by Ellen Hung

Apple Pie Preparations

Defrost and soften the butter in room temperature
Ingredients Slice the apple and preserve it with lemon juice
Apply a thin layer of oil on the pie pan
For the pastry:
Preheat the oven to 400F
Unsalted Butter 200g
Steps
All-purpose flour 370g For the pastry:
Salt ¾ teaspoon Sieve the flour and salt into a bowl
Ice water 120ml Using your hands, rub in the butter until the mixture resembles
slightly rough breadcrumbs
For the filling:
Add the cold water to the flour mixture
Apple (peeled, cored and cut) 460g Gently mix the water into the flour and firm up the mixture
Lemon juice 1 tablespoon Divide the pastry into two halves
Sugar 85g Sprinkle little flour on the table
Take one half of the pastry and roll it out into 1cm thick layer
All-purpose flour 3 tablespoon
Cover the pie pan with the layer (make the layer as thin as possible)
Ground cinnamon 1 tablespoon Add in the filling and cover it with the remaining pastry
For garnishing: For the filling:
Egg yolk 1 Mix sugar with flour and cinnamon
Add the mixture to the apple slices and lemon juice, mix well
Water 1 teaspoon
Garnishing:
Sugar 2 teaspoon Mix egg yolk with water and brush the mixture on top of the pie
Apparatus Sprinkle sugar on the pie
Baking:
9-inch pie pan Bake the pie at 400F for 15 minutes
Pastry brush Change the temperature to 350F and bake for another 40 minutes