Apple Pie Ingredients
Ingredients for Dough
600 gr. flour
300 gr. butter – cold diced
4 tablespoons of granulated sugar
1 pinch of salt
¾ – 1 glass of cold water
Ingredients for Stuffing
3 red apples
3 green apples
½ cup sultaniye raisins
3 tablespoons of granulated sugar
1 pinch of salt
1 teaspoon of sumac
100 gr. butter
10 whole wheat flour biscuits
Topping Ingredients
Powdered sugar
For the filling;
< br/> Peel your apples and cut them into cubes.
Put your pan on the stove and heat it.
Add the chopped apples into your heated pan and sauté them.
When the apples start to release themselves, add the raisins.
Add granulated sugar and mix.
Add salt and sumac and mix.
Add butter and turn off the stove.
Pass the biscuits through the shredder and mix them in your stuffing.
For the dough;
Add flour and butter into your shredder and grind.
When it comes together, add granulated sugar and continue to grind.
When it starts to come together, add a little water and knead until it has a light consistency.
Take your dough on your counter and knead lightly.
You can add water not exceeding 1 glass of water until it reaches a kneadable consistency.
To combine;
Take 2/3 of your dough between two oiled papers.
Place the dough in your 26 cm tart mold.
Trim the edges of your dough and tear off the excess dough with your hands to leave a little height.
Take the stuffing you prepared into the ready dough and spread it.
Take the remaining dough between two greaseproof papers and roll it out in a round shape.
Carefully cover the rolled dough on the inner mortar and combine the edges of the upper and lower dough well.
Take the excess with the back of your knife and shape it as you wish. Give it a shape.
Shape it with your knife and bake for 45-50 minutes in a preheated oven at 180 degrees.
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Posted on 11 June 202211 June 2022Categories DessertsTags Season 12, Episode 33, Arda Turkmen, Arda’s Cuisine, Wheat Biscuit, Apple, Apple Pie, Red Apple, Raisins, Pie, Pie Dough, Powdered Sugar, Recipe, Dessert, Butter, Powdered Sugar, Flour, Green Apple
