Meringue Apple Pie

Meringue Apple Pie

1. Mix flour, sugar, and salt through a sieve.

2. The butter is softened at room temperature and cut into small cubes.

3. Pour the butter into the flour and knead it with your hands to form a powder.

4. Add water and stir well.

5. Knead into a smooth dough, wrap it in plastic wrap, and put it in the refrigerator to relax for 20 minutes.

6. Put 180 grams of butter softened at room temperature and put it into a fresh-keeping bag. Fold the fresh-keeping bag into a rectangle of the required size in advance, and then roll the butter into rectangular slices of uniform thickness. At this time, the butter will be softened and can be placed in the refrigerator for a few minutes. To harden again.

7. Take out the loose dough, powder on the chopping board, roll the dough into a rectangle, about three times the width of the butter slice, and a little wider than the length of the butter slice, then refrigerate the hardened butter slice Take it out, tear off the fresh-keeping bag, and place the butter slice in the center of the rectangular dough.

8. Turn one end of the dough over to the center, and cover it on the butter slice. When covering, empty the air between the dough and the butter to avoid bubbles or gaps. Then press the edges with your hands to make the dough firmly bond, and then In the same way, fold the other end of the dough sheet to form a three-fold shape.

9. Place the folded dough mold and roll it into a rectangular shape again with a rolling pin.

10. Then fold the dough from a quarter on both sides and then fold it in half to form a quarter fold.

11. Place the four-folded dough mold, roll it into a rectangular shape again, repeat this three to four times (about three times of three-fold plus three to four times of four-fold), if the dough is not easy to roll out or the butter begins to soften during this process In case of oil leakage, put the folded dough in the refrigerator to chill and relax for 10-20 minutes before rolling it out.

12. After the last round of folding, roll the pastry into even large pieces, that is, a thousand layers of meringue. If you do too much at a time and can't use it up, you can divide the pastry into small pieces as you need, and wrap it with plastic wrap. Put it in the refrigerator and store it in the refrigerator, and just take it out and thaw it when you make a snack next time.

13. Wash the apple, peel and core, and cut into small cubes.

14. Heat the butter in a frying pan over medium-low heat until it melts.

15. Add diced apples and sauté over medium heat.

16. Add sugar and apple cider vinegar, and fry until the apples are watery and the color darkens.

17. Cut the toast into small dices about the size of an apple.

18. Add diced toast to the pot, stir-fry evenly, turn off the heat, let cool, and serve as apple filling.

19. Take a small piece of pastry and roll it into a dough with a diameter of about 15-18cm.

20. Place the dough on the pie pan, press tightly to the edges, cut off the excess dough with a scraper, bake in the oven at 200 degrees for 10-15 minutes, let cool and set aside.

21. Take another large piece of meringue and roll out the growing side.

22. Use a roller to cut into uniform strips of about 1.5-2cm.

23. Fill the middle of the cooled pie crust with apple filling, and then place the strips of pastry like a flower basket on the surface of the apple filling. The front and back of the pastry are placed on the surface of the apple filling. Two pieces should be enclosed on the periphery of the pie plate at the interface. Glue with egg liquid, and finally cut off the excess pie crust.

24. Brush the pie crust evenly with egg liquid, preheat the oven, middle layer, 200 degrees, 25-30 minutes, take it out and let it cool down and demould it.

Tips:

Production points:

1. In the process of folding the puff pastry dough, try to empty the air in the dough and dough every time it is folded and rolled to avoid bubbles;

2. When the weather is hot, the butter will melt easily. You can add 22 grams of high-gluten flour to 180 grams of butter to absorb the moisture in the butter and make the butter easy to handle. The specific method is: After softening 180 grams of butter at room temperature, add 22 grams of flour, stir with a whisk until the mixture is evenly mixed, put it in the refrigerator to refreeze it, and then proceed according to the normal procedure;

3. The purpose of letting the dough slack when making meringue is to make the dough stretch and become easy to roll out without shrinking. It is not necessary to slack every time it is folded. It should be decided according to the state of the dough. If the dough is easier to roll out , You can fold it several times and then relax again, but if the dough is not easy to roll out or the butter becomes soft and starts to leak oil, you need to refrigerate and relax immediately;

4. The croutons are added to the apple filling in order to absorb the excess moisture and oil when the apple is fried, so as to prevent the apple filling from oozing out more moisture or oil due to coking during the baking process. Overflow in the plate will affect the appearance and taste of the finished product, so this step must not be saved;

5. After the bottom layer of pie crust is baked, it must be completely cooled before adding the apple filling. The apple filling should also be completely cooled, otherwise the temperature of the pie plate or apple filling will be too high during the process of preparing the flower basket pie crust. , Causing the surface layer of meringue to soften and deform, making it difficult for weaving and shaping.