A win-win dessert is a sandy apple pie. Variants of dough and fillings for sand cakes with apples

Pies with apple filling - a dessert for all times, perhaps, there is no person who has never tried them, and certainly most of them like it.

Sand cakes with apples are crumbly and in combination with sweet apple fillings - be it fillings, or just pieces of ripe fruit, create a unique home comfort in the sunny Kuban and in the Polar region swept by snow.

Sand Apple Pie - General Cooking Principles

• In a classic recipe, shortbread dough consists of the following main components: flour, butter, often replaced with margarine, sugar, water, table salt. Eggs can be added.

• There are, of course, variations that add cottage cheese, sour cream and other products or exclude the main ones, for example, a ripper.

• Each type of shortbread dough implies different ways of making it. Sand dough for apple pies and not only for them can be prepared in three ways, each time getting a new look for this dough:

- the method of “felling” (dough-breeze). Butter or margarine and other ingredients must be cooled, and the fats even slightly frost-bitten. Butter with flour to the state of “crumb” is chopped with a knife, then injected, without ceasing to “chop”, the rest of the ingredients, and quickly stirred.

- whipping (dough sucre). Products in this version of the test are also taken chilled. First, mix sugar and butter with a mixer until smooth, then add liquid ingredients, and only then add flour.

- classic (dough saber). All products must be absolutely identical and, exclusively, at room temperature. Therefore, they are taken out of the refrigerator in advance 2 hours before use. Rub all the ingredients in a certain sequence with their hands. Sable can be kneaded in the same way as other species, with the only difference that the products must be warm. • The dough-breeze turns out to be layered; it is sort of divided into thin plates that resemble mica. The basis of the test sucre thanks to the increased sugar content, does not exfoliate, but it becomes well crumbly and tender. The advantage of the test-saber is that it does not “sit down” during baking. It is good to use it for sandy apple pies baked in a mold, with a filling that requires the formation of high sides from dough.

• A variety of types of short pastry allows you to make more than one type of apple pie: open, closed, filled, with apples on a protein meringue, grated and others. And each of them has a sand base has its own structure.

• Apple stuffing can consist of more than just apples. Often they are poured sour cream, add to them cottage cheese, prunes, etc.

• Apples are preferable to choose subacid or autumn, sweet and sour varieties, not too hard.

• For sand cakes, apples are used in peeled form. They are cut, rubbed, or simply cut into two parts. In some cases, blanched or allowed in sweetened water.

Unusual sandy cake with apples on a protein cushion

Ingredients

In the dough:

• white flour - 3-4 glasses, only high-grade;

• five raw yolks;

• powdered sugar - 200 grams;

• 200 gr. sweet cream, 72%, butter;

• one tsp. baking powder.

In the filling:

• egg whites, raw - 5 pcs .;

• 40 grams of potato starch;

• powdered sugar - 150 grams;

• 50 ml of vegetable (lean) oil;

• a small pinch of ordinary vanilla, replaceable with 0.5 tsp. vanilla sugar;

• 600-700 grams of apples, sour autumn varieties.

Cooking Method:

1. Peeled, without seeds and hearts, cut apples into squares and a half centimeters thick and dip into hot water for two minutes. Remove the apples from the water and place on a towel to remove moisture.

2. Sift through the rare sieve flour with powdered sugar and baking powder, mix. Add the butter, cut into small pieces, and quickly grind everything into small chips, so that the oil does not have time to melt from the heat of your hands. 3. Pour in yolks pereboltannye fork and again just quickly grind, collecting all the crumbs in a single, uniform lump.

4. Cut the dough into two pieces of different size. Most of the shift to a dry roaster and evenly level the hands across its bottom, and put the smaller piece in the bag and put it in the freezer.

5. In the oven, at 180 degrees, send for ten minutes a baking tray with shortcrust. Before baking on the entire surface, make punctures with a fork at a distance of about 4 cm. Chill.

6. Mixer to start beating squirrels at minimum speed. When the protein mass begins to change color, increase the speed and begin to introduce powdered sugar.

7. Powder should be added in small portions of approximately one teaspoon. Together with her, and vanilla. Beat at the maximum speed until stable peaks are formed, the mixer will rotate with difficulty.

8. Carefully, trying to preserve the consistency, add starch to the protein mass, followed by vegetable oil. It is necessary to mix the mass very carefully, exclusively clockwise, with circular movements of the spoon.

9. Transfer the squirrels to the still warm bottom cake, level with a spatula. Place blanched apples on top of the proteins, and rub the dough, which had previously been frozen, in a large grater on top of them.

