Apple pie and red fruits

They say that the classics never die, and without a doubt that is so: this easy apple and berry pie is a very quick recipe to make, light and absolutely delicious. But do you know what is the most interesting thing about shortcrust pastry pies like the one we bring today? That you can do it all year with the fruits that you want (fresh or frozen) that always turns out well. In addition, it is not a heavy cake and it is ideal for all occasions.

Surely many of you have ever done it. If you don't make it, it's so quick to prepare and allows for so many variations!

Beyond the recipe, which I hope you enjoy a lot, I hope that some notes that I leave here and in the recipe will give you some new ideas to be able to vary from the recipe that you normally follow or be encouraged by some of the proposals that I make to you optional.

Things to keep in mind

• Today we make it with a large amount of apple and some red fruit. I have used forest fruits and cherries, which I still find fresh. But you can use frozen fruit if you want (you can find baggies of frozen fruit at most large food counters).
• In case of using frozen fruit, it is better to leave it at room temperature to thaw beforehand, otherwise it will release a lot of water and spoil the dough.
• I have used red apples, but you can only use yellow Golden type apples. They are sweeter and in fact I love them baked. By combining them, red and Golden, I have achieved a less sweet cake, which is what I was looking for, and there is also the crunchy point of the fruit.
• You can use shortcrust pastry, shortcrust pastry or puff pastry, but since there is a significant amount of fruit I prefer to use shortcrust pastry because it supports the weight better (a part that I like better for this type of cake... it makes more of a cake, right? Do you think the same?)
• In the confectionery section of large stores, you will find jars of cherries for filling . They are a great option to sweeten and provide juiciness, and they can be part of the fruit that you add to the cake (if you do so, I would reduce the sugar in the recipe). Its juice is sweet and will mix with all the fruit and make a deliciously attractive tart. You can also make this filling at home, here you will see how to make a filling for cakes .

Ingredients

• 1 sheet of shortcrust pastry or rectangular breeze (2 two round masses)
• 2 red ambrosia or gala apples
• 1 golden apple
• 150 g red fruits (strawberries, blackberries, cherries, forest fruits...)*
• Half lemon
• 100g sugar**
• ⅓ tsp cinnamon
• (optional) 1/2 tsp nutmeg
• (optional) Strawberry jam

*You can also use cherry filling for cakes (see previous notes).

**You can substitute a part for brown sugar, it gives it some very interesting nuances and caramelization.

• 1 beaten egg
• Sugar glass

Preparation

We prepare the dough:

If you have 1 rectangular mass:

Extend the rectangular shortcrust pastry, and draw a circle - it has to be about 3 centimeters wider than the bottom of the mold you are going to use. That is, if you use a 20cm base mold, the circle should be 23-24cm in diameter. To do this, you can help yourself with a plate (place a plate upside down on top of the dough (many flat plates are 23 or 24 cm, measure it), and cut its perimeter with the help of a sharp knife.

The remains of dough that you have cut will be the upper strips of the cake. Cut those scraps to make strips a centimeter or two wide.

If you have 2 circular doughs: one dough will be the base of the cake, and the other dough must be cut into strips 1 centimeter thick, to make the upper strips of the cake.

If it is the case that you have used 2 irons, you will get many strips. That leads you to decide between two beautiful and delicious options: (1) that the top of the cake is not just some transversal strips, but intertwining them (some from top to bottom and others from right to left, and make a "grid" top that covers the entire cake); (2) use some strips to cover the cake, and others cut them into smaller pieces and mix them with the fruit that you will put inside (I assure you that it is a delicious option, each bite is delicious if you find the fruit with the most amount of dough ).

We prepare the cake

1. Arrange the dough in the removable clamp mold , pressing the sides towards the mold so that they are raised.
2. Wash, peel and cut the apples into strips and later into small cubes. Arrange them in a bowl and squeeze a little lemon on top so it doesn't rust. Mix to impregnate everything.
3. Wash the red fruits, and cut them in case of using strawberries to get smaller pieces. Add them to the apple and mix.
4. Just in case you have used two sheets of puff pastry and have extra dough, as explained above, you can now cut some of the leftover strips into pieces and mix it with the fruit.
5. Add the sugar and cinnamon (and nutmeg, if using), and mix.
6. Pour the fruit into the mold prepared with the shortcrust pastry.
7. Arrange the strips of dough that you have reserved on top. You can turn it around by placing them, making a spiral shape, on top of the fruit.
8. Close the sides of the dough, lowering them and covering the ends of the strips that you have arranged.
9. Brush all the dough with beaten egg.
10. Bake at 180 degrees for about 45 minutes
11. Take out of the oven and let it cool down.
12. Before serving, sprinkle generously with icing sugar.

NOTE: If you want, after arranging the dough in the mold (before pouring the fruit inside, you can spread strawberry jam all over the base, to add juiciness and sweetness (I don't normally apply it, but it's a good option). You can also apply a few tablespoons of jam and mix it with the fruit.