Have you always wanted to try a homemade apple pie? Did you know that it is very easy to make a pie from scratch? Here are step-by-step instructions on how to make an apple pie.
1. Prepare the Dough
The recipe I use is enough for two of these little tarts (with a little more). When I was done, I made another pie with the leftovers, so I ended up with five small pies. For the dough, put two cups of flour and a teaspoon of salt in a bowl and add about two-thirds of a cup of lard/vegetable fat/margarine. Chop the lard and mix it into the flour with your hands until it is no longer powdery. Now it’s time to add the very cold water little by little. To do this, simply take a fork and pour a small amount of water over some of the flour. Knead this little miniature dough with the fork.
Once the dough is kneaded, set it aside and add a little water to the dry part of the dough. Add a little water to the whole mixture until it becomes a wet dough. The dough is ready when it can be kneaded and held together. Now form the dough into a ball and tear it in half. If it does not break into pieces, the dough has enough water and can be used. Place it in the refrigerator for a few minutes. This dough is enough for two small pies or one regular pie, so if you want to make a lot of pies, you should prepare more dough.
2. Prepare the Filling
The recipe’s filling is the simplest step. Slice the apples after peeling and seeding them. In a mixing bowl, combine three-quarters of a cup of sugar and 2-3 teaspoons of cinnamon (add or subtract to taste!). Â Add a pinch of salt and mix well. Reserve some of this dry mixture to spread over the bottom of the cake before pouring in the filling. About 2 tablespoons per cake should be enough. Then melt 3 tablespoons of butter. Add it to the dry mixture and stir. Add the apples and cover. The filling is now ready to top the cake!
3. Roll Out The Dough!
This is one of the most difficult parts of making a cake. If prepared correctly, the batter should be flaky. This is a good thing, as it makes the cake taste better, but it’s a bad thing, as it makes the dough difficult to stretch. Work on a flat, floured surface. Place half a ball of dough on a work surface. Pat the dough down a bit, then get the rolling pin ready (dust the rolling pin with flour so it doesn’t stick, that’s not good!) Next, consider rolling it out SINGLE. Stretch in one direction, lift the rolling pin, roll it down and stretch it again in the opposite direction.
Be careful not to roll back and forth too fast or the dough will stick to the rolling pin and tear! If you press the rolling pin too hard, the dough will stick to the work surface. Roll out the dough thinly (not too thinly!). Keep rolling it out until it is roughly stretched. You can estimate the size of dough you need by placing the pan upside down in the middle of the dough and seeing if it extends 1.5 cm over the edge.
4. Assemble the Cake
Roll the dough on a rolling pin to lift it and place it on the baking sheet. Then gently push the dough into the pan and lift the edges. Press down on the edges of the pan to remove any excess dough that is hanging out. Now you have your first cake pan and remember the dry filling you set aside? Take a tablespoon or two and sprinkle it on the inside bottom of the cake pan. Fill it with the apple filling and drizzle it with more butter if you like. Now take the second round of dough and form the top layer. Before placing the top pastry, moisten the edges where the bottom shells meet so that they stick together more easily. Now lay the top shell and staple the edges of the pie together. Tear off the excess dough.
5. Do It Right!
Before you bake the cake, you need to poke air holes in the dough or simply prick it a few times with a fork. You can also poke the edge of the cake with a fork to make it look better.
6. Bake The Cake!
Preheat the oven to 425 degrees Fahrenheit and wrap the cake in foil to prevent the top pan from burning. After about 20 minutes, the foil should be able to be removed and the shell should be golden brown. Then bake for at least another 10-15 minutes and it’s ready to be served. Warm Dutch apple pie.
Fresh and ready to be eaten – DELICIOUS!
