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Dessert apple pie

Dessert apple pie

We put the flour in a large bowl, forming a hole in the center in which we sprinkle a pinch of salt. Add vinegar and 2-3 tablespoons of oil.

We start to add cold water, little by little, starting the kneading.

We obtain a suitable hard but fluffy crust, which we divide into 4-6 pieces that we spread with the twister / facalet on the floured table, until we obtain very thin sheets.

For the filling we used apples already prepared for winter (grated and hardened with sugar and cinnamon, then put in a jar and sterilized), but you can use freshly grated apples sprinkled with a little breadcrumbs, sugar and cinnamon.

Sprinkle the dough sheets with oil and place a layer of grated apples on half of the sheet, then roll. We place the obtained rolls in a tray greased with oil.

Cut the rolls from the tray with a knife, thus forming the slices of the pie and grease the pieces with oil, using a brush.

Put the tray in the oven for 45-50 minutes, then take out the pie and powder it with sugar.

It can be served unpowdered if the apples are sweet enough.

Apple pie & # 8211 a fantastic dessert prepared according to the simplest recipe

You don't need confectioner's skills to make a delicious apple pie. This simple recipe helps you make the tastiest pie in a very short time.

Necessary ingredients:

  • 3 eggs, 180 ml milk
  • 80 gr melted and cooled butter, 150 gr sugar
  • 300 gr wheat flour, 1 teaspoon baking powder
  • 3 apples
  • Powdered sugar (for decoration)

Method of preparation:

Using the mixer, beat the eggs with the sugar until they lighten in color and the sugar dissolves.

Add milk, melted and cooled butter. Mix well. Turn off the mixer and add sifted flour with baking powder. Mix lightly with a whisk or a wooden spoon.

Wash the apples well, clean them and then cut them into cubes. Add the apples to the bowl with the dough. Mix well.

We are preparing the baking tray. Grease the pan with oil and sprinkle it with flour or cover it with baking paper. Pour the apple dough into the pan.

Put the tray in the preheated oven at 180 degrees for about half an hour. Baking time may vary from oven to oven. We do the toothpick test before removing the pie from the oven.

Insert a toothpick in the middle of the dough and then take it out. If there are traces of dough on the toothpicks, it means that the pie must stay in the oven for a few more minutes.

If, on the other hand, the toothpick comes out clean, it means that the pie is sufficiently baked.

Let the pie cool, then sprinkle powdered sugar on top.

We cut it into cubes and serve it with our loved ones. Good appetite and increase cooking!

Apple pie - a fine, tasty, flavorful and easy to prepare dessert

If you like apple pies, you must try this recipe. It is very simple, and the pie comes out delicious and fragrant. I explained the recipe step by step in the lines below.

Necessary ingredients:

  • 5 apples, 100 gr melted butter
  • 2 eggs, 250 g sugar, 100 ml milk
  • 1 sachet of vanilla sugar, 100 gr of wheat flour
  • Lemon juice (for sprinkling apples), half a sachet of baking powder

Method of preparation:

Peel the apples, cut them in half and remove the stem with seeds. Then cut the apples into very thin slices and sprinkle them with lemon juice, so as not to darken.

In a large bowl, sift the wheat flour with the baking powder. Add melted butter, eggs, the two types of sugar and milk. Mix slowly, with a whisk, so as to obtain a thick and smooth dough.

Add the apple slices to the dough. Then pour the dough into a round cake pan, greased with butter and sprinkled with flour.

Put the tray in the preheated oven at 180 degrees for about 45 minutes. The baking time can vary from one oven to another, so it would be good to check the pie from time to time. Leave it in the oven until it browns.

After it is baked, take it out of the oven and let it cool. Before serving, sprinkle powdered sugar on top. Good appetite and increase cooking! The apple pie can also be served with a spoonful of vanilla ice cream. It's delicious!

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Dessert Apple Pie - Recipes

Apple pie , a simple autumn dessert, delicious and fragrant. The sheets are homemade, I like them much more than the ones I bought, they have a different taste, the one that reminds me of my grandmother.


