Esta Torta de Maçã Canadiana combina a tradição da tarte de maçã com um toque cremoso irresistível, típica das receitas caseiras do Canadá. A massa leve e amanteigada contrasta com o recheio de maçãs perfumadas com canela e um acabamento aveludado com creme de leite – fazendo desta sobremesa um clássico perfeito para todas as estações.

Ingredientes

  • 2 xícaras (chá) de farinha de trigo
  • 4 colheres (sopa) de manteiga
  • meia lata de Creme de Leite
  • 1 colher (sopa) de açúcar
  • 1 colher (sopa) de fermento químico em pó
  • Recheio
  • 5 maçãs
  • meia xícara (chá) de açúcar
  • 1 colher (chá) de canela em pó
  • meia lata de Creme de Leite

Preparação

  1. Peneire a farinha , faça uma cova no centro e coloque o restante dos ingredientes da massa. Misture-a com as pontas dos dedos até que se solte das mãos.
  2. Embale em filme plástico e deixe descansar por cerca de 30 minutos. Abra a massa e forre o fundo e os lados de uma forma de aro removível (22cm de diâmetro).
  3. Fure-a com um garfo e reserve.
  4. Descasque e fatie as maçãs.
  5. Misture o açúcar e a canela e junte às maçãs fatiadas.
  6. Preencha a superfície da torta com as maçãs e leve ao forno baixo (150 ºC), pré-aquecido, por cerca de 1 hora e meia.
  7. Retire, deixe amornar e desenforme. Sirva com o Creme de Leite.

Ready for a sweet Canadian twist at your table? Here’s the English version of this delightful recipe.

Canadian Apple Cream Pie

This Canadian-inspired Apple Cream Pie features a tender, buttery crust and a sumptuous filling of cinnamon-laced apples, finished with a generous swirl of cream. It’s a wonderful twist on the classic apple pie, with a touch of richness and smoothness from the cream. Serve it slightly warm or at room temperature, ideally with an extra drizzle of cream on the side for a truly comforting dessert. This pie is perfect for autumn gatherings, but loved all year round – especially with a cup of coffee or tea.

You can use a mixture of apple types for more depth of flavour – Granny Smith for tartness and Golden Delicious or Pink Lady for sweetness. If you want an extra touch of authenticity, try adding a dash of maple syrup to the apple mixture before baking for that unmistakable Canadian flair. This tart keeps well for several days and is even more flavourful the next day.

The preparation is simple and versatile: you can make the dough a day ahead, and the pie is forgiving if you want to substitute sour cream or crème fraîche for the cream. Enjoy this slice of comfort any time – it’s sure to become a family favourite.

Ingredients

  • 2 cups plain flour (all-purpose)
  • 4 tablespoons butter
  • Half a can (approx. 100g) double cream or thick cream
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • Filling
  • 5 apples
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • Half a can (approx. 100g) double cream or thick cream

Method

  1. Sift the flour into a large mixing bowl. Make a well in the centre and add the butter, cream, sugar, and baking powder. Using your fingertips, mix until the dough comes together and pulls away from the sides of the bowl.
  2. Wrap the dough in cling film and chill for about 30 minutes.
  3. Roll the chilled dough out to fit a 22cm (9-inch) removable-bottom tart tin, pressing it up the sides and over the base. Prick the base all over with a fork, then set aside.
  4. Peel, core, and slice the apples into thin wedges.
  5. In a bowl, combine the sugar and cinnamon, then toss with the sliced apples until evenly coated.
  6. Arrange the apples over the pastry base, overlapping the slices or simply piling them in. Bake in a preheated, low oven (150°C / 300°F) for about 1.5 hours, or until the pastry is golden and the apples are soft and starting to caramelize.
  7. Remove from the oven and let cool slightly. Carefully unmould and serve warm or at room temperature with the remaining cream drizzled generously on top or on the side.