Apple pie: the recipe to prepare it soft with sourdough and without butter

Craving apple pie? Here's how to prepare it in a light version, without butter, and make it super soft. The recipe that will win you over

@ 123rf

What we offer you is a great classic in the kitchen, loved by adults and children: apple pie, but with sourdough. Thanks to the long and double natural leavening it remains soft and fragrant even without the use of butter. With a delicate taste, it is a perfect dessert to be served at snack time, for recess at school or for breakfast in the morning.

Apple pie is a tasty dessert that everyone really likes; the recipes to prepare it are many and all, or almost, we have the one handed down by our grandmothers that remains the favorite, but according to our tastes and needs there are many versions to be experimented, starting from apple pie without butter, vegan, wholemeal or, in fact, this recipe with sourdough and not very refined ingredients, perfect even for those who are intolerant to yeasts.

For a perfect success, the procedure to be followed is scrupulous: after the first leavening, in fact, it will be necessary to combine a second dough without deflating the first, which is not very easy, but possible as long as you treat everything in the same way as the dough of the pan. of spain.

Index

Ingredients for a 24 cm diameter springform cake tin

200 gr of mother yeast
200 ml of water
1 teaspoon of agave syrup
300 2 grams of flour
2 eggs (109 gr shelled)
180 gr of brown sugar
100 ml of sunflower oil
cinnamon to taste
350 gr for body
additional brown sugar to taste

Preparation Time:
60 minutes
Cooking time:
60 minutes
Rest time:
28 hours of leavening
Dose:
6 people to
difficulty:
medium

How to make apple pie: procedure

Leek the sourdough in a large bowl or in the mixer together with water and agave syrup,
iniziare to knead until a frothy mixture is obtained,
Than we also incorporate the flour,

cover up with cling film and leave to rise for twelve hours,
passed which the dough will have doubled its volume,

shell then the eggs in a bowl, whisk them until frothy,
add sugar and continue whipping,
to follow also incorporate the oil and finally the flour and cinnamon and whisk again to mix everything.

To pour the freshly prepared dough in the bowl containing the leavened product, taking care to pour it sideways so as not to deflate it,
mix all with a spatula making delicate circular movements that go from bottom to top,

lining with parchment paper and pour into it, very gently, the dough and let it rise for another four hours,

passed which peel the apples, remove the cores and slice them,
fit together the apples in the dough without putting too much pressure so as not to deflate it, if you like sprinkle the surface with more sugar,
bake in a hot oven at 200 ° and cook for twenty minutes, then lower the oven temperature to 180 ° and continue cooking for another forty-five minutes,
cooking when finished, remove from the oven and leave to cool on a wire rack,