Sweet and clear double fruit pie

Sweet and clear double fruit pie

Introduction:

"I like Junzhi and Wenyi very much, so basically my baking is based on their recipes. I've been following Jun Zhi's prescription recently. My goal is to do all the works in his two books. Ha ha, take your time, take your time. "

Production steps:

Step 1: make the pie first. After the butter softens, pour in the low gluten flour and sugar, and knead the butter and flour until they are even. It looks like cornmeal. Low gluten flour 150g, butter 60g, sugar 15g

Step 2: add 48 grams of water to the flour. Knead into dough. Don't knead it too long, just smooth it. Put the dough in the refrigerator to relax for more than 15 minutes, preferably for 1-4 hours.

Step 3: when we refrigerate the dough, let's make the pie filling. The apples and pears were peeled and seeded, weighed, and then diced. Heat the pan and add butter to melt. The fire should not be too big, or the butter will scorch. Pour in diced fruit and stir fry. Stir fry a little, pour in the sugar and continue to stir fry. After adding the fine granulated sugar, the diced fruit will gradually exude a lot of water. With this water, slowly cook the fruit over low heat until the diced apples are soft. When the diced apples are soft, mix the cornstarch and water well and pour them into the pot. Stir fry until the filling is thick.

Step 4: turn off the heat, pour in lemon juice, salt, cinnamon and other seasonings, mix well, and the pie is ready. Cool the pie before using.

Step 5: apply thin powder on the chopping board, divide the loose pie skin into two parts, and the weight ratio of the two parts is 2:1. Put the big pie on the chopping board and roll it into thin slices with a rolling pin. Spread the rolled pie skin on the pie plate, and press the pie skin gently with your hand to make the pie skin cling to the pie plate.

Step 6: roll over the pie plate with a rolling pin to cut off the extra pie skin. Remove the extra pie skin by hand. Use a fork to evenly fork some small holes in the pie skin at the bottom. Roll out the smaller portion of the pie peel reserved in step 11 into thin slices and cut it into small strips.

Step 7: fill in the pie plate

Step 8: use the sliver cut in step 7 to make a cross grid on the surface of the pie plate (this step takes a little time, ha)

Step 9: press the junction of the mesh and the pie plate with your fingers to make the extra pie skin fall off after weaving the mesh, and make the mesh and the pie skin at the bottom stick together. Brush a layer of whole egg liquid on the surface of the grid, put the pie plate into the preheated oven, bake at 180 ℃ for 15 minutes, then reduce the temperature to 155 ℃ for 25 minutes, and bake until the surface is slightly golden.

Step 10: the finished product is out of the oven

Step 11: demoulding

Materials required:

Low gluten flour: 100g

Butter: 60g

Sugar: 15g

Water: 48g

Apple: 180g

Pineapple: 120g

Lemon juice: 1 teaspoon, 5ml

Salt: 1 / 4 teaspoon, 1.25ml

Cinnamon powder: 1 / 4 tsp, 1.25ml

Corn starch: 10g

Whole egg liquid: right amount

Note: 1, double fruit, namely apple and pineapple two kinds of fruit. If the pineapple in the formula is replaced by apples, the apple pie will be made. Other hard fruits can also be made in this way. 2. Apples and pineapples should be harder, and the effect of pie making is better. 3. Pie is the most delicious when it comes out of the oven. Its skin is crisp and its stuffing is sweet and soft. After a long time, the pie skin will absorb the moisture of the filling and become soft, so the taste is not good enough. At this point, put the pie in the oven and reheat it for a few minutes to restore the crisp taste of the pie skin.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet