fruit pies

The company's lunch every day is served with fruit, and the home often stocks some. Occasionally, it will be a pity to throw it away if it is almost ruined.

One day, I saw Junzhi's fruit pie on his blog. The craftsmanship of the pie skin was very interesting and the pictures were so beautiful. At that time, I felt itchy... However, I have to buy a lot of special molds and seasonings. Is it worth it? A little hesitant...

When I went to visit Jusco that day, in my favorite seasoning area, my sharp-eyed me saw cinnamon powder that is difficult to buy in most places. Wahaha…In this case, I'd better buy a pie model, so that I can make the fruit pie that I've been salivating for a long time... When I had the idea, I immediately took action. After shopping and returning home, I immediately bought molds online, and the goods arrived the next day. There are many things to be busy after work on weekdays, and I endured it until the weekend before starting to try. (Now it's okay, with a different pattern, you can put all the fruits into your stomach, which is delicious and not wasteful.)

The recipe naturally refers to Junzhi's "Qingtian Double Fruit Pie". However, I feel that your recipes are generally sweet. Qi Feng is the same, and so is this apple pie. I had predictively reduced the amount of sugar, but after making it, my husband who liked sweets still called the pie too sweet...

This is the first time a novice does things, and I feel a lot of emotion. If I can't write down the tips column, I'll just put the preface. Hehe: (Super detailed steps and many pictures, but the process is not difficult.)

1. Today's two apples and one pear are not big, just 300 grams after peeling and core. If you simply make apple pie, the water that will be cooked may be less, so I wonder if you can add more water when cooking the filling.

2. I have never seen cornmeal before, so I am not very sure about the mixing state of butter and flour. Later, during actual operation, it was found that this state was easy to see. So you should have some confidence in yourself!

3. When I was cooking the stuffing, the heat might have been turned on a little too high, and the water evaporated, so it was too dry when I added the cornstarch paste. If you find that there is not much water in the pan when you add cornstarch paste, you can put less starch or more water.

4. I didn't prepare lemon juice this day. I don't know if it will taste less greasy after having it.

5. When I was sorting out the dough underneath, I also read many other people's instructions. Some people are afraid that the thin skin will be accidentally broken, so they will lay a layer of plastic wrap or something before rolling the pie skin, so that the rolled pie skin will be easier to lift up the whole sheet. Judging from my actual operation, it is actually unnecessary. Of course, an extra layer of protection is ultimately a guarantee.

6. Cut the long pie skin as evenly as possible, so that it will look better at the back. In addition, you can make it a little thinner when rolling. Because it will expand a little and become thicker after roasting.

7. My pie skin was pressed out with the back of the knife on the silicone pad, so the burrs on the edges were not good. Finally, the upper and lower pie skins must be compacted when cutting off the excess pie skins. I wasn't serious at the time. I didn't press what seemed to be stuck together. Later, after roasting, these places cracked open...

8. Because the pie skin is soft, the crossed grid is actually easy to compile. If you don't have time or feel troublesome, you can make up whatever you want. The key is to enjoy the process, haha.

9. Use a mold to press a few shaped biscuits with more pie skins and bake them at 175 degrees for ten minutes. Don't be lazy like me, make it with the pie. In the end, it will be a terrible sight.

10. About temperature. I use Changdi 25B oven. I baked it a little bit at the temperature you said, and the color became a little darker. Thinking about whether to use 170 degrees next time.