Materials: 100g of butter, 200g of sugar, 100g of eggs, 200g of flour, 850g of apples, cinnamon, vanilla and baking powder.
Practice:
1. Butter with a wooden stick to smash soft, and sugar (100 grams), 50 grams of eggs, vanilla powder, baking powder, mix well, into the flour and into the oil surface, with 2 / 3 of the oil surface rolled out into a piece of the disk, into the oven baked to nine mature removed as the bottom of the row,
2. Will be the apple peeled, de-cored, cut into thin slices, into the sugar 100 grams of mixing, slightly soaked in its moisture, and then added to the apples, the apple is not a good idea. Slightly soak off its moisture, and then add cinnamon powder mix well, arranged in the bottom of the row of flat
3. The rest of the oil noodles rolled into a round sheet, covered in the top of the apple, brushed with egg with a flower pusher marking patterns, baked in the oven, cooled down, cut into triangular pieces of 12 pieces.
Features: golden color, fragrant and refreshing, tea time, meal time can be used
Pie crust materials:
Butter 90 grams of powdered sugar 50 grams of salt 1/4 teaspoon of egg 1 egg 150 grams of low-gluten flour (I use common flour)
Making
Pie crust:
1, butter + sugar + salt (if the butter is salted, you do not need to add) beat until thick, and then beat it with the butter, and then add the salt.
1, butter + sugar + salt (if the butter is salted, you do not need to add more) beat until thick, add the whole egg mixture in 2 times and beat well;
2, low-gluten flour sifted to add the above materials and mix well;
3, the dough to rest for half an hour, if necessary, the time to use a plastic bag cover, flatten the refrigerator for 8 hours.
Take the pie crust in the refrigerator to sleep, to do the filling:
Materials: 320g fresh milk 65g washed sugar Salt 1/4 teaspoon low gluten flour 25g cornstarch 10g egg yolks 2 15g butter
Practice:
1, fresh milk and sugar with a low heat to boil;
2, low gluten flour, cornstarch and egg yolks mixed well into milk, continue to cook until thickened out of the milk, and continue to cook until thickened out of the milk.
The last step of the pie crust:
4. Take a small piece of dough and press it slowly with your fingers along the edge of the plate, and slowly flatten the dough with the palm of your hand on the bottom of the plate, and set the pie crust aside once it's pressed.
Place the crust in the pie plate and press out the wavy edges
Western Apple Pie:
a double layer of pie crust:
b 2 cups of flour
c 3/4 cup of crisco shortenings
d 1 teaspoon of salt
e 5-7 tablespoons of iced water
Pie crust. Directions:
1. Mix all ingredients except ice water. Mix all the other ingredients.
2. Add ice water little by little. Add ice water little by little. Form a dough. (You don't have to add all the water.)
3. Cut the dough in half. Divide into two. Flatten. Spread one layer in a pie plate. (Poke holes with a fork). The other layer is reserved
Filling ingredients:
a Diced apples 4-5 cups (peeled and diced)
b Brown sugar 6 ounces
c Raisins 1/2 cup
d Ground cinnamon 1 tsp. (teaspoon)
e Cardamom nutmeg 1/2 tsp. Gluten Free Flour 5 tbsp tablespoon
g Crushed Lemon Zest 1/2 tsp lemon zest
h Lemon Juice 1/2 tsp
i Vanilla Extract 1/4 tsp
1. Preheat oven to 350 degrees F or 175 degrees C.
2. Combine all ingredients for pie filling in a large bowl. Place ingredients in a pie plate lined with the first crust. Cover with second crust. Cut off any excess edges. Pinch edges together and pinch. Using a fork or knife, poke holes or make 3-4 incisions in the top (to allow steam to escape). Brush the top with egg wash. (You can also sprinkle some sugar on top.)
3. Bake at 350 degrees for 45-60 minutes (at your own discretion). (Cover with aluminum foil to prevent scorching.)