Apple pie

For the dough I put all the ingredients in the bread machine, the kneading + leavening program.

Meanwhile, clean the apples and put them on the grater with large meshes. They are hardened with sugar, butter, nuts and cinnamon. Leave to cool.

The dough is divided into 2 parts. Each part lies on the floured table, in a not very thick sheet, about 0.5 cm. Cover with hardened apples and roll as tight as possible.

The obtained roll is placed in a (cake) tray greased with oil and left to rise again, in a warm place. After doubling its volume, grease it with yolk dissolved with a little milk and put it in the oven, at 180 degrees, until it browns.

Leave to cool in the pan, then turn over. Cut into slices and powder with sugar.


Apple pie

I'm cooking and I'm waiting for you to come back for other pie recipes!

Good appetite
Did you like the recipe? Recommend it!

52 comments:

Congratulations! I love apple cakes / pies. Thanks for the published recipes!

First thank you, then with pleasure and I wish you success in preparing the apple pie! :) Would I be good at writing texts for manele? : D

hehe I say stick to recipe texts! we need: D

: P biiine. But, if you still change your mind, you can call me with confidence)

If the pie sheets were made as fast as apples are made. then it really would be a perfect recipe :)

good no comment but you could have told us in advance that the dough consisting of vinegar, water and oil must be divided into 8 equal parts from the beginning instead of soaking to spread the dough divided into 8 triangles and do the same with the other 7. The conclusion be more attentive to exolications .. Anyway congratulations good cake :))

:) Looks like you didn't read the recipe carefully, I clearly specified that the dough will have to be divided into 8. So I'm "quoted" when I explain - see, one more thing you didn't notice: I'm a man, the name of the blog is ManLaCratita :))

can I scratch myself after you fold the triangles and form the ball? do you intend to leaf again? with the recipe super recipe and I would like to succeed that so far I have done the same only that I buy the sheets .ms this rasp

Yes, we roll out each ball of dough with the rolling pin / turner, turning it into a sheet (to place it in the tray). In order not to be confused, the pie has an apple filling placed between two large sheets, each formed by four very thin sheets. I'm holding your fists!

thank you very much grade 10 for recipes I saw many sites with recipes but they lacked that something to give you the conviction that the recipes are good and especially the result will be a successful one bravo you more convinced I already started with tiramisu and it came out super account that I made it for the first time. I would still like to ask you something, is there a recipe for tiramisu without eggs?

With pleasure! Maybe it also matters that I write the recipes exactly as I prepared them, paying attention to all the details and carefully selecting the most suggestive images. I don't post them on automatic fire, just to have as many on the blog as possible and thus to attract as many readers as possible. I'm glad you noticed the difference, I wish there were more people like you. Just as I would like to know that eggless tiramisu recipe. :)

Done, almost as it is written, and came out concrete. Being absolutely zero in terms of cooking, I made the 8 sheets as follows: I connected 2 balls and stretched them until I obtained a very thin sheet on which to fit the tray, then I cut the sheet around the tray. Now I would cut an inch bigger than the tray. I kneaded the remaining coca leftovers a little with the next ball and so on until I got the 8 sheets. Coca left (a fist is in the fridge and I'll see what I do with it: salty). I did this because I don't know how to spread the shell with the facalet and only from a ball came out my thin sheet but in the shape of an amoeba or anything other than rectangular as a tray.

I liked this with the amoeba shape of the pie sheet :))) I was more economical in movements, meaning I put & quotamiba & quot smaller and thicker in the tray and I shaped it with my fingers (I mean I pulled it to fill the tray). I'm glad to hear that the apple pie came out concrete, but I wonder how the salty ones came out, because I don't think only the salty ones looked like it :)

A good and delicious recipe

This apple pie recipe is a bit complicated for my tastes, but I totally agree with you, Ciprian. It really is delicious, it is fully worth the effort. I don't want to scare anyone, but I think that beginners in cooking should think twice before daring to do it - or at least read the recipe carefully :)

DON'T WRITE ANYWHERE BUT. COCA AFTER MAKING IT COMES IN THE REFRIGERATOR?

No, the kneaded shell does not necessarily have to be kept in the refrigerator, otherwise I would have specified this.

I made the pie, it turned out great. Just to see the feat: when I was thinking what I would do with such a sea pie, help came to me. But see what help. The Turks were fighting from their mouths. When I realized that it was not a joke, I thought that it was not polite to serve my guests with slices whose edge is not removed. That's how I started to cut the edge of the pie more generously, this way I shot two rabbits from a fire. I gave them the recipe too and I am waiting for them to thank you too. Thank you and I appreciate your sincerity!

:) Hmmm. if everyone thanks me, I'm afraid I won't soon feel like a great cook: D

All respect for recipes on your site! I appreciate the sincerity and dedication with which they are rendered. However, I have a small dilemma: I made the pie, it came out SUPER, but what is in the picture looks like fragile dough, to me it looks more like strudel. What's the mystery?

I can't figure it out. the dough of the pie should come out a little more crumbly. It is possible that due to the flour used, there are many varieties of flour on the market.

Honestly, you really deserve praise and thanks. I read the recipe and then the comments. Man, I wanted to rest today, but I said to do it again at the request of the family. And where else do you put, my waiting list has been lengthened. You drove me crazy with the site you have and especially with the success. Even if I waste time and calories, I swear I'll keep up, making the recipes in half, in smaller trays. Sack-sack, despite-despite, I don't give up, you give me recipes. THANKS.

With pleasure! I will then strive to deserve as much as possible of all the thanks and praise received. I liked your plan to halve the quantities of recipes, so you can't lose the fight with calories :) But most of all I'm glad that I managed to convince you that the recipes on the site offer you that security of success you're talking about.

I want the pie too. But do I really have to beat the dough? Why, with the help? I would do it with praise, the sheet seems special to me. Thanks!.

Yes, the pie goes just as well and with praise. I admit, I had to google to find out which game means pumpkin :) If you are against violence, you don't have to beat the pie dough: P

SURPRISEAAAAA. I don't know if everyone thanks you, but I do it with all my heart, not out of obligation to Vali I succeeded, only I had a smaller tray and the edges were a bit stronger and thicker. Maybe I had to make 7 sheets. Anyway, the Turks also fought from the mouths of my friends, asocrats and HUSBAND, to whom I showed the recipe from MAN TO PAN.

With pleasure, I'm glad you got the pie too. If you make 7 sheets next time, you have to be careful when baking it. I think that, being a bit thick, it won't remain unripe in the middle.

No, I told you that it came out well, it baked, only that the edges were thick, the sheet being well stretched in the middle. I will redo the recipe and I am sure I will not fail. Thanks for support.

You don't have to, I really deserve thanks if, seeing my blog, I manage to inoculate your husband with the idea that a man can also sit in the pan from time to time :)

I made these too and they came out great! I just realized a little late that my tray is a little smaller than the one you used and some pies with a lot of apple filling came out. But no one was upset, fortunately :) Oh, and I don't really realize how you managed to stretch the sheets so much, that in my little tray I barely stretched them nicely without breaking .. too much: ))

It would have been worse if it had turned out the other way around, meaning you would have had a little apple filling and too many sheets: P Speaking of sheets, I think I stretched the pie sheets so much because I had more patience than you, for as more experience I can not say I had. :)

super recipe, guaranteed success, I like that you describe the process so well and that you give the dimensions of the tray, it means a lot for a beginner in the kitchen: D. Thank you for the recipes :)

With pleasure, Iulia! Probably I miss something sometimes, but I always try to explain as much as possible how to prepare. Sometimes, I noticed that the success of a recipe lies in the small details. I hope you end up losing your status as a beginner in the kitchen with my blog :)

Not the right place, anyway you receive the information, please suggest something good for EASTER. thanks!

