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Lenja pie / Pie Lazy

Lenja asks, with pišinger (recipe for this cake is enveloped in mystery, what is the grandmother volumes not what she often rules) definitely a cake that marked my childhood. We are mainly consumed in the variant with apples because the season is long, but when they arrive cherries and they were the work of the guest in the "sandwich". My grandmother was even sent the pie bus while she was in Belgrade, and I with my parents in Tuzla. Packed their her in an empty box of Krašovog Petit Beurrea, which was later obmotavala rubbers for winter. What will you, at that time there was no Tupperwarea, at least in our country. I remember the lazy pie as excellent food for comfort I'm always happy meal, although I was a sickly child and forever mrljavila something with food.

Last week I returned from Belgrade. There is some uninformed uncle, the seller in a bakery vračarskoj tried that pulls me to buy their lazy pie. "Try it, the neighbors, you will not regret it, you'll be amazed and so on. I do not think he wanted me to pull over, but I believe he certainly did not eat pie better than this. And she was not particularly bad, especially if you eat something sweet on the spot. But Phil was crushed into bread crumbs, so he looked twice thicker than me, plus somehow still alive, I guess it was baked at high heat (they are not worth it 'lade oven in which bread is baked), and each of grated froncla Apple will still be recognizable and polusirova. All in all, an unforgettable lazy pie is something else.

Before we turn to the recipe, I have to say that the lazy pie, and all friable dough with lard, the right day in advance. Or two days, anyway, if it is nicely packaged, you can eat and a week, except that in our house so none lasted. If you are going to eat for lunch / afternoon / evening, narpavite the night before, remove from oven and cover with a cloth. Immediately before serving a slice and sprinkle with powder sugar.

• 500 g flour (preferably soft, type 550)
• 125 g fat
• 125 g butter
• a baking
• half a cup of sugar
• half a cup of cold milk
• 1 kg sour apples
• cinnamon sugar
• powder-sugar

Ugrejte oven to 170 ° C. Prosejte flour and mix it with powder sugar. To this add the diced butter fat and the room temperature, milk and sugar. Knead everything well. If you hate to knead, and want to justify the name of this pie, you can start to use a mixer with a spiral balloon, but you will eventually need to unite all hands. You will get a smooth dough that will be rolling pin to develop the size of two sheets of the pan in which the pie oven. Cortex not should be thick, 3-4 mm is ideal.

Peel and shredded apples. Bakpapirom pan in roasting pan and place a crust on the bottom. Through it, spread grated apple. Do not be alarmed if you do that Apple has too much, especially in relation to the test. During the firing will be fil skašiti and zduvati. Sprinkle apples with sugar and cinnamon if desired. Precision measures the sugar does not exist because it all depends on how many apples are sour, and how lazy you want to ask is cute. I have put 7-8 tablespoons spoons and at least 3 tea spoons of cinnamon. Now put the top crust and brush the pie with cold water using a brush dessert.

Bake without a fan, with the top and bottom heater for an hour. It is important to ask roasted slowly on low heat, to make the apple filling creamy and became absorbed in the dough. The fan could be a pie to dry, so I wanted to experiment with it. The intent was that everything I do as a grandmother thirty years ago.

What I changed: As I said, nothing. However, there is some danger that you remain lower crust soggy if you use a juicy apple. In this case, it is worth the lower crust sprinkled with a layer of bread crumbs before you line up the apples. No way umešavati breadcrumbs in apples as well as colleagues from the bakery. This brings us to the question of which apples are best for this pie. I used the queen of all apples for cooking, Belle de Boskoop . The apple is one of the most fragrant najkiselije to know and gives a very intense aroma of all cakes. I believe that in the absence of this species could serve apple cultivars Elstar and Idared.

verdict: dough soft, slightly mrvičavo, filling spicy and sour-sweet. Peace, contentment, harmony, joy.

Lazy pie

This is my grandmother's recipe for the famous "lazy" apple pie (that can also be made with sour cherries, when they're in season). It's a common cake in Serbia, available in all respectable bakeries and very simple to make; a children's favourite and great comfort food. The lard makes it melt in your mouth, and is an indispensable ingredient. Use Boskoop apples for the filling, but if they're not available in your neck of the woods, any other tart apple sort will do.

And don't forget to make it a day in advance: the dough needs time to soften after baking (at least 12 hours, preferably 24).

• 500 g soft flour
• 125 g lard
• 125 g butter
• 1 sachet baking powder
• 1/2 cup sugar
• 1/2 cup cold milk
• 1 kg tart apples
• cinnamon
• sugar
• icing sugar

Pre-heat the oven to 170° C. Mix flour with baking powder, add the lard and the butter at room temperature, the sugar and the milk. Knead a smooth dough and separate it in two equal parts. Use the rolling pin to roll out each part in the size of the baking tin you'll be using (medium-sized will do). Line the tin with greaseproof paper and lay one half of the pastry on the bottom of it.

Peel and grate the apples. If they're really, really juicy, you can sprinkle the pastry with breadcrumbs before you cover it with grated apples, but in most cases this is not necessary. Sprinkle the apple layer with sugar (7 to 8 tablespoonfuls, depending on how sour the apples are) and cinnamon to taste. Lay the other pastry sheet on top and brush with cold water. Bake for about an hour, until golden brown.

Cut in cubes and dust with icing sugar. Prijatno!