Fast pie with apples and nuts
This recipe requires more ingredients than for a regular charlotte. But all of them are not very exotic. The main advantage of the dish is that the dough and the filling are prepared simultaneously in different ovens, that's why the pie takes away a minimum of time.
Ingredients
For the test:
- 2 layers of non-yeast puff pastry;
- 1 egg white.
For filling:
- ¼ cup white sugar;
- 2 tablespoons of starch;
- ½ teaspoon of cinnamon;
- 8 medium sized apples, peeled and cut into eight wedges;
- 1 tablespoon lemon juice.
For powder:
- ½ cup chopped walnuts or pecans;
- ¼ cup of flour;
- ¼ cup brown sugar;
- 2 tablespoons of softened butter.
Preparation
Roll out the dough and place it in a round shape, covered with baking paper. It should cover the bottom and sides of the form. Puncture the dough with a fork in several places, then send it to a preheated oven to 200 degrees and bake for 10-15 minutes until it turns slightly golden. Then take the dough out of the oven and grease it with egg whites.
While the batter is browned, combine white sugar, starch and cinnamon in the bowl, add apples mixed with lemon juice. Cover the bowl with baking paper (preferably waxed) and place it in the microwave at maximum power. Cook for 6 minutes, mix and put in microwave for another 6 minutes.
At this time, mix nuts, flour and brown sugar in a bowl. Then treat the fingers with butter and continue to mix the dry ingredients. As a result, the mixture should resemble rough crumbs.
If you work quickly and smoothly, the dough, filling and powder will be ready at the same time. Now you just need to send the filling to the mold, sprinkle the processed nuts on top and bake the cake at a temperature of 220 degrees 10-12 minutes until a golden crust is formed. Decorate with walnuts cut into half pieces.
