Cinnamon Apple Pie

Cinnamon Apple Pie

1. Cut the butter into even small cubes

2. Add low flour

3. Cut it with a spatula to make the butter evenly coat the flour and form loose sand

4. 40g egg liquid mixed with salt, pour in

5. Mix gently by hand to form a dough, put it in a fresh-keeping bag, and refrigerate for 30 minutes

6. To make cinnamon and apple filling: put butter in a pot, melted on low heat, add apple cubes and 30 grams of sugar

7. Stir well and add 1/4 lemon juice

8. Sprinkle in cinnamon powder and cook on low heat for about 10 minutes

9. There is more juice, I added some cornstarch to harvest the juice

10. Stir evenly and set aside

11. After 30 minutes, take it out from the refrigerator, dust the chopping board or put it on a plastic wrap, match the size of the mold, and roll it into a 0.2-0.3cm thick strip of dough

12. Spread the dough into the mold, fit the mold around the sides, roll out the excess dough with a rolling pin, and use a fork to line up the holes at the bottom

13. Then spread a piece of oil paper on the dough, and then cover with heavy objects (such as stones, red beans, etc., this is to prevent the dough from heating up during baking), put it in a preheated 175 degree oven, and bake for 15 minutes

14. Then remove the greased paper and heavy objects, continue to bake for 15 minutes, then take it out and cool it for use

15. Cut out some leaves with a leaf mold

16. The flying cake crust I used is braided with 3 twists

17. Add the fried cinnamon apples

18. Cut the pie crust into thin strips and twist braids with flying cakes, stagger them horizontally and vertically into squares, press the edges, remove the excess parts and brush the egg liquid on the top

19. Wrap the leaves around and let stand for 10 minutes

20. Put it in the preheated 175 degree oven, bake for another 20 minutes, turn to 185 and bake for about 10 minutes, and take it out.

Tips:

1. Use the butter that has just been taken out of the refrigerator, use it immediately after dicing, and don't let it soften
2. Apples can also be replaced with other fruits, such as pears, bananas and so on. It is best to use hard fruits, and the filling juice must be dried, if there is too much water, you can add a little cornstarch
3. Because I think the pastry is too crisp and the twist braid is not easy to weave, so I thought of using flying cake crust