Apple Pie
Features a crisp pie crust filled with tender cooked apple slices and custard, then baked.
Ingredients
unsalted butter (softened at room temperature)
90 g
powdered sugar
50 g
salt
1/4 tsp
egg
30 g
cake flour
150 g
milk
320 g
fine granulated sugar (for filling)
65 g
cake flour (for filling)
25 g
cornstarch
10 g
egg yolks
2
butter (for filling)
15 g
apples (cored and sliced)
2
water
200 g
fine granulated sugar (for cooking apples)
20 g
lemon juice
1 tsp
pectin
to taste
Instructions
1
Make Pie Crust
Put unsalted butter, powdered sugar and salt into a bowl, beat until the color lightens slightly, then add the egg in two batches and mix until smooth. Sift the cake flour and sprinkle it into the butter mixture, mix using a cutting motion, do not overmix to avoid developing gluten.
2
Shape the Pie Crust
Let the pie crust dough rest for 30 minutes, then take a small portion, roll into a long strip, and press it slowly along the edge of the pie pan with your fingers. Place the remaining dough at the bottom of the pie pan, press flat gently with your palm, then transfer to the freezer until firm.
3
Make the Filling
Core the apples and cut them into thin slices. Put the apple slices, fine granulated sugar, lemon juice and water into a pot, cook for 10 minutes, then remove and drain excess moisture. Heat milk, fine granulated sugar and salt over low heat until boiling. Mix cake flour, cornstarch and egg yolks evenly first, then add to the milk, cook until thickened then turn off the heat, add butter while hot and mix well to make the filling.
4
Assemble and Bake
Pour the hot filling into the pie pan, smooth the surface. Arrange the softened cooked apples in a radial pattern on top. Place in the oven and bake at 175°C for about 30 minutes. Remove the baked apple pie, let cool completely, then brush a layer of pectin over the surface.
