Quick apple pie
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Quick Apple Pie Recipe of 17-11-2008 [Updated on 21-12-2018]
After my mom's apple pie recipe, here's another recipe for apple pie, the most classic of Italian desserts. My mother-in-law saw this recipe on television, in the Parodi broadcast, if I'm not mistaken, and she immediately reproduced it, I found myself passing by her and, after having tasted it, I got the recipe and here it is on the blog :) I have to say this Apple pie it is really very good ... but that of my mother does not beat anyone !! heheheh. The difference between the 2 recipes is that my mom's is taller, fluffier and full of apples, this one is smaller and lighter with a little butter, no egg whites and lots of whole sliced apples. I have now made so many variations of this dessert that I have lost count, I don't even know how to call them anymore, so I added the adjective "fast" to today's apple pie recipe;)
How to make quick apple pie
Peel 4 apples, cut them into slices not too thin. Put them in a bowl, add the lemon juice and set aside.
In a bowl, whisk the egg yolks with the sugar, then add 25 grams of melted butter warmed.
Pour in the milk with the yeast dissolved inside, and finally the flour.
Knead until you get a smooth and homogeneous dough.
Pour the mixture into a buttered and floured 24 cm cake pan.
Cover the dough with the slices of apples, inserting them deeply and creating a decoration.
Pour the other 25 grams of melted butter over the apple pie and sprinkle with a tablespoon of brown sugar.
Bake the apple pie in the preheated oven at 180 ° C and cook for about 35 minutes.
Let the cake cool, then cut it into slices and serve.
The best apple pies the best ones, the ones that remind your grandmother, the ones you can't go wrong and you are sure everyone likes them, that fill the house with a wonderful perfume and simple to prepare but above all very versatile and different from each other. You will find the classic, with yogurt, without butter, without yeast, without everything, the one with ricotta or cream, crumbled, pies, puff pastry, the famous American apple pie and French tatin, the fresh version such as cheesecake & # 8230 in short, there are something for all tastes you cannot miss this fabulous collection and I recommend & # 8230 slowly prepare them all please and then let me know which are your favorites and above all & # 8230 remember every now and then to come and check this collection because I am a po & # 8217 fixed with apples and you will see that I will add many more
Well, fasten your apron…
APPLE CAKE OF SISTER GERMANA
CAKE PAN DI MELE
4 CUPS CAKE WITH APPLES
WHOLEMEAL APPLE CAKE
AMARETTO AND APPLE CAKE
RUSTIC APPLE CAKE
SNOW WHITE CLASSIC APPLE CAKE
7 JARS CAKE WITH APPLES with yogurt and without butter
APPLE PIE American Duck Grandma's Apple Pie
TARTE TATIN French inverted apple pie
APPLE AND RICOTTA CAKE (with video recipe)
PLUMCAKE YOGURT AND APPLES
CIAMBELLONE WITH APPLE AND CREAM
APPLE CAKE WITHOUT YEAST
QUICK APPLE CRUSHED (with video recipe)
TART JAM AND APPLES
APPLE AND ALMOND TART
APPLE TART AND CUSTARD CREAM
FAST PIE WITH APPLES
MILK CREAMY APPLE CAKE WITH LITTLE FLOUR
RICOTTA CAKE, APPLE AND FAST CUSTARD
CAKE WITHOUT NOTHING WITH APPLES (no yeast, no eggs, no milk, no butter)
CHEESECAKE WITH CANDY APPLES
FARMER CAKE WITHOUT FLOUR
FAKE DOVE WITH APPLES
If you enjoyed this collection I'm sure you will be interested in seeing all of mine COLLECTIONS OF RECIPES
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Peel two apples, remove the seeds, then cut them into cubes. Put them in a bowl and sprinkle them with lemon juice to keep them from blackening. With the electric whisk or in a planetary mixer, whip the eggs with the sugar until they are light, swollen and frothy.
Sift the flour with the baking powder and the cinnamon powder, add the grated lemon zest and then add it by spoonfuls to the egg mixture alternating with the oil and the milk: two tablespoons of flour, a little oil and a some milk and so on. When you have obtained a homogeneous mixture, turn off the mixer or the whisk, then add the apples and mix with a wooden spoon.
