Caramel apricot pie
By FurmanSkiles
Ingredients: salt,low-gluten flour,almond powder,egg yolk,white granulated sugar,powdered sugar,cold water,unsalted butter
Recipe Recommendations
- low-gluten flour 100 grams
- unsalted butter 50 grams
- powdered sugar 15 grams
- egg yolk one
- cold water 25 grams
- salt 1 grams
- almond powder 5 grams
- white granulated sugar 3 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Caramel apricot pie
1
Combine low-gluten flour and powdered sugar and sieve.
2
Cut the butter into small dices.
3
Pour the butter into the low flour, use a spatula to chop and stir, and mix the butter and flour until it is sandy.
4
Beat the egg yolks, add cold water and salt, mix well, and pour into the flour and butter mixture.
5
Mix well and pour it on plastic wrap, wrap it on plastic wrap, knead it into a uniform dough through the plastic wrap, then wrap it tightly and place it in the refrigerator for 4 hours.
6
Remove the refrigerated dough, spread baking paper or non-sticky mat on the cutting board, and roll it into a round dough with a rolling pin 1.5CM thickness.
7
Put the dough upside down on the pie plate, press the bottom and periphery with your hand along the edge, and press on the edge of the chrysanthemum to cut off the excess pie skin.
8
Tear open the baking paper to shape the pie skin naturally, and then use a fork to make even air holes in the pie skin.
9
Brush the egg mixture evenly with a brush.
10
Sift thinly with almond flour or wheat flour.
11
Open the can of apricots and evenly place the apricots on the pie skin.
12
Finally, sprinkle with a layer of white sugar on the surface. Preheat the oven to 220 degrees C, heat it up and down, place it in the middle layer, and bake for 20 minutes.