Open apple pie on thin dough
8 servings
120 minutes
An open apple pie on thin dough is a true symbol of home comfort. This recipe originates from American culinary traditions that value simplicity and the rich taste of natural ingredients. The thin, crispy dough infused with the aroma of butter perfectly complements the tender caramelized apples and warm hint of cinnamon. The pie is ideal for a cozy family tea or a festive table. Its uniqueness lies in the balance of textures: the crunchy crust and juicy, slightly caramelized filling create a perfect harmony of flavor. Serving it chilled with thin slices of fresh apple and a light layer of fruit jelly highlights its elegance and adds special freshness. Each slice of this pie is an invitation to dive into a world of warm memories and enjoyment.
1
Dough preparation: sift the flour into a deep bowl. Cut 250 grams of cold butter into small pieces and add to the flour.
- Wheat flour: 400 g
- Butter: 300 g
2
Rub the flour with the butter by hand until the consistency resembles bread crumbs. The butter should not melt and absorb the flour. Lightly beat the egg with a fork, add it to the flour with butter + 1 tablespoon of sugar and quickly knead the dough. At the end of kneading, add salt. Shape the dough into a ball, wrap it in film, and refrigerate for 30-40 minutes.
- Chicken egg: 1 piece
- Sugar: 4 tablespoons
- Salt: pinch
3
While the dough rests, we prepare the filling. Wash the apples, peel them, remove the core, and slice them into pieces no thinner than 5 mm.
- Red apples: 1.5 kg
4
In a saucepan (or deep skillet), slightly melt 50 grams of butter, add apples, the remaining 3 tablespoons of sugar (if you like a very sweet filling, feel free to increase the sugar), and cinnamon. Cook everything on low heat until the apples are easily pierced with a knife but still hold their slice shape. Do not overcook them; otherwise, it will turn into mush. Drain the apples in a colander.
- Butter: 300 g
- Sugar: 4 tablespoons
- Ground cinnamon: 1 teaspoon
5
Preheat the oven to 190 degrees.
6
Roll out the dough (lightly dust the surface with flour), place it in a mold (I had about an 18 cm springform with high sides), previously lining the bottom with parchment paper. Do not grease the edges. Prick the entire surface with a fork (or line with paper and fill with peas/beans) to prevent the dough from rising. Bake for 15 minutes. If during baking the dough starts to 'slide' off the edges, open the oven and redistribute the sliding edges.
7
In the baked crust, tightly pack the apples, squeezing out excess liquid. There should be no air space between the slices. You can press down on the filling.
- Red apples: 1.5 kg
8
Place in an oven preheated to 170-180 degrees for 20 minutes.
9
You can decorate with thin slices of fresh apple, pour jelly for the cake (instructions on the package). If you pour fresh apple immediately, it won't darken. The pie should cool completely in the refrigerator. It's better to leave it overnight.
- Red apples: 1.5 kg
- Jelly for cake: 1 piece