Apple Pie - 8 Slices

About copyright and stuff: This recipe is based (not a copy), in others recipes, which I will describe down low: - For the crunchy base, I used as a reference, the recipe from the book “The Naked Chef” from Jamie Oliver - For the Apple filling, I used as a reference, the recipe from the Portuguese Forum Receitas - Tarte de maçã Necessary equipment: Non-stick pie form with an approximately 25cm / 9.8inch in diameter (you can use a normal form, but you will have to put some butter and flower so that the pie doesn’t grab the form). An oven that can heat up to 250ºC / 482.00º F. Despite the needed temperature is 190ºC / 374.00ºF, it’s better to get a higher temperature in order to pre-heat the oven. Electric mixer (you can mix it by hand but it will be much harder and it will take the double of the time). Roll pat. Notes: Normally, we use Golden apples and so. I used red apples despite the quantity of juice in it. In my opinion, you can simply use any kind of apple. Choose a cheaper but with good quality. If you have a fruit market near your home, go there, buy fresh fruit, it will be better. The eggs I used are chicken eggs, Large type. Ingredients: For the crunchy base 100 grams / 3.527 ounces of margarine or butter (I used margarine, no cholesterol). 100 grams / 3.527 ounces of powder sugar. 250 grams / 8.818 ounces of baking flower, with baking powder included! (if you can’t find that, add a half coffee spoon of baking powder). 2 eggs gems. 2 spoons of cold milk (any kind of cow milk). For the Apple filling 4 to 5 apples of normal average size. Half-lemon juice (small lemon). 100 grams / 3.527 ounces of powder sugar (it can also be normal sugar but it will take longer to dilute. 3 eggs. 1.25 deciliters / 4.23 fluid ounces of creams (fresh is preferable). Preparation Crunchy base: Mix the margarine (or butter) with the sugar. When you have a good mix, add the egg gems, the flower and the milk spoons. Mix until you have obtained a workable mass ball. At this moment, place the mass inside a cup and cover with some adherent plastic and put it inside the freezer for an hour. After being in the freezer, place the mass on a surface were you can stretch it with the roll pat and if the mass adheres to the surface, spread some flour over the surface. Stretch the mass until its height is about 5 millimeters / 0.19 inches and so that you can cover the form. When that happens, place the stretched mass over the form and with your thumbs, compress the mass into the side of the form. (see the pictures to know what I’m talking about). At this moment you can start to pre-heat the oven at 200ºC / 482ºF Apple filling: Wash well the apples, remove the apple skin, cut into quarters, remove the seeds and slice the quarters thinly (see the pictures to know what I mean). When you have all the apples sliced, create 2 circles with the slices, an external and an internal inside the form. Don’t let it be higher than the form. Mix the lemon juice, the sugar, the eggs and the creams for about 30 seconds. Don’t let the cream raise, the objective is to mix the ingredients! Cover the apple slices with the liquid that you just prepared. And now it’s ready to go to the oven for about an hour. Make sure the temperature is at 190ºC / 374ºF. While the apple pie is in the oven, it may get a bit liquid at the surface, don’t worry, during the cook, the water from the juice will evaporate and the sugars from the juice will spread throughout the pie, and it will become very tasty. To eat and cry for more, believe it! My first pie didn’t last 24 hours here at home! Images: Before adding the liquid filling to the sliced apples. After adding the liquid to the sliced apples. Apple pie just after leaving the oven!