We are searching data for your request:
Upon completion, a link will appear to access the found materials.
We start with the preparation of the apples, which we put on the large grater, with the whole skin, we just remove the stalks.
The peel has its special sweetness and it's a shame to remove it if the apples look good on the outside.
We put the grated apples in a bowl, on the fire, together with the sugar, the cinnamon sugar and we leave them until the syrup is formed, then we leave them to cool.
There is also the option to add apples, not subject to heat treatment, but I always prefer this option, which I present here.
While the apples cool, we take care of the dough.
Put in a bowl, the yolks, sugar, oil, essence and a little salt and mix them vigorously until smooth, then add the lard and yogurt in which we diluted the baking powder.
Homogenize the composition again and begin to gradually incorporate the flour.
We stop adding flour when we get a non-sticky and slightly soft dough.
Knead it a little on the floured table and let it rest for 20 minutes, covered, so as not to catch the crust on the outside.
Divide the dough into two parts that we spread with the help of the rolling pin, the size of the tray.
My tray was 23/36 cm in size.
Place the first sheet of dough in the tray lined with baking paper, spread the apples over it and cover them with the second sheet.
Put the tray in the oven for 35 minutes at 180 degrees, or until the top sheet browns well.
Let the pie cool slightly then portion it and powder it with sugar.
It is very good, and cinnamon significantly accentuates its taste!
Increase and good appetite!