The characteristics of a variety of peoples are combined. The best recipes from all over the world become classics of this country. This is the famous apple pie - a traditional and very tasty dish. Each housewife has her own secrets of its ideal taste.

Some people make apple pie from it, while others use puff pastry. One way or another, it’s still worth trying a few proven recipes and evaluating them.

Preparing a classic apple pie

The recipe for this pie is considered the most correct. You will need two glasses of wheat flour and two tablespoons of sugar for the dough, as well as a couple of tablespoons of flour and a glass of sugar for the filling, salt, vegetable oil, ice water, four large apples of your favorite variety, lemon juice, one hundred and twenty grams of butter, teaspoon of cinnamon.

Sift the flour and salt into the bowl in which you will prepare the dough. Add sugar, add two thirds of a glass of vegetable oil. Mix until coarse flour crumbs form. Pour cold water into the container one spoon at a time, constantly stirring the dough. The texture should be smooth and elastic. Divide the dough into two parts, one of which will be slightly larger, shape into flat cakes and wrap each separately in cling film.

Place in the refrigerator for an hour.

It's time to make the filling that you will place in the future apple pie. The recipe assumes the use of any apples, so you can recycle those that have lost their appearance a little, or take your favorite variety - it doesn’t matter at all. Wash the fruit and cut into thin slices, after removing the cores. Sprinkle with lemon juice and stir. Pour into a saucepan and cook in butter, adding sugar. After a quarter of an hour, transfer to a separate plate using a slotted spoon, and cook the remaining juice for another fifteen minutes. After this, pour it over the apples and leave them to cool. When the filling has cooled, add cinnamon and flour and stir.

All the preparations are done, it’s time to assemble and bake the apple pie. The recipe advises to immediately preheat the oven to one hundred and eighty degrees. Line the bottom of a baking dish with baking paper or parchment, place a large cake and spread to the sides.

Fill with apple filling and place remaining tortilla on top. Seal the edges with your hands, trying to do it neatly and tightly. Make a hole in the center to allow steam to escape during cooking, otherwise the cake may burst or crack. If desired, you can cut the cake into strips and cover the top of the pie with a kind of lattice - it looks very beautiful and appetizing. Brush the top with butter to get a golden brown crust, sprinkle with sugar and bake for about sixty minutes at the indicated temperature.

The recipe recommends serving the apple pie while still hot, combining it with whipped cream or a scoop of ice cream. Alternatively, you can decorate the pie with streusel - a crumble made from flour, butter and sugar. This will also be tasty and very original.

Cherry pie is a traditional American pie that is especially popular in everyday life. A bright dessert dish will not leave indifferent a true gourmet, as well as connoisseurs of exquisite luxury. Fragrant filling, airy dough, amazing taste - this is not a complete list of the benefits of cherry pie.

A simple and affordable recipe for shortcrust pastry will certainly add to the culinary arsenal of many housewives.

For crispy shortcrust pastry

• 550 g of premium wheat flour;
• 250 g sugar;
• 2 eggs;
• 300 g butter or margarine;
• 180 g low-fat sour cream;
• salt – 2 g;
• baking powder - on the tip of the knife.

For the berry filling

• 1 kg. frozen pitted cherries;
• 30 g lemon;
• cinnamon - a pinch;
• vanilla sugar - to taste.

For filling

• 500 ml. low-fat yogurt or low-calorie sour cream;
• 250 g granulated sugar;
• 10 g starch.

Cooking process

To create your own cherry pie, just follow the step-by-step instructions. Even a novice cook can create something amazing in 45 minutes, just show a little patience and imagination. For baking, use an oven or slow cooker.

Working with the filling

Preparing the cherries is the first thing you should pay special attention to.

1. After defrosting, it is important to remove the seeds from the berries and dry the cherries thoroughly. Rinse fresh cherries thoroughly, remove pits, and sprinkle with a little granulated sugar.
2. Place cherries in a deep container, add lemon zest, sprinkle with cinnamon. Cover the container with the filling with cling film so that the cherries are saturated with lemon zest.
3. Set aside and let steep for 20 – 30 minutes.

