Basketball Warm-up Tunes

Apple Pie


Difficoltà : Difficolta' ♥♥ e mezzo su ♥ ♥ ♥ ♥ ♥
Ingredienti:
300 gr. di farina
100 gr. di zucchero
150 gr. di burro
3 rossi d'uovo
un pizzico
of salt a pinch of cinnamon powder
the grated rind of 1 lemon lemon

3-4 apples 2 tablespoons apricot jam
a tablespoon of rum (I use that liquor sweet mom makes us' in the bath babba 'Rum is not really much' sweet)
PROCEEDINGS
1.Preparation base, cut the cold butter flakes with a knife (very small particles and thin), add the flour and work it with your hands together until something is not quite compact.
2.aggiungete eggs salt, the cinnamon sugar lemon zest and continue to work with your hands until the dough is not very homogeneous and compact.
3. Put the dough in transparent paper and then let it rest for a few hours in the refrigerator.
4.procediamo to prepare the frosting, place in a saucepan two spoon of apricot jam with two tablespoons of warm water and a rum and boil.
5.When the mixture down a bit 'off the gas and pour into a colander, then let the frosting in the refrigerator to cool completely.
6. the past two hours to pull out of the refrigerator the dough for the base and turn the oven to 180 °
7.In the while the oven heats of buttering the baking pan and put the pasta.
8. finely chop the apples into wedges (and hence the most 'complicated' cause all the apple crumble) I have served only 3, but this depends on the diameter of your insole, a tip for decorating Ray put 4 slices of apples axis function (for one to understand OO an hour to an hour to 3 hours 6 hours to a 9), 'you can adjust and maintain the direction of rotation.
9.infornare for 30-30 minutes depending on oven to 200 °
10.Once cooked allow to cool and If he could remove the insole and put in a dish fit (I did not succeeded I did too over and aime 'if' route)
11.spennellarla of icing from the center to the edges ... and ENJOY:)

I thought I'd make this apple pie and the classic apple pie, 'cause I wanted to try it and I say it is really more 'good and also much more' pretty straight out from the other pastry:) with the glassa che la rende cosi' lucida, neanche a dirvi che sfornata ieri oggi è gia' finita :) e poi in questo periodo chi non ha mele in casa?? per cui buon appetito e fatemi sapere.