American apple pie made from whole wheat flour

Hora: 120 minutos

INGREDIENTS:

• For pasta:
  • 350 g of whole wheat flour
  • 30 g of erythritol
  • 250 g lactose-free baking margarine
  • 1 L-size egg
  • Pinch of salt
  • Cold water
• For the apple filling:
  • 5-6 larger apples (up to 2-3 types)
  • 20 g of corn starch
  • 50 erythritol
  • ½ squeezed lemon juice (approx. 50 ml)
  • 5 g of vanilla aroma
  • Cinnamon to taste
  • Cloves to taste
  • Ginger to taste
  • Nutmeg to taste
  • 1-1.5 dl of water if you want a soft filling
• 65 g almonds or walnuts
• 1 egg

 

PREPARATION:

1.) Mix the flour, erythritol, chicken egg, pinch salt in a bowl of a robotic machine. Grate the cold baking margarine with flour. Start the machine (using a kneading head) and crumble the butter with the flour.

2.) Add as much cold water as will roughly make the dough.

3.) Then cover the whole on a silicone stretch sheet and knead quickly. Touch as little as possible to keep the butter from softening.

4.) Once the dough is assembled, wrap it in and place it in the refrigerator to rest.

5.) Peel the apples, cut them into thin slices or cubes. Add the lemon juice so it won’t turn brown.

6.) After peeling and cutting everything, season with erythritol, vanilla extract, cinnamon, cloves, ginger, and nutmeg to taste. Finally, add the starch as well.

7.) If you want the apple filling to be crispy in the finished pie, do not cook them. However, if you want it to be softer, pour the whole filling into a pot. Soften them with 1-1.5 dl of water and at a medium temperature soften them. If you want it to be very soft, let continue to cook the filling.

8.) After the apples are cooked, cool the whole to room temperature.

9.) Grind the almonds or walnuts.

10.) Preheat the oven to 180 o, bottom-top baking mode.

11.) Take the dough out of the refrigerator and cut it in 2/3 to 1/3 proportions. Extend the larger half to the thickness of the dough you want.

12.) Spread the pie form with lactose-free baking margarine. Place the stretched dough in the form and smooth it out nicely. Cut off the excess dough beyond the rim of the pie form.

13.) Put the ground almonds or walnuts.

14.) Knead the excess dough to the remaining dough and stretch it as well. Depending on what top we want to shape the dough. We can leave it in one piece, but we can also cut stripes and make a grid, or we can pierce them with shapes.

15.) Put the filling in the form and distribute it evenly, then place the other dough sheet on top in the shape you want.

16.) If we still have excess dough left, let's not throw it away. Repack and put in the freezer. It will be good next time.

17.) Spread the dough with 1 egg yolk and let it bake in the oven for 45-50 minutes. When the dough is golden brown, it is done.

18.) Allow cooling before serving.