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Apple and walnut pie

Apple and walnut pie



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Sift the flour into a bowl, make a hole in the middle, add salt and sugar on the edge. Add the yeast dissolved in a little warm milk, lard, well beaten eggs, grated peel of a lemon and gradually the milk. Knead an elastic and non-sticky crust. Cover and leave to rise for about 1 hour. Meanwhile, prepare the filling.

We wash the apples and put them through the small grater. In a saucepan add the butter, apples, sugar and cinnamon to taste. Put the pot on the fire and let it harden a little, stirring constantly. Set aside and leave to cool.

In the middle along the length we add the apples and on top the ground walnuts. Cut the edges of the sheet into strips about 2-3 cm and then bring a braid over the apples. We do the same with the others. Put it in the tray lined with baking paper and leave it to rise for 15 minutes. Grease them with beaten egg yolk with milk. Bake for about 30 minutes to brown nicely


Spiral pie with apples

I made the spiral apple pie after trying the one with cheese, a pie that is so easy to make and that looks very interesting.
It is also a versatile pie, you can use salty, sweet fillings with meat, vegetables, nuts and whatever else makes you smile.
It is a dessert that I would serve on a diet, it can reduce or give up the amount of sugar.


Tested by Foodstory: Apple and pear pie in walnut dough

The dessert that includes all the favorite flavors of autumn dressed in a dough with a crunchy texture.

We thought about what we could do with the abundance of apples, pears and nuts that we have been finding on the market lately. A pie !, the answer came quickly. We decided to put the recipe aside from my mother and not temper the grated apples. Instead, I went to the famous American pies and chose the recipe Marthei Stewart. It's true that the preparation time scared us a bit, but out of the last 4 hours at & ldquotiming & rdquo, we actually worked only 45 minutes. We chose red apples, juicy pears and freshly picked walnuts. The result was delicious.

Ingredients (for 8 servings):

  • 200g flour
  • 60g baked and ground walnuts
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 225g cold butter, cut into cubes
  • 4-6 tablespoons cold water
  • 5 -6 apples
  • 3 ripe pears, but firm
  • & frac14 teaspoon salt
  • 120g old
  • 1 vanilla pod
  • juice from & frac12 lemon
  • 50g butter
  • 3 tablespoons flour
  • 1 beaten egg
  • 1 tablespoon fine sugar

Prepare the dough:

Mix flour, ground walnuts, sugar and salt. Add the butter cubes and mix by hand until the mixture becomes granular. Put a few tablespoons of cold water (not all) until the dough begins to bind. Knead it a few times with your palms and divide it into two equal parts. Wrap them in plastic wrap and flatten them into a disk. Refrigerate for at least 45 minutes. Before using them, take them out at room temperature for 5-10 minutes.

Spread part of the dough on the puddle lined with flour, forming a sheet with a diameter of 28cm. Place it in a round pie tray with a diameter of 23cm and cut the edges leaving 1-2cm more.

Spread the other part of the dough in a sheet as big as the first one and put it on a baking paper. Refrigerate them together for 1 hour.

Prepare the filling:

Peel apples and pears and cut them into thick slices or cubes, removing the seeds. Mix them with salt, sugar, vanilla bean core and lemon juice. Melt the butter in a pan and cook the fruit over high heat for 5 minutes, then over medium heat another 5 minutes until soft. Put 3 tablespoons of flour in the pan and let it cook for 1 minute. Allow the mixture to cool completely before using.

Cut from the dough sheet stretched thick strips from which you will form a braid over the pie. Put the fruit mixture in the dough tray and grease the edges of the dough with beaten egg.

Place the cut strips of dough on top of the filling, without leaving too much space between them and press them on the edges to stick to the bottom of the dough.

Cut off the excess parts and shape on the edge by pinching with your fingertips. Grease the pie with beaten egg and sprinkle 1 tablespoon of fine sugar on top. Put in the freezer for 30 minutes.

Preheat the oven to 220C and position the grill in the lower half of the oven. Bake the pie for 15 minutes, then reduce the temperature to 190C and leave the pie in the oven for almost an hour.

Allow the pie to cool before cutting.

