Apple Pie
1.
700 grams of apple peeled and cored, cut into small cubes.
2.
Melt 30 grams of butter in a non-stick wok, pour in diced apples, and fry on low heat.
3.
Sprinkle in 100 grams of white sugar and continue to fry, the apples ooze juice. Stir-fry on low heat until the apples are soft and the juices are dried.
4.
Add 60 grams of water to corn starch to make water starch, pour in, and mix evenly. Add salt and lemon juice and turn off the heat. Set aside to cool, the cinnamon powder can be left or not according to personal preference.
5.
To make the pie crust, add 150 grams of butter to low-gluten flour and knead it into coarse grains by hand.
6.
Finally, add 130 grams of water and 50 grams of white sugar to knead into a smooth dough. Cover with plastic wrap and let stand for 10 minutes. The amount of water can be put a little bit. According to the water absorption of the flour, the dough does not stick to your hands.
7.
.The dough after standing is divided into 1:2, one large and one small.
8.
Take the large dough and roll it into slices. Put in a 9.5-inch pie pan and flatten it. Roll the dough on it with a rolling pin to press out the excess dough.
9.
Use a fork to evenly make holes in the pie crust for ventilation.
10.
Put the pie filling. Compact by hand. Here you can also bake the pie crust at 170°C for 20 minutes before taking it out for filling.
11.
Roll another small piece of dough into a slice and cut into thin strips.
12.
Spread one by one on top of the pie plate.
13.
Spread it horizontally and vertically, like a basket weaving, one line up and one line down. Then pinch off the excess noodles.
14.
After standing for 10 minutes, brush a layer of egg liquid.
15.
Changdi oven 190-200 degrees, bake for about 40-45 minutes.
Tips:
When frying the pie filling, if you can't accept the taste of cinnamon powder, don't let it go. You can bake the pie crust first at 170°C for 20 minutes before taking it out for filling. In this way, the baking time can be shortened to about 25 minutes.