  • It took
  • 240 g flour
  • 120 ml water
  • 4 tablespoons oil
  • 1 tablespoon of vinegar
  • a teaspoon of salt
  • Filling
  • 6 large apples (1.2 kg)
  • 6 tablespoons sugar
  • 4 tablespoons oil
  • cinnamon
  • ground walnut
  • Method of preparation Apple pie

    First we prepare the sheets.

    Heat the water together with the oil and the vinegar does not have to be hot, just warm.

    In a bowl sift the flour, add salt and start kneading by adding water with oil and vinegar little by little until you form a suitable dough. It should not be hard but not soft, add more flour or a little water for a suitable consistency. Put it for a few minutes and put it in a bowl to rest.

    Cover it with a kitchen towel or cling film, leaving an exposed part to let out the moisture that forms. Let it rest for about an hour, so it will be easy to stretch and you will be able to get fine and thin sheets. .

    After an hour, sprinkle the flour on the worktop and divide the dough into two pieces. Spread each piece with a rolling pin in sheets of about 50 × 70 cm, sprinkling the flour when needed so that it does not stick.

    For beginners it would be preferable for the dough to be divided into 4 pieces, smaller sheets will come out and easy to spread.

    If you like extremely thin sheets you can make them bigger, the dough is very elastic and you can get bigger sheets.

    While the dough is resting, wash the apples and put them on the grater with large holes.

    I spread two sheets of 50 x 70 cm, divided the grated apples equally on both sheets, sprinkled 3 tablespoons of sugar on each sheet and two tablespoons of oil.

    If you like you can sprinkle with cinnamon and ground walnuts, they will give the pie a great taste and aroma

    I rolled and divided the obtained piece into two rolls of 35 cm each that I put in the tray lined with baking paper.

    I cut the rolls into pieces and baked the pie for 40-45 minutes at 180 ° C. When it cooled, I sprinkled powdered sugar. Enjoy!

    3 eggs, 3 cups oil, 3 cups sugar, 3 cups milk, a pinch of ammonia quenched with vinegar, enough flour, 1 kg of apples

    Mix all the ingredients until you get a composition that can be poured, pour half into the pan and put in the oven until half cooked, remove, put the chopped apples, mixed with a little sugar and cinnamon, then pour the rest. composition and put back in the oven until ready.

    Try this delicious video recipe too

    Apple pie - a raw-vegan dessert, ready in 5 minutes

    2 apples (diced)
    ¾ cup unroasted nuts
    ¾ curmale cane
    ½ Coke coconut flakes
    ¼ teaspoon salt
    ¼ cup fresh currants (can be replaced with dried currants if you do not find fresh)
    vanilla essence (to taste)
    cinnamon (optional)

    Method of preparation

    Add the walnuts to the food processor and mix until you get a fine flour. Add the dates and continue to mix until they are finely chopped. Then add the rest of the ingredients and mix everything for 30 seconds.

    Pour the contents into a cake pan with a removable bottom, press firmly with your hand so that the pie does not have air bubbles and is firm.

    Wrap it in cling film and leave it in the freezer for at least 5 hours before serving.

    Apple pie

    I'm cooking and I'm waiting for you to come back for other pie recipes!

    Good appetite
    Did you like the recipe? Recommend it!


    Congratulations! I love apple cakes / pies. Thanks for the published recipes!

