Traditional recipes

Dessert apple pie and cinnamon

Dessert apple pie and cinnamon

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We start with the apples, which we put on the large grater, after we have washed them.

Add sugar, vanilla sugar, rum and cinnamon and mix. Set aside a little syrup.

Sift the flour into a bowl, add the lard, egg, baking soda and baking powder quenched in 3 teaspoons of vinegar, salt powder and borscht and start kneading. Along the way, add more mineral water until you get a soft dough, pleasant to the touch.

Turn to the apples again and add the 4 tablespoons of semolina; stir to absorb from the syrup.

Divide the dough into 2. Spread 1 sheet and place it on the bottom of the tray, lifting the dough on the edge of the tray. We put the apple composition, level it and place the second spread sheet on top.

We cut the pie so raw to sew nicely and cut easily.

Bake for about 40-50 minutes, until it browns a little, then grease it with a little sweet milk and sprinkle with powdered caster sugar and bake for another 5 minutes.

Remove the pie when it is ready, let it cool, then powder it with vanilla flour sugar.

Good appetite!

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