This apple pie is tasting delicious

Текст на английском языке с переводом № 2.2

A delicious apple pie!

An apple pie is a simple but very tasty meal 1 . It is very easy to make. It’s made of two parts: a crust and a filling. An apple pie can be single-crusted (with only one piece of crust on top or bottom), or double-crusted (with crust on top and on bottom).

The top of an apple pie can be solid, or the stripes 2 of crust can form a lattice 3 top. If you have a pie with a lattice top, you can see the filling even before you cut the pie!

The filling is made with apples. Some people prefer finely 4 chopped apples, some add large slices 5 instead. With large slices you will get a hearty 6 pie, while the fine chop will make your pie very delicate.

An apple pie is a signature dish 7 of many nations. The first written recipe is found in the 14th century book The Forme of Cury ( The Method of Cooking in Middle English). That recipe also called for some pears, raisins and saffron.

An apple pie is also a signature American dish. Some people even call it an unofficial symbol of the United States.

The most basic (but still tasty!) apple pie needs 2 or 3 cups of flour, 2 eggs (1 beaten 8 egg), a stick of butter, some salt and a cup of water for a crust. For a filling you can take 1 kg of apples, a cup of sugar, 2 tablespoons 9 of flour. Make a simple pastry dough 10 and let it rest in your fridge. Combine everything you need for a filling and refrigerate it as well. Place your dough into a pie dish, add filling and the top layer of crust. Make sure to pinch 11 your crust so it’s sealed all around the pie. Brush 12 your pie with the beaten egg and bake in a preheated oven at 200 °C for about an hour until the crust is golden brown. The pie can be served with an ice cream or a cheese topping. Bon appétit!

Вкусный яблочный пирог!

Яблочный пирог – простое, но очень вкусное блюдо. Его очень легко приготовить. Оно состоит из двух частей: теста и начинки. Яблочный пирог может быть открытым (слой теста только сверху или только внизу) или закрытым (с тестом и сверху, и снизу).

Верх яблочного пирога может быть целым, либо же кусочки теста могут быть выложены в форме решётки. У пирога с решётчатым верхом начинку можно видеть ещё до разрезания!

Начинка делается из яблок. Некоторые люди предпочитают мелко нарезанные яблоки, некоторые вместо этого добавляют большие дольки. С большими дольками пирог получается очень сытным, а с мелкой нарезкой пирог будет очень нежным.

Яблочный пирог – национальное блюдо многих кухонь мира. Первый письменный рецепт был найден в книге XIV века «The Forme of Cury» («Методы приготовления еды» на среднеанглийском). Этот рецепт, кроме всего прочего, требует также груши, изюм и шафран.

Яблочный пирог, кроме того, является фирменным американским блюдом. Некоторые люди даже называют его неофициальным символом Соединённых Штатов.

Для самого простого (но по-прежнему вкусного!) яблочного пирога понадобится 2 или 3 стакана муки, 2 яйца (одно взбитое яйцо), пачка сливочного масла, немного соли и стакан воды – на тесто. Для начинки можно взять 1 кг яблок, стакан сахара, 2 столовые ложки муки. Сделайте простое тесто для выпечки и поставьте отдыхать в холодильник. Соедините всё, что вам нужно для начинки, и также поставьте охлаждаться. Поместите ваше тесто в форму для пирога, добавьте начинку и верхний слой теста. Убедитесь, что защипнули тесто по всему периметру пирога. Смажьте ваш пирог взбитым яйцом и выпекайте в разогретой до 200 °C духовке около часа или пока корочка не станет золотисто-коричневой. На готовый пирог при подаче можно положить мороженое или сыр. Приятного аппетита!

Подсказки:

1. 1 meal – обед, кушанье, блюдо (как таковые);
2. 2 stripes – полоски;
3. 3 lattice – решётка;
4. 4 finely (контекст.) – мелко (нарезанное, обработанное и т.п.);
5. 5 slices – ломтики, дольки;
6. 6 hearty (контекст.) – сытный, плотный;
7. 7 dish (контекст.) – блюдо (в т.ч. рецепт);
8. 8 beaten (контекст.) – взбитый;
9. 9 tablespoons – столовые ложки.
10. 10 pastry dough – тесто для выпечки;
11. 11 to pinch – щипать, защипывать;
12. 12 to brush – обработать при помощи щётки.

Finely в контексте данного текста – мелко, деликатно, а вовсе не хорошо.

