Crispy Apple Pie
1.
Let's make the pie crust first. Put the butter and low-gluten flour on the kneading mat, and pinch it with your hands until the oil and flour are fused into a large powdery granule.
2.
Then mix the salt, cold water and whole egg liquid evenly
3.
Pour into the oil and powder mixture and knead into a ball with your hands
4.
Knead gently until the powder and liquid are roughly fused, wrap in plastic wrap, store in the refrigerator, and refrigerate for 60 minutes
5.
In the process of refrigerating the pie crust, it can be used to make the apple inset. Add sugar and water to boil into a syrup until it blisters
6.
Add butter and cook until melted
7.
Add apple cubes and apple puree
8.
Simmer on low heat until the apples are cooked until they are translucent
9.
Add water to corn starch to make water starch, pour it into the pot and stir evenly
10.
The cooked apple is slightly thick
11.
Add cinnamon powder, raisins, and lemon juice, mix well, and place to cool for later use
12.
Now take out the refrigerated pie crust, sprinkle a little anti-sticking powder on the kneading pad, and roll the dough into a circle slightly larger than the pie pan
13.
Put the dough into the pie pan and press around it with your hands until it fits tightly with the pie pan.
14.
Use a rolling pin to roll out the excess pie crust
15.
A dining fork is inserted into the bottom of the pie crust with rows of small holes, covered with greased paper,
16.
Put in a plate of rice or beans, put in the oven, middle layer, bake at 180° for 15 minutes
17.
The almond crumble is made during the baking time of the pie crust. Mix all the ingredients of almond crumbs and pinch them with your hands until the powder and oil are combined, and it is in the shape of large powder
18.
Fill in the apple filling, spread as much as possible, and sprinkle almond crumble evenly on the surface
19.
Put it in the oven, middle layer, bake at 180° for 25 minutes, until the surface is slightly yellow
Tips:
1. This dough is a basic kneaded dough made by kneading with flour and water, so when making the dough, do not knead too much after adding liquid materials to prevent the dough from becoming gluten.
2. The butter in the recipe does not need to be softened in advance. It can be taken out directly from the refrigerator, and no traces can be pressed with fingers. When the temperature is higher than 20°, you need to put butter, flour, and water in the refrigerator to cool down before operation, otherwise the butter will soften and stick to lumps.
3. It is best to use crisp green apples or red Fuji apples. The freshness of an apple determines its water content. When stale apples are boiled until they are not softened, you need to add an appropriate amount of water.
4. After baking, don't rush to demould, wait for it to cool down before demoulding, the taste will be more crispy after cooling.