Well, it depends now on what you're thinking. :) One recipe or a whole menu, a dessert or something to eat, something traditional or something more pretentious: D I would recommend you try chicken liver and the Easter I'm going to do these days, I'll probably publish it by the end of the week.

Hi, bad for everything. But I have a request, because you are from Dobrogea, when do you make us some Macedonians with sheep cheese? Thanks in advance, although I don't hope for the recipe. Anyway, I know you cute and I think you won't let me die of lust. Hmmm, what do you say?

Hmmm. I would like to remain known as a cute one, but I am very afraid that it will be difficult for me. :) I've never made these sheep's salads with sheep's cheese and I don't even know their recipe. But I will remember your request and I will try to fulfill it someday (but I doubt it will happen in the near future).

Dear Robert, let me recommend you a simple recipe for pie sheets, which anyone can prepare (even you.): 7 tablespoons sugar, 7 tablespoons oil (I'm not pretentious I use regular olive oil sunflower), 7 tablespoons milk, an egg, salt, a little baking soda and as much flour as it contains so that you can easily spread with the coca facalet. That's all. From here everyone knows: divide the dough in two, etc., do not insist .The filling can be anything. I mention that these ingredients are for a small tray. Have a good day. With sympathy, Mariana.

Thank you, Mariana! If it is a simple recipe, then I should be among the first to prepare it :)

I made this pie yesterday. I mean, I was very disappointed with how it turned out. Hard sheets, especially the bottom one. First of all my dough was too little, you could specify which tray you used, secondly it seems too much vinegar, the dough came out sour, I saw recipes for pies but there were no more than 2 tablespoons of vinegar. I used lard, but I don't think that was the problem. I don't know where I went wrong, because I followed the whole recipe. Anyway, in the picture it looks like a tender pie, which melts in my mouth or it's completely turned upside down.

Anca, first of all it's hard for me to understand why you "quote" me for the fact that I didn't specify the tray used since my recipe ends with the following sentence: & quotThe apple pie obtained from these ingredients had the size of 30x40cm& quot - it is not obvious that this was the size of the tray used. :) And secondly, if you say that you saw a lot of apple pie recipes that had much less vinegar than mine and you were afraid that the dough would come out sour, it seems logical to me to have used one of these - each has its own recipe, mine has a fixed 125 ml of vinegar (I have no idea how many ml means 2 tablespoons of liquid). I'm really sorry you didn't get a tender pie, as you can see in the pictures in my recipe.


Apple pie recipe. Simple, cheap, fast and tasty as in childhood

To do the best pie recipe with apples, you only need a little rendering and a few ingredients that you may already have at home. If you don't want to get involved, find out that there is a very simple but absolutely delicious recipe that won't go wrong.

The apple pie is one of the best homemade desserts and there are many options for preparation. Here's how to make it just like in childhood, tasty and fluffy. Although it is good to serve in the cold season, along with pumpkin pie, as it says click.ro , you can do it every time you feel like something simple and good.


Apple pie

I'm cooking and I'm waiting for you to come back for other pie recipes!

Good appetite
Did you like the recipe? Recommend it!

52 comments:

Congratulations! I love apple cakes / pies. Thanks for the published recipes!

First thank you, then with pleasure and I wish you success in preparing the apple pie! :) Would I be good at writing texts for manele? : D

hehe I say stick to recipe texts! we need: D

: P biiine. But, if you still change your mind, you can call me with confidence)

If the pie sheets were made as fast as apples are made. then it really would be a perfect recipe :)

good no comment but you could have told us in advance that the dough consisting of vinegar, water and oil must be divided into 8 equal parts from the beginning instead of soaking to spread the dough divided into 8 triangles and do the same with the other 7. The conclusion be more attentive to exolications .. Anyway congratulations good cake :))

:) Looks like you didn't read the recipe carefully, I clearly specified that the dough will have to be divided into 8. So I'm "quoted" when I explain - see, one more thing you didn't notice: I'm a man, the name of the blog is ManLaCratita :))

can I scratch myself after you fold the triangles and form the ball? do you intend to leaf again? with the recipe super recipe and I would like to succeed that so far I have done the same only that I buy the sheets .ms this rasp

Yes, we roll out each ball of dough with the rolling pin / turner, turning it into a sheet (to place it in the tray). In order not to be confused, the pie has an apple filling placed between two large sheets, each formed by four very thin sheets. I'm holding your fists!

thank you very much grade 10 for recipes I saw many sites with recipes but they lacked that something that would give you the conviction that the recipes are good and especially the result will be a successful one bravo you more convinced already I started with tiramisu and it came out super holding account that I made it for the first time. I would still like to ask you something, is there a recipe for tiramisu without eggs?

With pleasure! Maybe it also matters that I write the recipes exactly as I prepared them, paying attention to all the details and carefully selecting the most suggestive images. I don't post them on automatic fire, just to have as many on the blog as possible and thus to attract as many readers as possible. I'm glad you noticed the difference, I wish there were more people like you. Just as I would like to know that eggless tiramisu recipe. :)

Done, almost as it is written, and came out concrete. Being absolutely zero in terms of cooking, I made the 8 sheets as follows: I connected 2 balls and stretched them until I obtained a very thin sheet on which to fit the tray, then I cut the sheet around the tray. Now I would cut an inch bigger than the tray. I kneaded the remaining crust a little with the next ball and so on until I got the 8 sheets. Coca left (a fist is in the fridge and I'll see what I do with it: salty). I did this because I don't know how to spread the shell with the facalet and only from a ball came out my thin sheet but in the shape of an amoeba or anything other than rectangular as a tray.

I liked this with the amoeba shape of the pie sheet :))) I was more economical in movements, meaning I put & quotamiba & quot smaller and thicker in the tray and I shaped it with my fingers (I mean I pulled it to fill the tray). I'm glad to hear that the apple pie came out concrete, but I wonder how the salty ones came out, because I don't think only the salty ones looked like it :)

A good and delicious recipe

This apple pie recipe is a bit complicated for my tastes, but I totally agree with you, Ciprian. It really is delicious, it is fully worth the effort. I don't want to scare anyone, but I think that beginners in cooking should think twice before daring to do it - or at least read the recipe carefully :)

DON'T WRITE ANYWHERE BUT. COCA AFTER MAKING IT COMES IN THE REFRIGERATOR?

No, the kneaded shell does not necessarily have to be kept in the refrigerator, otherwise I would have specified this.

I made the pie, it turned out great. Just to see the feat: when I was thinking what I was going to do with such a sea pie, help came to me. But see what help. The Turks were fighting from their mouths. When I realized that it was not a joke, I thought that it was not polite to serve my guests with slices whose edge is not removed. That's how I started to cut the edge of the pie more generously, this way I shot two rabbits from a fire. I gave them the recipe too and I am waiting for them to thank you too. Thank you and I appreciate your sincerity!

:) Hmmm. if everyone thanks me, I'm afraid I won't soon feel like a great cook: D

All respect for recipes on your site! I appreciate the sincerity and dedication with which they are rendered. However, I have a small dilemma: I made the pie, it came out SUPER, but what is in the picture looks like fragile dough, to me it looks more like strudel. What's the mystery?

I can't figure it out. the dough of the pie should come out a little more crumbly. It is possible that due to the flour used, there are many varieties of flour on the market.

Honestly, you really deserve praise and thanks. I read the recipe and then the comments. Man, I wanted to rest today, but I said to do it again at the request of the family. And where else do you put, my waiting list has been lengthened. You drove me crazy with the site you have and especially with the success.Even if I waste time and calories, I swear I'll keep up, making the recipes in half, in smaller trays. Sack-sack, despite-despite, I don't give up, you give me recipes. THANKS.

