Ingredients: 2 apples
frog
75 grams of sugar
2 teaspoons ground cinnamon
400 g short crust pastry
Preparation: Slice the apples
a bit 'thick mix with sugar and cinnamon. Roll out the pastry crust rested in a layer of about 3 mm thick. Grease a baking dish for "pie" and have half the pastry on the bottom. Line up the slices of apples crossed. Moisten the edges of the pastry and put on without pressing the other half. Knead the trimmings and cut into thin slices to be applied along the edges of the cake. Prick the surface of the cake with a fork and practice at the center a screwdriver. Bake for about half an hour at 220 degrees.
Sprinkle with powdered sugar.
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