Apple pie

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  • Flour: 250 g
  • Sugar: 280 g
  • Margarine: 100 g
  • Lard: 50 g
  • Gems: 2
  • Salt fine: 1 Pinch
  • Cinnamon: 1/2 Spoonful of coffee
  • Lemon (scrape): 1/2
  • Apples starking small: 6
  • Rum or Port wine: 1/2 dl
  • Milk: 2 dl
  • Corn starch: 1 Tablespoon
  • Cream, frozen: 2 dl
  • Vanilla powder: 1/4 Teaspoon


Sieve the flour into a tigelão with the salt and cinnamon. Mix-if you 50 g of sugar and put them at the top of the rind of the lemon, gems, margarine and shortening. Cut these fats with two knives, until all to pieces as a grain of rice. Knead then lightly with the tips of the fingers, quickly, bringing together some spray of ice-cold water, the necessary for the mass connect.

Is a ball that keeps in the refrigerator. Meanwhile, peel the apples, cut into thin slices and, as if cut, will water with some lemon juice and water to not escurecerem and reserve side.

Extends then the dough roller, forming a ring, with which if you get a tarteira of false bottom, greased with fat, and put in the oven temperature average. When the dough is almost cooked, is filled with layers of slices of apples, which go a sprinkling with the wine, some with 100 g of sugar and put the raisins between the various layers. Back in the oven, to withdraw as soon as the apples are cooked and, after being completely cold, desenforma to a dish.

At that time, undo-if the corn starch in the milk and take it to simmer, along with the remaining 130 g of sugar and vanilla. Always moves, retires after 3 minutes of slow boil and continue to stir until cool. Incorporates him then the ice cream, slightly beaten and put in the fridge for 1 or 2 hours to harden. Trick-if this cream on the cake at the time of service.

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