With pleasure! I will then strive to deserve as much as possible of all the thanks and praise received. I liked your plan to halve the quantities of recipes, so you can't lose the fight with calories :) But most of all I'm glad that I managed to convince you that the recipes on the site offer you that security of success you're talking about.

I want the pie too. But do I really have to beat the dough? Why, with the help? I would do it with praise, the sheet seems special to me. Thanks!.

Yes, the pie goes just as well and with praise. I admit, I had to google to find out which game means pumpkin :) If you are against violence, you don't have to beat the pie dough: P

SURPRISEAAAAA. I don't know if everyone thanks you, but I do it with all my heart, not out of obligation to Vali I succeeded, only I had a smaller tray and the edges were a bit stronger and thicker. Maybe I had to make 7 sheets. Anyway, the Turks also fought from the mouths of my friends, asocrats and HUSBAND, to whom I showed the recipe from MAN TO PAN.

With pleasure, I'm glad you got the pie too. If you make 7 sheets next time, you have to be careful when baking it. I think that, being a bit thick, it won't remain unripe in the middle.

No, I told you that it came out well, it baked, only that the edges were thick, the sheet being well stretched in the middle. I will redo the recipe and I am sure I will not fail. Thanks for support.

You don't have to, I really deserve thanks if, seeing my blog, I manage to inoculate your husband with the idea that a man can also sit in the pan from time to time :)

I made these too and they came out great! I just realized a little late that my tray is a little smaller than the one you used and some pies with a lot of apple filling came out. But no one was upset, fortunately :) Oh, and I don't really realize how you managed to stretch the sheets so much, that in my little tray I barely stretched them nicely without breaking .. too much: ))

It would have been worse if it had turned out the other way around, meaning you would have had a little apple filling and too many sheets: P Speaking of sheets, I think I stretched the pie sheets so much because I had more patience than you, for as more experience I can not say I had. :)

super recipe, guaranteed success, I like that you describe the process so well and that you give the dimensions of the tray, it means a lot for a beginner in the kitchen: D. Thank you for the recipes :)

With pleasure, Iulia! Probably I miss something sometimes, but I always try to explain as much as possible how to prepare. Sometimes, I noticed that the success of a recipe lies in the small details. I hope you end up losing your status as a beginner in the kitchen with my blog :)

Not the right place, anyway you receive the information, please suggest something good for EASTER. thanks!

Well, it depends now on what you're thinking. :) One recipe or a whole menu, a dessert or something to eat, something traditional or something more pretentious: D I would recommend you try chicken liver and the Easter I'm going to do these days, I'll probably publish it by the end of the week.

Hi, bad for everything. But I have a request, because you are from Dobrogea, when do you make us some Macedonians with sheep cheese? Thanks in advance, although I don't hope for the recipe. Anyway, I know you cute and I think you won't let me die of lust. Hmmm, what do you say?

Hmmm. I would like to remain known as a cute one, but I am very afraid that it will be difficult for me. :) I've never made these sheep's salads with sheep's cheese and I don't even know their recipe. But I will remember your request and I will try to fulfill it someday (but I doubt it will happen in the near future).

Dear Robert, let me recommend you a simple recipe for pie sheets, which anyone can prepare (even you.): 7 tablespoons sugar, 7 tablespoons oil (I'm not pretentious I use regular olive oil sunflower), 7 tablespoons milk, an egg, salt, a little baking soda and as much flour as it contains so that you can easily spread with the coca facalet. That's all. From here everyone knows: divide the dough in two, etc., do not insist .The filling can be anything. I mention that these ingredients are for a small tray. Have a good day. With sympathy, Mariana.

Thank you, Mariana! If it is a simple recipe, then I should be among the first to prepare it :)

I made this pie yesterday. I mean, I was very disappointed with how it turned out. Hard sheets, especially the bottom one. First of all my dough was too little, you could specify which tray you used, secondly it seems too much vinegar, the dough came out sour, I saw recipes for pies but there were no more than 2 tablespoons of vinegar. I used lard, but I don't think that was the problem. I don't know where I went wrong, because I followed the whole recipe. Anyway, in the picture it looks like a tender pie, which melts in my mouth or it's completely turned upside down.

Anca, first of all it's hard for me to understand why you "quote" me for the fact that I didn't specify the tray used since my recipe ends with the following sentence: & quotThe apple pie obtained from these ingredients had the size of 30x40cm& quot - it is not obvious that this was the size of the tray used. :) And secondly, if you say that you saw a lot of apple pie recipes that had much less vinegar than mine and you were afraid that the dough would come out sour, it seems logical to me to have used one of these - each has its own recipe, mine has a fixed 125 ml of vinegar (I have no idea how many ml means 2 tablespoons of liquid). I'm really sorry you didn't get a tender pie, as you can see in the pictures in my recipe.


Apple pie

I'm cooking and I'm waiting for you to come back for other pie recipes!

Good appetite
Did you like the recipe? Recommend it!

52 comments:

Congratulations! I love apple cakes / pies. Thanks for the published recipes!

First thank you, then with pleasure and I wish you success in preparing the apple pie! :) Would I be good at writing texts for manele? : D

hehe I say stick to recipe texts! we need: D

: P biiine. But, if you still change your mind, you can call me with confidence)

If the pie sheets were made as fast as apples are made. then it really would be a perfect recipe :)

good no comment but you could have told us in advance that the dough consisting of vinegar, water and oil must be divided into 8 equal parts from the beginning instead of soaking to spread the dough divided into 8 triangles and do the same with the other 7. The conclusion be more attentive to exolications .. Anyway congratulations good cake :))

:) Looks like you didn't read the recipe carefully, I clearly specified that the dough will have to be divided into 8. So I'm "quoted" when I explain - see, one more thing you didn't notice: I'm a man, the name of the blog is ManLaCratita :))

can I scratch myself after you fold the triangles and form the ball? do you intend to leaf again? with the recipe super recipe and I would like to succeed that so far I have done the same only that I buy the sheets .ms this rasp

Yes, we roll out each ball of dough with the rolling pin / turner, turning it into a sheet (to place it in the tray). In order not to be confused, the pie has an apple filling placed between two large sheets, each formed by four very thin sheets. I'm holding your fists!

thank you very much grade 10 for recipes I saw many sites with recipes but they lacked that something that would give you the conviction that the recipes are good and especially the result will be a successful one bravo you more convinced already I started with tiramisu and it came out super holding account that I made it for the first time. I would still like to ask you something, is there a recipe for tiramisu without eggs?

With pleasure! Maybe it also matters that I write the recipes exactly as I prepared them, paying attention to all the details and carefully selecting the most suggestive images. I don't post them on automatic fire, just to have as many on the blog as possible and thus to attract as many readers as possible. I'm glad you noticed the difference, I wish there were more people like you. Just as I would like to know that eggless tiramisu recipe. :)

Done, almost as it is written, and came out concrete. Being absolutely zero in terms of cooking, I made the 8 sheets as follows: I connected 2 balls and stretched them until I obtained a very thin sheet on which to fit the tray, then I cut the sheet around the tray. Now I would cut an inch bigger than the tray. I kneaded the remaining crust a little with the next ball and so on until I got the 8 sheets. Coca left (a fist is in the fridge and I'll see what I do with it: salty). I did this because I don't know how to spread the shell with the facalet and only from a ball came out my thin sheet but in the shape of an amoeba or anything other than rectangular as a tray.

