Apple Pie

 

Yield: 1 pc 9 inches pie pan

Portion size:  8 slices

Method: pies/tarts

 

Ingredients:

1 recipe flaky pie dough

Filling:

450g apples, peeled and cut to cubes (approx: 5-6pcs)

75g white sugar

30g brown sugar

27g cornstach

1/4 tsp salt

Pinch  nutmeg

2g cinnamon

5g lemon juice

15g melted butter

As needed egg wash

 

Procedure:

Prep:

1. Peel the apple
2. Divide into 8 slices, then cut half horizontally.
3. Flour for dusting

Mise en place:

1. Dry: cornstarch, brown and white sugar, cinnamon, salt, nutmeg
2. fat: melted butter
3. Flaky pie dough
4. flavoring: lemon juice, egg wash, apples.

1. Combine the dry ingredients: cornstarch, brown and white sugar, cinnamon, salt, pinch of nutmeg.
2. Floured the bench, flatten the flaky pie dough with rolling pin into thin evenly round dough.
3. Put the dough in the pie pan; Secure that the corner and wall of the dough is intact with the pie pan. Chill.
4. Make the lattice: Flatten the other flaky pie dough with rolling pin until 10 inches. Make a mark every 3/4 of an inch of width and cut it vertically with rolling blade.
5. For toppings: pour in melted butter in the cut apple; then pour in lemon juice; then add in dry ingredients; mix.
6. Put the apple toppings on the base of the flaky pie dough, Egg wash the side of the base dough. Apple is mounted in the middle.
7. Arrange the lattice as covering dough to the pie in alternate horizontal and vertical pattern.
8. Using fork; crink the circumference of the pan to seal. Bench scrape the edge of pie pan to cut the excess.
9. Egg wash the lattice. 
10. Put in a tray. Bake for 45min – 1hr at 375F. 

 

Flaky Pie Dough:

Yield: 550g

Portion size: 65g

Method: Pies/Tart

 

Ingredients:

300g All purpose flour

30g brown sugar

150g margarine

95g cold water

 

Procedure:

1. Dissolve the brown sugar in cold water.
2. In a separate bowl, combine the cold margarine and all purpose flour. Cut the butter into pea sizes while mixing manually in the bowl.
3. Pour in the dissolved sugar in the bowl of dry ingredients, while tossing. Mix the dough using fold technique. 
4. Add water slowly not more than 30 grams; while tossing; do not add too much water.  Mix using fold technique. Do not over mix.
5. Put the batter in the bench. Fold and press until the dough become solid.
6. Cut into 2. Avoid contact with hands to avoid warmth on the dough.
7. Wrap in a plastic. Flatten with rolling pin. Put in a chiller.