How to cook delicious pie. Making apple, caramel, lemon filling and many others

Pie translated from English means pie. Recipes for apple pie are found in different cuisines around the world. Interesting fact: in the state of Virginia (USA), this pastry is a national symbol. This love for apple pie is easy to understand. After all, products for it can be easily found at any time of the year. In addition, the pie is prepared quickly and very simply. You can safely start your first experiments in the kitchen with it.

Types of pies and dough

Depending on the cooking technology, these pies are open, half-open and closed.

Open - when a filling of several ingredients is placed on top of the dough surface.
Semi-closed - this is when minced meat is laid out on the surface of the dough, and then, according to your imagination, a mesh is made from the main dough semi-finished product, or decorations are made from some of the included components in the form of roses, petals, twigs, etc.
Closed - when the minced meat is completely covered with thin rolled out dough and holes are made on the surface to allow steam to escape.

The dough used is layered (ground dough into crumbs and then kneaded), puff pastry and shortbread. The dough itself in pies is like an internal form, and the basis is a variety of fruit, vegetable, fish and meat fillings. In England, these pies are perceived as baked minced meat in dough.

Apple pies in Russia

Russia has always been famous for its pies, and apple pies were no exception, because apples are a fruit that grows in abundance on the territory of Russia and its republics and can be stored all winter, while retaining all its properties and aroma. For pies (both sweet and savory), different types of dough are kneaded: traditional fluffy yeast dough, crumbly shortbread dough or tender and crispy puff pastry.

The simplest, most accessible and very popular among residents of Russia and the CIS countries has become a type of pie called apple charlotte, which has been baked in families for decades. By the way, can you name a pie today that is easier to make than the charlotte we are used to? It is with this version of apple pie made from biscuit dough (thanks to its simplicity and availability of products) that growing girls learn the wisdom of culinary art, preparing to become good housewives in the future. Although it should be admitted that initially charlotte looked like a pudding or even like a layered casserole of apples and leftover bread soaked in milk and eggs, which was quite economical, healthy and tasty.

The simplest apple charlotte recipe. Prepared from flour, eggs, apples, sugar.

How to make cherry pie - pie

This recipe has already been tested several times, so if you have the desire and get some cherries (both frozen and canned will work here), then you will be lucky, as I once was.

Ingredients for making cherry pie

pitted cherry berries – 500 grams;
cherry jam or confiture – 150 grams;
water – 100 milliliters;
corn starch 3 tablespoons + 3 tbsp. l. water from the refrigerator.

For the test

flour – 230 grams;
butter – 140-150 grams;
sugar – 50 grams;
egg - 1 piece;
fireproof ceramic mold.

How to make cherry pie

Bring pitted cherry jam or jam with water to a boil. Dilute the starch with three tablespoons of water and brew the decoction with continuous stirring. Then add the cherries and remove the pan from the stove. The cherries will warm up well, additionally they will give juices and the filling will be of appropriate thickness.

Mix chopped softened butter, sugar and flour until crumbly. Pour water into the egg and mix and add half to the dough, and set aside the second part to grease the surface of the dough before baking.

Quickly knead the dough and roll it into a thin layer, 6 cm wider than the mold itself. Cut the leftovers into narrow strips. Cover the prepared form with dough, then lay out the minced meat, decorate with stripes and brush with the egg mixture.

Bake in a preheated oven for 40 minutes, with the temperature set at 200C. The finished cherry pie can be decorated with dark chocolate shavings at your discretion and served immediately.

Description of preparation:

Any berries go well with this dough, but cherries (thanks to their sour taste) captivate you right away, from the first bite.
And when I eat it, I immediately remember the famous cafe from the TV series “Twin Peaks”, where the delicious “Twin Peaks Cherry Pie” was served. The cherry flavor can be supplemented with cinnamon or vanilla. Then the cake will acquire a truly divine aroma that will fill your entire home. Purpose: For children / For an afternoon snack / For a holiday table Main ingredient: Cherries / Berries / Dough Dish: Baking / Pies

Spiced apple pie

This creation comes from French cuisine, it is not difficult to prepare, and you are guaranteed an explosion, there are several flavors that the French love. This is an apple pie that I think will interest you too.

