This is a different pie. Simple, delicious, crunchy on golden brown crust.
With a light flavor, without a lot of sugar to enjoy apples, the autumn predominantly fruits, in another version of apple pie.
Try it!
With a light flavor, without a lot of sugar to enjoy apples, the autumn predominantly fruits, in another version of apple pie.
Try it!
| work: 30′ | time: 1h:15′ | easy: |
Ingredients (~8 servings)
|
Soak the cranmberies in brandy, as long as you prepare the apples. Wash, peel and cut the apples and pears into bite-size. Put in large bowl and sprinkle with the juice and zest of lemon. Sprinkle with the corn flour and a tablespoon of sugar. |
 Add cranmberies with brandy to the apples. Mix. In workbench spread the pastry sheets. With a brush grease a sliding form Ø22 cm. Grease the first sheet and place lightly at the base of the form, so as to protrude the edges. |
Sprinkle the sheet with a teaspoon of sugar. Repeat the same with the second sheet which you will put in cross with the first. Continue this way until you finish all 4 sheets. |
Fill the form with the apple mixture. We turn the edges, which are excess, to cover up the apples. You butter them one by one and sprinkle with a little sugar at a time. They should look like crumpled paper. |
There must be shaded the entire pie. Finally butter and sprinkle with sugar the whole leaf surface. Bake in preheated oven at 190°C (375°F, Gas 5) for ~45'. After the first 20', the pie will be golden brown, cover with foil, and continue baking for another 25'. |
