The peruvian desserts are a exquisiteness for locals and visitors, especially during festivities, since it is on these dates that the best recipes and preparations from all over the area dazzle.
The tradition of including desserts at the table had its beginnings with the planting of sugar cane in Latin America by the Spanish conquers and later with the construction of convents and monasteries in various provinces of Peru, the Spanish nuns applied and delighted in the elaboration of sweets, ladies who substituted foreign ingredients for some of the locality, which made that little by little they were improving the Spanish recipes becoming Andean.
Likewise, the beginning of the Peruvian confectionery had its strongest apogee in the Virreinal time, Thus, contests were forged to see how Spanish desserts were improved to Peruvians and how special adaptations arose for each specimen. Finding the nuns of the convents as the winners of that period for creating and teaching the rest of the population their culinary skills.
In the same vein, peruvian poles They became, as a result of the proliferation of flavors and recipes throughout the country, a custom that cannot be absent on the tables of Peruvians, houses, mobile carts, restaurants and cafes existing in their territory, either because of their sweet taste. , texture or by its history. Being the following recipe, a dish of incalculable flavor, which is worth trying.
Apple Pie Recipe
Ingredients
For the mass:
- 1 and 1/2 cups of flour
- 225 gr of butter at room temperature
- 4 tablespoons sugar
- 1 egg
- ½ teaspoon salt
- 2 tablespoons of cold water
For the filling:
- 8 red apples
- 2 tablespoons of flour
- ¾ cup of sugar
- ¼ cup butter, unsalted
- ½ teaspoon grated nutmeg
- 2 tablespoons ground cinnamon
- The juice of ½ lemon
- ½ teaspoon salt
Used materials
- Dish towel
- Molde
- Knife
- Butter paper
- Skillet
- Deep container
- Big pot
- tenedor
- Small dinner plates or dinner plates
Preparation
- Mass
The first thing to do is have a large container To add the flour, salt and sugar, mix all the ingredients very well by hand.
Then add the butter previously chopped in small pieces and with the help of your fingers, add it to the flour. Don't love yet, just integrate everything.
Then add the eggs and continue making envolvent movements with the fingertips without kneading, so that the gluten in the flour is not activated.
If you notice that the dough is very dry, gradually add the cold water while continuing to mix. When the preparation becomes burnished and workable, divide the dough into Two parts and cover both portions with parchment paper or a kitchen towel, take to the refrigerator and let stand for 1 hour, approximately.
- The filling
While the dough takes the temperature from the refrigerator, heat the skillet, add the butter, flour and apples. Remove and cover, cook for 7 minutes. Remove the lid and add the other ingredients, cook them by 5 more minutes and remove from heat. Reserve.
- The assembly
Remove the dough from the refrigerator and roll it out with the help of a rolling pin. Take and stretch both pieces, one of these will be for base of the foot and the other for the top thereof.
Place the first piece inside the mold (previously coated with butter and flour) and with your fingers spread it up to the height of the high edges. Make sure that finest possible so that when baking it is crispy.
Quickly, place the apples of the filling well distributed and then cut from the top layer of dough, thin strips of the finger width more or less.
With these make a cloth on top of the apples, in the shape of a net or basket. If you cannot do this, place the lid tightly on the top of the pie and with a fork poke holes in it so that it cooks on the inside.
Take to the oven to 180 degrees C, for 45 minutes. As the top is golden brown, remove and cool.
When at room temperature, chop individual chunks and serve on dessert plates.
Tips and recommendations for a good preparation
This is a dessert too easy to do, but nevertheless we must take into account various options and methods to get a better preparation. The tips are as follows:
- The flour cannot be very wet. The time in the fridge must be long enough to achieve the desired texture
- Mass can not be kneaded for a long time. It is only necesary integrate each ingredient correctly and consistently
- The apples should be juicy and smooth, so that at the time of baking they do not become hard and dry
- You should only use apples that are used for the preparation, an example is of the type Granny Smith, Gala and the Golden Delicious
- If you want the filling to be thicker, add two tablespoons of cornstarch, stir well and integrate with the fruit juices
- Refrigerate the assembled foot for 10 minutes before baking, this will keep it out of shape
- If you want a sweeter flavor, when disassembling the already baked pie, add a few pieces of candied fruit or powdered sugar
- It is necessary to always be aware of the baking time, because if time passes and it burns, the foot will take a bitter taste that is not wanted
Input nutritional
Although apple pie is a somewhat sweet dessert, its nutritional content it is quite high. An account of this follows:
For a 140 gr serving of foot you get:
- Calories 371 Kcal
- Fat 17.5 gr
- Carbohydrates 51.9 gr
- Proteins 2.7 gr
- Sodium 296 mg
- Fiber 2.2 gr
- Sugars 21.9 gr
- Vitamin C 2%
- Minerals 2%
- 2% iron
