Have you ever been curious about trying an apple pie prepared from scratch? Did you know you can make a pie from scratch in under one hour? In this article, you will find detailed directions for baking an apple pie.

In order to start, you must: 1.

Two of these little tarts can be made with the recipe I use (with a little more). Finally, I baked another pie out of the leftovers, for a total of five little pies. Two cups of flour, one teaspoon of salt, and around two-thirds of a cup of lard/vegetable fat/margarine should be mixed together to make the dough. You can use your hands to make the flour less powdery by rubbing in the lard after you’ve chopped it. Finally, begin gradually pouring in the ice cold water. Using a fork, mix a bit of water into the flour until it forms a paste. Fork-knead this tiny ball of dough.

After the dough has been kneaded, put it aside and wet the dry ingredients. To make a wet dough, add a little water to the entire recipe. When the dough stays together when kneaded, it’s done. Make a ball out of the dough and cut it in half. If the dough can be handled without crumbling, then it has the right amount of water. Put it in the fridge for a while to chill. Two individual pies, or one standard pie, may be made with this amount of dough, so if you want to create more than that, you’ll need to produce more dough.

Second, make the filling.

The filling is the simplest part of the recipe. After peeling and coring the apples, cut them into thin slices. Three-quarters of a cup of sugar and two to three tablespoons of cinnamon (more or less to taste) should be mixed together in a bowl. Â Put in a little salt and combine everything. Save aside a portion of these dry ingredients to use as a base for your cake before adding the filling. Use about 2 teaspoons per cake. The next step is to melt three tablespoons of butter. Toss it in with the rest of the dry ingredients. Put the apples in a covered dish. The cake can finally be iced because the filling is done.

Third, start churning out the cash.

You’ll find this to be one of the trickiest parts of baking a cake. The batter, if made correctly, will have a flaky texture. That’s great news because it improves the cake’s flavor, but it’s terrible news since it makes the dough tough to work with. Flour a flat surface and get to work. Divide the ball of dough in half and set one half on the counter. Start by patting the dough down, then prepare your rolling pin (flour the rolling pin to prevent sticking, that’s not good!) The next step is to think of going public with it in its Full form. Lift the rolling pin and roll it down, then lift it again and stretch in the opposite way.

Do not roll the dough too quickly back and forth, otherwise, it may stick to the rolling pin and tear. The dough will not release from the surface if the rolling pin is pressed too firmly. Make sure the dough is not too thin before rolling it out. You can keep rolling it out until it’s roughly stretched. If you invert the pan into the center of the dough and measure how far it goes over the edge in millimeters, you’ll have a good idea of how much dough you’ll need.

Put the Cake Together

You may remove the dough off the rolling pin and transfer it to a baking sheet this way. Then, gently lift the pan’s borders and press the dough into the bottom. For a neater presentation, press the dough firmly around the pan’s perimeter to eliminate any overhang. You’ve just purchased your first cake pan; do you also still have the dry ingredients you set aside? Spread a couple of tablespoons of it across the bottom of the cake pan. Place the apple filling inside and top with additional melted butter if desired. Roll out the remaining dough into a new top crust. Moistening the edges where the bottom shells meet will help them adhere to one another before you place the top pastry. Cover the pie with the top crust and seal the edges by stapling them together. Get rid of the surplus flour.

5. Get It Done Properly!

It’s important to prick the dough several times with a fork or use a sharp object to make small holes before baking to prevent the cake from rising unevenly. A fork can be used to add decoration to the cake’s edge.

6. Go to the Oven!

Wrap the cake with foil to keep the top pan from burning and preheat the oven to 425 degrees Fahrenheit. After 20 minutes, the shell should be golden brown and the foil can be removed. Then return to the oven for another 10 to 15 minutes. A slice of warm Dutch apple pie.