Apple Pie
A dessert made by baking apples cooked to a caramel color between layers of pie crust.
Ingredients
apples
to taste
butter
to taste
granulated sugar
to taste
lemon juice
to taste
pie dough (divided in half)
to taste
bread flour (sprinkled on work surface to prevent sticking)
to taste
crisp cookies (crushed)
to taste
ground cinnamon
to taste
whole egg wash (for glazing)
to taste
Instructions
1
Make the filling base
Place the butter in a pot and let it melt. Add the apples and granulated sugar, turn the heat to high, and stir with a wooden spatula. Once the apples release their juice, add the lemon juice.
2
Cook the apples
Stir the mixture from step 1 occasionally, keeping the water droplets sputtering, for 10-15 minutes. When the apples turn a syrupy color (light brown) and become soft, turn off the heat.
3
Roll out the bottom crust
Place half of the pie dough on a work surface dusted with an appropriate amount of bread flour (in addition to the listed ingredients), roll it out to 3 mm thick, prick all over with a fork, roll it up onto a rolling pin, then lay it in the pie pan.
4
Fill the crust
Spread the crushed crisp cookies into the crust from step 3, then arrange the apples from step 2 in a radial pattern and sprinkle generously with ground cinnamon.
5
Add the top crust
Using the same method, roll the remaining half of the pie dough to 3 mm thick, prick all over with a fork, roll it up onto a rolling pin, then lay it over step 4.
6
Seal edges and rest
Press the dough firmly to expel the air from step 5. Use your fingers to press the edges tightly so that the top and bottom crusts stick together. Cover with plastic wrap and rest in the refrigerator for about 15 minutes.
7
Trim and shape
Use a chef's knife to trim away the excess dough along the edges from step 6. Re-knead the trimmed scraps, roll them out thinly, and cut into several leaf shapes.
8
Brush with egg wash
Use a brush to coat the surface of step 7 with a layer of whole egg wash for glazing. Place the leaf-shaped dough pieces made in step 7 on top, then brush with another layer of whole egg wash.
9
Bake
Place the pie from step 8 into an oven preheated to 200°C. Once the surface begins to take on color, lower the temperature to 180°C and bake for a total of 40-50 minutes. Remove together with the mold and place on a cake cooling rack to cool.
