"Invisible" apple pie: recipe with photo

Probably, there is no such people on the earth, in the culinary traditions of which there would not be an apple pie. American apple pie is not the only culinary product of its kind. Especially love desserts with apples in France. This country gave the world recipes for baking Tart taten and Gâteau invisible aux pommes. The name of the last dessert is translated as "invisible apple pie". What does it mean? They say that a real Frenchwoman from nothing can make a salad, a hat and a scandal. Maybe this apple pie too was created "out of nothing"? But this is not so. It is quite real products, although their cost is low and fully meets the French thrift. Just a feature of the cake is that apples absorb a small amount of dough as it bakes, and it becomes really invisible. And one more focus from French cuisine. Cut the apples into slices and put them into the dough and mix them. But on the cut of the pie they are laid in a strictly horizontal order. Is not it a miracle?

French "Invisible" apple pie: recipe with a photo

This dessert is not at all expensive and absolutely not labor-consuming. The most difficult stage in cooking is to cut apples into slices. Their thickness directly affects the taste of the cake and even if it will ever turn out. Therefore, you need to try to cut apples as thin as possible. But with the help of a special grater for shredding, it will not be difficult. The entire cooking process consists of three parts: kneading dough, cutting apples into slices, creating a fill. Everything else will be done by an oven or a multivark (the recipe for the apple "Invisible" pie in this kitchen device we'll give below). The whole process will take - together with the baking - not more than an hour. But the recipe is recommended to serve the "Invisible" apple pie to the table only after it has been standing in the refrigerator for at least three to four hours (and even better a night). If you eat it right away, it will have a little omelet flavor.

Stage 1: prepare the dough

We diligently sift, so that there are no lumps left, sixty grams of wheat flour of the highest quality. Mix it with a pack (usually 10-12 g) of baking powder for the dough and a pinch of salt. In a separate container, whisk together two large or three small eggs and eighty grams of granulated sugar. Here you need a reservation. If you cook apples for pie sweet, then you can put sugar less. Beat eggs without fanaticism. Enough light foam. You can pour a packet of vanilla sugar, but then you should take less sweet sand. Now add to the egg mass flour with baking powder. Again, work a little whisk. To "Invisible" apple pie turned delicious, the dough should come out of a certain consistency, which our hostesses accurately defined by the phrase "as a pancake." And what kind of Carnival is without milk? Pour it into the dough (half a glass). You can first target 80-90 milliliters, and then paddle as necessary. We pour into the dough two tablespoons of vegetable oil and one - cognac. The latter can be replaced by calvados or rum. Vegetable oil - creamy. In that case, twenty grams is required. We mix everything thoroughly to consistency "like pancakes."

Stage 2: shred apples

Here everything is simple. But it is necessary to treat this stage of preparation of the pie with all responsibility. After all, depending on how thick the apple slices are, it depends on whether they absorb the dough. If you cut the fruits large, you will have a fruit scrambled eggs. Or, if you want, apples in the test. We take four pieces of ripe beautiful fruit. We cut off the peel from them. Shinkuem apples neat thinest slices. As we cut, remove the fruit box with the seeds. We can at this stage afford a little culinary fantasy. The recipe allows you to sprinkle apples with cinnamon or grated lemon rind.

Step 3: put the cake together

It will take you a minute. We throw out slices of apples (in pure form or with cinnamon) in the dough. Stirring. It's all. However, it should be checked whether the fruit has absorbed the dough. The "invisible" apple pie is so famous that on the plate we see a dessert that seems to be made from some fruits. Therefore, if the dough still remains, we cut into it a little apple slices.

Step 4: baking

Turn the oven on for two hundred degrees. It is important to choose the right size for the "Invisible" apple pie to come out all the same pie, not a pancake. To the quantity of products that we brought as a sample, we need a square baking tray with sides of twenty centimeters. Or you can take a frying pan without a handle 18 cm in diameter. Use a silicone brush to grease a baking dish with melted margarine or vegetable oil. You can cover the baking sheet with cooking paper. And you can even use a silicone shape of the right size. We spread apples, which should absorb the dough to the maximum. Slightly equal them with a scapula. It does not matter that the lobules lie on each other chaotically. In the oven, they are mysteriously reformatted so that the pie in the cut will resemble a puff pastry from some apples. Put the mold in the oven for half an hour or forty minutes. In a word, before the appearance of a golden crust.

Step 5: Fill

While our "Invisible" pie with apples is being baked, the recipe with a photo suggests making a refueling to it. To do this, we'll shoot one egg with eight grams of sugar. If there is such an opportunity, take a cane brown sweetener - it behaves well in the oven and caramelizes, but does not dissolve and melts. When the egg mass rises to a white foam, we will pour into it two tablespoons of melted butter. We will incinerate in a dry frying pan a handful of nuts of walnuts. At this stage it is allowed to give vent to its culinary fantasy. Walnuts can be replaced with almond petals, waffle crumbs, coarsely ground biscuits. If we chose nuts, we need to grind them a little. We take the rolling pin and get down to business.

The final stage

We take our almost baked pie from the oven. We pour it from above with egg dressing. Sprinkle nuts / almond leaves / crushed cookies / coconut chips and so on, if desired. "Invisible" apple pie reviews are advised to serve to the table the next day, as freshly baked it seems a bit raw. It takes time that apples and powder (it is important that it is a dry mass, not jam) absorbed the remaining liquid. So, again put the cake in the oven and bake for another ten minutes or a quarter of an hour. After cooling the culinary product to room temperature, we remove it to the refrigerator.

"Invisible" apple pie in the multivark

This recipe is suitable for kitchen machines of Panasonic, Redmond, Philips or Polaris. The main thing is to calculate that the amount of baking normally fits in the bowl. We cook both dough and apple slices in the manner described above, as for a conventional oven. We put the unit in the "Baking" mode for fifty minutes. For a quarter of an hour before the end of the program, open the lid and enter the fill. Maybe it will not turn out such a crunchy crust from above, as with the classical method of production, but it will still be delicious. You can serve warm, like an apple strudel, setting an ice cream ball from above. Or you can stand the night in the fridge. Then the pie will resemble the French "invisible" dessert.