Time for apple pie! Any type of apple pie is on my to do list as far as I'm concerned. This one contains a particularly popular ingredient; condensed milk. The somewhat syrupy thick milk from a can turns into sticky caramel in the oven and that is wonderfully delicious! Because condensed milk is sweet in itself, you don't need to add any sugar to the filling as far as I'm concerned. The pie is quite basic, but give it your own twist by adding grated lemon to the filling, nuts or cover the base with frangipane or almond paste. This gives a lot of flavor and ensures that the base does not bake too moist.
Adding bite to apple pie
The apple pie was delicious because of the caramelized condensed milk, but I missed an extra bite. I think it would be delicious to add a handful of roasted chopped nuts or raisins. In the case of raisins, it might be wise to choose fresh apples so that the pie is not too sweet.
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Apple pie with condensed milk
Ingredients needed for a 23cm low cake or 20cm high cake:
For the dough:
280 grams of flour
200 grams of butter at room temperature
130 grams of sugar
pinch of salt
Breadcrumbs or almond flour for the base
For the filling:
4-5 large apples or 6 medium apples
Cinnamon to taste
Zest of a lemon
200 ml is half a can of condensed milk
Optional:
For extra bite and flavour, add a handful of raisins or chopped roasted nuts
Tuft of whipped cream on top
Apple pie with condensed milk
Knead the butter, sugar, salt and flour into a smooth dough and let it rest in the refrigerator for half an hour.
Line the baking tin with baking paper or grease it with butter and sprinkle it lightly with flour.
Cut the apple into pieces, remove the core and cut large, small or slices of apple according to your own taste.
Sprinkle with lemon zest and cinnamon to taste and set aside.
Preheat the oven to 160 degrees for a fan oven or to 180 degrees for an oven with top and bottom heat.
Remove the dough from the refrigerator, roll it out and divide 2/3 of the dough over the bottom and sides of the baking tin.
Spread the breadcrumbs or almond flour over the base to prevent a too moist base. Cover the apple pieces over this and spread the condensed milk over the apples.
Roll out the leftover dough and cut strips of dough from it. Place them on top of each other so that they form diamonds. I had some dough left over. I rolled this dough up and covered the outer ring on top of the apple pie with it.
Bake the apple pie with condensed milk for 70-80 minutes until done.
Eat the cake to taste. Some people like their cake cooled down with maybe a dollop of whipped cream, others still a little warm with maybe a scoop of vanilla ice cream.
What is the best way to store apple pie?
An apple pie can best be stored covered for about 2 days outside the refrigerator. Although I use as little aluminum foil as possible, this gives a better result with apple pie than hermetically sealing it in plastic. In the refrigerator, the pie dries out and the butter hardens. Do you have pie left over? You can also freeze the pie very well.
As far as we're concerned, it's always time for whipped cream; maybe a little less tasty, but a squirt bottle in the fridge is always ready
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