Apple pie
Apple pie
Ingredients
A teaspoon of ground cinnamon Andean Traditions
A teaspoon of ground ginger Andean Traditions
Two tablespoons of Universal cornstarch
6 apples, peeled and sliced
Two cups of white flour Flor
Half a cup of Akenton sugar
A teaspoon of lemon juice
½ cup of melted unsalted butter
A tablespoon of white sugar
A quarter cup of apple cider vinegar
A quarter cup of water
JP products in this recipe
Preparation
In a bowl add the sifted Blanca Flor flour, white sugar and salt and stir very well.
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Add the butter and stir until you get a sandy dough.
Add apple cider vinegar and water until everything is integrated.
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Once the dough is ready, refrigerate for two hours.
In a small container add three tablespoons of akenton sugar and lemon juice, stir until integrated.
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In a bowl add the akenton sugar, Andean Traditions ground cinnamon, Andean Traditions ground ginger and Universal cornstarch, stir very well until integrated.
Add the ready apples and the lemon juice with sugar to a bowl, stir very well until all the apple slices are impregnated.
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Once ready add the dry ingredients and stir very well.
Once the dough is ready, with the help of a rolling pin, flatten it very well until you have a thin layer but not too thin.
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In a non-stick pie pan, add the dough and trim the edges.
Stretch the dough again and roll it out again to get a measure of the same size from the refractory and cut into strips that are not too thin and not too fat.
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Fill the mold with the apples and put the strips of dough one by one.
Trim excess and bake for 60 minutes at 370 degrees Fahrenheit.
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Once ready let cool and enjoy.
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