Рецепт пирога на английском

Here is a detailed recipe for a Classic Homemade Apple Pie. Ingredients For the Pastry (Double Crust):

• All-purpose flour: 2 ½ cups
• Unsalted butter: 1 cup (2 sticks), cold and cubed
• Granulated sugar: 1 tablespoon
• Salt: 1 teaspoon
• Ice-cold water: 6–10 tablespoons (added incrementally)

For the Filling:

• Apples: 3 pounds (about 6–8 medium), peeled, cored, and sliced
• Granulated sugar: ¾ cup
• All-purpose flour: 2–3 tablespoons (to thicken juices)
• Ground cinnamon: 1 teaspoon
• Ground nutmeg: ¼ teaspoon
• Lemon juice: 1 tablespoon (to prevent browning)
• Unsalted butter: 1–2 tablespoons, cut into small bits (for dotting)

For the Garnish:

• Egg wash: 1 egg beaten with 1 tablespoon water or milk
• Sugar: 1 tablespoon for sprinkling on top

Instructions

1. Prepare the Dough:
   • In a large bowl, whisk together the flour, 1 tablespoon sugar, and salt.
   • Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter.
   • Add ice water one tablespoon at a time, mixing with a fork until the dough just starts to hold together.
   • Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
2. Prepare the Filling:
   • In a large bowl, toss the sliced apples with lemon juice.
   • Add the ¾ cup sugar, flour, cinnamon, and nutmeg. Stir until the apples are evenly coated.
3. Assemble the Pie:
   • Preheat your oven to 400°F (200°C).
   • On a floured surface, roll out one disc of dough into a 12-inch circle. Place it into a 9-inch pie plate.
   • Pour the apple mixture into the crust, mounding them slightly in the center. Dot the top of the apples with bits of butter.
   • Roll out the second disc of dough and place it over the filling. Trim the excess, fold the edges under, and crimp to seal.
   • Cut several small slits in the top crust to allow steam to escape.
4. Bake:
   • Brush the top with egg wash and sprinkle with sugar.
   • Bake at 400°F for 15–20 minutes.
   • Reduce the heat to 350°F (175°C) and continue baking for 45–50 minutes until the crust is golden brown and the filling is bubbling.
   • If the edges brown too quickly, cover them loosely with aluminum foil.
5. Cool:
   • Allow the pie to cool on a wire rack for at least 2–3 hours before slicing to let the filling set.

Would you like to see step-by-step photos for the dough-folding technique or a recipe for a different type of fruit pie?