Boyar's Hat Pie with Apples
The Boyar's Hat apple pie is a magnificent and mouth-watering dessert. It will be a true highlight of any table and is sure to please all your guests.
How to cook
This pie looks like a cake, but is very easy to prepare.
Boyar's Hat Pie with Apples
Ingredients
- 325 gram whole grain flour
- 200 gram granulated sugar
- 200 gram butter
- 3 pcs eggs
- 4-5 pcs apples
- 1 pinch salt
- 1 teaspoon vanilla sugar
Instructions
- Prepare the food in advance.
- In a blender or mixer bowl, combine flour and butter, previously cut into cubes, add salt and grind until crumbly.
- Using a mixer, whisk, or blender, beat the yolks with 1/3 of the sugar and add them to the butter-flour mixture.
- Knead the dough until soft and divide it into two parts—one large and one small. Place the smaller part (approximately 80–90 g) in the freezer for 20–30 minutes to set.
- Prepare a baking pan (preferably a cylindrical one with a removable rim). Line the bottom with parchment paper, grease with a knob of butter, and lightly dust with flour.
- Spread the dough over the bottom of the pan, forming sides 3–4 cm high around the edges.
- Grate the peeled apples through a coarse grater and place them on the dough.
- Beat the egg whites until they form airy foam, add granulated sugar and vanilla, and beat the mixture until it becomes thick and fluffy.
- Place the beaten egg whites on the filling.
- Grate the frozen dough coarsely and sprinkle it over the pie. If desired, decorate the top with thinly sliced apple wedges.
- Bake in a preheated oven at 190°C (375°F) for 35–40 minutes. If the top starts to brown, cover the pan with foil.
Note
The finished pie should be cooled before serving so that it stabilizes and does not fall apart when cut.
To make the pie more airy, use only fresh and high-quality products.
Before adding apples to the batter, peel and core them. This will prevent any hard particles from getting into the pie and will make it more tender.
