Flower Apple Pie

Overview

Plaid apple pie seems to be nothing new. I came up with a method of using butterflies and flowers to make the pie dough. As expected, my eyes lit up. In fact, the method is simpler than plaiding. The so-called freshness of life does not mean blindly trying new things, but using fresh ideas to change old things and rejuvenate them, don't you think?

Tags

• baking
• afternoon tea
• apple
• butter
• cake flour
• corn starch
• sugar
• whole egg liquid
• lemon juice
• salt
• water

Ingredients

Steps

1. 1 Ingredients required for pie crust: cake flour: 250g, butter: 100g, water: 80ml, sugar: 15g, salt: 1g, whole egg liquid (for brushing the surface): appropriate amount

   

2. 2 Ingredients required for pie filling: 2 apples (weigh before peeling and coreing, each one is about 400g), wash the apples and set aside. Butter: 20g, sugar: 30g, cornstarch: 15g, lemon juice: a few drops.

   

3. 3 Sift together the flour and salt.

   

4. 4 Cut the butter for the pie crust into small pieces. The butter can be thawed slightly after taking it out of the refrigerator, but it does not need to be completely softened. Add butter to sifted flour.

   

5. 5 Knead the mixture with your hands until it resembles almond meal.

   

6. 6 Add the sugar for the pie crust and continue kneading until even.

   

7. 7 Add water to the mixed flour and knead into a smooth dough. Place in the refrigerator to rest for 30 minutes.

   

8. 8 At this point we’re going to make the pie filling. Peel, core and cut the apple into small pieces.

   

9. 9 Place the butter for the pie filling in a pot and heat over medium-low heat until melted.

   

10. 10 Pour in the apple chunks and stir-fry over medium-low heat.

    

11. 11 Fry the apples for a while until the color becomes slightly darker, add the sugar used for the pie filling, and continue to stir-fry over medium-low heat.

    

12. 12 Boil in the precipitated water for a short while until the apple pieces become soft. Pour in the water starch, stir-fry evenly and turn off the heat.

    

13. 13 Add a few drops of lemon juice and mix well.

    

14. 14 Drain the apple filling and let cool until set aside.

    

15. 15 Take the relaxed dough out of the refrigerator, divide it into two parts, and roll one part into a dough slightly larger than the pie plate (if the dough is too sticky, sprinkle some flour on the rolling pin and chopping board to prevent sticking). The thickness of the dough is about 0.3CM. Coat the pie plate with a little corn oil to prevent it from sticking. Fill the pie plate with dough, compact the bottom and sides, and trim off the excess dough.

    

16. 16 Use a fork to poke holes in the bottom of the pie crust to prevent the bottom from bulging.

    

17. 17 Fill with apple filling to make it full.

    

18. 18 Roll out the other piece of dough into a thin sheet and use a cookie cutter to cut out various patterns. Drape it over the apple filling.

    

19. 19 Let the finished apple pie rest for 20 minutes, preheat the oven to 180 degrees, and brush the surface of the pie with egg wash.

    

20. 20 Place in the middle rack of the oven at 180 degrees for 30 minutes, until the surface is golden brown. Let cool, unmold, cut into pieces and serve.

    

21. 21 Apple pie can be so beautiful!

    

22. 22 Isn’t the flower-like apple pie very innovative?

    

23. 23 Meet the New School

    

24. 24 Blooming mood