I bring to your attention this delicious pie with a crumbly unsweetened dough base, delicate apple aroma and toffee flavor.
It is necessary
- For sand base:
- - 1, 25 Art. flour;
- - 100 g of butter;
- - 6 tbsp. ice water;
- - a pinch of salt.
- For filling:
- - 4 sweet large apples;
- - 75 g of sugar;
- - some hot water;
- - 50 g butter;
- - a pinch of vanillin;
- - 2 eggs;
- - 380 g of boiled condensed milk;
- - any nut mixture (optional).
Instructions
Step 1
All ingredients for the dough, except water, are placed in a food processor and chopped into medium crumbs. Add ice water and quickly knead the dough. We collect it in a ball, roll it out and place it in a mold. We trim the edges by cutting off the excess and prick the bottom with a fork. We put in an oven preheated to 200 degrees for 15 minutes. We take it out, cool it down.
Step 2
Put sugar in a frying pan, put on high heat and wait until it starts to melt. Rotate the pan slightly so that the sugar is distributed over the bottom and does not burn. Gently add a little hot (exactly hot!) Water to make a sugar syrup. Cut the apples into a medium cube and put them in the pan, add a pinch of vanillin, reduce the heat to medium and simmer until the moisture evaporates from the apples. Add oil and stir until the apples are evenly covered with caramel. Cool it down.
Step 3
Mix the boiled condensed milk with the egg with a mixer. We spread the apples in caramel on our already baked base and pour the egg-milk mixture on top. Bake at 170 degrees for 40 minutes: the filling should thicken and resemble jelly in consistency. Chill completely, and only then remove from the mold and cut into portions. Top with a cake, garnish with crushed nuts. Enjoy your tea!
