Crispy apple pie

Crispy apple pie

Introduction:

Production steps:

Step 1: soften the butter and beat. Add sugar powder and mix well. Add egg liquid and mix well.

Step 2: sift in low flour, almond flour and salt and mix well

Step 3: knead the dough, wrap the plastic wrap and refrigerate for 30 minutes.

Step 4: peel and core the apple and cut it into small pieces.

Step 5: melt butter in a pan, add 30g sugar and stir until melted.

Step 6: put in the apple pieces, add 30g sugar and stir until the sugar is wrapped on the apple.

Step 7: squeeze in lemon juice, add cinnamon powder, mix well, simmer over low heat for 15 minutes, drain water, turn off heat and cool.

Step 8: take out the pastry dough from the refrigerator, cut 2 / 3 into the fresh-keeping bag, roll it into a slice slightly larger than the pie plate, about 0.5cm thick.

Step 9: apply oil to the pie plate, press the pie cover on the pie plate flat, roll it with a rolling pin, cut off the extra pie skin, and fork the hole with a fork to prevent bulging during baking.

Step 10: fill and smooth.

Step 11: roll the remaining dough into thin slices, cut into strips, cover the pie plate as shown in the picture, brush the egg liquid, and let it stand for 10 minutes. Preheat the oven 200 degrees, and bake the middle and lower layers for 20-25 minutes.

Materials required:

Low powder: 125g

Egg liquid: 25 + 12g

Almond powder: 10g

Sugar powder: 50g

Butter: 65 + 5g

Apple: 2

Lemon: half

Salt: 1 / 2 teaspoon

Sugar: 60g

Cinnamon powder: 5g

Note: the temperature and time should be adjusted according to your oven.

Production difficulty: God level

Process: Baking

Production time: one hour

Taste: sweet and sour