Кулинарные традиции часто ссорят автора и переводчика. Так, в данном тексте очень сложно подобрать адекватный перевод слову crust: под «корочкой» здесь подразумевается весь наружный слой пирога, исключая начинку – в том числе и, возможно, не самые сухие его части. Аналогично, интуитивно абсолютно понятный кулинарный термин topping не имеет точного аналога в русском языке и со временем для удобства был полностью позаимствован (топпинг для пиццы, топпинг для мороженого).

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«is tasting delicious» or «tastes delicious»?

alikhalili71

New Member

Hi,
Why can I say «This food tastes delicious.» but, I cannot say «This food is tasting delicious.». Is it because «tasting» is an involuntary action?

Thanks in advance

chien85

Member

alikhalili71

New Member

variegatedfoliage

Senior Member

Taste is both transitive and intransitive:

«I taste the soup.»
«I like how the soup tastes.»

As far as the original question, my guess is that it is simply a convention for certain verbs that is nevertheless sometimes broken. It is standard to say, «I really like this book,» but you do sometimes hear people say «I’m really liking this book.»

sandpiperlily

Senior Member

I agree with variegatedfoliage.

Usually, we say «this soup tastes delicious.»

Occasionally, we might say, «this soup is tasting delicious.» This might be especially in cases where you have had that same soup many times, and you are emphasizing that it is especially good this time.

«Mom, this soup is tasting extra delicious today! Did you add new spices?» (although note, «tastes» works just as well here).

JulianStuart

Senior Member

Warsaw Will

Senior Member

It’s not because it is an intransitive verb — come is an intransitive verb but we can say «Are you coming?».

Taste is one of a series of verbs of sensation, like feel, sound, look, smell which can be used as linking verbs (like be) which are not usually used in continuous when talking about the senses, but can also be used when talking about actions or experiences, when we can use continuous. These are sometimes transitive, sometimes intransitive

This cake tastes delicious. — sense — linking
What’s she doing? She’s tasting the cake to see that it’s OK. — action — transitive

This cheese smells off. — sense — linking
What are you doing? I’m smelling this new perfume. — action — transitive

Those strawberries look delicious. — sense — linking
She was looking round the room. — action — intransitive

This sweater feels warm — sense- linking
How are feeling today? — experience — intransitive

Keep this quiet, but sometimes we do use continuous with these sense verbs (and other state verbs not usually used in continuous), when we are talking about ‘right now’ or informally. «How’s the cake tasting?» but don’t use it in a test! That’s why McDonald’s ‘I’m lovin’ it‘ works.

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Best Ever Apple Pie Recipe

Apple Pie is a comforting dessert which is perfect to bake during fall season. Apple pie made using apples, sugar, raisins, butter and cinnamon. This apple pie is easy to make like my pineapple pie , strawberry lattice pie and pumpkin pie and taste so delicious with a scoop of vanilla ice cream.

About Apple Pie

Apple pie is an english dessert which comes from britain. It is made with apples, sugar, cinnamon and raisins. The filling is stuffed inside a shortcrust pastry and baked till golden. Apple pie makes a integral part in a dinner menu during thanksgiving, halloween and christmas family dinners.

This is a yummiest dish ever. This dish calls for shortcrust pastry. Try to use crunchy apple for this and you could also add some nutmeg in this. It gives a nice flavour. And also you could skip the normal sugar with brown sugar for lovely colour and sticky texture.

So hope you all give this a try and let me know what you think.

You will love my savoury chicken pot pie as well

How to Make Apple Pie

• Preheat the oven to 180°C(350°F).
• Butter a pie plate generously and set it aside.
• Make the filling by mixing sliced apple,raisins,sugar,cinnamon,salt,cornflour and mix well.
• Remove the prepared dough out of fridge and cut into two equal portions.
• Take one of the dough and roll in between two sheets of plastic wrap.Line the pie plate with the sheet.
• Take the other sheet and roll exactly like the same.
• Fill the pie plate with the prepared filling and cover it with the other dough sheet.
• Fold the rim and using a fork pinch the sides of the rim.Take a knife and make slashes in the centre of the dough.
• Bake it in the oven for 30-40 min or till golden.
• Serve warm or chilled.

Apple Pie with Cooked Filling

In this recipe I have used raw apples which I have used as filling. Since the baking time is longer the apples will cook in that time.