Working with dough

While the cherry filling is infusing, let's make the dough:

1. Melt the butter in the microwave until it reaches room temperature.
2. Combine with granulated sugar, eggs, vanilla. Beat with a whisk or mixer until a strong foam forms.
3. Add sour cream or yogurt. Mix carefully with a spatula.
4. In a deep bowl with high sides, mix: wheat flour, salt, baking powder, 80 g granulated sugar. Stir continuously, breaking up any lumps.

Working with the dough is a real pleasure; it is important to follow the above proportions to obtain the ideal base. Cover with a towel and let sit for 10 - 15 minutes.

Preparing a thick fill

Heat sour cream (yogurt) and mix with starch. Add the remaining 70 g of sugar and a pinch of vanillin to the resulting ingredients. Stir and leave for 10 minutes.

Bakery

Let's start baking the dessert:

1. Grease a baking dish (preferably with a thick bottom) or a multicooker bowl generously with butter. Place thick dough on the bottom and shape the edges using a spatula.
2. Distribute the lemon-cinnamon-soaked cherries over the entire base.
3. Carefully spread the cream filling over the berries.
4. To work with the multicooker, just close the lid, set the “Baking” mode and wait for 45 minutes. The oven must be heated to 180 degrees and the cherry pie must be placed there for 30 - 40 minutes, depending on the power of the kitchen equipment

Culinary tricks and secrets

To make the cooking process enjoyable, you need to use little culinary tricks and create baked goods exclusively with love and a good mood.

A fluffy foam is much easier to form if the yolk is separated from the white, pre-cooled and a few drops of lemon juice are added.

To prepare a dietary cherry pie, it is enough to reduce the amount of granulated sugar, butter, and replace wheat flour with oatmeal. Use potato starch to work with the dough. The dough turns out fluffy and soft and remains so for several days.

Curd and cherry pie

Due to its delicate, slightly sour taste, the pie turns out juicy, tender, and moderately high in calories. As a rule, it is considered harmful to the figure. Curd dough for making cherry pie is the ideal solution. The filling and berry filling remain the same, but the dough is prepared according to a different recipe.

To prepare dietary cottage cheese dough, you need the following ingredients:

• cottage cheese – 600 g;
• semolina – 3 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• eggs – 2 – 3 pcs.;
• raisins - a pinch;
• milk – 30 ml;
• cinnamon;
• walnuts - to taste.

Preparation

1. First fill the semolina with milk to swell and leave for 30 – 40 minutes.
2. After the specified time has passed, add eggs beaten with sugar to the semolina.
3. Sprinkle generously with raisins and add cottage cheese. Stir, kneading the curd lumps.
4. Place the berry filling on the bottom of the greased pan and fill it with curd dough. Sprinkle with cinnamon to taste. Walnuts are an excellent addition.

Ready with cherries based on fermented milk dough.

Cherry pie in sour cream filling

297 kcal/100 g. nutritional value of this dish. The peculiarity of cherry pie in sour cream filling lies in the variable preparation methods and interchangeable ingredients. Consider the classic recipe. Shortbread dough is used for cooking, and cherries or cherries are used for filling.

The main secret is sour cream filling. The filling for cherry pie is prepared from full-fat sour cream with the addition of natural berry juice, lemon zest, and granulated sugar.

The mixture is whipped with a mixer until a thick consistency is formed and poured into the finished pie. The pie soaked in sour cream is divinely delicious!

To remove the cake from the mold, you need to let the dessert cool. You can put the mold in cold water for a few minutes. The easiest and most win-win way to get cherry pie without losing a crumb is to use a steaming dish.

Eat tasty and healthy, cook with love.

