#柏翠大赛#cinnamon Apple Pie
1.
Cut the butter to finger width, soften and set aside
2.
Add sugar to the softened butter and beat until the sugar melts
3.
Add in the refrigerated whole egg liquid and beat evenly
4.
Whip until buttery white and feathery
5.
Add the sifted flour and almond flour, cut and mix and mix well
6.
After mixing into a dough, put it in a fresh-keeping bag and put it in the refrigerator for three hours
7.
Fresh apples, peeled and cut into pieces
8.
Add sugar and cinnamon powder, marinate for a while to make the juice
9.
I like to cook it a bit, it feels a bit caramelized
10.
Take out the refrigerated pie crust dough, beat it into thin slices with a rolling pin on the operation mat sprinkled with hand powder, then roll it into the size of a mold, gently cover the mold, and press out the excess dough
11.
Use a fork to make a small hole in the bottom to prevent the dough from baking.
12.
Spread the sponge cake evenly on the bottom. If you don’t have it, you can leave it alone. Put the apple directly, but it will have a richer taste.
13.
Spread the stained apple slices on top, and pour in the stained water
14.
Roll out the other half of the pie crust, cover it, vent it, and press it tightly with the dough underneath.
15.
Brush with egg wash and use a fork to make stripes. Bake in a preheated 180 degree oven for 35-40 minutes
16.
I made an eight-inch and two small six-inches for the above formula.
17.
There is no picture of the sliced noodles. When I took the photo, I was tempted to drool all the time by the aroma of apples and shortbread. I quickly washed my hands and ate it.
Tips:
1. If there is shrinkage during the baking process, the dough is not slack enough, just put it aside and bake it.
2. This pie crust is delicious when used to make other pie. The extra dough can be stored in the refrigerator for one month.
