Crispy apple pie

1

This pie is made in three parts: pie skin, pie filling, and almond crispy grains. I made the almond crisps first and chopped the almonds first.

2

After the butter is heated and liquefied under water, add the fine sugar and stir well, then add the high-gluten flour and pour in the chopped almonds.

3

Kneak into dough, it may be dry and difficult to knead. Stir well, wrap it in a fresh-keeping bag, and squeeze it into a dough. Refrigerate until slightly stiff.

4

Remove the frozen dough and rub it into crisp almond grains.

5

Step 2: Make the pie crust: After the butter is softened, add fine sugar and low-gluten flour, and use your hands to rub the butter and flour until evenly blended. Note: At this step, the butter cannot be heated through water. It should be taken out of the refrigerator in advance and slowly soften outdoors. It cannot become liquid. You can start kneading when it is slightly soft.

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The flour after kneading should be in the state of coarse corn flour as shown in the image. The main purpose is to mix butter and flour evenly.

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Add water to the flour and knead into dough. It will be a little sticky at first, but it will be fine after rubbing it for a while. Let the dough sit for 15 minutes and relax.

8

Roll out the relaxed dough into a dough slightly larger than a 6-inch pie plate.

9

Cover the dough sheet on the pie plate and gently press the dough sheet with your hand to make it fit tightly to the pie plate.

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Use a rolling pin to roll over the pie plate and cut off the excess dough

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Use a fork to fork some small holes in the bottom of the pie skin to prevent the pie skin from bulging when baking.

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Step 3: Making apple stuffing. Cut the apples into small pieces and soak them in light salt water to prevent oxidation of the apples.

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Heat the butter over water and melt into a liquid state.

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Add sugar, milk, whipped cream, salt, stir well, then add high gluten flour, stir well.

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Pour in the eggs and stir well.

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Pour in the chopped diced apples and stir well to make the apple filling.

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Step 4: Make apple pie. Fork the pie skins with small holes evenly.

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Pour in the apple filling until 9 minutes full.

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Spread thick almond crisps evenly on the surface of the pie.

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Place the pie plate on a baking sheet, preheat the oven at 180 degrees for 5 minutes, then place it on the baking sheet, add and lower heat, and bake for about 30 minutes (depending on your oven) until the almond crisps turn golden and the inner filling solidifies.

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Re-knead the remaining scraps of the pie crust into dough, relax for 15 minutes, roll them into thin slices, cut them into small pieces, and bake them into small biscuits.

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Put into the middle layer of the oven, heat up and down, bake at 180 degrees for about 13 minutes, until the biscuits are slightly yellow. This cookie is not very sweet, but very crispy.

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The characteristics of this pie: the outer skin is crisp and loose, the filling is sweet and sour, and the almond is crispy. The three layers have their own characteristics and are very refreshing.

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Another finished product drawing.

1. Several steps of making this pie can be crossed and the time can be arranged reasonably. For example, when the almond crispy dough is frozen, you can make the filling first. 2. Pay attention to the almond crispy dough if you freeze it a little harder and knead it into crispy dough. I forgot that I had frozen it too much, and took out the one to warm it up again, which wasted time. 3. Junzhi's original recipe was to use strawberries as stuffing, but I changed it to apples. Maybe the apples have a lot of moisture, so in the end, the stuffing was a little too much, and the pie skin couldn't fit in. I packed the remaining stuffing in a small bowl and put it in the oven with the pie. Bake it, and you can eat it without wasting it! You can reduce the filling slightly next time. 4. It's best to use a floating bottom pie plate. It's easier to remove the mold. Let it cool a little and you can take it out. I use a three-energy hard film pie plate.