Wonderful homemade apple desert that is easy to make, and it’s really delicious!
Ingredients
- Crust
- 200gr flour
- 100gr flour with baking powder (self raising flour)
- 1 / 2 tb Salt
- 1 tb sugar
- 250 gr butter
- 4 spoon sour cream
- 1 teaspoon lemon
- 1 teaspoon lemon juice
- FILLING
- 5 large apples
- 100gr sugar
- 2 spoon flour
- 1 / 2 juice of a lemon
- Coating 1 egg
Preparation
- For the paste: Combine the flour, salt and sugar. Add the cold butter chopped in thick flakes of 2-3 times the pulse. How to add the sour cream, and the lemon juice. Mix until it forms a ball, but not too long. If you dough looks unbalanced, it’s ok. Wrap the duogh in plastic wrap and leave to rest in fridge 1 hour.
- Preheat the oven to 180C. Greased round baking pan for pies volume of 23cm.
- After one hour, remove the paste from the refrigerator and divided it in half. Half back in the fridge and the other half of the rolling pin to roll out 5mm thick. Switch test in roasting pan, and hand shape the paste along the edge of pan, excess Departments. This dough is a little softer, so I use transparencies which rolled paste and thus it is transposed into a baking dish, reverse a paste and slowly removing of the test.
- Peeled and chopped apples into thin slices with a mix sugar, flour. Align apples over the test and sprayed lemon.
- Return the pie in the fridge until you develop the crust of the second half of the test, which will serve as a lid to drink. Cover pie with the test, remove excess test at the edges. Tested slice 4 lines with a sharp knife to make money that could be released during baking. Coat with eggs
- Bake in heated oven 180C for 45 minutes, or until the tart are golden brown-dependent strength of the oven, do not overdo it.