A fantastic apple pie that everyone will love
Squeeze the lemon and grate its zest
Put baking paper on a tray (25 cm.)
Put in the bowl all the ingredients of the dough except the apple and lemon juice.
In a glass, mix the juices with the soda and add to the dough.
Knead, wrap in cling film and place in the fridge.
Clean the apples and place them in a bowl with water and lemon.
In a pan caramelize the sugar with a spoonful of apple juice.
Pour in the apples, stir, cover and boil for 4 to 5 minutes to soften the apples.
Add vanilla and raisins, stir, simmer and set aside
Turn on the oven at 190 in the air.
Spread the dough in two trays (220 g each) the size of the bottom of the tray as well as a strip for the wall of the form.
Place in the mold a disk and the strip on the inner walls
Place the apples inside and cover with the other tray, folding the sides towards the center to seal.
Bake for 45 minutes.
Sprinkle with brown sugar and garnish with apples.
For the dough
300 g flour
80 ml sunflower oil
85 ml of apple juice
½ lemon (juice only)
85 g brown sugar
1 tbsp. baking soda
1 tbsp. baking powder
Zest of a lemon
For the filling
1 kg of apples (peeled and sliced)
+ 2 apples for coating and a little brown sugar
100 ml of apple juice
15 g cornflower
80 g brown sugar
50 g raisin blonde
For the icing
50 g powdered sugar
2 tbsp. water or lemon juice