Argentinian Apple Pie

Ingredients

While the American apple pie is typically served with a scoop of vanilla ice cream, the Argentinian version, Dulce de Manzana, is often enjoyed on its own or accompanied by a dollop of whipped cream. Additionally, the Argentinian version may incorporate a touch of dulce de leche, a caramel-like sauce, for an extra layer of richness. We alse have the original recipe for Apple Pie, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) brown sugar 1/4 cup (50g) brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 4 large apples, peeled, cored, and thinly sliced 4 large apples, peeled, cored, and thinly sliced
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1/4 cup (60ml) dulce de leche (optional) 1/4 cup (60ml) dulce de leche (optional)
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 14g (7g saturated)
• Carbohydrates: 46g (28g sugars)
• Protein: 3g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Add the granulated sugar and mix well. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, mix the brown sugar and ground cinnamon. Add the sliced apples and lemon juice, tossing until the apples are coated.
5. 5.
   Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and trim any excess.
6. 6.
   Spread the dulce de leche (if using) evenly over the bottom of the pie crust. Arrange the apple slices on top, creating a mound in the center.
7. 7.
   Fold the edges of the crust over the apples, leaving the center exposed. Brush the crust with the beaten egg.
8. 8.
   Bake the pie for 40-45 minutes, or until the crust is golden brown and the apples are tender.
9. 9.
   Remove from the oven and let it cool for a few minutes. Dust with powdered sugar before serving.

Treat your ingredients with care...

• Apples — Choose firm and tart varieties such as Granny Smith or Braeburn for a balanced flavor and texture.
• Dulce de leche — If you prefer a less sweet pie, reduce the amount of dulce de leche or omit it entirely.
• Pastry crust — Handle the dough gently to ensure a flaky texture. Avoid overmixing or overworking the dough.

Tips & Tricks

• For a decorative touch, create a lattice crust by weaving strips of dough over the apple filling.
• Serve the pie warm with a scoop of vanilla ice cream for a classic American twist.
• Experiment with different spices like nutmeg or cardamom to add depth to the flavor profile.
• If the crust starts to brown too quickly, cover it loosely with aluminum foil to prevent burning.
• Leftover pie can be stored in the refrigerator for up to 3 days. Reheat in the oven before serving.

Serving advice

Serve the Argentinian Apple Pie warm or at room temperature. Dust it with powdered sugar and, if desired, drizzle additional dulce de leche over each slice. Enjoy it as a delightful dessert or pair it with a cup of coffee or tea for a cozy afternoon treat.

Presentation advice

To enhance the presentation, place a small dollop of whipped cream on top of each slice. Garnish with a sprinkle of ground cinnamon or a fresh mint leaf. Serve the pie on a decorative dessert plate or a rustic wooden serving board.