To anyone who knows even a little English, the intriguing name of the dish immediately makes it clear that we are talking about a pie. “Banoffee” was formed from the merger of two words: “banana” and “toffee”, that is, soft caramel. And the name of the dish fully reflects its essence: a simple pie with bananas and soft caramel.

The taste of the dessert is clear and simple - delicate caramel and aromatic banana. It turns out quite sweet, but whipped cream with a little coffee balances the taste well. The entire filling is very soft, and the pronounced contrast of the crispy crust is even more pleasant.

Banoffee pie is an English dessert. It is easy to prepare, and so simple that you don’t even need to prepare the dough for the pie. How can a pie work without dough? Very simple! Its base is crushed cookies, slightly soaked and compacted into a cake layer, which is quickly baked. And even with such a quick preparation of the cake, this is the longest part of the process. Everything else to prepare the banoffee pie is done within 10 minutes. Then the pie just sits for a few more hours, after which the delicate delicacy is ready to eat.

– You can prepare it yourself using cream and sugar. But you can simplify the task if you take boiled condensed milk “Iriska” instead. The main condition in this case is that the condensed milk must be of high quality.

Cooking time: about 2.5-3 hours
Yield of finished product: 8 servings

Ingredients

• shortbread cookies 180 grams
• butter 80 grams
• water 45 ml
• heavy cream for whipping 280-300 grams
• bananas 3 pieces
• boiled condensed milk 270 grams
• powdered sugar 2 teaspoons
• instant coffee 0.5 teaspoon

Preparation

Break the cookies into pieces and place in a blender bowl. You need to grind it to a crumb state.



Combine butter and water and bring mixture to a boil. Often, only butter is used in recipes - this makes the base crust more crumbly, but also more nutritious.



Pour the oil and water mixture into the cookie crumbs.



Mix the “dough” thoroughly with your hands - it should be plastic and slightly moldable.



Place the dough in the pan and press it with the bottom of the glass to form a crust.



Bake the base at 175 degrees for 15 minutes, and then cool it completely, but do not remove it from the pan.



Spread the boiled condensed milk over the base crust in a thick layer.



Then place the bananas cut into long slices.



Prepare the cream: mix it with powdered sugar and instant coffee.



Whip the cream until creamy.



Spoon whipped cream over bananas and smooth out.



Place the banoffee pie in the refrigerator for 2-3 hours to steep.
This dessert is best served with unsweetened tea - it turns out very tasty!

For today, another simple recipe - we are preparing a delicious second course (or appetizer, as you like) - potato pie. If you have never tried this dish before, I can say that these are a kind of homemade potato chips.

Potato pie turns out crispy, tasty, impressive and very easy to prepare. It can be served as an original appetizer or main course with fresh vegetables, sauces, a side dish for meat dishes, or used as an ingredient in salads (for example, Wood Grouse's Nest).

Potato pie is salted (or flavored with seasonings) in its ready-made form. Even after a day, these thin potato sticks retain their crispy properties. In any case, no matter how you serve it, this simple potato recipe will surprise you with its originality, not hackneyed and appetizing crunch. Quite a worthy replacement for everyone’s favorite French fries!

Ingredients:

Cooking the dish step by step with photos:

To prepare potato pie, I advise you to choose smooth, medium-sized root vegetables, preferably without eyes, so that the stripes are long and of the same size. Peel the potatoes and wash them in cold water.

Then we choose one of two grinding methods. You can take a sharp knife and cut the tubers into very thin, long strips. But it is much more convenient to use a Korean carrot grater. Then three potatoes in one direction so that you get long strips.

Now you need to rinse it thoroughly to remove the starch, otherwise nothing will work. We wash the potato straws in cold water 2-3 times until they are transparent.

Then you need to remove excess moisture, for which we place the straws in a colander or sieve. Now the potatoes will not darken.

At the end of preparation, lay out paper towels in several layers and distribute potato straws on top in an even layer. The less moisture there is in the potatoes, the faster and better the potato pie will cook.

