Probably, there is no such people on earth in the culinary traditions of which there would be no apple pie. American apple pie is not the only culinary product of this kind. Especially like desserts with apples in France. This country gave the world recipes for baking tart taten and Gâteau invisible aux pommes. The name of the last dessert translates as "invisible apple pie." What does it mean? They say that a real Frenchwoman can make a salad, a hat and a scandal out of nothing. Maybe this pie with apples was also created “out of nothing”? But this is not so. Quite real products are used for it, although their cost is low and fully meets French frugality. It’s just a feature of the cake that apples absorb a small amount of dough as they bake, and it actually becomes invisible. And another focus on French cuisine. Put apples into slices into a dough and knead. But on a slice of the pie they are stacked in a strictly horizontal order. Isn't it a miracle?
French "Invisible" apple pie: recipe with photo
This dessert is not at all expensive and absolutely not laborious. The most difficult step in cooking is chopping apples into slices. Their thickness directly affects the taste of the cake and even whether it will work at all. Therefore, you need to try to chop apples as thin as possible. But with the help of a special grater for shredding, this will not be difficult to do. The whole cooking process consists of three parts: kneading dough, slicing apples into slices, creating a fill. The oven or multicooker will do the rest (the recipe for the Apple “Invisible” cake in this kitchen device will be given below). The whole process will take - along with baking - no more than an hour. But the recipe recommends serving the “Invisible” apple pie to the table only after it has stood in the refrigerator for at least three to four hours (or even better night). If you have it right away, it will have a slightly omelette taste.
Stage 1: prepare the dough
We carefully sift so that there are no lumps left, sixty grams of premium wheat flour. Mix it with a pack (usually 10-12 g) of baking powder for the dough and a pinch of salt. In a separate container, beat two large or three small eggs and eighty grams of granulated sugar. Here we need a reservation. If you prepared sweet apples for the pie, then you can put less sugar. Beat eggs should be without fanaticism. Enough light foam. You can add a bag of vanilla sugar, but then you should take less regular sweet sand. Now add the flour with baking powder to the egg mass. Let's work a little whisk again. In order for the “Invisible” apple pie to turn out delicious, the dough should come out with a certain consistency, which is clearly defined by our hostess with the phrase “like pancakes”. And what is Shrovetide without milk? Pour it into the dough (half a glass). You can first add 80-90 milliliters, and then add as needed. Pour two tablespoons of vegetable oil into the dough and one brandy. The latter can be replaced with calvados or rum. Vegetable oil - butter. In this case, twenty grams will be required. All is thoroughly kneaded to a consistency “like on pancakes”.
Stage 2: chop apples
Everything is simple here. But you should treat this stage of cooking the cake with all responsibility. After all, the thickness of the apple slices will determine whether they absorb the dough. If you chop the fruits large, you will get a fruit omelet. Or, if you want, apples in the dough. We take four pieces of ripe beautiful fruits. We cut off the peel from them. Shred apples with neat finest slices. As you cut, remove the fruit box with seeds. At this stage, we can afford a little culinary imagination. The recipe allows you to sprinkle apples with cinnamon or grated lemon peel if desired.
Stage 3: connect the pie
It will take you a minute. Pour apple slices (in pure form or with cinnamon) into the dough. Mix. It's all. However, it should be checked whether the fruits have absorbed the dough. The “invisible" apple pie is famous for the fact that on the plate we see a dessert that seems to be made from fruits alone. Therefore, if the dough is still left, cut some apple slices into it.
Stage 4: baking
Turn on the oven at a temperature of two hundred degrees. It is important to choose the shape of the right size so that the "Invisible" apple pie comes out all the same pie, not pancake. For the number of products that we presented as a sample, you will need a square baking sheet with sides of twenty centimeters. Or you can take a frying pan without a handle with a diameter of 18 cm. With a silicone brush, grease the baking dish with melted margarine or vegetable oil. You can cover the pan with cooking paper. And you can even use the silicone mold of the right size. We spread the apples, which should absorb the dough to the maximum. Lightly level them with a spatula. It does not matter that the slices lie on top of each other randomly. In the oven, they are mystically reformatted so that the pie in the section will resemble puff pastry from apples alone. Put the form in the oven for half an hour or forty minutes. In a word, before the appearance of a golden crust.
Stage 5: fill
While our “Invisible” apple pie is baking, the recipe with the photo suggests making a dressing for it. To do this, beat one egg with eighty grams of sugar. If there is such an opportunity, take a cane brown sweetener - it behaves perfectly in the oven and caramelizes, but does not dissolve and melt. When the egg mass is beaten to a white foam, pour two tablespoons of melted butter into it. Let’s bake a handful of walnuts in a dry pan. At this stage, you are allowed to unleash your culinary imagination. Walnuts can be replaced with almond petals, wafer crumbs, roughly crushed cookies. If we chose nuts, we need to chop them a little. We take a rolling pin and get down to business.
The final stage
We take out our almost baked pie from the oven. Water it with egg dressing on top. Sprinkle with nuts / almond petals / crushed cookies / coconut and so on, if desired. The "invisible" apple pie reviews are advised to be served the next day, as it is freshly baked it seems a little raw. It takes time for apples and powder (it is important that it is a dry mass, not jam) to absorb the remaining liquid. So, again we put the pie in the oven and bake another ten minutes or a quarter of an hour. After cooling the culinary product to room temperature, put it in the refrigerator.
Invisible apple pie in a slow cooker
This recipe is suitable for kitchen machines from Panasonic, Redmond, Philips, or Polaris. The main thing is to calculate that the amount of baking fits normally in the bowl. We prepare both the dough and apple slices in the manner described above, as for a conventional oven. We put the unit in the "Baking" mode for fifty minutes. A quarter of an hour before the end of the program, open the lid and enter the fill. It may not turn out such a crisp on top, as with the classical method of manufacture, but it will turn out delicious anyway. You can serve it warm as an apple strudel by placing a scoop of ice cream on top. Or stand the night in the fridge. Then the cake will resemble a French “invisible” dessert.