Verdict: Delicious, although its appearance is not bright. We would make more dough (even in double the quantity) because the one in the recipe can barely be spread on the tray. And I would add some raisins and cardamom and nutmeg flavors in the apple and pear filling.

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Apple pie, nuts and wine dough

For the day when I harvested the vines, I prepared a bigger pie with apples, nuts and tender dough with wine, decorated with roses and leaves, for all those who participated, in my country. I weighed the freshly grated apples, I had I had two bags, put from another series of apples, picked two weeks ago, about 1.2 kg in total, so unprepared will mean more apples. Also, for this amount of apples, I considered enough 5 tablespoons of sugar.


Method of preparation:
For the filling: I had the apples ready, so I took them out of the freezer and left them at room temperature to thaw. Next, fry the grated apples together with 5 tablespoons of sugar, and when they are cooked and soft, remove from the heat, add the cinnamon and mix. Leave to cool. Then put the apples in a strainer over a deep bowl, and the juice that is squeezed is not thrown away, because it will be useful in the end.

For the dough: put the cold margarine on the grater, add a little flour and sugar and mix to obtain a crumbly composition. Make a space in the middle, add the yeast, wine, water, salt and mix. Add as much flour as you like, stirring and kneading until you get a good dough to spread, but soft and fluffy. Refrigerate for half an hour.

To make it easier to work, divide the dough into two unequal pieces: the small piece for the base and the large piece for the top.
Spread the first dough in a thin sheet on the table sprinkled with flour and transfer to a baking sheet. Sprinkle with ground walnuts, spread the apple filling, then sprinkle with ground walnuts again. The excess dough is folded over the pie.
The other dough is spread on a thicker sheet and ornaments are cut from it to decorate the pie. These ornaments are more meticulous, but I really like them. Grease the pie with the apple juice previously left (or water) and sprinkle with vanilla sugar.

Bake over low to medium heat until golden brown.

Preparation time: approx. 1h.
Baking time: approx. 40min.
The pie obtained is quite large, weighs 2 kg and is enough for 20 people.


Apple and walnut pie & # 8211 fasting or sweet recipe

Apple and walnut pie & # 8211 fasting or sweet recipe. How to make apple pie with thin sheets from the trade? The recipe for fasting pie (with oil) or sweet (with butter). Quick cake with grated apples, cinnamon and walnuts. Do apples harden for pie? Pie recipes. Apple recipes. Fasting dessert recipes.

This apple and walnut pie on the tray is easy and quick to prepare. It can be done at any time of the year because we always have apples at hand. Obviously, autumn seems to make me want it more, but I wouldn't refuse this cake in the summer either. The truth is, I like to eat hot apple pie about half an hour after I take it out of the oven. It's great!

The recipe is simple and quick, it does not require much talent in the kitchen or much time. You just have nothing wrong with this pie. Sheets can be made at home (but with hard work and sweat & # 8211) see here) or can be bought commercially. We are talking about thin sheets of pie, NOT puff pastry! With such sheets you can also make strudel with apples and walnuts & # 8211 differs only the shape in which it is mounted & # 8211 see the recipe here.

From these quantities results a 40 & # 21530 cm tray with apple and walnut pie.

  • 1 pack of thin pie sheets (16 sheets)
  • 600 g ready-cleaned apples (approx. 800 g whole apples)
  • 150 g walnuts
  • 150-250 g of sugar
  • 100 g melted butter or oil (if you are fasting)
  • cinnamon
  • grated lemon peel
  • vanilla sugar

Apple pie, nuts and wine dough

For the day when I harvested the vine, I prepared a bigger pie with apples, nuts and tender dough with wine, decorated with roses and leaves, for all those who participated, in my country. I weighed the freshly grated apples, I had I had two bags, put from another series of apples, picked two weeks ago, of about 1.2 kg in total, so unprepared will mean more apples. Also, for this amount of apples, I considered enough 5 tablespoons of sugar.


Method of preparation:
For the filling: I had the apples ready, so I took them out of the freezer and left them at room temperature to thaw. Next, fry the grated apples together with 5 tablespoons of sugar, and when they are cooked and soft, remove from the heat, add the cinnamon and mix. Leave to cool. Then put the apples in a strainer over a deep bowl, and the juice that is squeezed is not thrown away, because it will be useful in the end.

