During the winter, apple-berry pie with sand dough is what you need for breakfast with tea.
For the dough:
- 500 g white flour of the highest grade
- 100 g of sugar
- A pinch of sea salt
- 250 g unsalted butter
- 2 large eggs
- A little milk
For the filling:
- 9-10 medium apples, peeled from the middle and skin, divided into 3-4 pieces
- Zest and juice of 1 orange
- 7 tablespoons sugar
- 400 g berries (blueberries, black currants, blueberries or of your choice)
- 1 tablespoon flour
- 1 large egg
Preparation:
The dough can be made by hand or mixed everything in a combine or blender.
Mix flour, sugar and salt. Then add the butter in small pieces until the dough turns into crumbs. Add eggs and milk, mix gently and form a layer of dough. Put it in a deep bowl, cover with cling film and refrigerate for 1 hour to rest.
For the filling:
Put the apples in a large saucepan, add most of the orange juice and the orange zest. Pour in a little water and add 5 tablespoons of sugar. Cover the pan with a lid and cook over medium heat for about 10 minutes, until the apples soften. Transfer them to another cold container and leave to cool. Mash the berries with sugar and the rest of the orange juice, mix and add to the apples. All together, sprinkle a little flour and mix again.
Assembling and baking:
Preheat the oven to 180°C. Remove the dough and let it heat up a little. Divide it into two parts: 1/3 and 2/3. Roll out most of the dough (2/3) to the size of the baking dish so that it has enough to line the bottom and walls. Spread the dough evenly in the mold. Inside, put the filling of apples and berries. Roll out the rest of the dough and place it on top of the cake. Roll up the hanging edges of the dough and brush the joints and the entire surface on top with a beaten egg and sprinkle with sugar. Carefully cut the middle of the pie on top with a sharp knife with a cross. Bake for 45-55 minutes until a beautiful golden hue.
For the dough:
- 500 g white flour of the highest grade
- 100 g of sugar
- A pinch of sea salt
- 250 g unsalted butter
- 2 large eggs
- A little milk
For the filling:
- 9-10 medium apples, peeled from the middle and skin, divided into 3-4 pieces
- Zest and juice of 1 orange
- 7 tablespoons sugar
- 400 g berries (blueberries, black currants, blueberries or of your choice)
- 1 tablespoon flour
- 1 large egg
Preparation:
The dough can be made by hand or mixed everything in a combine or blender.
Mix flour, sugar and salt. Then add the butter in small pieces until the dough turns into crumbs. Add eggs and milk, mix gently and form a layer of dough. Put it in a deep bowl, cover with cling film and refrigerate for 1 hour to rest.
For the filling:
Put the apples in a large saucepan, add most of the orange juice and the orange zest. Pour in a little water and add 5 tablespoons of sugar. Cover the pan with a lid and cook over medium heat for about 10 minutes, until the apples soften. Transfer them to another cold container and leave to cool. Mash the berries with sugar and the rest of the orange juice, mix and add to the apples. All together, sprinkle a little flour and mix again.
Assembling and baking:
Preheat the oven to 180°C. Remove the dough and let it heat up a little. Divide it into two parts: 1/3 and 2/3. Roll out most of the dough (2/3) to the size of the baking dish so that it has enough to line the bottom and walls. Spread the dough evenly in the mold. Inside, put the filling of apples and berries. Roll out the rest of the dough and place it on top of the cake. Roll up the hanging edges of the dough and brush the joints and the entire surface on top with a beaten egg and sprinkle with sugar. Carefully cut the middle of the pie on top with a sharp knife with a cross. Bake for 45-55 minutes until a beautiful golden hue.
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