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Apple pie is one of my recipes favorites. It is laborious but its flavor more than rewards the work.
At home we all love it, especially my father and my husband. He always tells me that it reminds him of the ones his mother did when he was little. So every time I do it, I surprise him. In addition, they usually spend a good time praising and savoring it, and there is nothing more gratifying for a cook than to see how they taste their dish and value it.
Since I have a sweet tooth, I love to drink it accompanied of a ball of vanilla ice cream. But this goes in taste, surely for others it would be better to take it with a cup of delicious coffee, I leave that to your choice.
Do you want to know more about apple pie?
With the amounts that I indicate, it comes out dough for twice. I freeze the remaining dough in a plastic bag with the dough well flattened so that it does not have air.
La custard cream It can be made with a little less cornstarch, but I like that it is rather thick, so that it does not soften later with the fruit and the syrup.
This cake can be eaten fresh but, personally, I like it more from one day to the next.
More information - White chocolate vanilla ghost ice cream
Adapt this recipe to your Thermomix model
Hello, just tell you, my husband is delighted with the apple pie, it came out great thanksssss
Mercedes I am very glad that you will like it. It is one of my husband's favorite cakes too.
All the best
Hello, I have already become your fan. What richer and quicker recipes to make. I love them because I am also passionate about thermomix and I like variety. But with regard to cakes and in general to this apple that I am crazy about making, I have a doubt. The mold that I usually use for cakes of this type is a normal non-removable curly mold, therefore when I see your photograph, with the cake so beautiful disassembled, I do not understand how you have done it. Could you explain it to me please? Thank you.
Toñy, polgo the mold well of baking paper and placed the cake on top. When taking it out of the oven, let it temper and then I help myself with the paper by pulling it up to detach it, I put it on the plate and little by little I remove the paper. I hope you have understood me.
All the best
Hi Silvia and thank you very much for the recipe. the cake is divine. Thanks to you and Elena I have a lot of variety of desserts to make for Christmas.
I am glad that you will like the cake, at home it is my husband's favorite and by the way I have not made it for a long time, I think it is my turn. Elena is a great pastry chef and I do what I can so a variety of desserts will surely continue to serve.
All the best
Hello, I have a question about the cake, because I have made it and it has turned out fatal.
Do you have to bake the base before assembling the cake? because I was totally raw.
Then the syrup did not set me, that is, it was runny.
and the cream of me was made a block.
I'm a mess, what could I have done wrong?
Too bad Mercedes! Because it is a delicious cake and if you like the apple cake, try the one on the sugar-free apple cake blog, I like it almost even more.
It is not necessary to bake the dough first and the fact that the syrup will not curdle you may have been because you did not get enough temperature, or even I doubt that you have the weight well, because perhaps you weighed more water and in the pastry cream may weigh more cornstarch and that is why a block was made.
All the best
What a cake came out, very good. Although I put it in the oven for 40 minutes, so that it would brown a little more and the cream for the next time I make it, I will make it after having the dough in the mold, because I made it before and it curdled and I had to beat it a little ,,,, but it came out delicious .... greeting
This cake also drives me crazy and I make the cream afterwards, you're right. All the best
Silvia ,,, I just made the cake ... Everything good except the syrup ... I did it while I was baking, and when I opened the glass it was all set, and I tried it, and the sugar was still intact in lumps ... I started another You see the thermos at 100º but it does not melt ¿?? What have I done wrong ??? Why did I do everything as is.
Ana, I imagine you would put the quantities right, and first the time, then the temperature and finally the speed. This is very important but it will not catch the temperature it should if we do not do it step by step. I am surprised that the syrup is curdled and the sugar in lumps. Sometimes I have had a little liquid left but I put it a few more minutes without the beaker and it fixes itself but the truth has never happened to me like that.
Forgive my ignorance, but do you make syrup or do you buy it? I don't see it clear in the recipe.
Thank you very much!
The syrup is the jam glaze and we do it as a final step. If you don't want to, you can put the peach jam directly on top and it is also very good.
