Viennese apple pie

Viennese apple pie

Category: Confectionery

Ingredients
Dough:
milk	150 ml
butter	60 g
flour	60 g
eggs (large)	3 pcs
sugar	100 g
vanilla sugar	1 tsp
Filling:
apples (peeled and chopped weight)	600-650 g
Apple juice	250 ml
water	50 ml
lemon juice	1 tbsp
cinnamon	taste
corn starch	50 g
water	100-110 ml
sugar	70-100 g
Sprinkling:
butter	70 g
flour	100 g
almond	30-50 g
powdered sugar	35 g

Cooking method

• 1. Dough:
• - Boil milk with vanilla sugar; Melt butter (bring to a boil) and mix with flour.
• - pour boiling milk into the butter-flour mixture, stir thoroughly and warm until thickened (the resulting mass should lag behind the walls of the saucepan) and cool.
• 
• - Introduce the yolks one by one into the custard mass cooled to room temperature, simply stirring with a whisk or spoon.
• - Beat the whites with sugar into a strong glossy foam and combine with the yolk mass.
• 
• - pour the dough onto a baking sheet covered with baking paper and bake at 180 degrees for 15-20 minutes.
• 2. Filling:
• - Peel the apples and chop them into thin slices, sprinkle with lemon juice.
• - Mix corn starch with 100-110 ml of water, boil.
• - Boil apple juice with 50 ml of water, sugar and cinnamon, combine with starch, apple slices and heat until thickened (7-10 minutes over medium heat), cool.
• 3. For sprinkling, grind all the specified ingredients into crumbs, mix with coarsely ground almonds. Put the resulting mass on a baking sheet covered with baking paper and bake at 200 degrees until golden brown, stirring occasionally with a spatula. Cool and, if necessary, grind (you can simply use a rolling pin) to a finer fraction.
• 
• 4. Put the apple filling on the cooled base and spread evenly. Top with crumbs and sprinkle with powdered sugar mixed with cinnamon.
• 

The dish is designed for

10-12 servings

Time for preparing:

2-2.5 hours

Cooking program:

oven

National cuisine

austrian

Note

The recipe for this most delicate and fragrant cake is taken from the book by K. Schumacher "Sweet Viennese dishes".
The pie just melts in your mouth - the apples in the filling remain almost fresh, but they are saturated with the aroma of cinnamon, a crispy and crumbly crust In addition, there is very little flour and butter in this pie, so it turns out to be very light.
Try it, highly recommend.
Cook with love and bon appetit!

Oh, Marina, do you like to step on a sick person - and a pie, and apples, and ... I'll go eat apples, I bought new, fresh ones

Marish, great cake! Easy to prepare and undoubtedly delicious!

Marina, I can imagine how delicious it is. Thanks for the recipe bookmarked

[Tanyush, Marish]

Tanyush, Marish, thank you for rating!
My family is very fond of summer pies with fresh fruit. And apple pies are among the favorites. Therefore, in spite of the heat, I try to pamper my own people during the season.

[Natasha,]

Natasha, try it, you won't regret it!

I will definitely try how it gets colder outside

Girls, tell me, I often see cornstarch in recipes. And I have a regular potato. Is it generally interchangeable? And what is the difference between them, since it is always indicated which one, does it mean it is fundamentally?
(Forgive me, we can only, I don’t know ...).

[Inusik]

Girls, tell me, I often see cornstarch in recipes. And I have a regular potato. Is it generally interchangeable? And what is the difference between them, since it is always indicated which one, does it mean it is fundamentally?
(Forgive me, we can only, I don’t know ...).

Inusik Here read: Potato starch is snow-white, even slightly bluish. To the touch (if rubbed in your fingers) - it crunches. Corn flour looks more like a very good quality flour, slightly golden in color, and silky to the touch.

