Apple Pie From Scratch

I suddenly thought of making it, and it was pretty good, so I uploaded as a record. The puff pastry would maybe better if you don t worry too much about it when making. The puff pastry is different from the one made with butter, so you don t have to let it sit for a while before getting on to the next process, and it doesn t shrink when you bake it. Recipe by Pitarou

Ingredients

  1. 80 grams Bread (strong) flour
  2. 60 grams Cake flour
  3. 80 grams Shortening
  4. 1 Water
  5. 1 pinch Salt
  6. Filling
  7. 2 Apples
  8. 2 tbsp Sugar
  9. 2 tsp to 2 tablespoons depending (to taste) Cinnamon
  10. 1 dash amount (to taste) Allspice
  11. 1/2 Lemon juice
  12. 2 tbsp Corn starch
  13. 1 Panko
  14. 1 to 2 block Butter to your likeing
  15. 2 tbsp Maple syrup to your likeing

Method

  1. Change Peel the skin of the apple and cut into quarter round Add all ingredients from sugar to corn starch and massage in the ingredients with your hands
  2. Change Put the dry ingredients and salt into a bowl and add the shortening Use a card or a fork to mix like cutting it
  3. Change Once the lumps of shortening are gone add about 1/4 cups of water and mix quickly like holding a base ball It would be ready when it becomes into one clump If it is still apart add a little bit more water and continue mixing
  4. Change When it becomes one clump dust the surface with flour as you work and roll it out Roll it out into a rectangle shape Fold about 1/3 of both upper and lower ends and roll out I think it would be fine if you repeat this folding and rolling just a few times Cut the puff pastry into 3/5 (the lower part) and to 2/5 (the upper part) Roll out both puff pastry into a round shape
  5. Change Spread the bigger puff pastry on the tart cake pan and spread bread crumbs on it Do not cut off the edge of the puff pastry because you will fold it in when you place the puff pastry for the covering
  6. Change Put all the apple filling in if it becomes a big mound and even it out the as much as possible Pour in the juice remaining in the bowl too
  7. Change Place the puff pastry for covering which is a little bit bigger that the tart cake pan on gently Fold the puff pastry of the down part puff pastry like covering the edge and seal it To seal it firmly make a pattern on the edge for one round using a fork
  8. Change Make a cut to release the steam while baking and drop butter and maple syrup to the cut to your liking You can also brush on egg on the surface for the glaze
  9. Change Bake in a 210℃ preheated oven for about 30 minutes It will be more crispy and crunchy when the pie has a nice golden brown color If you cant finish eating and have some remaining bake it in an oven which is about 180℃ for about 10 minutes then it will have the crispy texture again
  10. Change

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