Lattice Apple Pie Recipe : Simple and Delicious скачать в хорошем качестве

Lattice Apple Pie Recipe : Simple and Delicious

▽ Learn more about how to make 'Like' and 'Subscribe' are a great help in content creation! Hello everyone! Today, I made a hearty American apple pie filled with a lot of apples. About 3 years ago, I posted an apple tart recipe. It will be very different from that recipe. The recipe I posted at that time was a French-style, sophisticated apple tart. This is an American (British-American) recipe with a more crude taste. The pie mold is much deeper than the tart mold, so this recipe contains more apples :) Since there are a lot of apples in it, the choice of apples greatly affects the taste. When testing the recipe, even though it is the same recipe, the variety is different, so the overall feel has changed a lot. When choosing an apple for apple pie, choose an apple with firm flesh and a sour taste. It has a presence after baking and is much more delicious. If you have an apple that has a less sour taste and only a sweet taste, try making it by increasing the amount of lemon juice a little. ▶Ingredients (for one 9-inch pie dish) - 22.8cm in upper diameter, 20cm in lower diameter, 3.8cm in height [Apple filling] 4 Apples (the flesh weighs about 625 g) - I used a variety called Granny Smith 60g unsalted butter 15g All-purpose flour 100g Brown sugar 1g Salt 25g Water 15g Lemon Juice 3g Ceylon cinnamon 8g Rum (You can omit it if you don't have one) 1) Peel the apples and slice them. 2) Add cinnamon powder and lemon juice and mix well. At this time, it is recommended to increase the amount of lemon juice slightly if the apple variety is less sour. 3) Melt the butter in a pan, add the flour, stir well with a whisk, and bring to a boil. 4) When the flour is thoroughly mixed with the butter like a sauce, add brown sugar, salt, and water, stir well with a whisk, and boil until the texture of the sauce is thick. 5) Turn off the heat, add rum, mix with apples and let cool. [Flaky pie dough] 270g All-purpose flour 180g Cake flour 300g unsalted butter 4g Salt 117g cold water Egg wash (I used egg whites and yolks) Turbinado sugar (if you don't have one, just use plain white sugar) 1) Place cold butter, cut into cubes, on top of cake flour and all-purpose flour, then finely chop butter with two scrapers. 2) When the butter is small enough to be the size of lentil, add cold water + salt mixed in advance and mix. 3) When the powder is barely visible and it starts to crumble, press it from top to bottom to form a lump. *You can make a pastry-like texture that breaks layer by layer by doing several overlapping operations like cutting in half and pressing. (optional) 4) Divide the dough into two at a ratio of about 6:4 and make it round and flat. 5) Cover with plastic wrap and rest in the refrigerator. Pie dough shrink a lot after baking because of the gluten, so you need to give it enough time to rest in the fridge. (It is recommended to take a break of at least 1 hour, or 3 hours if you have time) 6) Use a rolling pin to roll out a large piece of dough into a wide circle with a thickness of 3mm. 7) Put the dough into the pie mold. Trim the edges with scissors about an inch wider than the pie tin. 8) Fill the pie with the apple filling you made. 9) Roll out the small potion of the dough to 3mm thickness, and cut it into 14 long strips with a knife. 10) Make a grid pattern on the top of the pie using dough strips. 11) Brush the top with egg wash thinly, sprinkle with turbinado sugar, and bake at 180 degrees Celcius for 1 hour. (Wizwell Enhanced Oven) *Storage: It tastes better when it is cooled a little than when it is too hot. (If you cut it while it's too hot, the apple juice flows out, making it difficult to cut cleanly.) It can be stored in the refrigerator for up to two days or frozen. (Frozen up to about 1 month/ Pie crust may become slightly soggy) instagram:   / jadore________   ------------------------------------------------------------ ------------------------------------------------------------ --- When using a recipe, please indicate the source. Secondary editing and re-uploading of the video is prohibited. ------------------------------------------------------------ ------------------------------------------------------------ ---