Berlin apple pie (Berliner Apfelkuchen)

To prepare this delicious and aromatic apple pie, we will need the following ingredients: wheat flour (I have the highest grade, but the first one is suitable), butter (with a fat content of at least 72%), apples, raisins without bones, a medium-sized chicken egg (45-50 grams in the shell), sugar and vanilla sugar (can be replaced with vanilla),, Cinnamon is ground, milk of any fat content (I use 2.5%), potato starch and salt.

First of all, we will prepare the dough for the future Berlin apple pie. In a separate bowl, mix 350 grams of wheat flour with 1.5 teaspoons of baking powder and a pinch of salt.

Mix everything, after which we sift through a sieve.

You can knead the sand dough with your hands or with the help of a kitchen combine (a metal knife nozzle). Put 100 grams of soft (take out from the refrigerator in advance) butter in a bowl. Add 80 grams of sugar and 1 teaspoon of vanilla sugar (you can replace vanillin with a generous pinch). I will immediately draw your attention to the fact that the dough is quite sweet, so if you wish, you can reduce the amount of sugar.

Beat sugar with butter for several minutes so that sweet crystals are almost completely dissolved. Next we put one chicken egg and pour a couple of tablespoons of milk at room temperature. Beat the products until smooth and homogeneous mass, which in consistency resembles an air oil cream, is only a little liquid.

It remains to add a dry flour mixture from step 2 to the bowl.

We connect the dry and fat components before receiving homogeneous sand dough. Do not mix for a long time — as soon as the ball gathered, the device turns off. Or, even better, use a pulsating mode. If the dough is still too wet and sticky, add flour. Dilute too dry with a small amount of milk.

The sand dough for the Berlin apple pie is quite soft, but not sticky. It holds its shape perfectly.

Visually or with the help of kitchen weights, divide the dough into two unequal parts: 1/4 and 3/4.

We take a detachable baking dish — I advise you to choose no more than 18-20 centimeters (in my case, just 18 centimeters, since I love high pies). Without a doubt, the shape and larger diameter are perfect, but then the pie will be lower. I recommend the bottom of the form to be extended with parchment paper. We lay out most of the dough in the form.

We make a bottom and high sides with an uniform layer. Just tightly press the sand dough with your fingers. While sending the workpiece to the refrigerator, and at this time we will turn on the oven at 180 degrees. We put a small part of the dough in a bag or wrap it with cling film and also put in the cold.

It's time to start filling for the future Berlin cake. To do this, clean the apples and grind them on a coarse grater.

In total, 500 grams of grated apples should be obtained. You see, they do not immediately darken, but all because my fruits are sour and dense.

Add 100 grams of sugar to apple chips, 50 grams of raisins (too dry you need to steam in advance), 2 tablespoons of potato starch and 1 teaspoon of ground cinnamon.

Mix everything carefully — the apple filling is ready. By the way, already at the stage of mixing, apples will give juice, so do not rush and immediately lay the filling in the shape.

Let's make a decoration for the pie. We take out the same small piece of dough from the refrigerator, sprinkle the working surface with a small amount of wheat flour. Rock rolling up the dough into a layer with a thickness of not more than 3 millimeters.

Using a glass or glass, cut out mugs from the dough — the size can be completely different. We collect the test scraps into the ball again, roll out and make circles. There will be no extra test — everything will go to the decoration.

It's time to get a shape with chilled sand test from the refrigerator. We shift the apple filling into it and level it with a spoon or spatula.

On top we lay circles of sand dough. It is not necessary to lubricate or sprinkle.

We put the shape with a future apple pie in a pre -warmed oven to an average level and bake about 1 hour on the lower heating without convection (this is in my gas stove). If you cook such a pie in the upper niz mode, it will definitely prepare much faster, but I can’t say for sure. When a crust of the dough is browned (on the lower heating), the pie will be ready.

We give fragrant homemade baking for about 10 minutes to relax in the shut -off oven, then we take out the shape and cool the pie on the grille for about half an hour. After that, you can remove the walls and the bottom of the shape.

Before serving, you can sprinkle the finished Berlin apple pie with powdered sugar. Katyusha, thank you very much for this delightfully tasty order. Prepare for health and pleasant to you appetite, friends!