Closed apple pie (with whole grain flour)
6 servings
80 minutes
A closed apple pie made with whole grain flour is a true embodiment of home comfort and French pastry tradition. Its history traces back to classic apple pies popular in France, especially in Normandy, where apples reign as the kings of orchards. The thin, crispy shortcrust pastry made from a blend of whole grain and oat flour offers a rich nutty flavor, while the filling of Antonovka apples, cinnamon, and caramelized sugar creates a unique balance of sweetness and slight tartness. A light lemon note enhances the freshness of the fruits, and corn starch makes the filling tender and juicy. This pie not only delights with its taste but also decorates any tea gathering with its golden crust and the aroma of warm homemade treats.
1
Prepare classic shortcrust pastry: add a pinch of salt and diced cold butter to the sifted flour. Rub the mixture into crumbs, add a couple of tablespoons of ice water if necessary, and quickly knead the dough. Divide it into two parts: larger and smaller, wrap each in film, and refrigerate for 40-60 minutes.
- Grain flour: 125 g
- Oat flour: 50 g
- Salt: 3 g
- Unsalted butter: 125 g
2
For the filling, peel and core the apples, slice them into medium-thick pieces and mix with cinnamon, lemon juice, sugar, and starch. Separately beat the egg with milk.
- Antonov apples: 600 g
- Ground cinnamon: 2 g
- Lemon juice: 5 ml
- Brown sugar: 60 g
- Cornstarch: 8 g
- Chicken egg: 1 piece
- Milk: 15 ml
3
Preheat the oven to 180*. On a generously floured surface, roll out most of the cold dough (for a mold with a diameter of 18-21 cm) and cover the prepared mold with it. Place the filling on top of the dough. Then roll out the second part of the dough and cover the filling with it. Join the edges of the bottom and top layers of dough. You can cut out shapes from the leftovers and decorate the pie to your taste. Brush the surface of the pie with an egg-milk mixture and carefully make a cut in the center (this will allow steam to escape and help the product bake evenly).
- Grain flour: 125 g
- Oat flour: 50 g
- Chicken egg: 1 piece
- Milk: 15 ml
4
Send the pie to the oven, bake for 30 minutes. Then reduce the temperature to 170° and bake for another 20-25 minutes. The finished pie will be covered with a beautiful golden crust.