Ingredients for Spiced Apple Pie Serves 6

high gluten flour – 260 grams;
margarine – 130 grams;
butter – 40 grams + 10 g for greasing the mold;
water – 5 tablespoons;
sugar – 2.5 tablespoons and 2 pinches of salt.

For filling

peeled apples – 0.9 grams;
brown sugar - 8 full tablespoons;
lemon juice - from 1 fruit;
ground cinnamon - 1.5 teaspoons;
raisins – 70-80 grams;
ground ginger – 1/2 teaspoon;
rum – 3.5 tablespoons.

Sequential preparation of apple and spice pie

Wash the raisins and soak in rum. Add bulk sugar and salt to the flour, then cut butter and margarine into small pieces. Pour in water and knead the dough until it is elastic. Form it into a ball, “wrap it” in paper and put it in the refrigerator for 1 hour.

Next, peel the apples, remove the grains and cores and cut into slices. Then sprinkle with lemon juice, add cinnamon, ground ginger and add raisins along with rum, mix gently.

Transfer the thinly rolled dough into the mold, press tightly against the wall of the dish, and pierce the bottom with a fork. Place the filling. Cover the top with the rolled out dough. Pinch the edges and cut off the excess. Bake at a temperature of at least 180 C for 55 minutes.

Austrian apple strudel

Austrian chefs also decided to distinguish themselves, so apple strudel became their national dish. Its oldest recipe dates back to 1696. During the existence of the Habsburg Empire, it became incredibly popular and was served in every self-respecting Austrian home.

The most difficult part is preparing the dough, which should be as thin as possible, almost transparent. Then the apple filling is laid out on it and the dough is rolled into a roll. Often the roll was then rolled in a circle, giving it the shape of a traditional pie.

Austrian apple strudel recipe. It is not easy to prepare, it is made from stretch dough, but the result will not disappoint you.

Pie with curd layer

A pie with curd filling, so tender and aromatic that it’s hard to wait for it to cool, no doubt about it, you want to try it right away, at least a small piece.

Ingredients for a pie with a curd layer>

butter – 80 grams;
sugar – 2.5 tablespoons;
flour – 250 grams;
baking powder - one teaspoon;
egg - 1 piece.

For interlayer

cottage cheese – 250 grams;
brown sugar – 50 grams;
yolks – 3 pieces;
sour cream – 70 milliliters;
vanilla sugar – 1/2 teaspoon;

For the protein soufflé

fresh egg white – 4 pieces;
powdered sugar – 3 tablespoons;
lemon juice – 1.2 teaspoons.

Cooking technology: preparing a pie with a curd layer

Sift flour with baking powder into a bowl, add sugar, butter pieces and egg. Knead the dough with your hands, “hide” it in cling film and put it in the refrigerator for half an hour.

Grease a baking dish suitable for baking and dust it with flour or line it with baking paper. Rub the cottage cheese through a sieve so that there are no lumps. And only add sour cream, sugar, yolks and vanilla sugar into this airy and plastic curd mass. Place the curd filling on the dough and place in a well-heated oven at 180 C for 35 minutes.

While our cake is baking, prepare the soufflé. To do this, you need to beat the whites together with lemon juice and powdered sugar until strong, stable peaks form. Remove the pie from the oven and place the protein mixture on top and place it back in the oven for a quarter of an hour. The end result was a magnificent and airy miracle!

