Austrian Apple Pie
1.
150 grams of flour are mixed with cold water, and another 150 grams of flour is mixed with salad oil or sunflower oil. After mixing, cover the noodles with wet gauze (or plastic wrap) and put them in the refrigerator. The flour is strong and elastic), about 15-30 minutes. Dried the black currants and soaked the dried raisins in cold water. If there is no dried black currants, just use the raisins to dry. Put a lemon on a special wipe board and rub Take out the lemon and use it as a set aside (yellow lemon zest, the white inside is not used, it will have a bitter taste), and then cut half of the lemon for use. Peel the apple, slice it into thin slices, put it in a basin, and add powdered sugar (using a crusher) Beat the sugar into powder and mix it into the apples. The apples will not be sour or turn black after roasting), then add 1-3 grams of cinnamon powder, soaked dried blackcurrants, and dried green raisins, and then add Half-crushed almonds and minced lemon, squeeze in half of the lemon juice. Stir these fillings evenly in this way.
2.
Take the dough out of the refrigerator and press and knead them repeatedly. Roll out the water surface, and then the oil noodles. Fold them together, repeat three times, roll out a round cake drape, then roll out a long cake drape, and cut into long strips with a knife. Take out the pie pan, the largest 10-inch pan for household use, and put a layer of butter on the bottom of the pan. If not, use vegetable oil. It is best not to use peanut oil, because it will make the crust taste impure and overwhelming. Knead the pie crust into a round shape according to the pie plate. Of course, there must be a pocket. If there is no pocket, the pie filling will flow out. After the pie crust is laid, brush the egg liquid on the top, and then use a fork to pierce a few holes. It won’t bulge when baking. Spread the mixed apple filling on the pie crust, and then use the pie strips (use a fork to make some holes on the pie strips) to seal the pie in a grid. The edges can be glued with egg liquid
3.
Put the finished apple pie in the freezer and freeze for 10 minutes (so that the top will not collapse when you bake the pie). Put the pie in the oven at 200-230 degrees and set it for 25 minutes. At the 20th minute, take out the surface of the pie and brush it with egg liquid, and continue to bake it for another five minutes. That's it (you should pay attention to the baking process, if the pie crust has turned yellow, you must take out the egg wash in advance, otherwise it will be burnt.
4.
Take out the apple pie from the oven (because there is water surface and oil surface, so the pie is baked in multiple layers and crisped), remove the outer mold, use a pizza knife to cut the family members to eat, a 10-inch apple pie is enough for 5,6 personal. If you can’t finish your meal, you can put it in the oven and reheat it when you eat it next time.
