Well the magic fades when I have to clean plates and bowls ... but it is always worthwhile!
The fruit of my "sacrifices" was This apple pie ... which I highly recommend to all. It is not the usual banal apple pie! The recipe I took from a magazine of sweets, some time ago, but I did some small changes.
Ingredients:
pastry
300 grams of flour 200 g butter 100 g sugar
40 grams of starch
1 teaspoon of vanilla extract 4 egg
Filling 250 g cheese
500 g apples (golden I)
2 eggs 80 grams of sugar (100 gr I)
5 tablespoons heavy cream (I 8, depending on the type of cheese)
Coverage
100 ml cream (I 150 ml) 30 g starch
30 grams of sugar
1 egg 2 tablespoons sugar 1 teaspoon of vanilla extract
2 tablespoons raisins
Procedure:
Prepare the pastry, in the classic way, by providing the flour in the center with eggs, butter, sugar and salt (on flour away from the wet ingredients). Mix quickly with your fingertips until it forms a soft dough. Wrap the dough in plastic wrap and let rest in refrigerator at least 30 minutes. Then roll out the pastry and line a 26 cm tart mold previously imbyrrato and floured. I used my tart bottom Removable Guardini .
Prepare the filling by mixing the ricotta with the sugar, vanilla, cream and eggs.
me Peel and slice thin.
Pour the filling on the pastry and then cover with slices of apple:
Prepare even coverage, mix the egg with sugar, starch and flour, cream and finally add the ' previously soaked raisins in warm water and squeezed. Pour the mixture over the apples
level the surface:
Bake at 180 degrees for about 50 min.
... and this is the inside ...
With this recipe to the contest prtecipo Morena, thank you again for yesterday's prize:
I'm going to bed ... Good week to you all!
Ingredients:
pastry
300 grams of flour 200 g butter 100 g sugar
40 grams of starch
1 teaspoon of vanilla extract 4 egg
Filling 250 g cheese
500 g apples (golden I)
2 eggs 80 grams of sugar (100 gr I)
5 tablespoons heavy cream (I 8, depending on the type of cheese)
Coverage
100 ml cream (I 150 ml) 30 g starch
30 grams of sugar
1 egg 2 tablespoons sugar 1 teaspoon of vanilla extract
2 tablespoons raisins
Procedure:
Prepare the pastry, in the classic way, by providing the flour in the center with eggs, butter, sugar and salt (on flour away from the wet ingredients). Mix quickly with your fingertips until it forms a soft dough. Wrap the dough in plastic wrap and let rest in refrigerator at least 30 minutes. Then roll out the pastry and line a 26 cm tart mold previously imbyrrato and floured. I used my tart bottom Removable Guardini .
Prepare the filling by mixing the ricotta with the sugar, vanilla, cream and eggs.
me Peel and slice thin.
Pour the filling on the pastry and then cover with slices of apple:
level the surface:
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