Recipe ingredients:

Dough

2.5 tbsp. premium flour
4 tsp. Sahara
1/4 tsp. fine salt
14th century l. cold butter, cut into cubes
1 large egg, lightly beaten with 2 tbsp. l. cold water

Filling

1.3 kg. baking apples, such as Golden Delicious, Cortland, or Mutsu
2 tbsp. l. freshly squeezed lemon juice
2/3 tbsp. sugar + extra for sprinkling the cake
55 gr. butter
1/4 tsp. ground cinnamon
Large pinch of ground nutmeg
1 large egg, lightly beaten

Caramel pie

This is not a baked goods, but a real culinary masterpiece, worth thinking about, reading carefully and preparing.

Components in caramel pie

butter – 100 grams;
powdered sugar – 50 grams;
fresh egg - 1 piece;
flour – 200 grams;
salt – 1/2 teaspoon.

For filling

cream – 100 milliliters;
egg yolks – 4 pieces;
sugar – 100 grams;
vanillin – 1/2 teaspoon;
corn starch - 1 full teaspoon;
cottage cheese – 250 grams.

For caramel

water – 40 milliliters;
sugar – 80 grams;
lemon juice – 1 teaspoon;
cream 35% – 120 grams;
white chocolate (not porous);
cinnamon – 1/3 teaspoon;
coarse sea salt - to taste;
form 24.

Caramel pie and its preparation sequence

Place all ingredients for the dough into the bowl of a food processor and, using the dough attachment, knead the dough. Once the dough has formed into a ball, wrap it in cling film and put it in the refrigerator for one hour.
To prepare the cream, beat the yolks with sugar, beat the cottage cheese separately in a blender. Add cottage cheese, vanillin, starch and cream to the yolks, beat everything into a fluffy, homogeneous mass.
Remove the semi-finished dough product from the refrigerator, roll it out and place it in a mold lined with parchment. Pour egg cream onto the dough. Place in an oven preheated to 180 C for 35 minutes. Be sure to cool the finished pie.
For caramel, melt the chocolate in a water bath. Bring water, sugar and lemon juice to a boil and let the syrup boil for two minutes. Pour heated cream into the syrup, stir well and add room temperature chocolate and mix everything effectively. Pour caramel over the cold pie, sprinkle with sea salt, cool and put in the refrigerator for one hour.

Pie with lemon filling and chocolate

This recipe will be useful for your holiday table and for those who love chocolate combined with lemon. The pie is tender, divinely aromatic, with a citrus scent, so take the time and energy and be sure to prepare it!

Composition of raw materials in a pie with lemon filling and chocolate

butter – 125 grams;
yolk – 1 piece;
flour – 220 grams;
powdered sugar – 50 grams;
ice water - 2 tablespoons;
salt – 2 pinches.

For the lemon filling

lemon - half;
lemon liqueur - 2 tablespoons;
sugar - according to preference.

For the truffle filling

good quality dark chocolate – 100 grams;
egg - 2 pieces;
powdered sugar – 40 grams + 90 g;
grated chocolate - for sprinkling;
whipped cream - for serving;
mold with bottom 21 cm.

Preparing an open-faced pie with lemon and truffle filling

Mix all ingredients for the dough in a processor bowl, wrap in cling film and place on a shelf in the refrigerator for 30 minutes. Preheat the oven to 220 C. Cut half a lemon into slices, remove all the seeds and grind in a processor until smooth. Pour in the liqueur and add sugar to a minimum, and for those who like very sweet things, perhaps more.

Roll out the cold dough and place in a parchment-lined pan. Spread lemon filling. Cover the dish with foil so that the lemon filling does not burn and place in a preheated oven at 220 C and bake at this temperature for 40 minutes.

During this period of time, melt the chocolate with butter and powdered sugar in a bathhouse, cool to room temperature. Then beat the eggs and carefully mix with the cooled chocolate mixture. Remove the pan from the oven, remove the foil, pour in the chocolate filling and place in the oven for another 10 minutes. Be sure to cool the finished baked goods and cut them only when they are cold! Sprinkle with grated chocolate and serve in portions with whipped cream.

Now let's test the taste. Everyone, bon appetit! Write, I will answer all questions with great pleasure. Until next time, my dear friends and readers of my site!