Apple pie

Overview

Rich cinnamon aroma, a good companion for coffee. Please refer to my diary for the specific operation process of puff pastry dough

Peel 1/2 lemon and use a knife to remove the white part, then cut into strips and set aside
Cut the apple into small cubes and soak the raisins in warm water until soft.
Use 20g of butter to fry 40g of brown sugar in a pan until it turns brown, then add in diced apples, shredded lemon peel, and juice of half a lemon and stir-fry
Add raisins and chopped almonds and stir-fry
Add 5g cinnamon powder and a little rum, remove from heat and let cool until set aside
Roll the puff pastry dough into a 0.3cm thick dough and cut it into 2 equal rectangles (one part will be used as the base of the pie, and the other part will be trimmed around the edges, and the middle part will be cut into several strips for later use). Use a fork to evenly prick all the dough surfaces with small holes, and then brush the edges of the pie base with egg wash
Take the dough used to surround the pie and stick it around the bottom of the pie to form a frame, then put the cooled apple filling into the frame
Use noodles of suitable length to lay a grid diagonally on the surface, use egg wash to stick the grids to each other, and then put the apple pie in the refrigerator for 10 minutes
Preheat the oven to 200 degrees and bake on the middle and upper racks for about 20-25 minutes