Cranberry Apple Pie
1.
First make the pie crust: the butter is softened at room temperature and then the caster sugar is added
2.
Stir evenly (you don't need to send it, just stir it well)
3.
Sift in low-gluten flour
4.
Rub evenly with your hands
5.
Add egg liquid
6.
Knead evenly and knead into a dough, put it in a bag and refrigerate for 1 hour
7.
Wash the apple, peel and core, cut into small cubes, set aside
8.
Next, start to cook the caramel: Pour the required fine sugar and water into a small pot
9.
Heat on low heat until the color changes, turn off the heat and add butter
10.
The butter is completely melted, stir well
11.
Pour diced apples into the pot
12.
Add lemon juice and caster sugar
13.
Boil on low heat until the apples are soft and the soup is thick
14.
Turn off the heat and add the wine-stained cranberries
15.
Stir evenly, let cool for later use
16.
Take out the dough and roll it into thin slices. Its size is one circle larger than the size of the pie pan
17.
Cover the dough on the pie plate
18.
Compact the dough at the bottom of the pan, and fold the dough at the edge inward, kneading tightly
19.
Use a fork to pierce small holes in the bottom
20.
Then put the pie crust into the middle layer of the preheated oven, 180 degrees for 10 minutes
21.
take out
22.
Pour in the fillings made before and compact
23.
Sprinkle some crispy grains on the surface
24.
Put it into the oven and continue to bake, 180 degrees for 10 minutes
25.
After being released from the oven and let cool, then demould and cut into pieces for consumption
Tips:
1. If the pie crust dough is kept in the refrigerator for too long, it will become harder. After taking it out, you can knead it with your hands to make it soft before continuing the following operation;
2. When the caramel is boiled, be sure to heat it on a low heat, turn off the heat if it changes color, otherwise it will be easy to batter;
3. The pie pan I used is 6 inches, and the weight of these materials is just enough~~
