American apple pie

Dough:

2 cups of flour
2 tbspoons of sugar
150g of butter
4-6 tbspoons of water


Mix the flour, sugar and butter with 2 forks or a potato masher. Add the water little by little until you get a soft, homogeneous dough.

Filling

4-5 acid apples, cut in thin slices
cinnamon
1 cup of sugar
butter
1/2 lime

Put the slices on a bowl and squeeze the lime on them (to prevent them getting brown). Add the sugar, cinnamon and butter mix it all very well.

On a pie tray (better if it has removable bottom), spread the dough with your fingers (remember to leave some behind to make the cover). On a clean counter, sprinkle flour and open the left over dough, in the shape of a circle, big enough to cover the pie.

Fill the pie tray with the apple slices, putting them all in the same direction until you fill the bottom. Procede in the same maner until you are out of slices. Spread the juice that is left behind in the bowl on top of the apple slices. Cover with the dough circle and merge the edges of the pie in the tray and the cover. With a knife, cut little incisions in a radial fashion (about 5 to 7 will do) so the vapour can escape. To make it look better, you can spread some egg yolk on the cover, to give it a brown look after it's baked

Bake it in medium heat (170C) for about 45 min or until golden

As an alternative, you can use bananas and walnuts for the filling and serve it with squirty cream.

Pic: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8OjlgwDpYONTe6I_7oWGCmxV2XdqXYTG61jBEc8lGDlgz4o3QHG2X58zy3mKfj2jNB5R-p635cZiH9FYZrCQaJHyFDwaI4G3G1dSmNgGJDUhr_FLiU5HRBACPnUjSF37cE3q2ug3Psim/s400/torta+de+ma%C3%A7%C3%A3.jpg

Chicken pie

Dough:
4 eggs
1 cup of oil
1 cup of milk
3 cups of flour
1 tbspoon of baking powder
salt


Filling

1/2kg of cooked and threaded chicken
6 tomatoes
1 onion
1 can of peas
1 can of sweet corn
optional: a handful of olives (chopped)
Mix the dough ingredients in the blender. Transfer it to a bowl and add the filling Mix it delicately and transfer it to a greased tray.

Bake it in a pre-heated oven (medium heat) for around 30 min. Check with toothpick (if its clear, its done)

Apfelstrudel (german apple pie)

Time of preparation: 45 min

Dough:
1 cup of water
300g of flour
1 tbspoon of butter
2 tbspoons of sugar
1 tspoon of salt
1 yolk (for brushing)

Filling
2 cups of sugar
6 apples
100g of seedles raisins
4 tbspoons of breadcrums
juice from 1/2 lime
1 tbspoon of butter

Mix the flour, water, sugar and salt,working it untill you get a soft dough. Let it rest for 30 min. Over a kitchen cloth sprinkled with flour, open the dough, the thinnest the better. Spread some butter on top of the open dough. Spread the filling over the dough and spread little chuncks of butter on top of the filling. Roll the cloth, rolling the dough (like a suiss roll).
Put the strudel in a greased tray, giving it the shape of half moon. Brush with the yolk, bake it in medium heat (gas mark 6) for 30 minutes. When ready, sprinkle with sugar. Serve it with squirty cream.

The filling:

Peel the apples and remove the seeds. Cut it in thin slices, put it in a bowl and add the breadcrums. Heat up the butter (until golden) and add to the apple mixture. Add the raisins, sugar and lime juice. Mix it well and fill up the strudel