Chinese Food
Ten inch sweet apple pie
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My family has too many people. 6-inch pies can't satisfy all partners. So I improved Jun's 6-inch recipe and made a 10 inch apple pie. Because the fried apple is sweet enough, I'll put less sugar in the bottom pie stuffing. Parents who are afraid of sweetness can also use xylitol instead of pie skin~
Cooking ingredients
Cooking Steps
Step1:First of all, make the pastry and soften the butter. Pour in the flour with low gluten and fine sugar. Knead the butter and flour by hand until they are well kneaded and become cornmeal.
Step2:Add water to the flour and knead it into a dough. Don't rub too long. Just make a little smooth dough. Refrigerate the dough for more than 30 minutes. Refrigerate for 1 hour and 4 hours.
Step3:When we refrigerate the loose dough, let's make the pie. 4 larger apples are peeled and cored, weighed, then diced for later use.
Step4:Heat the non stick pot and put in the butter. Melt the butter. The fire should not be too big. Otherwise, the butter will be burnt. Pour in diced fruit and stir fry.
Step5:Stir fry slightly, then pour in sugar. Continue to stir fry. Add in the sugar. The fruit will gradually exude a lot of water. With this water, cook the fruit slowly with a small fire until the apple becomes soft.
Step6:When the diced apple is soft, mix 25g corn starch and 50g water into the pot. Stir fry until the filling thickens.
Step7:Turn off the heat. Pour in lemon juice, salt, cinnamon powder and other seasonings and mix well. The pie is ready.
Step8:The prepared pie can be used after cooling. The cooling process can be followed by pastry.
Step9:Spread thin powder on the board. Divide the flabby pie into two parts. The weight ratio of the two parts is 2-1. Put the large piece of pie on the chopping board. Use a rolling pin to roll it into thin pieces.
Step10:Spread the rolled paipi on the paipi. Press the paipi gently with your hand to make the paipi cling to the paipi. Roll over the pie plate with a rolling pin. Cut off the extra pie skin. Remove excess pie by hand.
Step11:Use a fork to make small holes in the even fork on the bottom skin.
Step12:Knead the small part of the pie and the extra 10 parts of the pie left in step 9, roll them into thin sheets, cut them into small strips with a knife, and then use them on the surface of the braided pie.
Step13:Fill the pie plate with pie.
Step14:Use the sliver cut in step 12 to make a cross grid on the surface of the pie (this step will take a little time. Be patient
Step15:Press the junction between the grid and the pie plate with your fingers, so that the extra pie skin after weaving the grid will fall off, and the grid will be bonded with the pie skin at the bottom. (extra pies can be baked into finger cake
Step16:
Step17:
Cooking tips:1. Apple and pear should be hard. The effect of making pie is better. 2. The pie was the most delicious when it was first put out. The pie was crisp and the filling was sweet and soft. After placing for a long time, the pie will absorb the moisture of the filling and become soft. The taste is not good enough. At this time, put the pie in the oven and reheat for a few minutes. It can restore the crisp taste of the pie skin. 3. Extra pie can be baked into finger biscuits. Baby loves crispy taste. There are skills in making delicious dishes.
