Placinta cu mere si aluat fraged

Un desert care se topeste in gura, cu mere gustoase de la tara, perfect atunci cand luati masa cu familia duminica, intr-o zi ploioasa de toamna :) Cea mai buna placinta cu mere si aluat fraged pe care am mancat-o ever! :) Rețeta video AICI.

Aluat fraged:

• 200g unt
• 450g faina + extra pt framantat
• 150g zahar brun* (optional)
• 2 oua de tara
• 150g iaurt grecesc
• 1 lgt praf de copt
• 1 lingura de gris

Umplutura:

• 1.5-2 kg mere
• 150g zahar brun* (dupa gust si in functie de mere)
• 2 lgt scortisoara
• 2 lg indulcitor pudra pt topping
• 1 galbenus

Pentru umplutura dam merele pe razatoare si le calim cu zaharul brun si scortisoara intr-o tigaie non-aderenta timp de aprox 10 min, pana se inmoaie si-si schimba culoarea. Le lasam la racit.

Aluatul fraged se prepara astfel: mixam unutul rece taiat cubulete cu zaharul, adaugam apoi ouale si iaurtul, amestecand in continuare, faina putin cate putin si praful de copt. Framatam apoi manual aluatul pe o suprafata presarata cu faina pana devine moale si neted. Il impartim in 2 si rulam 2 foi dreptunghiulare cu facaletul.

Ungem o tava de aprox 25*35 cm cu putin unt (eu folosesc ambalajul de la pachetul de unt folosit :), o tapetam cu hartie de copt si punem in ea prima foaie de aluat. Presaram grisul, punem compozitia racita de mere, o nivelam frumos cu o spatula si punem si a 2a foaie de aluat.

O ungem cu galbenusul batut si o intepam cu furculita. Coacem placinta aprox 45 de min la 170C, pana se rumeneste putin. O lasam sa se raceasca, apoi presaram deasupa indulcitor pudra si o taiem felii. Pofta mare!

*Baby friendly: omiteti zaharul din aluat si indulciti umplutura cu putina miere dupa gust, avand in vedere faptul ca mierea se ofera copiilor numai dupa varsta de 1 an, cu masura.

ENGLISH VERSION

A dessert that melts in your mouth, with tasty apples from the countryside, perfect to enjoy with your family during Sunday lunch, on a rainy autumn day :) The best apple pie with tender crust I’ve ever had :)

Crust:

• 200 g butter
• 450 g flour + extra for rolling the dough
• 150 g brown sugar (optional)
• 2 free range eggs
• 150g Greek yogurt 10% fat
• 1 tsp organic baking powder
• 1 tbsp semolina

Filling:

• 1.5-2 kg apples
• 150 g brown sugar (to taste, depending on the apples)
• 2 tsp cinnamon
• 2 tbsp powder sweetener
• 1 egg yolk

For the filling grate the apples and saute them with brown sugar and cinnamon in a non-stick pan for about 10 min, until soft and brownish. Set them aside to cool.

Prepare the crust like this: mix the cold butter cut into cubes with the sugar, then add the eggs and yogurt (keep mixing), flour, little by little, and baking powder. Then manually knead the dough on a floured surface until smooth and soft. Cut in half and roll 2 sheets.

Grease a 24*35 cm oven dish with butter (I use the butter package paper), line with baking paper and put the first sheet on the bottom. Sprinkle the semolina, add the apple mixture and level with a spatula.

Place the second dough sheet on top, grease with a beaten egg yolk and poke with a skewer. Bake the pie for about 45 min at 170 C, until slightly brownish on the edges. Let the pie completely cool down, then sprinkle with sweetener and cut into square slices. Enjoy!