10. Put the roasting pan in the oven for half an hour.

Closed sandwich with apples and prunes

Ingredients

In the dough:

• 400 gr. baker's white flour;

• sweet cream butter - 250 gr;

• 200 grams - cottage cheese 9%;

• 05, tsp. soda;

• 150 grams of sugar;

• bag of 5 g of vanilla sugar.

In the filling:

• eight small apples, sour;

• “brown” sugar - three tables. spoons;

• one yolk;

• 50 ml of pasteurized milk, 3.2%;

• Art. spoon of potato starch;

• fifteen prunes, pitted.

Cooking Method:

1. To make a wonderful shortbread dough for this recipe, butter should be taken slightly softened, so it is better to remove it from the refrigerator beforehand. Spread sugar together with butter with a spoon or beat it with a kitchen processor until smooth. Add cottage cheese, vanilla, salt, and again beat everything well. 2. In the oily mass, cross the flour, add baking powder to the dough and knead the rather elastic, non-steamed dough. Refrigerate it in the refrigerator for half an hour.

3. Divide the cooled dough in half. Spread one part over the bottom and edges (sides) of the pan, sprinkle some dough with potato starch, and spread the halves of peeled apples and peel on top. Apply the halves of apples with a cut down, and in the recess from the core, under the apple, place the soaked and dried prunes, one prune under each half.

4. Liberally sprinkle the apples with brown sugar mixed with cinnamon and cover with a second layer. The edges are beautifully tweaked.

5. Grease the cake loose with milk yolk, sprinkle with sugar, and put bake for one hour.

Grated Apple Sandwich Cake

Ingredients

For test:

• 200 gr. white flour;

• small evaporated salt - 0.5 tsp;

• half a teaspoon of sugar;

• 120 gr. butter, 72%, cream;

• two teaspoons of lemon, freshly squeezed juice or quality apple cider vinegar.

In the filling:

• a pound of sourish apples;

• granulated sugar;

• cinnamon.

Cooking Method:

1. In cooled boiled water, dilute lemon juice or apple cider vinegar replacing it in a ratio of 1: 1-1.5 and put in a freezer for a quarter of an hour.

2. Sift all the flour on a dough board, add mixed salt and lump sugar, mix.

3. Put frozen butter into small flour cubes and intensively chop it with a knife until the butter is smaller than the size of a pea.

4. Collect a flour crumb a hill, from above make a small pole. Pour a tablespoon of acidified water from the freezer into it and continue chopping, gradually pouring in the remaining water in the same portions. Chop until you get a well-shaped dough.

5. Form two dough balls of the same size from the dough and remove, spreading out in different packages, into a “warm” refrigerator chamber for at least half an hour. Better if the dough lies in the cold for an hour or two. 6. Remove one bun, rub it evenly through a very large grater in an oiled roasting pan, lightly press it with your palms.

7. On top of the dough in the same layer, put coarsely grated apples, sprinkle them on top with sugar, mixed with ground cinnamon.

8. On apples, rub evenly the second part of the dough, do not press down.

9. Bake forty minutes at 200 degrees.

10. Cut the finished apple sandwich cake warm into small portions. From above it is desirable to powder it with powdered sugar, sifting it through a sieve.

Sand Pie with Apples in Pour

Ingredients

For test:

• 85 grams of sugar, sand;

• white flour - 2-3 glasses, without a slide;

• 130 grams of butter, 72%, sweet cream;

• three raw egg yolks;

• salt - a small pinch.

For the filling:

• 350 grams of ripe green apples;

• 200 grams of 20% sour cream;

• two small bags of vanilla;

• 100 grams of sugar;

• two eggs;

• 30 grams of starch, potato;

Cooking Method:

1. On a large dough board or table surface, cross the flour with baking powder. Add the fine salt, put the butter (room temperature) and chop everything together until you get fine crumbs. The smaller the baby, the better.

2. Enter yolks one by one, gently stirring the oily-flour crumb with a spoon. The yolks, like the butter, must be warm, the temperature should be the same. When all the yolks are gone, quickly knead the dough with your hands, forming a ball.

3. Wrap the dough in film and place in the refrigerator for half an hour.

4. Transfer the dough to a detached baking dish, greased, and evenly distribute it along its bottom, molding not too high sides around the edges.

5. Put a parchment sheet on the dough so that it does not bubble, but put the peas on top of it as a weighting agent and put the baking dish in the oven. At 190 degrees hold for twelve minutes.

