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Tuesday, February 23, 2016 Apple Pie By Nana Nana at 8:17:00 AM No comments Crust : 2 1/2 cups all-purpose flour 3 tablespoons granulated sugar 1/2 teaspoon salt 3 tablespoons cold unsalted butter 1/2 cup sour cream 2 tablespoons canola oil 3 tablespoons ice water Filling 12 cups thinly sliced peeled apples 2/3 cup packed light brown sugar 1 tablespoon lemon juice 1 1/4 teaspoons cinnamon 1/8 teaspoon ground nutmeg Pinch of ground allspice Pinch of salt 2 tablespoons all-purpose flour 1 teaspoon granulated sugar 1 egg white, lightly beaten Preparation: To prepare crust: Whisk 2 1/2 all-purpose flour, 3 tablespoons sugar and 1/2 teaspoon salt in a large bowl. Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible. Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture. Toss with a fork until evenly moist. Knead the dough with your hands in the bowl a few time, he mixture will still be a little crumbly. Turn out onto a clean surface and knead a few more times, until the dough just holds together. Divide the dough in half and shape into 5-inch-wide disks. Wrap the dough in plastic and refrigerate for at least 1 hour. To prepare filling: Combine apples, brown sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, allspice and pinch of salt in a large bowl. Reserving 4 cups, transfer the rest of the apple mixture to a oven. Cook over medium heat, stirring, until the apples are tender and beginning to break down, about 10 minutes. Remove from the heat, stir in the reserved apples and 2 tablespoons flour; let cool for about 30 minutes. To assemble & bake pie: Position a rack in lower third of oven; preheat to 425°F. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly. Roll one portion between sheets of parchment or wax paper into a 13-inch circle. Peel off the top sheet and invert the dough into a 9 1/2-inch deep-dish pie pan. Peel off the remaining paper. Scrape the filling into the crust. Roll the remaining portion of dough between sheets of parchment or wax paper into another 13-inch circle. Peel off the top sheet of paper and invert the dough onto the fruit. Peel off the remaining paper. Trim the crust so it overhangs evenly. Tuck the top crust under the bottom crust, sealing the two together and making a plump edge. Flute the edge with your fingers. Combine 1 teaspoon granulated sugar and the remaining 1/4 teaspoon cinnamon in a small bowl. Brush the crust with egg white and sprinkle with the cinnamon-sugar. Cut 6 steam vents in the top crust. Bake the pie on the bottom rack for 25 minutes. Reduce the oven temperature to 370° and continue baking until the crust is golden brown and the filling is bubbling, 20 to 30 minutes more. Let cool on a wire rack for about 2 hours. Do not miss the recipe, follow us on Facebook, click here.
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Pita od jabuka Nadjev: 6 jabuka sok jednog limuna 2 žlice šećera 1 vanilin šećer žličica cimeta Tijesto: 300 g brašna 100 g šećera 150 g maslaca 1 prašak za pecivo 1 jaje 2 žlice kiselog vrhnja Najprije pripremite tijesto. U brašno umiješajte prašak za pecivo i maslac sobne temperature narezan na male kocke. Dodajte šećer, jaje i vrhnje te mijesite rukama dok tijesto prestane biti ljepljivo. Stavite tijesto u frižider na nekoliko sati, a za to vrijeme pripremite nadjev. Jabuke ogulite i naribajte te pokapajte limunovim sokom. Pospite šećerom, vanilin šećerom i cimetom. Ocijedite od suvišne tekućine. Ohlađeno tijesto podijelite u dva jednaka dijela i razvaljajte na željenu veličinu, debljine 3-4 mm. Lim namažite maslacem i pospite oštrim brašnom te u njega stavite polovicu razvaljanog tijesta. Ravnomjerno rasporedite nadjev te poklopite drugom polovicom tijesta. Rubove stisnite prstima, a gornju površinu nabockajte vilicom. Pecite u pećnici zagrijanoj na 175 stupnjeva oko 40 minuta.