Ameriska jabolcna pita 
Prep: 30 min.; Stand: 30 min.; Bake: 1 hr., 20 min.; Cool: 1 hr., 30 min. Don't skip the apple jelly—it makes the baked pie juices taste rich. It also decreases the cloudiness that sometimes occurs with a flour-thickened apple pie filling. * 2 1/4 pounds Granny Smith apples
* 2 1/4 pounds Braeburn apples
* 1/4 cup all-purpose flour
* 2 tablespoons apple jelly
* 1 tablespoon fresh lemon juice
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon salt
* 1/4 teaspoon ground nutmeg
* 1/3 cup sugar
* Cornmeal Crust Dough
* Wax paper
* 3 tablespoons sugar
* 1 tablespoon butter, cut into pieces
* 1 teaspoon sugar
* Brandy-Caramel Sauce
1. Preheat oven to 425ş. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.
2. Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).
3. Remove and discard top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.
4. Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.
5. Roll remaining Cornmeal Crust Dough disk as directed in Step 2, rolling dough to about 1/8-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Place pie on a jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.
6. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving. Serve with Brandy-Caramel Sauce.MALENKOST DRUGACEN RECEPT:Za testo:
200 g moke
75 g mrzlega masla
6 do 7 žlic mrzle vode
ščep soli
6 do 7 jabolk, Granny smith ali podobne
sok ene limone
1,75 dl temno rjavega sladkorja
1 žlička cimeta
1/3 žličke muškatnega oreščka
4 žlice jedilnega škroba
Potresenec:
1/2 skodelice moke
četrtinka masla
ščep soli
1/2 skodelice ovsenih kosmičev
1/4 skodelice temno rjavega sladkorja
1/2 skodelice orehov
Najprej na hitro vmesimo testo, ki ga zavijemo v plastično folijo in postavimo na hladno vsaj za pol ure.
Naredimo potresenec:
v multipraktik stresemo moko, sol, sladkor in maslo. Sestavine zmeljemo samo za par sekund. Dodamo orehe in kosmiče in še enkrat za par sekund zmeljemo vse sestavine. Stresemo na krožnik in z rokami premešamo. Postavimo na stran in pripravimo nadev:
jabolka olupimo in narežemo na krhlje. Iz enega jabolka naj pride 12 do 15 krhljev, odvisno od velikosti. Stresemo v posodo in dodamo sok ene limone. Sladkor, cimet, muškatni orešček in škrob zmešamo in dodamo jabolkom, ki jih segrevamo toliko časa, da je ves sladkor raztopljen.
Testo vzamemo iz hladilnika in ga na tanko razvaljamo ter položimo v pekač. Nanj stresemo segreta jabolka in vse skupaj potresemo s potresencem. Pečemo pri 180 stopinjah približno eno uro. Ko je pečeno, počakamo vsaj 15 do 30 minut, preden jo razrežemo. Lahko jo pečemo tudi v individualnih lončkih brez spodnjega testa, samo s potresencem.
Ameriška jabolčna pita je za Američane to, kar so za nas gibanica, štruklji in žlikrofi. Variant je ogromno, vse pa imajo skupno to, da je testa zelo, zelo malo in vse so odišavljene vsaj s cimetom. Za zgornjo plast se uporabita ali isto testo kot za spodnji del ali pa potresenec. Tudi potresencev je več vrst, ta z orehi je samo ena možnost in če jih nimate, jih lahko izpustite. Temen sladkor iz mojega recepta da piti čudovit karamelni okus, lahko pa uporabite svetlo rjavega ali pa navaden kristalni sladkor. Servirate toplo. VIR: Kulinaricna Slovenija
