Ingredients
– 100g of Maria type cookies
– 50g butter
– 6 medium apples
– 1 glass of 200ml of milk
– 1 glass of 200ml of flour
– 1/2 glass of 200ml of sugar
– 150g of peach or apricot jam
Lets go cook
– We crush the cookie. You can do this with an American mixer, a manual mixer or by putting the cookies in a bag and shaking them with a rolling pin. Then we put them on a plate, add the melted butter and mix well with a spoon. It will remain as a kind of wet coarse sand. This will be the base of our apple pie.
– We put this mixture in the bottom of a removable cake mold. With these amounts, in one of 18-20cm, it will be fine. We spread the mold with oil or more melted butter (so that the cake does not stick) and we introduce the biscuit and butter mixture. We crush it and spread it over the entire surface of the mold, in such a way that it is well compact. This will be the base of our apple pie.
– Now, again in an American blender or in a blender glass, add 4 of the peeled apples, cored and cut into cubes, the flour, the milk and the sugar. We grind everything well.
– We introduce this mixture – which will be simply the apple pie filling – on the basis of biscuit and butter. On top, we put the other two apples, also peeled and cut into very thin slices. Set them up a bit crazy, randomly, or try to give them a harmonious shape, if decoration matters to you.
– We put everything in the oven, previously heated to 180ºC. We leave here for around 50 minutes.
– After time, we take it out and let the apple pie warm a little. An advice. In this case, do not trust the old trick of prodding with the toothpick because this cake does not finish curdling until it has cooled completely. Therefore, it is better to wait for it to cool down.
– Once out of the oven, and after it has tempered a bit, we unmold it and paint it all over its surface with the jam. It will give it a very bright touch and will improve its flavor a lot