Take a saucepan or any other dish, not wide and deep enough. Pour refined vegetable oil into it (I use sunflower oil) and heat it over medium heat until a slight smoke appears. You can check the readiness of the oil this way: just throw a couple of potato straws into it. If the oil begins to sizzle and bubble immediately, it means you can cook in it. You need to add potatoes in portions, otherwise they will not be able to cook properly. I did this in 5 steps. Throw some of the potatoes into boiling oil and fry over medium heat for 3 minutes. At first, the potatoes will become very soft, it will literally seem like they are crumbling into porridge. At the same time, the oil boils and bubbles very actively. But this is one of the stages of preparing potato pie. Then you will see how the boiling begins to subside (even though we did not reduce the heat), and the potato straws become dense and elastic. And finally, the potatoes will begin to acquire an appetizing blush. Attention, the most crucial moment! Just when the straw starts to brown, it will be ready in a matter of seconds, so don’t leave the stove. Using a slotted spoon, remove the finished portion of potato pie and place it on a paper towel. Prepare the rest of the potatoes in the same way.

Just half a kilo of (unpeeled) root vegetables yielded a decent amount of potato pie. Now you can add salt to it, but I'll be honest. I didn’t even add salt - and it was so delicious.

Lemon pie is a traditional French dessert with an incredibly delicate and refined taste. Our housewives met it not so long ago, and it immediately became the favorite dish of many, although it couldn’t have been any other way: who doesn’t like the crispy, delicious and airy layer

Some call lemon pie a pie, others call it a cake, but everyone unanimously admits that it is not only a tasty and aromatic dessert, but also a real table decoration.

And one more important news - this dish is prepared quite simply and quickly. So let's get started.

Ingredients

To bake lemon cake, you need the following products:

for shortcrust pastry: flour - 250 grams, powdered sugar - 50 grams, butter - 100 grams, one egg yolk, a pinch of salt;

for the cream: milk - a quarter liter, granulated sugar and potato starch - 30 grams each, three egg yolks, lemon juice (one), zest of 2 lemons;

for meringue: sugar (sand) - 150 grams, powdered sugar - 100 grams, chicken eggs - 5 pieces.

Preparing shortbread dough

Sift the flour onto a board, make a hole in it, into which put the yolk, powdered sugar and chilled butter, cut into small cubes. Mix the ingredients with your hands, then chop with a knife until crumbs form, then knead the dough. A little secret: you need to act quickly so that the cold butter does not melt completely, otherwise the dough will crumble.

Cover the finished mass with a clean cloth or wrap it in cling film and keep in the refrigerator for about an hour.

Baking the cake

Now you need to bake the cake, or rather, its base. Roll out the dough into a round cake and place it in a mold with grooved sides. We cut off the excess dough, place parchment or special baking paper on top of it and place a press (so that the base of the pie does not swell during baking). Place the pan in the oven, preheated to 180 - 190 degrees, and keep it there for about 15 minutes. Then we take it out, remove the press with paper and place it in the oven again for the same period. The cake should be golden brown.

Making cream

Put sugar in milk, put it on the stove, wait for it to boil. Mix the yolks with starch and add 2 large spoons of hot milk to them. Then combine this mixture with the rest of the milk and keep it on the fire, stirring. As soon as it boils, remove from heat, add grated zest and lemon juice, mix thoroughly.

Beating the meringue

Gradually add eggs to the thick foam). Add powdered sugar to the resulting mass, mix with a wooden spatula and divide into two equal parts. Add one portion to the cream.

Lemon pie. The final stage

Place the cream with whipped whites on the fire again to bring to a boil. Then we transfer the hot cream onto the dough crust, and add the second part of the protein mass on top. This can be done using or a bag. Place the lemon pie in the oven and let it sit until the meringue takes on a nice light brown hue. We take the pie out of the oven. When it cools down, put it in the refrigerator for one and a half to two hours. Now our delicious cake is ready.