Apple Pie Autumn

Please your loved ones with a beautiful and delicious apple pie. This pie turns out to be airy, light, porous thanks to separately whipped whites. Apple filling with cinnamon and raisins goes very well with such a dough. In addition to apples, you can use fragrant pears in the filling.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Flour

250

Kefir

220

Sugar

120

Eggs

Cinnamon

Baking soda

Salt

0.25

Filling:

Apples (not large)

Raisins

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 6 g

Fats 5 % 2 g

Carbohydrates 80 % 33 g

175 kcal

GI: 12 / 12 / 76

Step-by-step cooking

Cooking time: 1 h 20 min

Step 1:
Dough. For the dough we will need: flour, kefir (from 2.5% fat content), eggs, sugar, salt and soda.
Step 2:
Separate the yolks from the proteins.
Step 3:
Combine the yolks with half the sugar and beat into a fluffy air mass. When whipping, the mass should lighten.
Step 4:
Pour kefir into the beaten yolks.
Step 5:
Beat everything again until smooth.
Step 6:
Mix flour sifted with salt and soda to the yolks.
Step 7:
Mix everything. You should get a semi-viscous dough.
Step 8:
Separately, beat the whites with the remaining sugar into a strong, stable foam.
Step 9:
Then gently, in several steps, mix the whipped whites into the rest of the dough. Knead the dough better with a silicone spatula.
Step 10:
An airy, air-saturated mass should be obtained.
Step 11:
Filling. For the filling, we will need apples, raisins (I have a mixture of light and dark, you can take only one kind) and ground cinnamon.
Step 12:
Wash the apples, peel the seeds and cut into medium pieces. Wash and dry the raisins beforehand.
Step 13:
Pour the dough into a silicone baking dish and flatten.
Step 14:
Put apple slices and raisins on top.
Step 15:
Sprinkle apples with ground cinnamon. Bake the pie for about 40 minutes at 180 ° C. Do not open the oven during baking.

This pie rises well during baking and increases in size, especially at the edges where there is no heavy apple filling, forming beautiful raised edges around it. In the section, this pie is no less beautiful than the whole. Therefore, it will please you and your guests not only with excellent taste, but also with a wonderful appearance.

For the filling, it is better to take juicy sweet and sour apples.

At the end, it is better to check with a skewer whether the dough is well baked between the apple slices. My sides and bottom were baked well, and drops of liquid dough appeared in the middle. This is due to the fact that there are a lot of apples and they are not quite evenly distributed over the dough, but are concentrated mainly in the center. So I baked the pie on the upper heat for about 12 more minutes.