Apple pie, apple charlotte or apple strudel in the preparation does not require any special knowledge and skills, pastries always turn out fragrant and mouth-watering. Apple filling for pies can be prepared according to any of the many recipes that have already been tested by the hostess, using the basic rules of its preparation. The apples for the filling are selected in accordance with the tastes, but preference is given to medium-sized varieties with thin skin. Lemons and cinnamon are always used in the preparation of fillings, sometimes almonds, walnuts or hazelnuts, raisins or other dried fruits are added. Coarsely chopped toppings are used in open pies and charlotte, and small ones are best used for pies and strudel.
Stuffing for baked pies and pies
The filling for apple pies and for open pies is prepared from the same composition of products:
- 1 kilogram apples;
- sugar 150 grams;
- cinnamon;
- lemon juice;
- raisins 2 tablespoons.
For pies with apples, medium-sized, ripe fruits of sweet and sour varieties are used. The filling for apple pies is prepared from peeled and seed-free fruits, they must be cut into small cubes or slices, put in a deep bowl, covered with sugar, add cinnamon on the tip of a knife, zest or lemon juice, a handful of washed and dried raisins, a spoonful of melted butter and mix. Such a filling in the baking process will turn into a soft tasty mashed potatoes with raisins and lemon flavor. You should not add a lot of cinnamon, it needs just enough to enhance the apple flavor. Excess sugar is also undesirable, because when heated in the oven, he will try to leave the pies and burn on your baking sheet. Therefore, it is better to pinch the products in the form of a rope and lay them out with a beautifully executed seam up so that the filling for apples pies does not leak. You can leave a small hole in the middle. The dough can be used yeast, fresh or puff. Pies with fresh apples are better suited to cooking in the oven, as the cooking time there is longer than when frying in a pan.
For open pies, apples that are not peeled can be used. To rid them of seeds and cut into thin slices. Thin strips of skin will keep the slices in the cake, they will not break up. When laying out the filling of an open pie, try to put it gently with the skin up and a little imagination with decoration, let your pie be like a small piece of pastry art.
Filling for fried pies
In this case, the filling for apple pies is prepared in a slightly different way. You will need the following:
- apples 8 pieces;
- sugar 6 tablespoons;
- cinnamon on the tip of a knife;
- lemon zest.
Apples should be peeled and grated, add sugar, lemon zest, cinnamon and mix. Roll out the dough, spread the filling in the middle and pinch tightly. Fry the formed pies in a pan in oil. Fried apple cakes can be made from yeast or unleavened dough.
Apple strudel filling
- apples 8 pieces;
- almonds 70 grams;
- sugar 60 grams;
- cinnamon 1 teaspoon;
- ground nuts;
- lemon or zest juice;
- raisins 2 tablespoons.
Peel the apples, grate or cut into cubes. Calcify the almonds and nuts in a pan, cool, chop and mix with apples, add sugar and cinnamon to the mixture, squeeze the lemon juice, put raisins washed and pre-soaked in cognac here, mix.
We lay the filling on puff pastry, turn it into a roll, lay it on a baking sheet with the seam down and bake at a moderate temperature. We take out the strudel from the oven, cool and sprinkle with powdered sugar.