Hello Silvia, I have already made this cake on two occasions, the last one was for my father's birthday, because at home it has always been my brother's and mine's favorite and it was a success. I had gotten apple pie recipes but this is the one I wanted. Thank you very much, it is second to none. Ah! Pedro says she is the best. Continue like this, thanks to you at all dinners or lunches we manage to surprise with something exquisite. A big kiss at both of them.
Thanks Pretty !! I'm glad you like it. At home it is also one of our favorites, especially for Miguel because the choco barely fit.
A kiss and thanks for following us
Hello, first of all I congratulate you on your page, I have been wanting to buy the thermomix for a long time, but due to circumstances the thermochef has come into my hands which I am delighted I have a few days ago, but I see that it is very similar to the thermomix even how recipes work, in general, so I asked google to send me your recipes, I wanted to know if you know someone who has the thermochef and also makes your thermomix recipes, in case you had any knowledge without further ado I say goodbye, thank you for listening to me a greeting Gloria.
Gloria, the truth is that I do not know the robot or anyone who has it. Try some recipes and tell us what such results give and so we can help more people like you in that situation. All the best
Hello, Gloria, my name is Susana, I have had the thermochef since the summer and the truth is that I do very well with it, I have adapted many of the lines that appear here, it is easy, for example, in spoon speed, you only set it to speed 1, and when you say in a recipe I turn to the left, you should put the weather vane in the recipe I hope I have helped you in something and here you have what you need a kiss for
Hola!
This weekend I made the apple pie and the lover's sighs. I had a lot of cream left over from the cake. Do you put it all? Apart from this, it was very good. And the sighs were also very good, although all the cream sank into the vol-au-vent. I bought them in mercadona, but they had two sizes, some small and others large, which ones did you use?
Thank you!!!
I always put all the cream on the apple pie, we love how it turns out with that amount. The volcanoes for the sighs I use the small ones and I fill them up a lot.
Hello Silvia and Elena, thank you for this wonderful blog that you have to help especially the novices like me with this great invention of the Thermomix, I made your chocolate and orange muffins yesterday and I no longer have them even for the snack, My daughters did not take long to put their hand in to eat them, and my husband did not leave today without trying the apple pie, all very good, let's see how the beans with an ear come out today, I think that as the rest is delicious, I will continue commenting on you and a doubt arises, I will ask you if it is not too much trouble, thank you!
I am very happy that you like our recipes and that your family enjoys them.
Greetings and of course we are here for any questions.
I am like Gloria. They have given me the «Termochef» and I am still experimenting, from the information I have found I think it looks more like th21 than 31. This Saturday I will try some of your desserts and I will tell you, although with so much variety and everything with such a good looking it is difficult to choose. Thank you very much for so much recipe and also so well explained.
Thanks Sonia, I'm glad you like our recipes. You will tell us how they are looking with the thermochef.
Spectacular, it's the word I need, and I didn't expect it myself. I made it Sunday afternoon for Monday which was my mother's birthday.
Thank you very much for giving us so many ideas,
A hug
I'm glad you like it. At home it is one of my favorites. All the best
Yesterday I made the apple pie and it is really good, the only thing that failed me was the glaze has not set, could it be because the jam was sugar?
I have frozen half of the dough and I would like to make the fruit this weekend, I have realized that it has the same glaze, what could I do to make it come out well ????????????? ? ………… muchissssssssssssimas thank you for your help
GREETINGS
Give it a few more minutes to see if it thickens.
Hello Silvia, I am a fan of your blog, I make many of your recipes and I congratulate you on your work, in short, I have a doubt, I am going to make the apple pie but I do not understand one thing, when it says that you make the dough, that you stretch it with a rolling pin, and put it in a quiche mold and rest in the fridge and then you paint it and prick it, in the assembly you put that we place the dough in a short cake mold, was not the dough already put in the quiche mold? Should I remove it from there and put it in another mold? I am not sure if you clarify it to me please. I have a 27 × 4 curly silicone mold, does that work for me? Thank you very much
Mª Angeles, you're right, it shows that it was one of my first published recipes and perhaps it gives rise to confusion. I was referring to a short mold, it can be quiche type or like yours, which works perfectly.
