Apple and cider pie recipe

In our gastronomy, we have an infinite number of apple pies, and the one I bring you this time is a very smooth and rich apple and cider pie that, once you try it, will surely become one of your favorites.

The shortcrust pastry that surrounds this rich filling will make it a somewhat more consistent apple and cider pie, ideal for any celebration. The cider gives it a soft and subtle flavor that will surely make you fall in love. In this article we have everything prepared to teach you the step by step of this recipe.

Ingredients to make Apple Cider Pie:

• For the shortcrust pastry:
• 250 grams of flour
• 125 grams of butter
• 1 egg
• 1 pinch of salt
• For the filling:
• 1 kilogram of apples
• 2 eggs
• 25 grams of cornstarch
• 75 grams of ground almonds
• 100 grams of brown sugar
• 1 dessert spoon of ground cinnamon
• 50 milliliters of cider
• 200 milliliters of liquid cream
• To decorate:
• 2 tablespoons of filleted almonds
• 1 tablespoon of icing sugar

How to make Apple Cider Pie

1. First we prepare the short crust pastry, for this we put the flour and the butter cut into small pieces in a large bowl.
2. Knead with your hands, melting the butter with the flour until you get the appearance of bread crumbs.
3. Add the eggand two tablespoons of water. Knead with your hands until a homogeneous compound is formed.
4. Shape the cider tart dough into a ball, wrap in cling film and keep in the fridge for 30 minutes.
5. Meanwhile, we will prepare the filling. In a bowl, put the eggs together with the cornstarch, ground almonds, panela or brown sugar and cinnamon. Beat well.
6. Add the ciderand liquid cream. Mix well and reserve.
7. Tip: If children are going to eat this apple cider pie, replace the cider with apple juice.
8. Core and peel the apples. Halve the apples and cut intothin wedges.
9. Pour the mixture of eggs, cream and cider over the apples.
10. Stir the compound well so that the apples are well impregnated. Reserve.
11. Preheat the oven to 180ºC.
12. Take the shortcrust pastry out of the fridge. Roll out with the help of a rolling pin and line a removable mold 20 cm in diameter, lightly greased with a little oil or butter.
13. Remove the remaining dough from the mold and prick the bottom with a fork.
14. Pour the filling and bakethe easy cider tart at 180ºC with heat up and down for 1 hour.
15. After an hour has passed, if the center of the cake comes out with remains of dough when poked with a toothpick, turn off the oven and let it cool completely inside.
16. The residual heat will cause the cake to finish cooking.
17. Unmold the Asturian cake carefully, sprinkle with sliced ​​almondsand icing sugar.
18. This apple and cider piecan be eaten either warm or cold.