    First thank you, then with pleasure and I wish you success in preparing the apple pie! :) Would I be good at writing texts for manele? : D

    hehe I say stick to recipe texts! we need: D

    : P biiine. But, if you still change your mind, you can call me with confidence)

    If the pie sheets were made as fast as apples are made. then it really would be a perfect recipe :)

    good no comment but you could have told us in advance that the dough consisting of vinegar, water and oil must be divided into 8 equal parts from the beginning instead of soaking to spread the dough divided into 8 triangles and do the same with the other 7. The conclusion be more attentive to exolications .. Anyway congratulations good cake :))

    :) Looks like you didn't read the recipe carefully, I clearly specified that the dough will have to be divided into 8. So I'm "careful" when I explain - see, one more thing you didn't notice: I'm a man, the name of the blog is BarbatLaCratita :))

    can I scratch myself after you fold the triangles and form the ball? do you intend to leaf again? with the super recipe recipe and I would like to succeed that so far I have done the same only that I buy the sheets .ms this rasp

    Yes, we roll out each ball of dough with the rolling pin / turner, turning it into a sheet (to place it in the tray). In order not to be confused, the pie has an apple filling placed between two large sheets, each formed by four very thin sheets. I'm holding your fists!

    thank you very much grade 10 for recipes I saw many sites with recipes but they lacked that something that would give you the conviction that the recipes are good and especially the result will be a successful one bravo you more convinced already I started with tiramisu and it came out super holding account that I made it for the first time. I would still like to ask you something, is there a recipe for tiramisu without eggs?

    With pleasure! Maybe it also matters that I write the recipes exactly as I prepared them, paying attention to all the details and carefully selecting the most suggestive images. I don't post them on automatic fire, just to have as many on the blog as possible and thus to attract as many readers as possible. I'm glad you noticed the difference, I would like there to be more people like you. As I would like to know that eggless tiramisu recipe. :)

    Done, almost as it is written, and came out concrete. Being absolutely zero in terms of cooking, I made the 8 sheets as follows: I connected 2 balls and stretched them until I obtained a very thin sheet on which to fit the tray, then I cut the sheet around the tray. Now I would cut an inch bigger than the tray. I kneaded the remaining coca left a little with the next ball and so on until I got the 8 sheets. Coca left (a fist is in the fridge and I'll see what I do with it: salty). I did this because I don't know how to spread the shell with the facalet and only from a ball came out my thin sheet but in the shape of an amoeba or anything other than rectangular as a tray.

    I liked this with the amoeba shape of the pie sheet :))) I was more economical in my movements, meaning I put the smaller and thicker "amoeba" in the tray and shaped it with my fingers (I mean I pulled of it to fill the tray). I'm glad to hear that the apple pie came out concrete, but I wonder how the salty ones came out, because I don't think only the salty ones looked like it :)

    A good and delicious recipe

    This apple pie recipe is a bit complicated for my tastes, but I totally agree with you, Ciprian. It really is delicious, it is fully worth the effort. I don't want to scare anyone, but I think that beginners in cooking should think carefully before they dare to do it - or at least read the recipe very carefully :)


    No, the kneaded shell does not necessarily have to be kept in the refrigerator, otherwise I would have specified this.

    I made the pie, it turned out great. Just to see the feat: when I was thinking what I was going to do with such a sea pie, help came to me. But see what help. The Turks were fighting from their mouths. When I realized that it was not a joke, I thought that it was not polite to serve my guests with slices whose edge is not removed. That's how I started to cut the edge of the pie more generously, this way I shot two rabbits from a fire. I gave them the recipe too and I am waiting for them to thank you too. Thank you and I appreciate your sincerity!

    :) Hmmm. if everyone thanks me, I'm afraid I won't soon feel like a great cook: D

    All respect for recipes on your site! I appreciate the sincerity and dedication with which they are rendered. However, I have a small dilemma: I made the pie, it came out SUPER, but what is in the picture looks like fragile dough, to me it looks more like strudel. What's the mystery?

    I can't figure it out. the dough of the pie should come out a little more crumbly. It is possible that due to the flour used, there are many varieties of flour on the market.

    Honestly, you really deserve praise and thanks. I read the recipe and then the comments. Man, I wanted to rest today, but I said to do it again at the request of the family. And where else do you put, my waiting list has been lengthened. You drove me crazy with the site you have and especially with the success. Even if I waste time and calories, I swear I'll keep up, making the recipes in half, in smaller trays. Sack-sack, despite-despite, I don't give up, you give me recipes. THANK YOU.

    With pleasure! I will then strive to deserve as much as possible of all the thanks and praise received. I liked your plan to halve the quantities of recipes, so you can't lose the fight with calories :) But most of all I'm glad that I managed to convince you that the recipes on the site offer you that security of success you're talking about.

    I want the pie too. But do I really have to beat the dough? Why, with the help? I would do it with praise, the sheet seems special to me. Thank you!.

    Yes, the pie goes just as well and with praise. I admit, I had to google to find out what game means pumpkin :) If you are against violence, you don't have to beat the pie dough: P

    SURPRIZAAAAAA. I don't know if everyone thanks you, but I do it with all my heart, not out of obligation to Vali I succeeded, only I had a smaller tray and the edges were a little stronger and thicker. Maybe I had to make 7 sheets. Anyway, the Turks also fought from the mouths of my friends, associates and HUSBAND, to whom I showed the recipe from MAN TO PAN.

    With pleasure, I'm glad you got the pie. If you make 7 sheets next time, you have to be careful when baking it. I think that, being a bit thick, it won't remain unripe in the middle.

    No, I told you that it came out well, it baked, only that the edges were thick, the sheet being well stretched in the middle. I will redo the recipe and I am sure I will not fail. Thanks for support.

    You don't have to, I really deserve thanks if, seeing my blog, I manage to inoculate your husband with the idea that a man can also sit in the pan from time to time :)

    I made these too and they came out great! I just realized a little late that my tray is a little smaller than the one you used and some pies with a lot of apple filling came out. But no one was upset, fortunately :) Oh, and I don't really realize how you managed to stretch the sheets so much, that in my little tray I barely stretched them nicely without breaking .. too much: ))

    It would have been worse if it had turned out the other way around, meaning you would have had a little apple filling and too many sheets: P Speaking of sheets, I think I stretched the pie sheets so much because I had more patience than you, for as more experience I can not say I had. :)

    super recipe, guaranteed success, I like that you describe the process so well and that you give the dimensions of the tray, it means a lot for a beginner in the kitchen: D. Thank you for the recipes :)

    With pleasure, Iulia! Probably I miss something sometimes, but I always try to explain as much as possible how to prepare. Sometimes, I noticed that the success of a recipe lies in the small details. I hope you end up losing your status as a beginner in the kitchen with my blog :)

    Not the right place, anyway you receive the information, please suggest us something good for EASTER. thank you!

    Well, it depends now on what you're thinking. :) One recipe or a whole menu, a dessert or something to eat, something traditional or something more pretentious: D I would recommend you try chicken liver and the Easter I'm going to do these days, I'll probably publish it by the end of the week.

    Hi, bad for everything. But I have a request, because you are from Dobrogea, when do you make us some Macedonians with sheep cheese? Thanks in advance, although I don't hope for the recipe. Anyway, I know you cute and I think you won't let me die of lust. Hmmm, what do you say.

    Hmmm. I would like to remain known as a cute one, but I am very afraid that it will be difficult for me. :) I've never made these sheep's salads with sheep's cheese and I don't even know their recipe. But I will remember your request and I will try to fulfill it someday (but I doubt it will happen in the near future).

    Dear Robert, let me recommend you a simple recipe for pie sheets, which anyone can prepare (even you.): 7 tablespoons sugar, 7 tablespoons oil (I'm not pretentious I use regular olive oil sunflower), 7 tablespoons milk, an egg, salt, a little baking soda and as much flour as it contains so that you can easily spread with the coca facalet. That's all. From here everyone knows: divide the dough in two, etc., do not insist .The filling can be anything. I mention that these ingredients are for a small tray. Have a good day. With sympathy, Mariana.

    Thank you, Mariana! If it is a simple recipe, then I should be among the first to prepare it :)

    I made this pie yesterday. I mean, I was very disappointed with how it turned out. Hard sheets, especially the bottom one. First of all, I need too little dough, you could specify which tray you used, secondly it seems too much vinegar, the dough came out sour, I saw recipes for pies but there were no more than 2 tablespoons of vinegar. I used lard, but I don't think that was the problem. I don't know where I went wrong, because I followed the whole recipe. Anyway, in the picture it looks like a tender pie, which melts in my mouth or it's completely turned upside down.

    Anca, first of all it is difficult for me to understand why you "listen" to me for the fact that I did not specify the tray used since my recipe ends with the following sentence: "The apple pie obtained from these ingredients had the size of 30x40cm"- it's not obvious that this was the size of the tray used. :) And secondly, if you say you saw a bunch of apple pie recipes that had a lot less vinegar than mine and you were afraid of not the dough comes out sour, it seems logical to me to have used one of them - each has its own recipe, mine has a fixed 125 ml of vinegar (I have no idea how many ml means 2 tablespoons of liquid). I'm really sorry you didn't get a tender pie, as seen in the pictures of my recipe.

    Apple pie - a raw-vegan dessert, ready in 5 minutes


    2 apples (diced)
    ¾ cup unroasted nuts
    ¾ curmale cane
    ½ Coke coconut flakes
    ¼ teaspoon salt
    ¼ cup fresh currants (can be replaced with dried currants if you do not find fresh)
    vanilla essence (to taste)
    cinnamon (optional)

    Method of preparation

    Add the walnuts to the food processor and mix until you get a fine flour. Add the dates and continue to mix until they are finely chopped. Then add the rest of the ingredients and mix everything for 30 seconds.

    Pour the contents into a cake pan with a detachable bottom, press firmly with your hand, so that the pie does not have air bubbles and is firm.

    Wrap it in cling film and leave it in the freezer for at least 5 hours before serving.

    How to serve raw-vegan apple pie

    Serve the apple pie with a glass of lemonade with cranberries.

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    Apple and pear pie

    • Pie dough:
    • 250 g butter (82% fat)
    • 250 g yogurt (3.5% fat)
    • 2 eggs
    • 50 g sugar
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 650-700 g of white country flour
    • a teaspoon of salt
    • Apple filling with pears:
    • 1 kg of sour apples
    • 500 g stronger pears
    • 75 g sugar
    • juice of 1/2 lemon
    • 1 teaspoon cinnamon
    • 2 tablespoons starch
    • Furthermore:
    • vanilla-flavored powdered sugar for decoration
    • oil and flour for wallpaper tray

    Preparation time + 60 minutes

    How do we prepare the apple pie recipe?

    In a bowl mix the flour with the yeast and over them we will put the sugar, salt powder, grated lemon peel, vanilla sugar, vanilla paste and egg.

    In a separate bowl, heat the milk and butter and leave them until the butter melts.

    The milk should not be hot but warm. We will put a little bit of milk over the flour mixture and start kneading until we get a homogeneous dough, soft but not sticking to our hands.

    After kneading, put the dough in a bowl covered with cling film and leave it to rise until it doubles in volume.

    While the dough is fermenting, we take care of the apples. We peel them, put them on the grater with large mesh and put them to harden together with the sugar and cinnamon. We leave them on the fire until all the juice dries.

    After leavening, take the dough and divide it into two equal parts. Bake the worktop and spread the first sheet with the help of the foil.

    Over this sheet we will put half the amount of apples and we will spread a uniform layer.

    We roll the pie then we put it in a tray lined with baking paper. We will do the same with the other piece of dough.

    After we have finished shaping the pies, we cut them with a sharp knife and then grease them with egg.

    We will put the tray in the preheated oven at 170 degrees Celsius for about 40-50 minutes.

    When the pies are baked, take them out of the oven and let them cool. We will powder them with powdered sugar and we will be able to serve them.

    This apple pie with homemade leaves is really part of my childhood, has a divine scent and is extraordinarily good.

    I urge you to relive your childhood, at least for a few moments. It is worth trying the recipe for Dobrogea pie, as wonderful as the one with apples.

    The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.

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