Crispy Apple Pie
1.
This pie is made in 3 parts: pie crust, pie filling, and almond crumble. For the almond crumbs I made first, I chopped the almonds first.
2.
After the butter is heated and liquefied in water, add fine sugar and stir evenly, then add high-gluten flour, and pour in the almonds.
3.
Knead the dough into a dough, which may be relatively dry and not easy to knead. After mixing it evenly, wrap it in a fresh-keeping bag and squeeze it to form a dough. Put it in the refrigerator and freeze until slightly hard.
4.
Take out the frozen dough and knead it to form almond crumbs.
5.
The second step is to make the pie crust: After the butter is softened, add fine sugar and low-gluten flour. Use your hands to knead the butter and flour until they are evenly kneaded. Note: The butter should not be heated in water at this step. It should be taken out of the refrigerator in advance, and it will slowly soften outside, and it will not become liquid. You can start kneading when it is slightly soft.
6.
The kneaded flour should be in the state of coarse corn flour as in the image, and the main purpose is to mix the butter and flour evenly.
7.
Add water to the flour and knead it into a dough. It will be a little sticky at first, just rub it for a while. Let the dough rest for 15 minutes to relax.
8.
Roll out the loose dough into a dough piece slightly larger than a 6-inch pie pan.
9.
Place the dough sheet on the pie pan, and lightly press the dough sheet with your hands, so that it fits tightly on the pie pan.
10.
Use a rolling pin to roll over the pie pan and cut off the excess dough
11.
Use a fork to make some small holes in the bottom of the pie crust to prevent the pie crust from bulging during baking.
12.
The third step: the production of apple filling. Cut the apples into small pieces and soak them in light salt water for later use to prevent oxidation of the apples.
13.
The butter is heated in water and melted into a liquid state.
14.
Add granulated sugar, milk, whipped cream, and salt, and mix well, then add high-gluten flour and mix well.
15.
Pour in the eggs and stir well.
16.
Pour in the diced apples, stir well, and serve as an apple filling.
17.
Step 4: Make apple pie. Fork the pie crust with small holes evenly.
18.
Pour in the apple filling until 9 minutes full.
19.
Sprinkle thick almond crumble evenly on the surface of the pie.
20.
Put the pie pan on the baking tray, preheat the oven at 180 degrees for 5 minutes, put it in the baking tray, and bake for about 30 minutes (depending on your own oven), until the almond crumbs turn golden brown and the inner fillings It can be solidified.
21.
Knead the leftover leftovers from the pie crust again into a dough, let it rest for 15 minutes, roll it out into thin slices, cut into small pieces, and bake them into small biscuits.
22.
Put it into the middle of the oven, heat up and down, and bake at 180 degrees for about 13 minutes, until the biscuits are slightly yellow. This little biscuit is not very sweet, but very crispy.
23.
The characteristics of this pie: crispy skin, sweet and sour fillings, crisp almonds, three layers of unique taste, very refreshing.
24.
Let's take another finished picture.
Tips:
1. The steps of making this pie can be crossed, and the time should be arranged reasonably. For example, the time for the almond crisp dough to be frozen can be the first to make the pie filling.
2. Note that the almond crumb dough can be rolled into crumb after a little bit of freezing. I forgot to over-freeze it, and took out the warm-up again, which was a waste of time.
3. The Junzhiyuan recipe uses strawberries as the filling. I changed it to apples. Maybe the water in the apples is relatively large. In the end, the fillings are a little too much and I can’t fit in the pie crust. I put the remaining fillings in a small bowl. Bake in the oven together with the pie, and you can eat it without wasting it too! Next time you can slightly reduce the amount of filling.
4. It is best to use a live-bottom pie pan, it is easier to demould, and it can be taken out by letting it cool a little. I use Sanneng's hard film pie pan.
