Apple pie with chia and liqueur
18. October 2012
This is such a short rather inspiring recipe in which I use thawed home-made dough, the production of which, including progressive pictures, is found in the cherry pie recipe, believe me, it's nothing complicated, but you can of course use the leavened dough. Since the recipe apples season is never enough, I have tried a new combination of chia seeds , liqueur and lemon peel.
I used Grand Marinier, but with port wine or, for example, Chambord raspberry liqueur, it will also be fine and it will add the right spicyness to the mellow tongues.
20 minut
-
8
porcí
Postup
1.
Preheat the oven to 175 ° C. Mix apples, maple syrup, maize, lemon juice and peel, liquor, vanilla, a pinch of salt and seeds in a large bowl. Use a little butter or spray to erase the smaller cake form (about 26 cm).
2.
Divid the dough into two pieces, one can be a little larger, the one that comes to the bottom. Pour the larger half so that it covers the bottom and sides of the mold, put it in the baking pan and flatten your fingers. Pour the filling, smooth the spoon evenly and roll the other half of the dough to cover the apples. Cover the filling with dough, with your fingers slightly press the joints and cut the overhangs with the knife.
3.
Now just brush with milk, prick it and make a fork or skew the small holes so that steam can escape.
4.
Bake in the golden brown 30-40 minutes.