For the dough: put the cold margarine on the grater, add a little flour and sugar and mix to obtain a crumbly composition. Make a space in the middle, add the yeast, wine, water, salt and mix. Add as much flour as you like, mixing and kneading until you get a good dough to spread, but soft and fluffy. Refrigerate for half an hour.

To make it easier to work, divide the dough into two unequal pieces: the small piece for the base and the large piece for the top.
Spread the first dough in a thin sheet on the table sprinkled with flour and transfer to a baking sheet. Sprinkle with ground walnuts, spread the apple filling, then sprinkle with ground walnuts again. The excess dough is folded over the pie.
The other dough is spread on a thicker sheet and ornaments are cut from it to decorate the pie. These ornaments are more meticulous, but I really like them. Grease the pie with the apple juice previously left (or water) and sprinkle with vanilla sugar.

Bake over low to medium heat until golden brown.

Preparation time: approx. 1h.
Baking time: approx. 40min.
The pie obtained is quite large, weighs 2 kg and is enough for 20 people.


How do we prepare the tender cake with apples and nuts (according to an old recipe)?

You can read the written recipe or go directly to the video recipe below.

The dough is very important. I will not give you now 1 dough recipe but 3 different recipes, and you will choose the recipe you like the most: fasting dough, buttered dough or buttered dough with lard and borscht. I also leave you the recipes:

  1. Add the walnuts, walnut kernels, vanilla and cinnamon and continue to mix until everything is well simmered.
  2. Sprinkle the worktop with flour and give a rectangular shape to the dough, to be as easy to spread.
  3. Spread the dough of a size appropriate to the tray we will use (I used a tray with dimensions of 25 & times35 cm) and cut the edges of the dough to give it a beautiful shape. We make sure that it is bigger than the bottom of the tray, so that the apple filling does not flow.
  4. In the tray lined with baking paper, carefully place the dough and then place a generous layer of apples.
  5. Cut another piece of dough the size of a tray to cover the apples.
  6. After we put the sheet, using a fork, we prick it, so that it does not swell unsightly.
  7. Add another layer of apples, carefully smooth it, then cut a new piece of dough the size of a tray to cover it.
  8. We prick again with a fork and the last sheet, so that it does not swell unsightly.
  9. Put the tray in the oven at a temperature of 200 degrees Celsius for about 30-40 minutes, until it browns on top of our cake.
  10. After removing the tray from the oven, powder it on top with a layer of powdered sugar.
  11. Allow to cool, then cut and serve.

Fresh cake with apples and nuts, old recipe

If you go below and video recipe & # 128578

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Fresh cake with apples and nuts, old recipe


Apple and raisin pie, simple and delicious

One of the most beloved dessert recipes, in any season we are in, is the apple and raisin pie recipe.

Apples are the fruits we find in the markets in any season. We can indulge in them used in a multitude of sweets. But the most common and beloved are pies.

And because apples combine perfectly with raisins and nuts, we will use this combination in this pie. It will be absolutely delicious and, in addition, we will reduce the amount of sugar required. Raisins will replace some of the sugar.

The recipe for the pie dough is a more special one, with yogurt in the composition. The added yogurt helps to soften, but also to a more special texture.

Follow below the list of ingredients and how to prepare them to pamper your loved ones with such a wonderful dessert.


Apple pie with pecans

A delicious Granny Smith apple pie, served with vanilla ice cream.

Prepare a pie dough according to the recipe here.

Place it in a round or tart tray with removable walls or in several smaller tart shapes.

Mix 100g of sugar, cinnamon flour, a pinch of salt and apples in a bowl and place this mixture in the pie tray over the dough.

In another bowl, mix the brown sugar with the oatmeal and 50g of flour. Add the diced butter and knead until the mixture looks grainy.

Sprinkle everything over the apples placed in the pan. To prevent the pie from burning while baking, cover the tray with aluminum foil for 25 minutes of baking time. Bake the pie at 180C for 55-60 minutes.

Sprinkle hot pie with caramel sauce and pecans. Let it cool before serving.

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