Stuffing for pies from apples

Apple pie, apple pie, or apple strudel in the preparation does not require any special knowledge and skills, baking always turns aromatic and appetizing. Apple filling for pies can be prepared according to any of the numerous recipes that have already been tried by the housewives, using the basic rules for its preparation. Apples for the filling are selected in accordance with the tastes, but the preference is given to medium-sized varieties with a thin skin. In the preparation of the filling always use lemon and cinnamon, sometimes add almonds, walnuts or hazelnuts, raisins or other dried fruits. The chopped stuffing is used in open pies and in charlotte, and it is better to use small stuffing for pies and strudels.

Filling for baked pies and pies

The filling for pies from apples and for open pies is prepared from the same composition of products:

• Apples 1 kilogram;
• Sugar 150 grams;
• cinnamon;
• lemon juice;
• Raisins 2 tablespoons.

For pies with apples use medium-sized, ripe fruit of sweet and sour varieties. The filling for apple pies is prepared from peeled and seeded fruits, cut into small cubes or slices, put into deep dishes, covered with sugar, add cinnamon on the tip of the knife, zest or lemon juice, a handful of washed and dried raisins, a spoon of melted butter And mix. Such a filling in the baking process will turn into a mild, smooth mashed potatoes with raisins and lemon flavor. Do not add a lot of cinnamon, it needs just enough to enhance the apple flavor. Excess sugar is also undesirable, as when heated in an oven it will try to leave the patties and burn on your baking sheet. Therefore, it is better to tear the products in the form of a rope and spread them out nicely with a seam so that the filling for the pies from the apples does not flow out. You can leave a small hole in the middle. The dough can be used yeast, fresh or puff. Pies with fresh apples are best cooked in the oven, as the time of heat treatment there is longer than when frying in a pan.

For open pies you can use not peeled apples. Rinse them off of seeds and cut into thin slices. Thin strips of peel will retain the shape of the slices in the pie, they will not decay. Spreading the filling of the open pie, try to lay it gently peeled up and slightly fantasize with the design, let your cake be like a small piece of confectionery art.

Filling for fried pies

In this case, the filling for apple pies is prepared slightly in a different way. You will need the following:

• Apples 8 pieces;
• Sugar 6 tablespoons;
• Cinnamon on the tip of the knife;
• Lemon peel.

Apples need to be peeled off and grated on a large grater, add sugar, lemon zest, cinnamon and mix. Roll out the dough, spread the filling in the middle and tightly tamper with. Formed pies fry in a frying pan in oil. Fried apple pies can be prepared from a yeast or unleavened dough.

Filling of apples for strudel

• Apples 8 pieces;
• Almonds 70 grams;
• Sugar 60 grams;
• Cinnamon 1 teaspoon;
• Ground nuts;
• Juice of lemon or peel;
• Raisins 2 tablespoons.

Apples peeled, grate on a large grater or cut into cubes. Almonds and nuts should be roasted in a frying pan, cooled, chopped and mixed with apples, add cinnamon and cinnamon to the mixture, squeeze out the lemon juice, put the raisins, washed and pre-soaked in cognac, and mix.

The filling is laid out on the puff pastry, rolled into a roll, laid on the baking sheet with a seam down and baked at a moderate temperature. Strudel remove from the oven, cool and sprinkle with powdered sugar.