For cream and for biscuit dough, corn starch is needed - its properties occupy an intermediate place between potato starch and flour. Kissel from corn starch will turn out to be not viscous, liquidish, it will pour out well, but you will not get a thick, "jelly" consistency. In addition, when mixed with a liquid, the liquid becomes cloudy, therefore you will not get a transparent jelly either.
Potato starch is just right for jelly, it is also recommended to use it for baking fruit and curd cakes when you need to absorb excess liquid.

Potato starch contains (in%): digestibility of carbohydrates-7.6, protein-0.1, water-20. The energy value of 100 g of starch is 229 kcal, or 1251 kJ.

Cornstarch contains 85.2% digestible carbohydrates, 1% protein. The energy value of 100 g of starch is 329 kcal, or 1377 kJ.
Cornstarch is therefore more digestible and energy-rich.

[Marish]

Marishthen not a cake, then a work of art !!!

[Ksyushenka]

Ksyushenka, thank you very much for the kind words !!!

[Twist,]

Twist, I love apple pies! Awesome pie! Delicious!

Very cute pie !!! I would like to cook. Can you tell me the size of the baking sheet you used?

Marina, Delicious pastries!

Natusik, Irisha, bibigon40, thanks !!! I am very glad that I liked the cake!

For baking, I used a baking sheet measuring 20 by 30 cm, side height 3 cm.

What a lovely pie, Marish! In childhood, my mother baked almost the same - lovely, how delicious! Thank you!

[Marisha]

Marisha

[Twist]

Twist, Marina! I came to you with a huge thank you !! And not just with a huge one, but such an oooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooast thing that it does not fit behind two cheeks. I’m thinking if this pie will survive until the evening. Will my husband and I have something to celebrate our next date of life together? Painfully, it's delicious. Here I took a picture and the piece that was cut off again.
Marina is an unmatched pie. I love apples and cinnamon. But this is something !!!
Delicate, just melting in your mouth. And disappearing with incredible speed. And on top of such a nice crunchy crumb. MMMMMMyam !!!
True, as always, I have not been without a fly in the ointment.
Firstly, there is no corn starch, so I did it on potato. Weighed - 42 grams, but 50 is needed. I opened a new bag and added 8 grams ... milk powder. Think it is different in color? She looked at the package and gasped. I had to carefully remove the milk layer. BUT all the same, of course, the mass when brewed was whitish. I had to drop 1 drop of gel dye in order to somehow give color to the custard.
But of course, this did not play any role in taste.
In general, yummy incredible !!
OOOOO Thank you so much !!

[husky, Lyudochka]

husky, Lyudochka, I am very, very pleased that I liked the cake!
Thank you very much for such a warm review and assessment! Eat for health

Marina, delicious pie! Lightweight, no luscious sweetness. The dough is actually something

[Tanechka]

Tanechkawhat a handsome man !!! It looks so impressive with currants! (Y)
Thank you for such a wonderful photo!
And the dough, I completely agree, is really something here - even softer than a biscuit. I am very glad that I liked the cake!

Marina, what would you know how delicious it is with ice cream
Marina, I put 2 tablespoons of sugar in the filling. How much do you need?

[Tanyusha]

Tanyusha, the filling goes from 70 to 100 g (or even a little more, depending on the acidity of the apples). Here you can already adjust to your taste. Apple juice is also different - some sour, some sweeter.
Thank you for paying attention! I have already made clarifications.
And I will definitely try with ice cream!

[Twist]

Twist, Marina, and in the evening of the same day I made another cake. The truth is no longer with apples, but with peaches from compote from a jar.I had several halves of the cake, so I decided to use them. The base for the filling remained from apples, on apple juice. I used it. Also sooo tasty !!
The cake is really so tender that I want to try using it in a cake, but with cream. This filling will not work in the cake. It is still not stable and does not stick to the cake as tightly as a cream.
And when I made the apple filling, I added only 30 grams of sugar. I also did not find the amount of sugar, I wanted to add it in the comments and forgot.
By Sunday evening, I had nothing left of two pies. They knew how as soon as they appeared at home.
Marina, thank you again for such a wonderful discovery.