Line a 24 cm diameter mold with baking paper, then pour in the apple pie mixture. Peel the remaining apple, then cut it into slices and arrange them radially on the surface of the cake. Sprinkle with a generous spoon of granulated sugar. Bake in a preheated oven at 170 ° C in static mode for about 50 minutes.
Check the baking of the cake with a stick, it will have to come out clean, so if you need to let it cook for a few more minutes and if the surface is already dark cover with aluminum foil. Finally, take the cake out of the oven, then let it cool completely before removing it from the mold. The very soft apple pie can be kept for several days covered with plastic wrap or in a container. Many good breakfasts and snacks to all of you!
How to make apple inverted pie
First of all, make the dough following the procedure found in APPLE CAKE
in the meantime, prepare the syrup and heat 4 - 5 tablespoons of water with sugar and cinnamon, you will have to obtain a browned with dissolved sugar.
Then pour almost all the syrup, leaving only 2 tablespoons aside, in a pan previously lined with parchment paper.
Then add the thin, peeled apple slices on top of the caramel in a radial pattern starting from the wide part. Make a dense carpet without holes. Add the dough with the apple pieces on top and proceed to cooking as indicated in the link above!
Finally take out of the oven, let it cool in a pan for 10 minutes then turn over on a wire rack. Meanwhile, heat the syrup by adding a couple of tablespoons of water to make it more liquid.
Then pour it on the surface. Yours is ready Upside down apple pie!
It keeps perfectly for 4 days at room temperature, preferably in a cake pan.
Ingredients for a 22 cm cake pan
- 150 grams of sugar
- 300 gr of flour 00
- 3 eggs
- 140 gr. of butter
- Approximately 3 apples (choice: rennet - more mellow - golden - more crunchy)
- 1 lemon
- 1 sachet of Pane Angeli vanilla yeast
- 1/2 glass of milk
Preparation time: 15 min Cooking time: 50-60 min Execution: average
How to prepare: Easy apple pie
Start preparing the easy apple pie by cutting the fruit into thin slices. Then put the slices in a container and sprinkle them with lemon juice. Collect the egg, yolk and 100 grams of sugar in a bowl and using the electric whisk, whip them until the mixture is light and fluffy. Add the sifted flour, the yeast dissolved in warm milk and the apple slices, well drained from the lemon juice.
Grease a 20-22 cm diameter springform pan and sprinkle with fine breadcrumbs. Pour in the mixture trying to level it and spread the butter into flakes on the surface. Finally sprinkle with the remaining sugar. Bake in a preheated oven at 180 degrees for 45 minutes.
Remove the cake from the oven and after letting it rest for five minutes, gently unmold it on a serving dish. Serve the easy apple pie hot or warm, after having lightly dusted it with icing sugar.
To prepare the apple pie without butter, first wash and divide the apples into wedges 1, then remove the core and cut the wedges into very thin slices 2. Start whipping the eggs with an electric mixer, while adding the sugar 3.
When the mixture is semi-whipped, add the lemon zest 4, always keeping the whips in action. Also add the flour 5 and the baking powder 6.
Finally pour the seed oil 7 and the milk 8 and continue to work until you get a smooth and homogeneous dough 9.
Grease a 20 cm diameter mold with 10 seed oil, then lightly flour it. Pour inside a ladle and a half of about 11 dough and spread most of the apples on the surface 12.
Cover the apples with the remaining dough 13, level with a spatula 14 and garnish with the remaining apples 15.
Sprinkle with granulated sugar 16 and bake in a preheated static oven at 180 ° for about 40 minutes. Once cooked, take out of the oven and let it cool in the mold 17 before unmolding and enjoying your apple pie without butter 18!
Thousand apple pie
Simple and inexpensive cake, quick to prepare, it is light and healthy thanks to the apples which are its main ingredient. It can be used on many occasions, it is easy to combine creams and sauces with it, and it can also be stored for three days in the refrigerator.