6. Whip up the granulated sugar with the eggs until you get a firm puffy cap, enter the sour cream, add the vanilla with the starch and beat it again thoroughly. It turns out very original, if you add a little cinnamon, literally a pinch. 7. Remove the dough form from the oven, remove the peas from the “blank” together with the parchment, and instead of it spread small thin apple slices along the bottom, without peel and seeds, leaving small gaps between the apple slices.

8. Pour the sour cream onto the apples and place them in the oven. Raise the temperature to 200 degrees and bake for twenty minutes.

Apple Apple Shock Sand Pie

Ingredients

For test:

• Baking white flour - 180 grams;

• 100 grams of “Traditional” butter;

• one chicken egg;

• granulated sugar - 50 grams;

• a small pinch of fine salt.

For the filling:

• dark chocolate, bitter - 80 grams;

• five large moderately sour apples.

For pouring cream:

• 35% cream - 150 grams;

• two eggs;

• 50 gr. refined sugar;

• 2 grams of vanilla.

Cooking Method:

1. Knead shortbread dough, as for the recipe “Sand Pie with Apples in Pour”. Roll it up with a ball and cool for half an hour.

2. Cut the apples into small pieces. Put them in a small saucepan, pour in two tablespoons of water, sprinkle some sugar and place (2 minutes) on low heat. Transfer to a colander and cool.

3. Shape, best detachable, grease with oil and lay on it the cooled dough, forming the sides with a height of at least three centimeters.

4. Spread fine chocolate chips over the dough evenly. Put the stewed, lightly dried apples on the chocolate.

5. Pour in the form of apples, whipped with vanilla sugar and eggs, cream and put the roaster with the cake in the oven. Cook forty minutes at 200 degrees.

Sandy Apple Pie Stuffed with Poppy

Ingredients

For test:

• 500 grams of flour, v .;

• 50 gr. low-fat sour cream;

• 250 grams of margarine, for baking;

• 2 tbsp. l cocoa powder;

• five yolks;

• one cup of white sugar;

• baking powder bag.

For the filling:

• 135 grams of poppy;

• egg;

• 100 grams of white loose sugar; • wheat bread crumbs - 1 tbsp. l .;

• nine medium apples.

Other:

• cherry jelly - 1 pack.

Cooking Method:

1. Carefully grind the butter with flour, take at once the whole portion of flour. Add the yolks whipped with sugar, sour cream mixed with the baking powder and again, all is well, at the same time, mash it quickly and collect the dough.

2. Divide the dough in unequal parts in two. Set aside a large, and in a smaller cocoa mix. Cool both pieces of dough.

3. Grind on a coffee grinder or crush the poppy in a mortar, add a couple of spoons of boiling water to it, add sugar and grind until white juice - “milk” appears. Add the raw egg and breadcrumbs, mix well.

4. Cut the apples lengthwise, in half, peel off and cut out the middle part, deeper. Fill the poppy mixture with an empty void in the apples.

5. Cover the bottom of a greased form with a white piece of dough rolled out into a layer so that the sides are formed.

6. Mix sugar and sugar with a mixer until it forms a cool foam, gently inject a pack of dry jelly, stir well and pour the resulting poppy-filled apples, spread out on the dough, and then rub the dough tinted with cocoa.

7. Bake at 180 degrees for about 50 minutes.

Sand Cake with Apples and Pumpkin

Ingredients

For test:

• cream margarine - 250 grams;

• 100 ml low-fat kefir;

• wheat flour, baking flour - 2-2.5 full glasses;

• 100 gr. refined sugar;

• one egg;

• 0.5 tsp. burnt soda.

For the filling:

• 300 grams of pumpkin pulp;

• 400 grams of apples;

• 50 grams of white granulated sugar;

• two yolks.

For meringue:

• two raw proteins;

• sugar (sand) - 100 grams.

Cooking Method:

1. Grate pumpkin pulp and apples on a grater with a large straw. Add granulated sugar with yolks and mix well.

2. Whip the softened margarine with sugar, add the kefir mixed with soda, an egg and again beat everything well. Enter the flour and, immediately, knead the soft shortbread dough. Remove to cool for an hour. 3. Roll out the dough in a layer no thicker than 0.8 cm, flatten it in shape and form the sides.

4. Prepare the meringue by whipping the whites and sugar into strong, firm foam.

5. Put the stuffing evenly over the dough and place in a warm oven. Bake twenty minutes at 200 degrees.

6. Take the pie out of the oven, pour the meringues on it, smooth and place back ten minutes.