I liked this with the amoeba shape of the pie sheet :))) I was more economical in movements, meaning I put & quotamiba & quot smaller and thicker in the tray and I shaped it with my fingers (I mean I pulled it to fill the tray). I'm glad to hear that the apple pie came out concrete, but I wonder how the salty ones came out, because I don't think only the salty ones looked like it :)

A good and delicious recipe

This apple pie recipe is a bit complicated for my tastes, but I totally agree with you, Ciprian. It really is delicious, it is fully worth the effort. I don't want to scare anyone, but I think that beginners in cooking should think twice before daring to do it - or at least read the recipe carefully :)

DON'T WRITE ANYWHERE BUT. COCA AFTER MAKING IT COMES IN THE REFRIGERATOR?

No, the kneaded shell does not necessarily have to be kept in the refrigerator, otherwise I would have specified this.

I made the pie, it turned out great. Just to see the feat: when I was thinking what I was going to do with such a sea pie, help came to me. But see what help. The Turks were fighting from their mouths. When I realized that it was not a joke, I thought that it was not polite to serve my guests with slices whose edge is not removed. That's how I started to cut the edge of the pie more generously, this way I shot two rabbits from a fire. I gave them the recipe too and I am waiting for them to thank you too. Thank you and I appreciate your sincerity!

:) Hmmm. if everyone thanks me, I'm afraid I won't soon feel like a great cook: D

All respect for recipes on your site! I appreciate the sincerity and dedication with which they are rendered. However, I have a small dilemma: I made the pie, it came out SUPER, but what is in the picture looks like fragile dough, to me it looks more like strudel. What's the mystery?

I can't figure it out. the dough of the pie should come out a little more crumbly. It is possible that due to the flour used, there are many varieties of flour on the market.

Honestly, you really deserve praise and thanks. I read the recipe and then the comments. Man, I wanted to rest today, but I said to do it again at the request of the family. And where else do you put, my waiting list has been lengthened. You drove me crazy with the site you have and especially with the success. Even if I waste time and calories, I swear I'll keep up, making the recipes in half, in smaller trays. Sack-sack, despite-despite, I don't give up, you give me recipes. THANKS.

With pleasure! I will then strive to deserve as much as possible of all the thanks and praise received. I liked your plan to halve the quantities of recipes, so you can't lose the fight with calories :) But most of all I'm glad that I managed to convince you that the recipes on the site offer you that security of success you're talking about.

I want the pie too. But do I really have to beat the dough? Why, with the help? I would do it with praise, the sheet seems special to me. Thanks!.

Yes, the pie goes just as well and with praise. I admit, I had to google to find out which game means pumpkin :) If you are against violence, you don't have to beat the pie dough: P

SURPRISEAAAAA. I don't know if everyone thanks you, but I do it with all my heart, not out of obligation to Vali I succeeded, only I had a smaller tray and the edges were a bit stronger and thicker. Maybe I had to make 7 sheets. Anyway, the Turks also fought from the mouths of my friends, asocrats and HUSBAND, to whom I showed the recipe from MAN TO PAN.

With pleasure, I'm glad you got the pie too. If you make 7 sheets next time, you have to be careful when baking it. I think that, being a bit thick, it won't remain unripe in the middle.

No, I told you that it came out well, it baked, only that the edges were thick, the sheet being well stretched in the middle. I will redo the recipe and I am sure I will not fail. Thanks for support.

You don't have to, I really deserve thanks if, seeing my blog, I manage to inoculate your husband with the idea that a man can also sit in the pan from time to time :)

I made these too and they came out great! I just realized a little late that my tray is a little smaller than the one you used and some pies with a lot of apple filling came out. But no one was upset, fortunately :) Oh, and I don't really realize how you managed to stretch the sheets so much, that in my little tray I barely stretched them nicely without breaking .. too much: ))

It would have been worse if it had turned out the other way around, meaning you would have had a little apple filling and too many sheets: P Speaking of sheets, I think I stretched the pie sheets so much because I had more patience than you, for as more experience I can not say I had. :)

super recipe, guaranteed success, I like that you describe the process so well and that you give the dimensions of the tray, it means a lot for a beginner in the kitchen: D. Thank you for the recipes :)

With pleasure, Iulia! Probably I miss something sometimes, but I always try to explain as much as possible how to prepare. Sometimes, I noticed that the success of a recipe lies in the small details. I hope you end up losing your status as a beginner in the kitchen with my blog :)

Not the right place, anyway you receive the information, please suggest something good for EASTER. thanks!

Well, it depends now on what you're thinking. :) One recipe or a whole menu, a dessert or something to eat, something traditional or something more pretentious: D I would recommend you try chicken liver and the Easter I'm going to do these days, I'll probably publish it by the end of the week.

Hi, bad for everything. But I have a request, because you are from Dobrogea, when do you make us some Macedonians with sheep cheese? Thanks in advance, although I don't hope for the recipe. Anyway, I know you cute and I think you won't let me die of lust. Hmmm, what do you say?

Hmmm. I would like to remain known as a cute one, but I am very afraid that it will be difficult for me. :) I've never made these sheep's salads with sheep's cheese and I don't even know their recipe. But I will remember your request and I will try to fulfill it someday (but I doubt it will happen in the near future).

Dear Robert, let me recommend you a simple recipe for pie sheets, which anyone can prepare (even you.): 7 tablespoons sugar, 7 tablespoons oil (I'm not pretentious I use regular olive oil sunflower), 7 tablespoons milk, an egg, salt, a little baking soda and as much flour as it contains so that you can easily spread with the coca facalet. That's all. From here everyone knows: divide the dough in two, etc., do not insist .The filling can be anything. I mention that these ingredients are for a small tray. Have a good day. With sympathy, Mariana.

Thank you, Mariana! If it is a simple recipe, then I should be among the first to prepare it :)

I made this pie yesterday. I mean, I was very disappointed with how it turned out. Hard sheets, especially the bottom one. First of all my dough was too little, you could specify which tray you used, secondly it seems too much vinegar, the dough came out sour, I saw recipes for pies but there were no more than 2 tablespoons of vinegar. I used lard, but I don't think that was the problem. I don't know where I went wrong, because I followed the whole recipe. Anyway, in the picture it looks like a tender pie, which melts in my mouth or it's completely turned upside down.

Anca, first of all it's hard for me to understand why you "quote" me for the fact that I didn't specify the tray used since my recipe ends with the following sentence: & quotThe apple pie obtained from these ingredients had the size of 30x40cm& quot - it is not obvious that this was the size of the tray used. :) And secondly, if you say that you saw a lot of apple pie recipes that had much less vinegar than mine and you were afraid that the dough would come out sour, it seems logical to me to have used one of these - each has its own recipe, mine has a fixed 125 ml of vinegar (I have no idea how many ml means 2 tablespoons of liquid). I'm really sorry you didn't get a tender pie, as you can see in the pictures in my recipe.


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 sharp 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 crunchy, 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.


Ingredients

  • Wheat:
  • 5 yolks
  • 200 g butter, or 125 ml oil
  • 200 g sugar
  • 250 g yogurt
  • 350 g flour
  • 1 teaspoon baking powder
  • 1 teaspoon ammonium for cakes
  • grated lemon peel
  • lemon essence
  • salt
  • Filling:
  • 2 kg mere
  • 4 tablespoons sugar
  • 4 tablespoons gray
  • 2 teaspoons cinnamon
  • Meringue:
  • 5 egg whites
  • 100 g sugar
  • 20 g vanilla sugar
  • lemon juice
  • salt
  • Decor:
  • 4 tablespoons grated apples

Apple pie

I'm cooking and I'm waiting for you to come back for other pie recipes!

Good appetite
Did you like the recipe? Recommend it!

52 comments:

Congratulations! I love apple cakes / pies. Thanks for the published recipes!

First thank you, then with pleasure and I wish you success in preparing the apple pie! :) Would I be good at writing texts for manele? : D

hehe I say stick to recipe texts! we need: D

: P biiine. But, if you still change your mind, you can call me with confidence)

If the pie sheets were made as fast as apples are made. then it really would be a perfect recipe :)

good no comment but you could have told us in advance that the dough consisting of vinegar, water and oil must be divided into 8 equal parts from the beginning instead of soaking to spread the dough divided into 8 triangles and do the same with the other 7. The conclusion be more attentive to exolications .. Anyway congratulations good cake :))

:) Looks like you didn't read the recipe carefully, I clearly specified that the dough will have to be divided into 8. So I'm "quoted" when I explain - see, one more thing you didn't notice: I'm a man, the name of the blog is ManLaCratita :))

can I scratch myself after you fold the triangles and form the ball? do you intend to leaf again? with the recipe super recipe and I would like to succeed that so far I have done the same only that I buy the sheets .ms this rasp

Yes, we roll out each ball of dough with the rolling pin / turner, turning it into a sheet (to place it in the tray). In order not to be confused, the pie has an apple filling placed between two large sheets, each formed by four very thin sheets. I'm holding your fists!

thank you very much grade 10 for recipes I saw many sites with recipes but they lacked that something that would give you the conviction that the recipes are good and especially the result will be a successful one bravo you more convinced already I started with tiramisu and it came out super holding account that I made it for the first time. I would still like to ask you something, is there a recipe for tiramisu without eggs?

With pleasure! Maybe it also matters that I write the recipes exactly as I prepared them, paying attention to all the details and carefully selecting the most suggestive images. I don't post them on automatic fire, just to have as many on the blog as possible and thus to attract as many readers as possible. I'm glad you noticed the difference, I wish there were more people like you. Just as I would like to know that eggless tiramisu recipe. :)

Done, almost as it is written, and came out concrete. Being absolutely zero in terms of cooking, I made the 8 sheets as follows: I connected 2 balls and stretched them until I obtained a very thin sheet on which to fit the tray, then I cut the sheet around the tray. Now I would cut an inch bigger than the tray. I kneaded the remaining crust a little with the next ball and so on until I got the 8 sheets. Coca left (a fist is in the fridge and I'll see what I do with it: salty). I did this because I don't know how to spread the shell with the facalet and only from a ball came out my thin sheet but in the shape of an amoeba or anything other than rectangular as a tray.

I liked this with the amoeba shape of the pie sheet :))) I was more economical in movements, meaning I put & quotamiba & quot smaller and thicker in the tray and I shaped it with my fingers (I mean I pulled it to fill the tray). I'm glad to hear that the apple pie came out concrete, but I wonder how the salty ones came out, because I don't think only the salty ones looked like it :)

A good and delicious recipe

This apple pie recipe is a bit complicated for my tastes, but I totally agree with you, Ciprian. It really is delicious, it is fully worth the effort. I don't want to scare anyone, but I think that beginners in cooking should think twice before daring to do it - or at least read the recipe carefully :)

DON'T WRITE ANYWHERE BUT. COCA AFTER MAKING IT COMES IN THE REFRIGERATOR?

No, the kneaded shell does not necessarily have to be kept in the refrigerator, otherwise I would have specified this.

I made the pie, it turned out great. Just to see the feat: when I was thinking what I was going to do with such a sea pie, help came to me. But see what help. The Turks were fighting from their mouths. When I realized that it was not a joke, I thought that it was not polite to serve my guests with slices whose edge is not removed. That's how I started to cut the edge of the pie more generously, this way I shot two rabbits from a fire. I gave them the recipe too and I am waiting for them to thank you too. Thank you and I appreciate your sincerity!

:) Hmmm. if everyone thanks me, I'm afraid I won't soon feel like a great cook: D

All respect for recipes on your site! I appreciate the sincerity and dedication with which they are rendered. However, I have a small dilemma: I made the pie, it came out SUPER, but what is in the picture looks like fragile dough, to me it looks more like strudel. What's the mystery?

I can't figure it out. the dough of the pie should come out a little more crumbly. It is possible that due to the flour used, there are many varieties of flour on the market.

Honestly, you really deserve praise and thanks. I read the recipe and then the comments. Man, I wanted to rest today, but I said to do it again at the request of the family. And where else do you put, my waiting list has been lengthened. You drove me crazy with the site you have and especially with the success. Even if I waste time and calories, I swear I'll keep up, making the recipes in half, in smaller trays. Sack-sack, despite-despite, I don't give up, you give me recipes. THANKS.

With pleasure! I will then strive to deserve as much as possible of all the thanks and praise received. I liked your plan to halve the quantities of recipes, so you can't lose the fight with calories :) But most of all I'm glad that I managed to convince you that the recipes on the site offer you that security of success you're talking about.

I want the pie too. But do I really have to beat the dough? Why, with the help? I would do it with praise, the sheet seems special to me. Thanks!.

Yes, the pie goes just as well and with praise. I admit, I had to google to find out which game means pumpkin :) If you are against violence, you don't have to beat the pie dough: P

SURPRISEAAAAA. I don't know if everyone thanks you, but I do it with all my heart, not out of obligation to Vali I succeeded, only I had a smaller tray and the edges were a bit stronger and thicker. Maybe I had to make 7 sheets. Anyway, the Turks also fought from the mouths of my friends, asocrats and HUSBAND, to whom I showed the recipe from MAN TO PAN.

With pleasure, I'm glad you got the pie too. If you make 7 sheets next time, you have to be careful when baking it. I think that, being a bit thick, it won't remain unripe in the middle.

No, I told you that it came out well, it baked, only that the edges were thick, the sheet being well stretched in the middle. I will redo the recipe and I am sure I will not fail. Thanks for support.

You don't have to, I really deserve thanks if, seeing my blog, I manage to inoculate your husband with the idea that a man can also sit in the pan from time to time :)

I made these too and they came out great! I just realized a little late that my tray is a little smaller than the one you used and some pies with a lot of apple filling came out. But no one was upset, fortunately :) Oh, and I don't really realize how you managed to stretch the sheets so much, that in my little tray I barely stretched them nicely without breaking .. too much: ))

It would have been worse if it had turned out the other way around, meaning you would have had a little apple filling and too many sheets: P Speaking of sheets, I think I stretched the pie sheets so much because I had more patience than you, for as more experience I can not say I had. :)

super recipe, guaranteed success, I like that you describe the process so well and that you give the dimensions of the tray, it means a lot for a beginner in the kitchen: D. Thank you for the recipes :)

With pleasure, Iulia! Probably I miss something sometimes, but I always try to explain as much as possible how to prepare. Sometimes, I noticed that the success of a recipe lies in the small details. I hope you end up losing your status as a beginner in the kitchen with my blog :)

Not the right place, anyway you receive the information, please suggest something good for EASTER. thanks!

Well, it depends now on what you're thinking. :) One recipe or a whole menu, a dessert or something to eat, something traditional or something more pretentious: D I would recommend you try chicken liver and the Easter I'm going to do these days, I'll probably publish it by the end of the week.

Hi, bad for everything. But I have a request, because you are from Dobrogea, when do you make us some Macedonians with sheep cheese? Thanks in advance, although I don't hope for the recipe. Anyway, I know you cute and I think you won't let me die of lust. Hmmm, what do you say?

Hmmm. I would like to remain known as a cute one, but I am very afraid that it will be difficult for me. :) I've never made these sheep's salads with sheep's cheese and I don't even know their recipe. But I will remember your request and I will try to fulfill it someday (but I doubt it will happen in the near future).

