【Lemon Rose Apple Pie】---Create your own private afternoon tea
Overview
The weather has been very good recently. Whether on the roadside or in the park, you can see red flowers, green grass, willow trees sprouting everywhere, and beautiful butterflies dancing among the flowers. Nature uses everything it has to tell us that spring is coming. I love this beautiful season. The little bald boy didn't go to school today, so a friend came with me for afternoon tea after lunch. In order to avoid trouble, I made lemon tea that both of us could drink, and then made a lemon rose apple pie. The pie crust was so crispy that it fell off the residue, plus a tender pie filling full of lemon aroma, and paired with apples in sugar water made into roses. It is a bit immodest to say that it is really beautiful and delicious. Ingredients: (one six-inch pie) Pie crust: 80 grams of cake flour, 40 grams of butter, 12 grams of caster sugar, 8 grams of egg yolk, 16 grams of cold water, 1/8 teaspoon of salt. Pie filling: 140 grams of whipping cream, 1 tablespoon of condensed milk, 2 eggs, 40 grams of caster sugar, 40 grams of lemon juice, a small spoon of lemon zest, 2 grams of custard powder (optional, if added, the filling will turn yellow) Apple blossom: 1 apple, 30 grams of sugar. Surface decoration: a little crushed rose flowers, a little coarse sugar
Tags
- baking
- paita
- afternoon tea
- halloween
- end of summer heat
- apple blossom: apple
- apple blossom: white sugar
- pie crust: butter
- pie crust: caster sugar
- pie crust: egg yolk
- pie crust: salt
- pie crust: cake flour
- pie crust: cold water
- pie filling: condensed milk
- pie filling: custard powder
- pie filling: egg
- pie filling: fine sugar
- pie filling: lemon juice
- pie filling: lemon zest
- pie filling: whipping cream
- surface decoration: crushed roses
- topping: coarse sugar
Ingredients
Steps
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(1): Make the pie crust: After sifting the low flour, add the softened diced butter.
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Add caster sugar.
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Use your hands to knead it into an even and loose shape, a bit like cornmeal.
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Mix salt and cold water, stir briefly to dissolve the salt, then add egg yolks to form egg yolk water.
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Add the mixed egg yolk water into the kneaded basin.
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Use a rubber spatula to gently press into a ball, then cover with plastic wrap and refrigerate for an hour.
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(2): Make apple roses: While the dough is refrigerated, make apple roses. Clean the apples and cut them into two large pieces, leaving out the seeds in the middle, and then cut them into uniform slices of about 1 mm.
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Put the cut apple slices into light lemon water or water immediately to avoid oxidation and blackening.
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Pour a small amount of water into the pot, add 30 grams of sugar and 30 grams of honey, bring to a boil, add apple slices and cook for about a minute to allow the apples to soften.
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Drain and pat dry with kitchen paper.
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Take 5 apple slices and place them from right to left. Because apple slices come in different sizes, when placing them, place them first and then the smaller ones. This will make the apple roses more beautiful and realistic.
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Start rolling it up from the right side. At the beginning, roll it up a little tighter, and then roll it up more and more loosely.
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After rolling, stand it up, turn the outer apple slices outwards a little, shape them a little, and chop into beautiful apple roses.
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Complete the number of flowers you want in turn. I calculated that the whole pie would be divided into four, and then I would have three roses for each portion, so I made 12 roses.
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(3): Preparation of finished product: Take out the refrigerated pie crust, place a piece of plastic wrap on top and bottom (this will make it easier to roll out the dough and easier to operate), and roll it out to a size slightly larger than the pie plate.
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When rolling out, you can use a pie plate to compare. Don't roll it out too big to avoid wasting the pie and making the pie crust too thin.
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Tear off the plastic wrap on top, hold up the awkward pie crust with your hands, place it in a pie plate, arrange it slightly, and press off the excess on the edge.
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Tear off the plastic wrap and use a fork to poke some small holes in the pie crust. This can effectively prevent the pie crust from puffing up during baking.
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Before rolling out the pie crust, preheat the oven to 180 degrees. The preheating process takes about ten minutes.
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Place the prepared pie crust into the preheated oven and bake on the middle and lower racks for about 20 minutes, until the surface is golden brown.
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Take out the baked pie crust.
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When baking the pie crust, we first make the pie filling. Mix all the pie filling ingredients together and mix gently, then sift through once.
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Pour the prepared pie filling into the baked pie crust.
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Put in the apple roses that have been prepared in advance. When placing them, it is best to consider the perfection of cutting them in advance. I placed them in four pieces according to the way they were cut into pieces. Three "roses" were placed on each piece, one in front and two in the back.
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Place in the preheated oven at 170°C and 180°C, and continue baking for about 20 minutes until the pie filling is completely solidified. Because the heat is relatively small and the height of the space is large enough, the surface of the baked pie is beautiful without any focus.
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Take out the baked apple pie and sprinkle an appropriate amount of dried rose flowers and granulated sugar on the center of the apple rose flower to increase the fragrance and shape of the "rose".