But if you are baking for a lesser time, then you can cook your apple filling before hand. It is easy to make as well. I have shared the apple pie with cooked filling in the video.

• Heat butter in a pan.
• Add peeled sliced apples along with sugar, raisins, orange zest and orange juice.
• Once apple is cooked add some cornflour slurry and mix well till it thickens.
• Add cinnamon powder and any flavouring as you like.
• Don’t forget to add a pinch of salt.
• Cool this down and use this as filling.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

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BEST Apple Pie Recipe 2021 ❤️

After hundreds of Apple Pie recipes tested by our expert team, we chose the best Apple Pie recipe of 2021! Learn how to make in 5 easy steps! This apple pie is my family’s most requested pie during the holidays. This Apple Pie Recipe combines the sweet and tender flavors of baked apples with a deliciously flaky pie crust. Now it’s time to give you guys the perfect classic apple pie recipe.

Apple Pie Ingredients

• 1/2 Cup Sugar
• 1/2 Cup Packed Brown Sugar
• 3 Tablespoons All-purpose Flour
• 1 Teaspoon Ground Cinnamon
• 1/4 Teaspoon Ground Ginger
• 1/4 Teaspoon Ground Nutmeg
• 6 To 7 Cups Thinly Sliced Peeled Tart Apples
• 1 Tablespoon Lemon Juice
• Pastry For Double-crust Pie (9 Inches)
• 1 Tablespoon Butter
• 1 Large Egg White
• Additional Sugar

How To Make Apple Pie — #1 Step

How To Make Apple Pie — #2 Step

To make apple pie filling, start by thinly slicing, coring, and peeling the apples. Apple peels tend to get chewy when cooked it’s always best to peel the apples first.

With an apple pie recipe, you want apples that are tart, sweet, and firm. You want the apples to be strong enough not to break down completely while you bake the apple pie, but light enough that they are soft when they bake.

In a large bowl, toss apples with lemon juice to keep from browning. Add the sugar mixture from step 1 over the apple chunks and mix them together.

How To Make Apple Pie — #3 Step

Gently place the rolled out dough onto a 9-inch pie plate. Press down to line the pie dish with the dough.

Trim the edges to a half-inch from the sides of the pie plate. Fill with apple mixture. Mound the apples in the center.

Add the butter into cubes by spreading them over the apple filling. I use butter in this pie filling because it makes the finished product taste a little richer. You can omit it if you prefer.

How To Make Apple Pie — #4 Step

Gently place the second round of pie dough over the apples. Trim the extra dough from the edges and pinch the edges to create a crimp.

Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan. Make sure edges are sealed together. Crimp with your fingers to seal.

How To Make Apple Pie — #5 Step

Fold the dough under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork.

Use a sharp knife to cut slits in the top of the pie crust for steam vents. Cut 4-5 slits in the top crust to allow steam to escape.

Brush the apple pie with the beaten egg and sprinkle with the sugar. Brush the crust generously with egg wash before baking to ensure it achieves that nice deep color.

How Long to Cook Apple Pie?

Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings. Cover edges loosely with foil and bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longer.

The way you know that the apple pie is done is that the juices are bubbling noticeably. The filling should be visibly bubbling, which you should be able to see through the steam vents. If you have an instant read thermometer, you can insert it into the center of the pie. A reading of 200°F is done.

Transfer the apple pie to a rack to cool for at least 1 hour. Let the pie cool for a while before cutting into it, as the filling will thicken as it cools, making it easier to slice. Serve slightly warm or at room temperature with whipped cream or vanilla ice cream!

Apple pie will easily last a couple of days, wrapped with plastic wrap, on your counter at room temperature. Beyond that, you can keep it chilled for a few more days in the fridge. To freeze, wrap the pie tightly with aluminum foil or plastic freezer wrap and store it in the freezer for 3 to 4 months.

You may freeze the uncooked pie, but don’t brush it with egg or dust it with sugar beforehand. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Thaw out the apple pie in the fridge and then reheat it in a 350 F degree oven for 30 minutes or until warm.

Bake, from the frozen state, until golden brown, about 1 hour and 10 minutes.

