Apple Pie Can Also be So Beautiful
1.
Ingredients needed for pie crust: low flour: 250g, butter: 100g, water: 80ml, sugar: 15g, salt: 1g, whole egg liquid (for brushing): appropriate amount
2.
Ingredients for pie filling: Apples: 2 (weigh before peeling and core removal, each is about 400g), wash the apples and set aside. Butter: 20g, sugar: 30g, corn starch: 15g, lemon juice: a few drops.
3.
Sift the low powder and salt together.
4.
Cut the butter used for the pie crust into small pieces. The butter can be thawed a little after taking it out of the refrigerator, and it does not need to be completely softened. Add the butter to the sifted flour.
5.
Use your hands to knead the mixture into a coarse grain like almond flour.
6.
Add the sugar used for the pie crust and continue to knead until even.
7.
Add water to the mixed flour and knead it into a smooth dough. Put it in the refrigerator to chill and relax for 30 minutes.
8.
At this point we will make the pie filling. Peel and core the apple and cut into small pieces.
9.
Put the butter used for the pie filling in a pot, heat it over medium-low heat until it melts.
10.
Pour in the apple cubes and stir fry over medium-low heat.
11.
Fry the apples for a while until the color darkens slightly, add the sugar used for the pie filling, and continue to stir fry over medium-low heat.
12.
Boil for a short while with the separated water, until the apple cubes become soft. Pour in water starch, stir-fry evenly and turn off the heat.
13.
Add a few drops of lemon juice and mix well.
14.
Put the apple filling out and let it cool for later use.
15.
Take the loose dough out of the refrigerator, divide it into two portions, and take one portion and roll it into a dough slightly larger than the pie pan (if the dough is too sticky, sprinkle some low powder on the rolling pin and chopping board to prevent stickiness). The thickness of the dough is about 0.3CM. Spread a little corn oil on the pie pan (I used a 7-inch pie pan) to prevent sticking, fill the dough into the pie pan, compact the bottom and sides, and trim off the dough that is out of the mold.
16.
Put a small eye on the bottom of the pie with a fork to prevent the bottom from bulging.
17.
The other portion of the dough is also rolled into a thin sheet, and various patterns are pressed with a biscuit mold.
18.
Fill in the apple fruit filling to make it fuller.
19.
Cover the pressed flowers on top of the apple filling.
20.
Let the finished apple pie stand for 20 minutes, preheat the oven up and down 180 degrees, and brush the surface of the pie with egg wash.
21.
Put it in the middle of the oven at 180 degrees, 40 minutes, until the surface is golden. Let cool and unmold, cut into pieces and eat.
22.
I have seen a delicious picture book "Around the World and Making Apple Pie". The hero of the story wants to make an apple pie, but unfortunately the shop owner went fishing. What should I do if I can't buy the materials? Out of the persistent pursuit of apple pie, the little protagonist decides to travel around the world, find the best raw materials in the world, and make the perfect apple pie. This is the beginning of a walk-and-go trip. During the slightly thrilling journey, the little protagonist learns the languages of many countries and also appreciates the customs of other countries.
More importantly, she finally bought Italian flour, French hen eggs, Sri Lankan cinnamon powder, British dairy cow milk, American Vermont apple...
It seems that advocating perfection is the tireless pursuit of every food lover, and I am no exception.
Tips:
1. The baking time and temperature should be adjusted according to the situation of your own oven.
2. I use a 7-inch pie plate. Don't waste any leftovers, you can make a smaller pocket pie.
3. Because the draft of various flours is different, please increase or decrease the water consumption of the pie crust according to the draft of the flour.
4. I don't like to eat too sweet, so the sweetness of this recipe is moderate. If you think it is not sweet enough, you can increase the amount of sugar appropriately.
5. When covering the fruit filling, the small shaped dough pieces made from the biscuit mould should have contact points as much as possible to avoid being too evacuated.
