6 "apple pie

6 "apple pie

Introduction:

Production steps:

Step 1: first prepare the pie crust: 150g low gluten flour, 60g butter, 15g sugar, 48g water

Step 2: after the butter is softened, pour in the low gluten flour and fine sugar, and knead the butter and flour by hand until they are even.

Step 3: add 48 grams of water into the 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 4: pie filling: Apple 300g (peeled and diced), lemon juice 1 tsp, sugar 60g, salt 1 / 4 tsp, cinnamon 1 / 4 tsp, butter 10g, water 20g, corn starch 10g, surface brush: proper amount of whole egg liquid

Step 5: heat the pan and add butter to melt it. The fire should not be too big, or the butter will scorch.

Step 6: pour in the diced apple and stir fry

Step 7: stir fry slightly, pour in the sugar and continue to stir fry

Step 8: 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.

Step 9: after the diced apples are soft, mix the corn starch and water, pour them into the pot and stir fry until the filling becomes thick

Step 10: 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 11: divide the loose pie skin into two parts on the chopping board, 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.

Step 12: 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 13: cut off the extra pie skin, and use a fork to evenly fork some small holes on the bottom pie skin.

Step 14: roll the smaller part of the pie skin into thin slices and cut it into small strips.

Step 15: fill in the pie plate.

Step 16: the cut strips weave a cross grid on the surface of the pie plate, press the junction of the grid and the pie plate with your fingers to make the extra pie skin fall off after weaving the grid, and make the grid bond with the pie skin at the bottom.

Step 17: brush a layer of egg liquid on the surface of the mesh

Step 18: put the pie plate into the preheated oven, bake at 200 ℃ for 15 minutes, then reduce the temperature to 175 ℃ for 20-25 minutes, bake until the surface is slightly golden.

Step 19: pie is the most delicious when it comes out of the oven. Its skin is crisp and its stuffing is sweet and soft.

Materials required:

Low gluten flour: 150g

Butter: 70g

Apple: 300g

Corn starch: 10g

Cinnamon powder: 1 / 4 tsp

Whole egg liquid: right amount

Granulated sugar: 75g

Water: 68g

Lemon juice: 1 teaspoon

Salt: 1 / 4 teaspoon

Notes: 1. Pie is the most delicious when it's just 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. 2. You can change the stuffing according to your preference

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor