Cinnamon Apple Pie
A dessert made by baking cinnamon apple filling wrapped in pie crust.
Ingredients
low-gluten flour
salt
unsalted butter (cut into 1cm cubes, chilled in the refrigerator for later use)
ice water (chilled in the refrigerator for later use)
1~2 tbsp
biscuits (Marie brand, crushed for later use)
4
apple (peeled and cut into 1.5cm cubes)
flour portion of mixture A
lemon juice
raisins
water (mixed evenly with egg)
egg (mixed evenly with water)
Instructions
1
Preparation
Cut unsalted butter into 1cm cubes and chill in the refrigerator for later use; chill 1~2 tbsp of ice water in the refrigerator for later use; crush biscuits for later use; preheat oven to 180°C for later use; line baking tray with parchment paper for later use.
2
Make pie crust
Add low-gluten flour and salt to a mixing bowl, stir to combine, then add the chilled unsalted butter and cut it in with a spatula. After cutting, rub the mixture with your hands to make it loose. Tip: Fully incorporate the butter until the mixture has a breadcrumb-like texture for best results. Make a well in the center of the mixture, then slowly pour in ice water as needed, stirring with a spatula until the dry powder is fully incorporated. Mix by hand until the dough feels slightly sticky. Divide the dough into 3 equal portions, cover with plastic wrap, flatten by hand, then chill in the refrigerator for 30 minutes for later use.
3
Make cinnamon apple filling
Cut peeled apple into 1.5cm cubes and place in a heat-resistant container. Mix the flour portion of mixture A, then add it to the apple mixture, followed by lemon juice and raisins, stirring by hand until evenly combined. Cover with plastic wrap and microwave for approximately 12 minutes, stirring with a rubber spatula until the mixture thickens. Remove the plastic wrap and microwave for an additional 1~1.5 minutes to evaporate excess moisture, then let cool for later use.
4
Wrap filling with crust and bake
Place the chilled pie dough from step 2 on a sheet of plastic wrap, roll it out with a rolling pin into a circular crust with a diameter of 15~16cm and thickness of 2~3mm. Line the baking tray with the crust, leaving a 3~4cm border around the edges, then sprinkle the crushed biscuits along the border. Add the apple filling from step 3 to the center of the crust. Fold the border edges over the filling by hand to create pleats and seal the pie. Mix the water and egg until evenly combined, then brush the surface of the pie with the mixture using a pastry brush. Bake in the preheated 180°C oven for 25~30 minutes.