My husband and I now live together, so we didn't eat the cake in one sitting. I put it in the refrigerator. He stood there for almost a day. After work, I took it out, I didn't like the base, it seemed to lose its taste, it became very wet and dense. I left the cake on the table, and after three hours I drank tea with the cake. The biscuit recovered completely, they ate a piece of pie with pleasure. This I mean that you do not need to keep the pie in the refrigerator before serving.
And the idea to use this base for another filling, too, came to me as soon as I ate a piece of pie

[Lyudochka, Tanyusha]

Lyudochka, TanyushaThanks for the detailed comments and ideas!
I have never put a pie in the fridge, now I will know that this is not worth doing.

And as a filling, I also made with pears - the simplest, homemade varieties. Only instead of juice I added dry white wine, lemon zest or martini. It turns out very well.

I made a pie yesterday - the base turned out to be very tender! Delicious! ...



The only thing I want to ask is, how much do you get the thickness of the biscuit? I have about 7 mm, it seems a bit thin to me, maybe it was necessary to bake in a large form, and not on a baking sheet?

And this is my bunch, I first cut the biscuit, and then I distributed the filling, for convenience!

[fomca, Sveta]

fomca, Sveta, I apologize that I could not answer earlier - I was away. I am very glad that the biscuit came to taste. : yahoo: I also get it thin - about 1-1.2 cm. In the photo in the book from which the recipe is taken, it is also thin. I have never tried the oven in a lesser form, because I trust the author. His recipes always work well.
Thank you very much for the photo !!! I hope the pie will take root in your family. I also make it stuffed with plums or pears.

Sveta, if you have already tried to bake this biscuit in a round or just a smaller form, please share your impressions.

I really wanted your Viennese pie, kneaded the dough, made the filling and sprinkling ... Only initially not very good. the whites were beaten well, apparently, this is why the dough is not quite airy. I have not yet clarified with you, Marish, the size of the baking sheet ... I think I haven’t laid the filling with sprinkles yet, can I quickly bake a shortbread cake ?!

[Marisha,]

Marisha, size 20 by 30 cm. Are you sure that the problem is in proteins? Maybe you underexposed the mixture on the fire and as a result the dough turned out to be liquid and not too airy?
And about the shortbread cake, of course it's up to you to decide whether to use the dough that you got or do something else. With shortbread dough it can turn out a little dry. I also made this option: the filling from this pie, and the dough from the “Yummy-yummy” pie.

It's just ... it all started with proteins - I sin on them. From the previous batch we whipped up in a minute (yesterday I baked my baguettes).
I also sin on the oven, something after a major wash, it somehow bakes more slowly. Well, in fact, she herself is to blame - she undertook so many new ovens to cook at once. Yesterday I stood at the “open-hearth” for half a day - apparently tired. But the hands themselves reach out to cook something ...
Thank you, Marishkin, for the advice!

Perhaps it's the eggs. I somehow got in - most likely some kind of additives in the feed. They looked normal, fresh. And they whipped up very badly and the protein itself had some kind of greenish tint. Then my mother-in-law's cake screwed up, so I remember it.

[Marish,]

Marish,when the cake was baked, it swelled a little. So it's definitely the eggs ...

[Marish]

Marish, so it’s just an ambush with eggs. This biscuit is always smooth when baked. In the oven, rises evenly over the entire surface.

Finally baked, Marish!
I decided, in order to be sure, to take my proven cake recipe (from "Viennese cookies"). It turned out ... To you, Marishkin, many thanks - very tasty: both the filling and the sprinkling !!! And I also used the old cake of the wrong eggs (it was very tasty) !!!

[Marisha]

Marisha, how tall you have turned out! I'm glad the improvisation was a success. Handsome turned out !!!
I'll have to try myself with shortbread dough.