Afternoon Tea Time---cinnamon Apple Pie
1.
Mix high-gluten flour, low-gluten flour, salt, and sugar through a sieve, and pour in the butter that has been cut into small grains.
2.
Knead it with your hands into coarse corn flour, add water and stir evenly.
3.
Knead into a smooth dough, wrap it with plastic wrap, and put it in the refrigerator to relax for 1 hour.
4.
Take out the refrigerated dough and roll it into a dough.
5.
Fold one side of the dough to the middle, and then fold the other side of the dough to the other side.
6.
Rotate 90 degrees and fold it in half again, put it in the refrigerator and relax for 10 minutes.
7.
Wash the apple, peel and core, and cut into small cubes.
8.
Put the butter in a pot over low heat and heat until it melts and turns brown.
9.
Add diced apples and stir-fry in sugar over medium heat.
10.
Add the rum and add cinnamon powder when the water has evaporated.
11.
Turn off the heat and pour in the breadcrumbs, mix well and set aside.
12.
Take out the dough, roll it into a 0.5cm dough sheet, put it in a mold, shape it, remove the excess dough, use a fork to make some small holes on the surface, and fill in the apple filling.
13.
Take another large piece of puff pastry and cut into strips. Make the puff pastry like a flower basket, in a cross net shape.
14.
Place two pieces on the surface of the apple filling, surround the pie plate with two pieces, glue the joints with egg liquid, and finally cut off the excess pie crust.
15.
Brush the pie crust evenly with egg wash, preheat the oven, and bake the middle layer at 200°C for about 10 minutes. Adjust the temperature to 180°C and continue to bake for 20 minutes. The surface is slightly golden and ready to be baked.
16.
Rinse a layer of diluted apple sauce on the surface after baking.
Tips:
1. Knead the dough into a ball, don't knead it too much, so as not to affect the crispness after baking.
2. Adding bread crumbs is to absorb excess water in the apple filling.
