With a boxcutter, drill cuts on the disc, which will allow steam to escape during cooking. If desir

I love desserts with apples. As a child, when my mom asked me who I wanted for my birthday cake, always repeated: "Cake with apples." She knew that the answer would have been to! Growing up, and starting to cook, I learned to appreciate other sweets, and to vary the choice for the birthday cake ... But the desserts with apples, will always remain on the top step of the podium, in my personal ranking :-) You will understand well that I could never resist to try a cake with lots of apples, wrapped in a crispy crust, such as that located on the wonderful book by Martha Stewart - Martha's American Food, which, with their friends the Starbooks, we tested in October last year. The sweet Roby, had tried the recipe for this cake with great satisfaction. I am totally agree with you, as well as those who have tried it ... My brother in law (American, and with some experience in apple pie), all would eat the crust alone :-) Apples most suitable for this pie, which are also found in Italy, are the Granny Smith, and I have always used those , except for the time I was able to photograph the cake ... I had some apples that I had given my dad, and they were to be eaten, but they have released a little 'too much liquid during cooking ... Then, use the Granny smith! The first time I made this Apple pie, I made a mess in the oven ... suffice it to say, that I had to use the pyrolysis to remove the trace ... So, to "contain" the apples, which are many, I recommend you use a mold at least 5-6 cm high and with the wide edge, as you are going to support the edge of the cake. I have bought the classic mold pie (actually I bought more than one!) On Amazon.co.uk, which you can see here: it is convenient and does not cost much :-) This cake is involved in the Starbook Redone (out of competition bachelorette 2013 ). You want to participate you ....? Go read about it ... There is a beautiful prize :-)
For the dough, put the flour, salt and sugar in a food processor and operate the pulse function, for shuffling. Add the butter and still operate the robot, until mixture is crumb, it will take about 10 seconds. You can also do everything with your hands, bachelorette 2013 but with the robot is much easier! Pour the first 125 ml of water, rain, on the compound. Operate the pulse until the mixture begins to stick together (should be neither dry nor wet). If the mixture becomes too dry, add the remaining water, a tablespoon at a time, operating the robot.
Divide the dough into two unequal bachelorette 2013 parts, roughly twice the size of a large. With a rolling pin, roll the dough, smaller in a disc of about 31 cm in diameter, the thickness of about 3 mm, flouring bachelorette 2013 the surface to prevent sticking, if necessary, then eliminating the excess flour. Line the mold with the disc and trim the excess dough, bachelorette 2013 which should bachelorette 2013 be preserved. Cover with plastic wrap and place in refrigerator for about 30 minutes.
Preheat oven to 230 C. Peel the apples and cut into thin wedges. Transfer them into a large bowl and pour over the lemon juice to prevent darkening. In another small bowl, put the flour, sugar and cinnamon, stir and add the apples, making sure that the mix is evenly distributed body with apples.
Take the other disk from the refrigerator, fill the mold with apples, distributing them in tall piles. Distribute bachelorette 2013 the pieces of butter over the apples. Mix the egg yolk with water and brush it on the edge of the dough. Place the second disc in the center, above the apples, removing the excess mixture, if necessary. Fold the dough over that of the lower disc and seal by pressing gently, curling the edges if you like.
With a boxcutter, drill cuts on the disc, which will allow steam to escape during cooking. If desired, bachelorette 2013 you can decorate the cake with cut-outs of the mixture, extracting the leaves, for example, that are glued with a drop of water. Brush the surface with egg and sprinkle with sugar. Place on baking tray and bake for 10 minutes (the crust begins to brown). Lower the temperature to 175 C, turn the cake, and continue cooking until the surface is golden brown, about 1 and . If during cooking the crust tends to darken too much, cover it with a sheet of aluminum foil. Transfer to a wire rack for cakes (I have left in the mold to prevent damage), let cool, and serve with ice cream if you like.
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