Question ID: 4000-1520-0-1-4-6
Recipe Description
First of all cut-up all the almonds in the mixer, then in the kneader put together almonds, margarine, sugar, whole wheat flour, and while kneading add some spoon of cold water till you obtain a compact and smooth dough, then put it in a plastic bag in the fridge for 30 minutes.
Peel the apples and cut them in slices, squeeze a lemon then put the juice on the apple slices to prevent oxidation.Meanwhile start the oven at 210 celsius degrees.
Take out of the fridge the shortcrust and cut two sheets of baking paper put one sheet on a table then put the shortcrust and the other sheet: now with your hands flatten a bit the dough and proceed with the rolling pin till you obtain a shortcrust sheet that fit your baking pan, in this way you don't mess with the dough and it is much faster and precise to obtain a good shortcrust; peel of the upper sheet of paper an put the shortcrust with the lower sheet of paper in the backing pan covering it entirely.Then put on the shortcrust the apple slices and cover them with powdered sugar and powdered cinnamon and put it in the oven for 30 minutes in the lowest level.
Dissolve the "noeggs" powder in some water, meanwhile whisk the cream and add it vanilla flavor, whole wheat flour and the hydrated "noeggs".
Take out of the oven the pan and lower the temperature to 150 Celsius degrees.Put the remaining filling on the apple slices and flatten the surface, then put again the pan in the oven for 1 hour.
At the end of the baking take the pan out of the oven and take the pie out of the pan and let it warm down.
When the pie become colder you can cut some slices and eat them, but I kindly suggest you to wait till the next day: the pie will have time to become more compact and will taste much better.I hope you'll like it.
Question & Answer
Question: What is the correct order of the images?
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 (C) |