A classic, traditional way of making an apple pie, known also in other countries in the neighborhood.
Standard dimensions of baking tin that we normally use for this kind of cake and quantity of ingredients is 20x35 cm.
Before you start making the dough, grease the bottom of the baking tin with butter and sprinkle it with some flour so the crust does not stick to the bottom.
The oven needs to be preheated on 180 dgrs C.
Ingredients for the pie crust:
- 500 g gluten-free flour mixture (preferably for desserts)
- 250 g of butter
- 150 g sugar
- 2 whole eggs
- 2-3 tsp. of baking powder
- ice cold water as needed
Mix all the ingredients, first butter with flour and baking powder, till you get crumbs, then add sugar and eggs (one by one). Add ice cold water (app 10 tbsp.), till you get smooth and soft dough. The dough should be tender but still needs to have elasticity. Divide into two equal parts, wrap in a plastic foil and set aside (not necessarily in the fridge) for app. 20 min.
After preparing the apple filling*, continue with the following:
Roll out the dough for the bottom crust in the shape of the baking tin. It should be 1-1,5 cm thick. You should be able to use rolling pin easily, but in case the dough keeps cracking, you can press it with your fingers into the baking tin, smooth the surface as nicely as possible. The elasticity of the dough depends on the quality of the flour mixture which you are using; in any case, it should contain vegetable fibers, tapioca starch, whey proteins or similar ingredients which will build structure.
While waiting for the dough to rest, prepare *the filling:
- 1 kg of peeled and grated apples (apples of your choice, the taste is better with sour kind of apples)
- a handful of coarsely chopped walnuts
- a handful of raisins previously soaked in lukewarm water mixed with rum (ratio 50:50)
- 1 tbsp. of cinnamon
- 100-150 g sugar
Mix grated apples with sugar. Set aside for app. 20 min. Drain the extra liquid from the apples, but do not use strainer and do not squeeze the juice completely by hand. The apples should keep some juice, otherwise, the pie will be too dry. Simply press gently with spoon and pour out the extra liquid out. Add cinnamon, chopped walnuts, raisins (drained from the liquid) combine well and - your filling is ready.
Distribute the filling evenly on the bottom crust, gently even the surface with fingers or spoon. Do not press too hard.
Roll out the top crust to cover the filling in the size of the baking tin; try to make it as even as possible. Cover the filling gently with the top crust and tuck the endings neatly.
Gently stab the surface of the top crust with fork on 10-15 places to prevent the crust from puffing up unevenly during baking (do not stab too deep).
Here you can see how the pie looks like before and after baking.
Bake for 40-45 min. Wait till the pie gets completely cooled; simply leave it in the baking tin for hour or so.
If you try to cut it while it is still warm, the crust will probably crumble.
It gets nice and firm and has a very nice structure when completely cooled. Sorry for that, but you`ll have to wait!
If desired, you can use some confectioners sugar to sprinkle the pie before serving.
This pie is wonderful and soft the next day as well (if it survives the next day, that is to say).