Dear Robert, let me recommend you a simple recipe for pie sheets, which anyone can prepare (even you.): 7 tablespoons sugar, 7 tablespoons oil (I'm not pretentious I use regular olive oil sunflower), 7 tablespoons milk, an egg, salt, a little baking soda and as much flour as it contains so that you can easily spread with the coca facalet. That's all. From here everyone knows: divide the dough in two, etc., do not insist .The filling can be anything. I mention that these ingredients are for a small tray. Have a good day. With sympathy, Mariana.

Thank you, Mariana! If it is a simple recipe, then I should be among the first to prepare it :)

I made this pie yesterday. I mean, I was very disappointed with how it turned out. Hard sheets, especially the bottom one. First of all my dough was too little, you could specify which tray you used, secondly it seems too much vinegar, the dough came out sour, I saw recipes for pies but there were no more than 2 tablespoons of vinegar. I used lard, but I don't think that was the problem. I don't know where I went wrong, because I followed the whole recipe. Anyway, in the picture it looks like a tender pie, which melts in my mouth or it's completely turned upside down.

Anca, first of all it's hard for me to understand why you "quote" me for the fact that I didn't specify the tray used since my recipe ends with the following sentence: & quotThe apple pie obtained from these ingredients had the size of 30x40cm& quot - it is not obvious that this was the size of the tray used. :) And secondly, if you say that you saw a lot of apple pie recipes that had much less vinegar than mine and you were afraid that the dough would come out sour, it seems logical to me to have used one of these - each has its own recipe, mine has a fixed 125 ml of vinegar (I have no idea how many ml means 2 tablespoons of liquid). I'm really sorry you didn't get a tender pie, as you can see in the pictures in my recipe.


Apple pie

I'm cooking and I'm waiting for you to come back for other pie recipes!

Good appetite
Did you like the recipe? Recommend it!

52 comments:

Congratulations! I love apple cakes / pies. Thanks for the published recipes!

First thank you, then with pleasure and I wish you success in preparing the apple pie! :) Would I be good at writing texts for manele? : D

hehe I say stick to recipe texts! we need: D

: P biiine. But, if you still change your mind, you can call me with confidence)

If the pie sheets were made as fast as apples are made. then it really would be a perfect recipe :)

good no comment but you could have told us in advance that the dough consisting of vinegar, water and oil must be divided into 8 equal parts from the beginning instead of soaking to spread the dough divided into 8 triangles and do the same with the other 7. The conclusion be more attentive to exolications .. Anyway congratulations good cake :))

:) Looks like you didn't read the recipe carefully, I clearly specified that the dough will have to be divided into 8. So I'm "quoted" when I explain - see, one more thing you didn't notice: I'm a man, the name of the blog is ManLaCratita :))

can I scratch myself after you fold the triangles and form the ball? do you intend to leaf again? with the recipe super recipe and I would like to succeed that so far I have done the same only that I buy the sheets .ms this rasp

Yes, we roll out each ball of dough with the rolling pin / turner, turning it into a sheet (to place it in the tray). In order not to be confused, the pie has an apple filling placed between two large sheets, each formed by four very thin sheets. I'm holding your fists!

thank you very much grade 10 for recipes I saw many sites with recipes but they lacked that something that would give you the conviction that the recipes are good and especially the result will be a successful one bravo you more convinced already I started with tiramisu and it came out super holding account that I made it for the first time. I would still like to ask you something, is there a recipe for tiramisu without eggs?

With pleasure! Maybe it also matters that I write the recipes exactly as I prepared them, paying attention to all the details and carefully selecting the most suggestive images. I don't post them on automatic fire, just to have as many on the blog as possible and thus to attract as many readers as possible. I'm glad you noticed the difference, I wish there were more people like you. Just as I would like to know that eggless tiramisu recipe. :)

Done, almost as it is written, and came out concrete. Being absolutely zero in terms of cooking, I made the 8 sheets as follows: I connected 2 balls and stretched them until I obtained a very thin sheet on which to fit the tray, then I cut the sheet around the tray. Now I would cut an inch bigger than the tray. I kneaded the remaining crust a little with the next ball and so on until I got the 8 sheets. Coca left (a fist is in the fridge and I'll see what I do with it: salty). I did this because I don't know how to spread the shell with the facalet and only from a ball came out my thin sheet but in the shape of an amoeba or anything other than rectangular as a tray.

I liked this with the amoeba shape of the pie sheet :))) I was more economical in movements, meaning I put & quotamiba & quot smaller and thicker in the tray and I shaped it with my fingers (I mean I pulled it to fill the tray). I'm glad to hear that the apple pie came out concrete, but I wonder how the salty ones came out, because I don't think only the salty ones looked like it :)

A good and delicious recipe

This apple pie recipe is a bit complicated for my tastes, but I totally agree with you, Ciprian.It really is delicious, it is fully worth the effort. I don't want to scare anyone, but I think that beginners in cooking should think twice before daring to do it - or at least read the recipe carefully :)

DON'T WRITE ANYWHERE BUT. COCA AFTER MAKING IT COMES IN THE REFRIGERATOR?

No, the kneaded shell does not necessarily have to be kept in the refrigerator, otherwise I would have specified this.

I made the pie, it turned out great. Just to see the feat: when I was thinking what I was going to do with such a sea pie, help came to me. But see what help. The Turks were fighting from their mouths. When I realized that it was not a joke, I thought that it was not polite to serve my guests with slices whose edge is not removed. That's how I started to cut the edge of the pie more generously, this way I shot two rabbits from a fire. I gave them the recipe too and I am waiting for them to thank you too. Thank you and I appreciate your sincerity!

:) Hmmm. if everyone thanks me, I'm afraid I won't soon feel like a great cook: D

All respect for recipes on your site! I appreciate the sincerity and dedication with which they are rendered. However, I have a small dilemma: I made the pie, it came out SUPER, but what is in the picture looks like fragile dough, to me it looks more like strudel. What's the mystery?

I can't figure it out. the dough of the pie should come out a little more crumbly. It is possible that due to the flour used, there are many varieties of flour on the market.

Honestly, you really deserve praise and thanks. I read the recipe and then the comments. Man, I wanted to rest today, but I said to do it again at the request of the family. And where else do you put, my waiting list has been lengthened. You drove me crazy with the site you have and especially with the success. Even if I waste time and calories, I swear I'll keep up, making the recipes in half, in smaller trays. Sack-sack, despite-despite, I don't give up, you give me recipes. THANKS.

With pleasure! I will then strive to deserve as much as possible of all the thanks and praise received. I liked your plan to halve the quantities of recipes, so you can't lose the fight with calories :) But most of all I'm glad that I managed to convince you that the recipes on the site offer you that security of success you're talking about.

I want the pie too. But do I really have to beat the dough? Why, with the help? I would do it with praise, the sheet seems special to me. Thanks!.

Yes, the pie goes just as well and with praise. I admit, I had to google to find out which game means pumpkin :) If you are against violence, you don't have to beat the pie dough: P

SURPRISEAAAAA. I don't know if everyone thanks you, but I do it with all my heart, not out of obligation to Vali I succeeded, only I had a smaller tray and the edges were a bit stronger and thicker. Maybe I had to make 7 sheets. Anyway, the Turks also fought from the mouths of my friends, asocrats and HUSBAND, to whom I showed the recipe from MAN TO PAN.

With pleasure, I'm glad you got the pie too. If you make 7 sheets next time, you have to be careful when baking it. I think that, being a bit thick, it won't remain unripe in the middle.

No, I told you that it came out well, it baked, only that the edges were thick, the sheet being well stretched in the middle. I will redo the recipe and I am sure I will not fail. Thanks for support.

