Crispy apple pie

Crispy apple pie

Introduction:

"I always think that eating dessert can make people feel better. On such a not too cold winter day, under the warm sun, can a sweet and crisp apple pie and a cup of milk tea make people feel better? A no difficulty, no complex tools of dessert - crisp apple pie, just a little patience, your mood will be the same!! (according to Jun Zhi's recipe for crispy strawberry pie, strawberries are grown in the greenhouse this season, so it's better to eat apples. They taste as good as sour and sweet.) the recipe for this pie is 6 inches. "

Production steps:

Step 1: this pie is made in three parts: Pie skin, pie filling and almond crisp. I made the almond crisp first. I chopped the almonds first.

Step 2: after the butter is heated and liquefied in water, add the fine granulated sugar, stir well, then add the high gluten flour, and pour in the crushed almonds.

Step 3: knead into dough. It may be dry and hard to knead. After mixing well, wrap it with fresh-keeping bag and squeeze it into dough. Refrigerate until stiff.

Step 4: take out the frozen dough and rub it open to form almond crisp.

Step 5: the second step to make pie skin: soften the butter, add sugar and low gluten flour, and knead the butter and flour with both hands until well kneaded. Note: this step butter can not be heated by water, should be taken out of the refrigerator in advance, outdoor slowly soften, not into liquid, slightly soft can start to rub.

Step 6: after kneading, the flour should be in the state of coarse corn flour. The main purpose is to mix the butter and flour evenly.

Step 7: add water to the flour and knead into a dough. It will be a little sticky at the beginning, just rub a little for a while. Let the dough stand for 15 minutes to relax.

Step 8: roll the loose dough into a little larger than the 6-inch pie plate.

Step 9: cover the dough on the pie plate and press the dough with your hand to make it fit closely with the pie plate.

Step 10: roll over the pie plate with a rolling pin to cut off the extra dough

Step 11: fork some small holes at the bottom of the pie skin with a fork to prevent the pie skin from bulging during baking.

Step 12: Step 3: making apple stuffing. Cut the apple into small pieces and soak it in the light salt water to prevent the apple from oxidation.

Step 13: heat the butter over water and melt into liquid.

Step 14: add sugar, milk, cream, salt, stir well, then add high gluten flour, stir well.

Step 15: pour in the eggs and stir well.

Step 16: pour in the diced apple and stir well to form Apple stuffing.

Step 17: Step 4: make apple pie. Evenly fork the small hole of the pie skin.

Step 18: pour in the apple filling until it's full.

Step 19: Sprinkle almond pastry evenly on the surface of the pie.

Step 20: put the pie plate on the baking plate, preheat the oven at 180 ℃ for 5 minutes, put it into the baking plate, heat it up and down, and bake for about 30 minutes (depending on your oven), until the almond crisp turns golden yellow and the stuffing inside solidifies.

Step 21: knead the leftovers of the pie skin into dough again, relax for 15 minutes, roll them into thin slices, cut them into small pieces, and bake them into biscuits.

Step 22: put in the middle layer of the oven, heat up and down, bake at 180 degrees for about 13 minutes, until the biscuit is slightly yellow. This cookie is not very sweet, but it's very crispy.

Step 23: the characteristics of this pie: crisp skin, sweet and sour filling, almond crisp, three layers of taste, very refreshing.

Step 24: another finished product.

Materials required:

Ingredients for pie skin: low gluten flour: 100g

Pie peel ingredient: butter: 40g

Pie peel material: fine granulated sugar: 10g

Material: water: 33g

Apple filling: Apple: 150g

Apple filling: egg: 25g

Apple filling: fine granulated sugar: 25g

Apple filling: milk: 20g

Apple filling: Nestle cream: 20g

Apple filling: butter: 20g

Apple filling: high gluten flour: 10g

Apple filling: Salt: 1 / 4 teaspoon

Almond crisp: right amount

American Almond: 25g

High gluten flour: 30g

Butter: 20g

Fine granulated sugar: 10g

Note: 1. Make this pie several steps can be crossed, reasonable arrangement of time, such as almond crisp dough frozen time can be made first pie filling. 2. Pay attention to the fact that the almond pastry can be made into pastry if it is slightly frozen hard. I forget that it is too frozen and take out the warm one, which is a waste of time. 3. Jun's original recipe is to use strawberries as stuffing. I changed it to apples. Maybe the apples have a lot of moisture. In the end, the stuffing is a little too much to put in the pie skin. I put the remaining stuffing in a small bowl and bake it in the oven together with the pie. It's the same without waste! You can reduce the amount of filling a little next time. 4. It's better to use the open bottom pie plate. It's easier to demould. It can be taken out after a little cooling. I use the hard film pie plate of Sanneng.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet