whole surface. The edges of the sheets rise up on the walls of the tray.
5. Add sugar, cinnamon powder and flour to the grated apples, just before you need them to fill the pie. If you used a variety of apple that leaves a lot of juice, supplement the amount of flour with something, as we specified in the list of ingredients. Mix well and pour over the prepared sheets in the pan.
6. Level the apple filling well on the entire surface, then pull the edges of the sheets inwards.
7. Cover the filling with the rest of the sheets, which we will overlap in the same way as the first ones, greasing well on the whole surface of each added sheet. Finally, the edges of the sheets at the top will be inserted under the pie, as we showed in the recipe for cheese and pumpkin pie.
8. Grease the last sheet well with the remaining oil. Using a well-sharpened knife, slice the pie as desired: squares, rectangles, rhombuses. It is important to use a knife that cuts well and to cut sensibly, so as not to disturb the soft filling and the sheets arranged on top.
Bake apple pie with thin sheets
9. Bake the pie in the preheated oven at 200 ° C. After 15 minutes, reduce the temperature to 180 ° C and continue baking for another 30-35 minutes (45 & # 8211 50 minutes in total), until the pie is nicely browned.
10. Finally, the hardest test awaits us, that of letting the pie cool in the tray in which it was baked, until the kitchen temperature. This is almost impossible, given how nice it smells. If you want the sheets on the surface not to be so crispy, you can cover the tray with the pie, while it is hot, with 2-3 kitchen towels. Thus, it will sweat and the sheets will soften.
11. Before serving, cut the pie, following the lines already drawn with the knife before putting it in the oven. It is then powdered with vanilla powdered sugar and then tasted with delight.
For the dough, mix the flour with the baking powder, then sift the mixture into a bowl. Add sugar, bourbon vanilla sugar, egg, milk and butter or margarine.
Knead the ingredients with the mixer, first at low speed, then at high speed. Continue kneading on a flour-lined countertop until a homogeneous dough is obtained. If the dough sticks, then wrap it in food foil and keep it cold for a while.
Half of the amount of dough is spread on a thin sheet, from which a rectangle the size of a baking tray (30 x 40 cm) is cut, the rectangle is covered with baking paper and rolled. The rest of the dough is spread in the baking tray (greased, 30 x 40 cm).
For the filling, clean the apples, cut them into quarters, lightly fry them together with the sugar, vanilla sugar, cinnamon, raisins and butter, stirring constantly, then leave to cool. Match the taste with sugar.
Spread the filling over the dough in the pan and level. Cover with the previously prepared sheet of dough, rolling it over the filling. The dough sheet is pricked in several places with a fork. The yolk is mixed with the milk, and the mixture is greased with this mixture. Sprinkle almonds on top. Place the baking tray in the oven and bake.
Electric oven 200 ° C
180 ° C hot air oven
Baking time: about 20 - 25 minutes
You can also prepare the cake in a round shape (Ø 26 cm), but in this case the quantities for the dough and for the filling are halved.
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Sincere apple pie
Why eat anything else when we can eat pie?
This season of snow, which is coming and not coming, seems to demand such preparations, as simple as they are good.
Even if it's a pie and even if for desserts I said before that we have to take into account the quantities very well, in this case we can relax a little (but a little and not so much that we don't have to do anything).
The dough is made simple. Mix on the robot or with a whisk 200 grams of butter at room temperature cut into cubes with 5 tablespoons of white sugar until it forms like a paste. Add a teaspoon of vanilla essence, 30 ml of brandy, a sachet of baking powder (about 10 grams), a pinch of salt, two eggs and 100 grams of whipped milk (or cream, whatever you want). After the new mixture is homogenized, add, gradually and slowly, one cup of flour (I used about 4 cups), until the dough is no longer sticky and peels off the walls of the bowl in which it is kneaded (do not put much flour from the beginning because you risk coming out a kind of adobe hard to stretch). Cut the resulting dough into two equal parts and spread them out in the shape of the oven tray you will use.
For the filling, clean and grate 2-3 kg of apples and put them in a pot on the fire with 6 tablespoons of sugar and a tablespoon of ground cinnamon. I hardened them until there was no more liquid on the bottom of the pot (they start to stick).
After I put the first sheet in the tray, I spread a spoonful of semolina, I put all the hardened apples, I put another spoonful of semolina, and then the next sheet. To make it easier for you, roll the sheet like a roll around the twister, from the bottom up, and when you place it in the tray, reverse the procedure / unroll.
I greased it with a yolk mixed with a spoonful of water (I like that shiny, cracked effect) and I drilled it with a fork (it is not obligatory but it helps the steam to come out). Bake for 30 minutes at 180 degrees (do the toothpick test) until golden brown.
Do not leave it too long because it dries excessively.
The apple pie is definitely one of my favorites, the tender dough combining wonderfully with the juicy apples.
Almost forgot. Don't forget to agree with the white of the snow and add plenty of powdered sugar and even ice cream. A LOT!
Discover the secret of a very tender pie dough
Although some say that cakes are good for you depending on luck, I tell you that it is not so. Anything recipe she has her secret. And I will reveal the secret of a dough dough of pie. All you have to do is follow the instructions below.
- 400 g flour
- 150 g butter or margarine
- 100 g yogurt or sour cream
- a teaspoon of baking powder
- 50 - 100 g sugar
- 4 husband eggs
- a teaspoon of salt
- grated lemon peel
Method of preparation:
In a bowl, rub the soft butter or margarine with the sugar until smooth, add the sour cream or yogurt, lemon peel, salt, egg yolks and, finally, the flour, which you have necessarily mixed with the baking powder. It, in contact with yogurt or sour cream, decomposes and releases carbon dioxide, which breaks the dough.
Mix the dough by hand, without kneading it, until all the ingredients are incorporated, then put it on a nylon sheet placed on the table and sprinkled with a little flour. You give it a rectangular shape and flatten it with your palm, so that it has the same thickness and straight edges everywhere. After that, spread it on the sheet according to the dimensions of a large tray of about 28/44 cm. You can leave the sheet thicker, to put it more easily in the tray and stretch it by hand, as needed, to cover the entire tray. After placing it in the greased tray, sprinkle a teaspoon of semolina over the sheet.
dough it's ready, all that's left is to choose what filling you want for it pie.
Video: RACK - Global Ακυκλοφόρητο (January 2022).