You don't have to, I really deserve thanks if, seeing my blog, I manage to inoculate your husband with the idea that a man can also sit in the pan from time to time :)

I made these too and they came out great! I just realized a little late that my tray is a little smaller than the one you used and some pies with a lot of apple filling came out. But no one was upset, fortunately :) Oh, and I don't really realize how you managed to stretch the sheets so much, that in my little tray I barely stretched them nicely without breaking .. too much: ))

It would have been worse if it had turned out the other way around, meaning you would have had a little apple filling and too many sheets: P Speaking of sheets, I think I stretched the pie sheets so much because I had more patience than you, for as more experience I can not say I had. :)

super recipe, guaranteed success, I like that you describe the process so well and that you give the dimensions of the tray, it means a lot for a beginner in the kitchen: D. Thank you for the recipes :)

With pleasure, Iulia! Probably I miss something sometimes, but I always try to explain as much as possible how to prepare. Sometimes, I noticed that the success of a recipe lies in the small details. I hope you end up losing your status as a beginner in the kitchen with my blog :)

Not the right place, anyway you receive the information, please suggest something good for EASTER. thanks!

Well, it depends now on what you're thinking. :) One recipe or a whole menu, a dessert or something to eat, something traditional or something more pretentious: D I would recommend you try chicken liver and the Easter I'm going to do these days, I'll probably publish it by the end of the week.

Hi, bad for everything. But I have a request, because you are from Dobrogea, when do you make us some Macedonians with sheep cheese? Thanks in advance, although I don't hope for the recipe. Anyway, I know you cute and I think you won't let me die of lust. Hmmm, what do you say?

Hmmm. I would like to remain known as a cute one, but I am very afraid that it will be difficult for me. :) I've never made these sheep's salads with sheep's cheese and I don't even know their recipe. But I will remember your request and I will try to fulfill it someday (but I doubt it will happen in the near future).

Dear Robert, let me recommend you a simple recipe for pie sheets, which anyone can prepare (even you.): 7 tablespoons sugar, 7 tablespoons oil (I'm not pretentious I use regular olive oil sunflower), 7 tablespoons milk, an egg, salt, a little baking soda and as much flour as it contains so that you can easily spread with the coca facalet. That's all. From here everyone knows: divide the dough in two, etc., do not insist .The filling can be anything. I mention that these ingredients are for a small tray. Have a good day. With sympathy, Mariana.

Thank you, Mariana! If it is a simple recipe, then I should be among the first to prepare it :)

I made this pie yesterday. I mean, I was very disappointed with how it turned out. Hard sheets, especially the bottom one. First of all my dough was too little, you could specify which tray you used, secondly it seems too much vinegar, the dough came out sour, I saw recipes for pies but there were no more than 2 tablespoons of vinegar. I used lard, but I don't think that was the problem. I don't know where I went wrong, because I followed the whole recipe. Anyway, in the picture it looks like a tender pie, which melts in my mouth or it's completely turned upside down.

Anca, first of all it's hard for me to understand why you "quote" me for the fact that I didn't specify the tray used since my recipe ends with the following sentence: & quotThe apple pie obtained from these ingredients had the size of 30x40cm& quot - it is not obvious that this was the size of the tray used. :) And secondly, if you say that you saw a lot of apple pie recipes that had much less vinegar than mine and you were afraid that the dough would come out sour, it seems logical to me to have used one of these - each has its own recipe, mine has a fixed 125 ml of vinegar (I have no idea how many ml means 2 tablespoons of liquid). I'm really sorry you didn't get a tender pie, as you can see in the pictures in my recipe.


Apple pie / SIMPLE RECIPES

Photo: YouTube.com capture

Autumn has countless goodies that are worth trying, and nothing is more pleasant on cold autumn days than a homemade cake enjoyed with a hot cup of tea. Apples, plums, pears, quinces and figs can make their place on the dessert table in the tastiest recipes.

We invite you to try a simple autumn dessert recipe:

Photo: YouTube.com capture

Ingredients (10 servings):

  • 550-600g flour
  • 25g fresh yeast
  • 1 quarter teaspoon salt
  • 2 eggs
  • 150 g sugar
  • 1 teaspoon vanilla
  • 250 ml of warm milk
  • 80 g melted butter
  • 1 teaspoon grated lemon peel
  • 1.2 kg mere
  • 100 gr sugar
  • 2 tablespoons starch
  • 4 tablespoons hydrated raisins
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1 egg for greased pie

Method of preparation:

Melt the butter in a saucepan and be careful not to boil it! Then put it in the bowl with flour, add a little salt, beaten eggs, sugar, vanilla and lemon peel.

Add the milk and the yeast, mix lightly and then knead the dough by hand until it doesn't stick at all.

Grease a larger bowl with a little oil, put the dough, cover it with cling film and let it rise in a warm place for about an hour.

Meanwhile, prepare the filling:

Peel the apples, remove the stalks, cut them into cubes and place them in a saucepan.

Sprinkle with lemon juice so they don't oxidize or change color. Add the sugar and starch and put them on the right heat until the sugar melts.

Allow the apples to cool slightly and add the raisins, vanilla, grated lemon peel and cinnamon. The filling is ready, creamy and fragrant.

When the dough has risen, take it out on the table sprinkled with flour and divide it in half. Spread it like a rectangular sheet and with a well-sharpened knife cut the sides of the dough obliquely.

Photo: YouTube.com

Put half of the filling on the first sheet and knit on top! Do the same with the second piece of dough.

Place the pies in a tray lined with baking paper. Then grease them with beaten egg to catch a beautiful golden crust.

The pies will be in the oven at 180 degrees for about 30-40 minutes. Leave them to cool a bit and powder them with sugar.

Photo: YouTube.com capture


Apple pie

I'm cooking and I'm waiting for you to come back for other pie recipes!

Good appetite
Did you like the recipe? Recommend it!

52 comments:

Congratulations! I love apple cakes / pies. Thanks for the published recipes!

First thank you, then with pleasure and I wish you success in preparing the apple pie! :) Would I be good at writing texts for manele? : D

hehe I say stick to recipe texts! we need: D

: P biiine. But, if you still change your mind, you can call me with confidence)

If the pie sheets were made as fast as apples are made. then it really would be a perfect recipe :)

good no comment but you could have told us in advance that the dough consisting of vinegar, water and oil must be divided into 8 equal parts from the beginning instead of soaking to spread the dough divided into 8 triangles and do the same with the other 7. The conclusion be more attentive to exolications .. Anyway congratulations good cake :))

:) Looks like you didn't read the recipe carefully, I clearly specified that the dough will have to be divided into 8. So I'm "quoted" when I explain - see, one more thing you didn't notice: I'm a man, the name of the blog is ManLaCratita :))

can I scratch myself after you fold the triangles and form the ball? do you intend to leaf again? with the recipe super recipe and I would like to succeed that so far I have done the same only that I buy the sheets .ms this rasp

Yes, we roll out each ball of dough with the rolling pin / turner, turning it into a sheet (to place it in the tray). In order not to be confused, the pie has an apple filling placed between two large sheets, each formed by four very thin sheets. I'm holding your fists!

thank you very much grade 10 for recipes I saw many sites with recipes but they lacked that something that would give you the conviction that the recipes are good and especially the result will be a successful one bravo you more convinced already I started with tiramisu and it came out super holding account that I made it for the first time. I would still like to ask you something, is there a recipe for tiramisu without eggs?