Wash 5 apples and peel them. Cut them into quarters and with a mandolin cut into thin slices, 1 mm. Place the slices in a bowl and pour some lemon juice over them, set aside. In a bowl, lightly whisk the eggs and sugar, then add the lemon zest and salt, continue whipping for a couple of minutes and finally add the sifted flour with the baking powder and milk. Pour the mixture over the apples and with a spatula or by hand mix from bottom to top trying not to break the apples.
Grease a pan and place a circle of baking paper on the bottom made using the base of the pan itself, and pour the mixture into it.
Try to arrange it evenly so that layers are formed.
Cover the top with other slices of apple starting from the outside with the largest slices. Bake at 180 C ° in a static oven for about 40 minutes.
Remove from the oven, let it cool and remove it from the pan, remembering to also remove the parchment paper.
Serve with custard or a blueberry or blackberry sauce, remembering to plate the creams on the side of the cake and the sauces on top.
Apple pie is one of the simplest and tastiest desserts and goes perfectly with a raisin wine. This baked cake is a classic of the kitchen and is widespread all over the world: we recommend it paired with Moscato, the excellent wine of our territory.
Recipe proposed by: Greta Passoni, Marco Piangerelli, Sveva Rota, Giulia Sala, Paola Villa, Marco Rota.
Soft apple pie, the easy recipe
The apple one is perhaps the most classic of pies. An easy recipe that has always inspired experienced chefs, but also novice pastry chefs. It conquers for its simple and intense taste and is among the most loved recipes by children, but also by adults. In addition, it is prepared with a very versatile ingredient: apples. This extraordinary fruit has been the protagonist of myths and legends for centuries. The apple of Eve, the fruit of original sin, the princely apple of Snow White, the brilliant apple of Newton which, according to legend, would have inspired the formulation of the theory of universal gravitation.
Apples, a sinless fruit
The greatest charm of the apple lies in its concreteness. There are summer apples and winter apples, which guarantee a prolonged seasonality and which can also be stored for long periods. In addition, apples have a unique versatility in the kitchen, adapting to any culinary use. They are good for dressing a fresh salad and add a touch of flavor to savory dishes, such as roast suckling pig with apples. Indeed, a few years ago the apple diet became one of the most popular on the web and among the stars. However, it is better to use apples as a hunger breaker, rather than as a meal, or as an ingredient in tasty and healthy recipes.
- This recipe is among the most classic, a soft and tasty apple pie without milk, embellished with cinnamon, the intense flavor of rum and the taste of almonds, however optional ingredients. The first step is the simplest one, turn on the oven in static mode at 180 °. This operation must be carried out in advance so that the temperature is reached when the cake is baked.
- Wash the melts well. This is an important step even if they need to be peeled, as peel residues or impurities may still remain on the hands.
- Peel the apples, cut them into slices or into small pieces, then put them to macerate in a glass of rum, turning from time to time. The ideal would be to leave the apples in marinade for about two hours, but less time is needed, that of preparing the dough. This is also a good trick to keep them from blackening. In this regard, if you want to avoid rum you can use it instead of lemon or orange juice.
- Eggs, better if used at room temperature, must be processed by separating the yolks from the whites. Then divide the whites from the reds. In a bowl, beat the egg yolks with the sugar and vanilla with the help of a whisk or even better a whisk. The mixture must be very frothy, incorporating air, to give the final product a soft consistency.
- Separately, whip the egg whites until stiff. Also in this case it is good to use electric whips, or a planetary mixer. Remember that to beat egg whites well, it is important that the container in which they are placed is not contaminated with residues of yolk, water or other. Also pay attention to any pieces of shell that could fall into the boule infecting the entire recipe.
- Melt the butter in a bain-marie or in the microwave, taking care to set it on minimum power to prevent the product from turning brown.
- Add the melted butter to the mixture of egg yolks and sugar. Then add the flour, possibly sifted, and the baking powder. Incorporate all the ingredients well.
- Add the apples with the rum to the mixture of egg yolks and flour, then the cinnamon. Only at the end must the egg whites be inserted until stiff, taking care to incorporate them in the dough with great delicacy. For this operation it is better to use a marisa, also known as a spatula, moving the dough from the bottom upwards while turning the bowl with rotating movements.
