Best Apple Pies are made at home. скачать в хорошем качестве

Best Apple Pies are made at home.

Apple Pie I have come to the conclusion that pies taste better when you make it home. I’ve always had a bad impression of fruit pie mostly because I've tried them from bakeries but they were always too sweet and tart so when i think of apple pie especially I think the tart tastes comes to my mind. I was very hesitant when I was making this apple pie and worried whether it would taste good, but to my surprise it’s the best apple pie I’ve ever had and it's so good. Now I'm thinking of making other fruit pies. Let me know what fruit I should try next Ingredients 9 inch Pie AP Flour 400g Salt 6g Sugar 50g Cinnamon Powder ¼ tsp (optional) Cold Unsalted Butter 150g Ice water 60g Egg 1 (for egg wash) Pie Fillings Apples 9-10 medium size Brown sugar 60g Lemon juice 2 tbsp Pinch of salt Cinnamon Powder 1 ½ tbsp Unsalted butter 30 g Heavy cream 70g Instruction To make the pie crust at home, start by mixing all the dry ingredients together. Cut the cold butter into small cubes, coat them well with the flour, then smash them between your fingers. The butter should be about pea to almond size then continue to mix with the flour. Add about 2 tbsp ice water at a time and use both of your hands to mix well, until the flours are coated well with water. The dough should just hold together but shouldn't be sticky. If the dough is dry, sprinkle a little bit of water only on the dry portion of the dough.Wrap the dough then let it rest in the refrigerator for at least 2 hours or overnight. Peel all the apples then cut them into small cubes. In a sauce pan add the sugar and melt it until it's brown, then add the butter, salt and heavy cream. When the syrup starts to bubble add the apples, cinnamon powder and lemon juice. Mix everything well and cook the apple for about 7-10 minutes until the apples are soft to the touch but not mushed. Let it cool down until it’s ready to use. I made the filling the day before and refrigerated it. When the pie dough is rested, take it out of the refrigerator, then let it rest outside for 5-7 minutes until the dough is slightly soft so it’s easier to roll. Dust some AP flour on a working surface and roll out the pie dough then do a few gentle folds to get more layers (optional) then do the final roll (the thickness should be 5mm ). Brush some ghee on the pie pan then place the pie dough sheet on the pie pan. Lift the edges and tuck the dough into the bottom of the pie pan. Cut the excess dough from the edge of the pie pan, then let the pie crust rest in the refrigerator. In the meantime, use the leftover pie dough and form a ball then roll it out again. Then make whatever design you would like on top of your pie or you can simply just cover it with the pie sheet and make a few cuts on the center for the air to pass through. Preheat the oven to 395°F Take the pie out then use a fork to make small holes on the pie crust, then fill it with the apple pie fillings and cover the pie with the top pie layer. Seal the pie edges by pressing both layers with your fingers and the extra dough you can just tuck them on the edge of the pan. Brush egg white on top of the pie dough then place it in the over for 60–70 minutes. When you see the edge of the pie is getting light brown then use foil to cover the edge of the pie. Once the pie is done let it rest to cool down then serve it with some ice cream or whipped cream.