Spiced Apple and Honey Pie
Baking and Desserts | European cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
19
🍽️ Servings
8
Description
I used medium-sized apples, each weighing about 170 g. I am a proponent of 'home cooking' -- making dishes from what is available at home. I am sure that, for example, in winter or late autumn, when apples are lying in a dry warm climate (perhaps right next to the radiator :)), they develop wrinkles - the apples dehydrate, look unpleasant and unappetizing. So, these 'ugly' ones are the best for us, as such fruits absorb moisture very well, in our case the delicious moisture - homemade marinade. If the baking dish is not chosen well - and there is not enough dough for the edges or the filling is too much, do not despair -- use that 1/3 of the dough to restore the walls, crumble the leftovers over the pie, and make the top from egg whites. For this, beat 2 clean egg whites with salt and sugar, adding a couple of drops of lemon juice or a few grains of citric acid, and pour it over the pie.
Ingredients
- Wheat Flour - 10.6 oz
- Butter - 2.1 oz
- Vegetable Oil - 3 tablespoons
- Chocolate eggs - 2 pieces
- Salt - 1 teaspoon
- Sugar - 1½ tablespoons
- Activated Baking Soda - 1 teaspoon
- Apple - 5 pieces
- Honey - 5.3 oz
- Red Grape Juice - 2 fl oz
- Grated Ginger Root - to taste
- Lemon - ½ piece
- Clove - 2 pieces
- Ground Cinnamon - 3 teaspoons
- Ground coriander - to taste
- Mixed Ground Peppers - to taste
- Semolina - 4 tablespoons
- Nutmeg - ½ teaspoon
- Vanillin - 0.3 teaspoons
Step by Step guide
Step 1
To ensure a rich flavor and a juicy, aromatic filling, it is best to soak the peeled apples, cut into small pieces (the shape doesn't matter, but for quick and effective marinating, use slices -- thin wedges 4-5 mm thick) for 20-25 minutes (but again, for improved marinating, and consequently flavor quality, the longer, the better, even overnight) in the marinade.
Step 2
Marinade. There are no friends in taste and color, but for lovers of spicy, rich food, I have added extra ingredients in the form of coriander and mixed peppers - you can use a little, or be more generous if, for example, you don't have fresh ginger on hand, or its amount is negligible.
Step 3
So, take 150 g of honey if the chosen apples are sweet-sour, sweet, or of 'neutral' taste (I would call them 'tasteless'), or 200 g if they are specifically 'sour' :))
Step 4
Pour red wine (any wine will do, even homemade, just not fortified) into a small cup. If there is no wine or not enough, you can save the situation with strong black tea.
Step 5
Peel 2-2.5 cm of fresh ginger (if using dried, double the amount), finely chop it, and add it to our wine.
Step 6
In the cup with wine and ginger, add 2 cloves, the juice of half a lemon (if the apples and marinade seem too sweet, then squeeze the other half, totaling 1 lemon in the marinade).
Step 7
The remaining lemon peel is cut into small pieces. WARNING! Lemons come in different varieties: some have soft thin skin -- 'our' lemons, and some have thick skin -- 'not ours'. So, with 'not ours', you should be careful. If you are sure that your household appliance will turn the peel into 'almost dust', then feel free to send it to the blender; if you are not so sure, it is better to grate the peel by hand. After this procedure, add the lemon scraps to the marinade cup.
Step 8
Place the cup with the marinade on low heat, add cinnamon, a pinch of salt (coriander and pepper), and mix thoroughly. Add the honey. Wait a couple of minutes for the honey to dissolve, stirring constantly. As soon as bubbles appear, remove the marinade from the heat, pour it over the apples in a bowl, cover with a lid, and take it to a warm place.
Step 9
Prepare the dough. The shape of the pie does not matter at all, but its structure should be 'like a house' - solid bottom and walls, topped with a roof. This is done because of our filling; we will pour all the contents into the 'house' and cover it with a roof to prevent the aromatic moisture from evaporating.
Step 10
The dough should be elastic and not too thin. So, sift the flour, add grated nutmeg, half a packet of vanillin, half a teaspoon of baking soda, a little sugar, and salt. Mix well.
Step 11
Melt the butter, beat the egg with a pinch of salt and sugar.
Step 12
Pour the oil into the flour and mix.
Step 13
Then add the egg. If elasticity is lacking, stabilize the situation with vegetable oil.
Step 14
Form a ball, cover it with a towel or wrap it in plastic, and let it rest at room temperature for 20 minutes.
Step 15
Preheat the oven to 392°F.
Step 16
Separate 2/3 of the dough, roll it out, and line the baking dish with parchment paper.
Step 17
Place the dough in the dish, forming the walls. Put the dish in the oven for 15 minutes.
Step 18
Roll out the remaining 1/3 thinly.
Step 19
After 15 minutes, remove the dish, sprinkle the bottom with semolina, lay out the apples along with the marinade, cover with the roof, pinch the edges, and return to the oven for 30 minutes at 302°F.
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