- When the dough is ready, grease and flour a round cake pan with a diameter of 24 cm and pour the cake mixture into it. At this point, if you want, you can add the almond flakes.
- Bake the cake in the hot oven, which will have reached the temperature by now. Cook for 40-45 minutes. Before taking the cake out of the oven, always test the toothpick to check that it is cooked. You can use a toothpick or even a spaghetti to tease the cake and see if it is cooked to the right point. When the toothpick is dry and clean you can take your cake out of the oven.
- At will, it is possible to sprinkle it with powdered sugar, or perhaps with a caramel based on lemon juice and sugar.
The extra advice
Leavened desserts are generally cooked using the static oven. The ventilated mode speeds up cooking, but can make the cake excessively dry, also affecting the cake leavening process. The air of the fan, in fact, can cause the compound to grow unevenly.
Without a doubt, the recipes in which these fruits offer the best are the sweet ones. It is no coincidence that there are versions of all kinds of apple pie. C & rsquo the shortcrust pastry tart, better known as Apple pie.
Then there is the classic apple strudel, one of the best known Italian versions of this dessert, which can be classified as a light apple pie. The original recipe, in fact, does not provide for the use of butter for the dough, but requires the addition of only 2 tablespoons of oil.
What about apple fritters? Perhaps the simplest way to turn fruit into the tastiest of sweets.
However, the most popular recipe is that of soft apple pie, perfect for breakfast or for a tasty snack. In its classic version the ingredients are few and simple. Eggs, butter, sugar and flour are added to apples and flavorings such as cinnamon and rum. But there are equally valid variations on the theme, such as the recipe for apple pie with l & rsquoolio, therefore without butter, or that of lactose-free apple pie. Many of which are also diet recipes. To prepare a good apple pie you just need to be inspired by your cravings and decide which version to try.
Which apples to use for apple pie?
Renette or golden apples? Pink Lady or Fuji? It being understood that nowadays it is possible to find practically every type of apple on sale at any time of the year, it is advisable to distinguish well the variety chosen based on its characteristics and flavor. Here is a small handbook that will help you decide which apple pie to cook based on the apples you prefer or have available.
Renette apples are absolutely the best for any type of apple pie. These are, in fact, not very juicy apples, which do not lose water during cooking while maintaining the right consistency, and which have a slightly acidic taste that softens during cooking. Pies, strudels, biscuits or soft yoghurt cakes take full advantage of this variety of product.
Golden delicious apple
Golden delicious is a very juicy and sugary apple, which is why it is better not to use it in pies. However, it goes very well for the more classic grandma's apple pie, the soft and tall one so to speak. Attention, however, to the level of ripeness. Those in there with l & rsquoet have the great defect of becoming irremediably floury.
Fuji apples are probably the best to bite. Crunchy, juicy, flavorful, but not too watery, these apples go well with the filling of a classic Apple Pie, but are less suited to strudel.
Stark delicious apple
The stark delicious apple is very sweet and has a firm but slightly watery texture, making it good for tall, fluffy and slightly moist apple pies. It is also perfect for cakes with special flours, such as that of almonds, which retain water and give a new flavor.
The annurca apple is a prized variety typical of Campania. An apple that is characterized by its nutritional and organoleptic properties, as well as by its intense taste. It does not go very well in cake recipes, better to use it to prepare a jam, a fruit juice or a liqueur called nurchetto.
Quince is very sour and it is difficult to eat it raw. Its sour taste is completely sweetened during cooking. You can use quince to prepare decoctions, jams or a classic quince.
There crumbled apple pie It is a special version of the classic apple pie, a homemade dessert full of aromas that every family makes in a version that has been handed down for generations.
It is a quick and easy dessert with apples to prepare and is similar to a tart with a filling of cooked apples combined with a pinch of cinnamon.
The dough is very characteristic because it is made up of many crumbs, hence the name, much easier to make than traditional shortcrust pastry.
To discover all the secrets of this greedy Apple pie crumbled do not miss our video recipe.
What we need for the recipe:
Vegan apple pie
Apple pie and yogurt
Pumpkin and apple pie