Apple pie with olive oil

Category: Bakery products
Apple pie with olive oil

Ingredients

Wheat flour 270 g
Sugar 160 g
Olive oil
(15-20 ml of almond,
sesame, walnut oil
and cedar,
and the rest is olive)
120 ml
Sea salt 1/2 tsp
Eggs 2 pcs.
Large apples 3 pcs.
(500 g)
Vanilla extract
(1 pack of vanilla sugar)
1 tsp
Baking powder 2 tsp
(1 pack)
Cinnamon
(did not add)
1/2 tsp
Vegetable oil
(grease a saucepan with butter)
For the cream:
Sour cream 300 g
Low fat cream cheese
(Mascarpone 250 g)
350 g
Powdered sugar 4 tbsp. l.
Maple syrup
(liquid honey)
50 ml

Cooking method

  • Preheat the oven to 180 ° C.
  • Beat the eggs with a mixer along with sugar and olive oil, gently pour in the vanilla extract and continue beating until the mass brightens and doubles in volume.
  • Add half the flour, salt, baking powder to the egg mass and mix everything with a mixer at low speed. Then add cinnamon, a little more flour and knead the dough well - it shouldn't come out very steep.
  • Cut the apples into small cubes and put in the dough, mix gently, add the remaining flour and mix again.
  • Grease a baking dish with vegetable oil and spread the dough evenly into it. Bake in a preheated oven for 35-40 minutes, check the willingness with a match.
  • Prepare the cream: combine the icing sugar with sour cream and half of the cheese, mix well with a spoon, then beat with a whisk. Add remaining cheese, add maple syrup and continue whisking until no lumps remain.
  • Cut the cake into two cakes and cool. Coat the bottom cake with half the cream, place the second cake on top and cover it with the remaining cream. You can sprinkle the cake with cinnamon, nuts, or top with apple slices. Leave the finished cake for an hour at room temperature, so that it is properly soaked in cream.
  • My cooking changes:
  • I cut apples on a Boshevsky cube (useful), however, as did the author.
  • Baked in MV 65 + 20 min. The cake came out wonderfully. The top is ugly in color, grayish. Cooled down on the grate, cut well with a string.
  • Tried it after 2 hours - soaked, tasty and satisfying!
  • But next time I will pour oil only according to the recipe - olive oil, because I felt the taste of oil.
  • Apple pie with olive oil
  • Apple pie with olive oil

Note

Today I watched "Let's eat at home".
Interested in the cake recipe. Here is the link:
🔗

I quote the author's words (my changes in brackets)

The "decorator" of me is still that, of course ... Well, as I could, don't judge strictly

Lydia
Sve, do not flirt! Your pie looks good! And the taste for sure. Questions not on the topic can you? 1) Cream cheese - so creamy? I just don't understand this at all. I wouldn't ask, but the recipe is simple and straightforward, and you are not afraid to do it in a cartoon yet - a pioneer. I would like to do something new, and I thought this cake would be very suitable. 2) I hope you can take just refined vegetable oil instead of olive oil?
sve
Lydia, in the transfer was Philadelphia. I usually have Violla in my fridge, but it wasn't eaten on time. I was going to put it, I had to take it from the stash and open a jar of Mascarpone. It contained 250 g. The cream is delicious, thick and so ... solid, that is, satisfying.
I didn't think the cake would soak. It is, of course, not wet, but not dry at all.
That's just with oil, I was smart. I still don’t understand which of them gave a vegetable flavor. I think you can try not on olive.
Lydia
Thank you, Sve... Of all the names, only "Viola" is familiar.But now I can at least imagine what type of cheese.
Elena4ka
The pie is great! I think that you can take ordinary refined sunflower oil, I almost always replace margarine and butter with refined sunflower oil in baked goods, it turns out well.
And instead of cheese, I'll probably take homemade cottage cheese from yogurt, it is tasty, tender and non-acidic, otherwise such cheese does not live in our house
Lisss's
for baking, vegetable oil is best taken either refined olive or refined corn - this is somehow connected with their heating temperature, I don't remember exactly why, I just remembered the type of oil, but if there are none, then refined sunflower will go great, I bought myself corn, so as not to go broke for olive
sve
Today the pie tastes better after aging in the refrigerator, apparently. And that smack of butter that you didn't like is no longer felt.
Lisss's Thanks for the oil tip. I also have corn, I will boldly change
I also want to say that in my Multa, everything is baked a little longer than others in recipes. Therefore, adjust the baking time according to your multi.

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