Strawberry Caramel Apple Pie

Strawberry Caramel Apple Pie

1. Soften the butter at room temperature until you can easily poke it through with your fingers.

2. Sift in low-gluten flour and knead it into granules by hand.

3. Add cold water instead of hot water.

4. Slowly knead the dough evenly and shape it into a dough. The dough with butter has poor toughness and is easier to break and loosen. Don't be anxious and knead slowly.

5. Divide the kneaded dough into two equal parts, take one of them, and roll it into a thin crust, which is slightly larger than the pie mold, and then spread the crust on the bottom of the pie mold, press it with your hand, and press the sides firmly. Remove the extra parts around.

6. Wash fresh strawberries to remove the stalks and cut into pieces. Wash the apples, remove the skin and cores, and cut into pieces.

7. Put the strawberries in a stainless steel pot without water and oil, add water and appropriate amount of rock sugar.

8. When the soup is thick, add the right amount of starch water, don't add too much, otherwise the strawberry filling will become a big lump.

9. Put out the strawberry filling and set aside, some strawberry cubes in the filling will make it more tasteful.

10. Put apple cubes, rock sugar and brown sugar in a water-free and oil-free stainless steel pot, add water, and boil the caramel apple filling.

11. When the filling in the cooking pot becomes thick, turn off the heat and set aside for later use. There is no need to add water or starch.

12. Roll the remaining half of the dough into a pie crust, which is slightly larger than the mold, and then cover the filling, seal it around, and remove the excess part around it.

13. Roll the remaining half of the dough into a pie crust, which is slightly larger than the mold, and then cover the filling, seal it around, and remove the excess part around it.

14. Preheat the oven at 170 degrees in advance, and evenly brush a layer of egg liquid on the surface of the pie crust, then put it in the middle of the oven and bake for 25 minutes. If the surface is too colored, cover it with a layer of tin foil.

15. After baking the pie, take it out, cool it down a bit, and cut it open for consumption.

16. The pie crust is golden, slightly crispy, the filling is sweet, and the mouthful of large fruit pieces are satisfying.

17. Enjoy the good weekend time~

Tips:

The sweetness of the filling is variable, so you can increase or decrease the amount of sugar as you like.