Apple Pie Nutrition Facts

The Best Apple Pie Recipe 2021

This is the best Apple Pie recipe of all time! Of all the American classic foods, Apple Pie is king, or at least somewhere up at the top of the list, right? What’s better than a sweet warm slice of Apple Pie topped with a dollop of whipped cream or a scoop of vanilla ice cream? Apple pie has inspired so many of my recipes. Plus, Apple Pie is the perfect dessert for any season, holiday and or occasion where dessert is welcome. If you want to learn how to make homemade apple pie filling, this is really the only recipe you need.

Here is our favorite apple pie recipe, with an easy, no-fail, buttery, flaky homemade pie crust, and a filling with a mix of different types of apples and spices. Making an apple pie from scratch is so much easier than you might think, especially with this time-tested pastry dough recipe.

While you know the warm, flaky crust and sweet, juicy filling in this apple pie recipe will be foolproof, you may encounter a dilemma deciding which apple to use for your filling. For the best apple flavor, use more than one variety of apple in your filling.

Use apples that will hold their shape during baking: Jonagold, Granny Smith, Ginger Gold, Cameo, Northern Spy, and Delicious are some good choices. This homemade Apple Pie Recipe is a classic and a favorite dessert for any time of the year. This apple pie recipe is a classic favorite and easy to make.

A Classic Apple Pie made completely from scratch that’s buttery, flaky, easy to make, and perfect for any time of the year. This old fashioned homemade apple pie recipe produces a flaky pastry crust and juicy apple filling. The Best Homemade Apple Pie!

Best Apple Pie Recipe

Apple Pie Recipe Tips

This apple pie recipe is already perfect, but if you want it to look as perfect as it tastes, we have a few expert recommendations for you. First, refrigerated pie crusts should be baked in either glass or dull-metal pie pans.

A dark pan will cause too much browning while a shiny pan will prevent your pie from achieving the golden-brown crust that makes apple pie irresistible. Speaking of overbrowning, to prevent your crust from burning, cover the edges with strips of foil halfway through the bake time. When you use refrigerated pie crust, you must allow the dough to soften before you use it.

To make a classic apple pie recipe, begin with a double pie crust. If you’re using a store bought pie crust you won’t have as much to do. Otherwise you will have difficulty pressing the dough and getting it to adhere to the pie plate.

You can reduce the sugar by half in this recipe or use a sugar substitute made for baking and save a few calories! Toss all of the apple pie ingredients together. In this apple pie filling, the addition of a bit of flour helps to absorb the liquids that the apples release when they bake. The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. It’s best to use a mix of different types of apples in your pie. Some apple varieties cook up faster than others.

Some cook up firm, some more soft; some apples are more tart, some more sweet. By combining them, you’ll get a more complex, deeper flavor. Look for a combination of tart and sweet apples, and a combination of apples that cook up firm and soft. At any point during the baking the top of the pie begins to brown too much, just tent it with aluminum foil. I usually tent the apple pie about halfway through the baking with foil. No need to wrap it around the pie, just place it on top.

That will keep the top from browning further. I recommend putting a rimmed baking sheet on a rack beneath the rack of the pie to catch the filling as some of it invariably bubbles up and out over the pie. Makes oven clean-up a lot easier. For a nice defined crimped crust, lay the top pastry over the apple filling and press it firmly against the overhang of the bottom crust. Fold the pastry together and over to build up an even ridge of dough. Use the handle of a wooden spoon to mark evenly spaced sections to twist with your fingers into a decorative edge.

If you’ve got time, prepare the apple mixture the night before and let them sit overnight in your fridge. The sugar will draw out the liquid from the apples, giving you a moist pie filling. Drain the juice from the apple mixture and reduce it in a sauce pan until it’s thick and syrupy, then add it back to the apples. You can cut your apples into any size or shape that you like, just be sure to cut them uniformly so that they all cook at the same rate.

Apple Pie Origin

Americans had made the apple truly their own. But the apple pie isn’t a uniquely American dish either. Apple pie is a longstanding symbol of America, but the dessert didn’t actually come from America, and neither did the apples. Apples are native to Asia, and have been in America about as long as Europeans have. In fact, the first recorded recipe for apple pie was written in 1381 in England, and called for figs, raisins, pears, and saffron in addition to apples.

There were other differences, too: early apple pie recipes generally didn’t include sugar, and their pastry crust was “coffin” pastry, which was intended as an inedible container, not a part of the pie. There are also recipes for Dutch apple pies as far back as 1514.

According to Melissa Blevins for Today I Found Out, the early colonists of Jamestown brought European apple tree cuttings and seeds with them.

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