Making apple pies from puff pastry
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Even a novice cook can make this apple puff pastry pie using this recipe. Ready-made puff pastry saves time and effort. The dough always turns out airy and delicious. A secret recipe for the most delicious pie from the website "All About Desserts."
Ingredients for the pie
- 200 g puff pastry without yeast – 200 g
- 4 medium-sized apples
- ½ cup granulated sugar
- the white of one large egg
How to Make Apple Pie with Puff Pastry
Wash and dry the apples thoroughly with a paper towel. Remove the seeds and cut into small slices, leaving the peel on. The neater the apple slices, the more appetizing the finished pie will look. Aim for even slices, about 1 cm thick. If you like a savory pie and enjoy spices, sprinkle the apples with a little cinnamon.
Choose a suitable pie pan and grease it with a little butter, then dust it lightly with flour. This recipe allows for any pan diameter and material. It's all up to your imagination. You can use ceramic, glass, or a standard springform pan.
Next, take one sheet of ready-made unleavened puff pastry. Several sheets come in a package, but one is enough for this pie recipe. The rest can be placed in the freezer. If you just took the dough out of the refrigerator, defrost it at room temperature for 1 hour or in the microwave. Next, roll it out to a thickness of 4 millimeters and carefully place it in a baking pan. Press the softened dough against the sides of the pan and trim off any excess around the edges.
The recipe recommends using firm green apples (Semirenko, Antonov, Jonathan, Golden, etc.). If you use juicy red apples, they may release juice during cooking, resulting in a soggy pie and lack of crunch. To avoid this, sprinkle a little starch, biscuit crumbs, or breadcrumbs on the dough to absorb excess juice.
Place apple slices in a circle on the dough and sprinkle the filling with 1-2 tablespoons of granulated sugar. If you have any dough scraps left over, you can bake them separately and, using a knife, cut them into crumbs to decorate the finished pie.
Take a separate bowl and pour the chilled white of one egg into it (be careful not to let any yolk particles get into the mixture!). It's best to use fresh eggs that haven't been refrigerated for more than three days. Whip the white with a small amount of sugar, as you would for homemade meringue. The resulting mixture should be fluffy and thick.
Recipe to note
We offer a versatile recipe for flawlessly separating egg whites from yolks, perfect for cooking. You'll need a regular plastic bottle. Crack an egg into the bowl, being careful not to break the yolk. Take the empty bottle and press down on it to create a vacuum. Now carefully suck the yolk into the bottle. Quick and easy!
Once the cream is ready, spread it over the dough and sprinkle with the crumb topping from the pre-baked dough scraps. The recipe calls for baking the dessert in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 25-30 minutes, until the apples are golden brown. It's recommended to cut the pie and serve it slightly cooled. When serving, you can dust it with powdered sugar, garnish with fresh mint, and a scoop of ice cream.
The apple puff pastry pie is ready! Enjoy! This recipe is perfect any time of year.