With pleasure! Maybe it also matters that I write the recipes exactly as I prepared them, paying attention to all the details and carefully selecting the most suggestive images. I don't post them on automatic fire, just to have as many on the blog as possible and thus to attract as many readers as possible. I'm glad you noticed the difference, I wish there were more people like you. Just as I would like to know that eggless tiramisu recipe. :)

Done, almost as it is written, and came out concrete. Being absolutely zero in terms of cooking, I made the 8 sheets as follows: I connected 2 balls and stretched them until I obtained a very thin sheet on which to fit the tray, then I cut the sheet around the tray. Now I would cut an inch bigger than the tray. I kneaded the remaining crust a little with the next ball and so on until I got the 8 sheets. Coca left (a fist is in the fridge and I'll see what I do with it: salty). I did this because I don't know how to spread the shell with the facalet and only from a ball came out my thin sheet but in the shape of an amoeba or anything other than rectangular as a tray.

I liked this with the amoeba shape of the pie sheet :))) I was more economical in movements, meaning I put & quotamiba & quot smaller and thicker in the tray and I shaped it with my fingers (I mean I pulled it to fill the tray). I'm glad to hear that the apple pie came out concrete, but I wonder how the salty ones came out, because I don't think only the salty ones looked like it :)

A good and delicious recipe

This apple pie recipe is a bit complicated for my tastes, but I totally agree with you, Ciprian. It really is delicious, it is fully worth the effort. I don't want to scare anyone, but I think that beginners in cooking should think twice before daring to do it - or at least read the recipe carefully :)

DON'T WRITE ANYWHERE BUT. COCA AFTER MAKING IT COMES IN THE REFRIGERATOR?

No, the kneaded shell does not necessarily have to be kept in the refrigerator, otherwise I would have specified this.

I made the pie, it turned out great. Just to see the feat: when I was thinking what I was going to do with such a sea pie, help came to me. But see what help. The Turks were fighting from their mouths. When I realized that it was not a joke, I thought that it was not polite to serve my guests with slices whose edge is not removed. That's how I started to cut the edge of the pie more generously, this way I shot two rabbits from a fire. I gave them the recipe too and I am waiting for them to thank you too. Thank you and I appreciate your sincerity!

:) Hmmm. if everyone thanks me, I'm afraid I won't soon feel like a great cook: D

All respect for recipes on your site! I appreciate the sincerity and dedication with which they are rendered. However, I have a small dilemma: I made the pie, it came out SUPER, but what is in the picture looks like fragile dough, to me it looks more like strudel. What's the mystery?

I can't figure it out. the dough of the pie should come out a little more crumbly. It is possible that due to the flour used, there are many varieties of flour on the market.

Honestly, you really deserve praise and thanks. I read the recipe and then the comments. Man, I wanted to rest today, but I said to do it again at the request of the family. And where else do you put, my waiting list has been lengthened. You drove me crazy with the site you have and especially with the success. Even if I waste time and calories, I swear I'll keep up, making the recipes in half, in smaller trays. Sack-sack, despite-despite, I don't give up, you give me recipes. THANKS.

With pleasure! I will then strive to deserve as much as possible of all the thanks and praise received. I liked your plan to halve the quantities of recipes, so you can't lose the fight with calories :) But most of all I'm glad that I managed to convince you that the recipes on the site offer you that security of success you're talking about.

I want the pie too. But do I really have to beat the dough? Why, with the help? I would do it with praise, the sheet seems special to me. Thanks!.

Yes, the pie goes just as well and with praise. I admit, I had to google to find out which game means pumpkin :) If you are against violence, you don't have to beat the pie dough: P

SURPRISEAAAAA. I don't know if everyone thanks you, but I do it with all my heart, not out of obligation to Vali I succeeded, only I had a smaller tray and the edges were a bit stronger and thicker. Maybe I had to make 7 sheets. Anyway, the Turks also fought from the mouths of my friends, asocrats and HUSBAND, to whom I showed the recipe from MAN TO PAN.

With pleasure, I'm glad you got the pie too. If you make 7 sheets next time, you have to be careful when baking it. I think that, being a bit thick, it won't remain unripe in the middle.

No, I told you that it came out well, it baked, only that the edges were thick, the sheet being well stretched in the middle. I will redo the recipe and I am sure I will not fail. Thanks for support.

You don't have to, I really deserve thanks if, seeing my blog, I manage to inoculate your husband with the idea that a man can also sit in the pan from time to time :)

I made these too and they came out great! I just realized a little late that my tray is a little smaller than the one you used and some pies with a lot of apple filling came out. But no one was upset, fortunately :) Oh, and I don't really realize how you managed to stretch the sheets so much, that in my little tray I barely stretched them nicely without breaking .. too much: ))

It would have been worse if it had turned out the other way around, meaning you would have had a little apple filling and too many sheets: P Speaking of sheets, I think I stretched the pie sheets so much because I had more patience than you, for as more experience I can not say I had. :)

super recipe, guaranteed success, I like that you describe the process so well and that you give the dimensions of the tray, it means a lot for a beginner in the kitchen: D. Thank you for the recipes :)

With pleasure, Iulia! Probably I miss something sometimes, but I always try to explain as much as possible how to prepare. Sometimes, I noticed that the success of a recipe lies in the small details. I hope you end up losing your status as a beginner in the kitchen with my blog :)

Not the right place, anyway you receive the information, please suggest something good for EASTER. thanks!

Well, it depends now on what you're thinking. :) One recipe or a whole menu, a dessert or something to eat, something traditional or something more pretentious: D I would recommend you try chicken liver and the Easter I'm going to do these days, I'll probably publish it by the end of the week.

Hi, bad for everything. But I have a request, because you are from Dobrogea, when do you make us some Macedonians with sheep cheese? Thanks in advance, although I don't hope for the recipe. Anyway, I know you cute and I think you won't let me die of lust. Hmmm, what do you say?

Hmmm. I would like to remain known as a cute one, but I am very afraid that it will be difficult for me. :) I've never made these sheep's salads with sheep's cheese and I don't even know their recipe. But I will remember your request and I will try to fulfill it someday (but I doubt it will happen in the near future).

Dear Robert, let me recommend you a simple recipe for pie sheets, which anyone can prepare (even you.): 7 tablespoons sugar, 7 tablespoons oil (I'm not pretentious I use regular olive oil sunflower), 7 tablespoons milk, an egg, salt, a little baking soda and as much flour as it contains so that you can easily spread with the coca facalet. That's all. From here everyone knows: divide the dough in two, etc., do not insist .The filling can be anything. I mention that these ingredients are for a small tray. Have a good day. With sympathy, Mariana.

Thank you, Mariana! If it is a simple recipe, then I should be among the first to prepare it :)

I made this pie yesterday. I mean, I was very disappointed with how it turned out. Hard sheets, especially the bottom one. First of all my dough was too little, you could specify which tray you used, secondly it seems too much vinegar, the dough came out sour, I saw recipes for pies but there were no more than 2 tablespoons of vinegar. I used lard, but I don't think that was the problem. I don't know where I went wrong, because I followed the whole recipe. Anyway, in the picture it looks like a tender pie, which melts in my mouth or it's completely turned upside down.

Anca, first of all it's hard for me to understand why you "quote" me for the fact that I didn't specify the tray used since my recipe ends with the following sentence: & quotThe apple pie obtained from these ingredients had the size of 30x40cm& quot - it is not obvious that this was the size of the tray used. :) And secondly, if you say that you saw a lot of apple pie recipes that had much less vinegar than mine and you were afraid that the dough would come out sour, it seems logical to me to have used one of these - each has its own recipe, mine has a fixed 125 ml of vinegar (I have no idea how many ml means 2 tablespoons of liquid). I'm really sorry you didn't get a tender pie, as you can see in the pictures in my recipe.