The dough is placed and it is not necessary to change the mold until it is removed from the mold.
Hello. Please, could you tell me if I can change the peach jam for another, since my husband is allergic to peaches?
Thank you very much and keep it up, you are great!
rose s
You can always vary the ingredients, if one does not suit you, you could put apricot, plum, or apple.
Sorry for not having answered earlier. Many thanks! I will make this cake in the next few days. All the best.
I love your recipes, whenever I get bored I start cooking, and I like it a lot, and also the things you do come out very good
Thanks a lot, David! I'm glad you like the blog
Hello, yesterday I made this cake and the truth is that it is very good but with the dough I have a doubt, I do not know if I did something wrong, but I could not stretch it, it broke all the time, when I finished making it in the thermomix it had stayed like small balls and I joined it, I don't know if it had to be like this or not, even so the cake is very good, thank you very much for all the good recipes that you put us and you will tell me if the dough looks like this or not , a big kiss
One question, is the dough made of puff pastry or shortcrust pastry? Thanks
Toñi is broken dough, you can buy it already made or you make it, I particularly like to make it more because it is juicier.
I hope I've helped.
Hola!
Why another ingredient can I substitute CORN? Here where I live or can find. Thanks. I love this WEB.
Hello girls, I have made this cake for the first time and the truth is that there are not even the crumbs left, the only problem is that the glaze is too doughy, when now I split the cake I took it with the knife it looked like caramel, I only What I did was instead of 3 knives. of jam, add 3 packets of those that are sold loose of jam, could that be why? you could eat anyway.
Good ... when you say that the cake is richer from one day to the next, how do you preserve it? At room temperature or in the fridge, do you cover it with something? Thank you so much
Hello Marta, first you let it cool down well. And since it has pastry cream, it is convenient that you keep it in the refrigerator well covered with transparent film so that it does not stay hard or dry. You will see how delicious!
Instead of peach jam, as I am allergic, you can put apple jam, for example, which does not add any extra flavor
Could you tell me the oven time and temperature and if it's only down, thanks
Hello Sea,
The oven time is 30 minutes and the heat is up and down.
For the decoration you can make the glaze that you put in the recipe or the one that I put yesterday, which is faster.
I hope it looks great on you!
Hello, I just discovered this website because I was looking for this recipe. I have the Flavors Mix and I adapt the recipes.
The pastry cream has come out very liquid, it did not have cornstarch and I have added flour (I do not know if that is).
The glaze has come out very thick, I have used homemade jam. Could it be from too much temperature?
Thank you
Hi Gregorio,
Well, if you can adapt them, perfect. We publish a new recipe every day (you can subscribe to follow us on facebook, in your email ...).
On the cake, if the pastry cream has not thickened, it will be because of what you say about the cornstarch. And as for the frosting, it may be because it has been in too long. I leave you another glaze recipe, in case you want to try it next time http://www.thermorecetas.com/2012/05/26/glaseado-de-mermelada-sirope/.
Kisses!
With tablespoon we understand tablespoon right? And with teaspoon we mean dessert spoon, not coffee, right ??? Thanks!! Let's see how it goes ...
Hello Elena,
Sorry for the delay, with this Easter we are a little lost !!
But you are absolutely right, tablespoon is with the soup spoon and teaspoon with the dessert one.
Kisses!!
Hello, I have already made the cake very rich on several occasions and it is very tasty.
The only thing I make the glaze and it looks good on me but after putting it on the cake about an hour or so it turns liquid and I don't know why.
Hello Ana:
The truth is that I do not know very well what may be due to it becoming liquid. The only thing I can recommend is that you be careful with changes in temperature. There are glazes that if it is very hot in the kitchen do not curdle and remain liquid even if they have gelatin.
I hope this little trick helps you.
Regards!
Hi, a doubt, should the shortcrust be baked before adding the cream? If so, how long in the oven? And is it advisable to put something on top of the dough so that it does not rise too much? for example, chickpeas ... as indicated in some other recipe.
I'd like to do it this weekend. Thanks!!