Apple pie
1.5 cups flour
2 tbsp. l melted butter,
1 tbsp. l lard
1 pinch of salt
2-3 apples
1 cup pitted raisins
1 lemon
1 orange
3 tbsp. l Sahara,
1 tsp cinnamon
1/2 cup finely chopped candied fruit.
Knead the dough from 1.5 cups flour, 1 tablespoon lard, 2 tablespoons melted butter, adding one pinch of salt and the required amount of water. Spread 2/3 of the dough on the bottom of the cake pan, greased with butter, and lay on top 2-3 apples, peeled and sliced in thin slices, and 1/2 cup finely chopped candied fruit. Sprinkle the apples with 1 cup of raisins without seeds, grated with zest of 1 lemon and 1 orange and a small amount of nutmeg, 3 tablespoons of sugar and 1 teaspoon of cinnamon. Cover the mixture with the remaining dough. Pierce the pie in several places with a fork and bake in a moderately heated oven for 35-40 minutes.
1.5 cups flour
2 tbsp. l melted butter,
1 tbsp. l lard
1 pinch of salt
2-3 apples
1 cup pitted raisins
1 lemon
1 orange
3 tbsp. l Sahara,
1 tsp cinnamon
1/2 cup finely chopped candied fruit.
Knead the dough from 1.5 cups flour, 1 tablespoon lard, 2 tablespoons melted butter, adding one pinch of salt and the required amount of water. Spread 2/3 of the dough on the bottom of the cake pan, greased with butter, and lay on top 2-3 apples, peeled and sliced in thin slices, and 1/2 cup finely chopped candied fruit. Sprinkle the apples with 1 cup of raisins without seeds, grated with zest of 1 lemon and 1 orange and a small amount of nutmeg, 3 tablespoons of sugar and 1 teaspoon of cinnamon. Cover the mixture with the remaining dough. Pierce the pie in several places with a fork and bake in a moderately heated oven for 35-40 minutes.
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