meringue apple pie

1

Mix flour, sugar, and salt and sieve.

2

Soften the butter at room temperature and cut into dices.

3

Pour the butter into the flour and rub it with your hands until it becomes a powder.

4

Add water and stir well.

5

Knead into a smooth dough, wrap it with plastic wrap, and place it in the refrigerator to relax for 20 minutes.

6

Soften 180 grams of butter at room temperature and put it into a fresh-keeping bag. Fold the bag into a rectangle of the required size in advance, and then roll the butter into rectangular slices with uniform thickness. At this time, the butter will soften slightly. You can put it in the refrigerator and refrigerate for a few minutes until it hardens again.

7

Take out the relaxed dough, powder the chopping board, place the dough on the chopping board, roll it into a rectangle, about three times the width of the butter slices and a little wider than the length of the butter slices, and then refrigerate the hardened butter slices. Remove the butter slices, tear off the fresh-keeping bag, and place the butter slices in the center of the rectangular dough sheet.

8

Turn one end of the dough sheet towards the center and cover it on the butter sheet. When covering, evacuate the air between the dough sheet and the butter to avoid bubbles or gaps. Then press the edge tightly with your hand to make the dough sheet firmly join, and then fold the other end of the dough sheet in the same way to form a three-fold shape.

9

Mold the folded dough sheet and use a rolling pin to roll it back into a rectangle.

10

Then fold the dough sheet from one-quarter on both sides and then fold it in half to form a four-fold.

11

Mold the four-folded dough sheet and roll it into a rectangle again. Repeat this three to four times (about three times of three-fold and three to four times of four-fold). If the dough sheet is difficult to roll out during this process or the butter becomes soft and starts to leak oil, you can put the folded dough sheet in the refrigerator and relax for 10-20 minutes before rolling it.

12

After the last round of folding, roll out the dough dough into uniform large pieces to make a layer of meringue. If you make too much at one time and can't use it all at once, you can divide the meringue into small pieces as you need, wrap them with plastic wrap and place them in the refrigerator for freezing storage, and then take them out and defrost them next time you make snacks.

13

Wash the apples, peel, core, and cut into dices.

14

Place butter in a skillet on low heat until melted.

15

Add diced apples and stir well over medium heat.

16

Add sugar and apple cider vinegar and stir-fry until the apples come out of water and turn dark.

17

Cut the toast into dices about the size of apples.

18

Add the diced toast into the pan, stir fry well, turn off the heat, and let cool to make the apple filling.

19

Take a small piece of meringue and roll it into a dough sheet with a diameter of about 15-18CM.

20

Place the dough on the pie plate, press the edges tightly, use a scraper to cut off the excess dough, bake at 200 degrees in the oven for 10-15 minutes, and let cool.

21

Take another large piece of meringue and roll out the growing skin.

22

Use a roller to cut into uniform strips of about 1.5-2CM.

23

Fill the middle of the cooled pie crust with apple filling, and then place the strips of meringue crust on the surface of the apple filling in a staggered manner like weaving a flower basket. Two strips should also be surrounded around the pie plate, and the joints should be bonded with egg liquid, and finally cut off the excess part of the pie crust.

24

Brush the pie skin evenly with egg liquid, preheat the oven, hold the middle layer at 200 degrees C, 25-30 minutes, remove and cool slightly, and remove.

Key points of production: 1. During the folding process of the meringue dough, try to empty the air in the dough sheet and dough sheet every time you fold and roll it to avoid bubbles;2. When the weather is hot, the butter will melt easily. You can add 22 grams of high-gluten flour to 180 grams of butter to absorb the water in the butter and make the butter easy to handle. The specific methods are: After softening 180 grams of butter at room temperature, add 22 grams of flour, stir with an egg beater until well mixed, place in the refrigerator and freeze hard again, and proceed according to normal steps; 3. The purpose of relaxing the dough when making meringue is to allow the dough to stretch, make it easy to roll out, and not retract. It does not need to be relaxed every time it is folded. It should be decided based on the state of the dough. If the dough is easier to roll out, you can fold it several times in a row before relaxing, but if the dough is not easy to roll out or the butter becomes soft and starts to leak oil, you need to be refrigerated and relaxed immediately; 4. Adding breaded buns to the apple filling is to absorb the excess water and oil that is fried when frying the apples, so as to prevent the apple filling from seeping more water or oil due to coking during the baking process, and eventually will Overflow from the plate and affect the appearance and taste of the finished product, so this step must not be spared; 5. After the bottom layer pie skin is baked, it must be placed until it is completely cooled before adding the apple filling. The apple filling must also be completely cooled. Otherwise, during the process of making the flower basket pie skin, the temperature of the pie plate or apple filling will be too high., causing the meringue on the surface to soften and deform, making it difficult to make and shape.