Rustic open pie with apples for dessert.
Easy and fast to prepare.
Take on board recipes for casseroles and open pies.
Especially casseroles. There are countless of them, but today we will cook an open pie, when the filling is on top of the dough, and only the mesh – dough adorns the top.
It’s fast, simple and cost effective.
Rub one cup of butter with two cups of sugar and a pinch of salt. Gradually add three yolks and 2 cups of sifted flour.
Knead the dough quickly and place it in a plastic bag, send it to the refrigerator for 15 minutes.
The base for the pie is ready.
Roll out to desired shape and place on a greased, floured baking sheet.
We peel the apples, cut them thinly so that they do not turn black, sprinkle with water and citric acid. Lay the peeled and thinly sliced apples on the base.
Sprinkle with sugar for a special taste and smell of cinnamon.
It goes well with apples. Along the edge of the cake, now you need to make a side in the form of a rope or a pigtail, pinching the edges.
Preheat the oven.
We send the cake to the oven.
The pie should be browned and the apple filling should be soft.
The pie is ready. When cool, sprinkle with powdered sugar.
When hot, your powdered sugar will melt.
There is no point in pre-decorating. Here is a dessert for tea with your own hands.
Change the filling and each time there will be a new pie, because the same thing quickly gets boring.
Open pies always look presentable. There is a wide variety of them, it is budgetary, easy and simple to prepare. The hut is not red with corners, but the hut is red with pies.