Crispy apple pie(xiang su ping guo pai )

Crispy apple pie

Introduction:

"Pie" this dessert should be originated in foreign countries, mostly made of butter, flour and fruit. This apple pie is the simplest one. It's simple, convenient and easy to operate. It's fragrant outside and glutinous inside. It's authentic Apple food. It's hand-made without preservatives. You can really have a try! "

Production steps:

Step 1: make the pie skin first. Put butter and low gluten flour on the kneading pad, and knead with hands until the oil and flour are combined to form large powder particles

Step 2: mix the salt, cold water and whole egg liquid

Step 3: pour into the oil powder mixture and knead it into a ball by hand

Step 4: knead gently until the powder and liquid are roughly mixed, wrap them with plastic wrap, and refrigerate for 60 minutes

Step 5: Apple entrapment can be made in the process of refrigerated pie skin. Add water to the sugar to make syrup until it bubbles

Step 6: add the butter and cook until it is boiled

Step 7: add Apple lumps and apple puree

Step 8: cook slowly over low heat until the apples are transparent

Step 9: mix corn starch with water to make water starch, pour into the pot and stir evenly

Step 10: the cooked apple is slightly thick

Step 11: add cinnamon powder, raisin and lemon juice, mix well, and set aside for cooling

Step 12: take out the refrigerated pie skin, rub the dough pad and sprinkle some anti sticking powder, and roll the dough into a circle slightly larger than the pie plate

Step 13: put the dough into the pie plate and press it around with your hands until it fits tightly with the pie plate,

Step 14: use a rolling pin to remove the extra pie skin

Step 15: use the fork to insert rows of holes in the bottom of the pie skin, and pad with oil paper,

Step 16: put a plate of rice or beans into the oven and bake at 180 ° for 15 minutes

Step 17: bake the pie skin to make the almond crisp. Mix all the materials of almond crisp, and knead them by hand until the powder and oil are fused to form large powder granules

Step 18: fill in the apple stuffing, flatten it as far as possible, and then sprinkle the almond crisp on the surface evenly

Step 19: put into the oven, middle layer, 180 ° bake for 25 minutes, until the surface is yellowish

Materials required:

Butter: 133g

Whole egg liquid: 10g

Cold water: 30ml

Apple pieces: 280g

Corn starch: 1 teaspoon

Lemon juice: 1 tablespoon

Cinnamon powder: 1 teaspoon

Low gluten flour: 170g

Salt: 1 / 4 teaspoon

Almond powder: 45g

Apple puree: 80g

Water: moderate

Raisins: 18g

Note: 1, this dough is made of flour and water, so when making dough, don't knead too much after adding liquid material to avoid gluten. 2. There is no need to soften the butter in the prescription in advance. It can be taken out directly from the refrigerator without any trace. When the temperature is higher than 20 ℃, the butter, flour and water should be put into the refrigerator to cool down before operation, otherwise the butter will soften and stick into lumps. 3. It is better to choose crisp green apple or red Fuji apple. The freshness of the apple determines its water content. When the apple is not fresh and is not softened, appropriate amount of water should be added. 4. After baking, don't rush to demould, wait until it is slightly cool, and then demould. The taste is more crisp after cooling.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Su Ping Guo Pai