Apple-creaming pie.

  • Time 1 hour
  • Servings 6 People
  • 1 In the mice, swallow cold butter with flour and salt with a fork into a homogeneous powder, add 1 egg, smash. Inject 1 cold water tablet with your hands and put the testo to homogeneity and smoothness. Roll in the shape disk, put the test in shape, cut the surplus and clean the fridge for 30 minutes.
  • 2 Clean apples, cut to quarters, cut off the rusts and cut the thin dolls.
  • 3 Spread a vein in two eggs with 50 g of sugar. Add one table spoon to flour, smash, pour cream and smash to homogeneity.
  • 4 Put apples in shape in two layers, putting every layer of sugar in it. Put 20 minutes in the oven at 200 degrees. After getting the pie, pouring it into a cream-and-mouth mixture, but not to the edge, because the fixing's going to increase a little bit, and returning it to the oven for 20 to 25 minutes before it's ready when it's dense and rumbling. Five minutes before you're ready to put two table spoons of cane sugar, you can add a little cinnamon.
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