Sweet Double Fruit Pie

Overview

I like Junzhi and Wenyi very much, so basically my baking is based on their recipes. Recently I have been following Jun Zhi's recipe, and my goal is to do all the works in his two books, haha, take your time and take your time.

Tags

• baking
• children
• paita
• breakfast
• afternoon tea
• apple
• butter
• corn starch
• low gluten flour
• whole egg liquid
• cinnamon powder
• fine sugar
• lemon juice
• pineapple
• salt
• water

Ingredients

Steps

1. 1 First make the pie crust. After the butter has softened, pour in the low-gluten flour and fine sugar, and knead the butter and flour with your hands until they are evenly mixed. Shape into grits. 150g low-gluten flour, 60g butter, 15g fine sugar

   

2. 2 Add 48 grams of water to the evenly kneaded flour. Knead into dough. Don't knead for too long, just make it a slightly smooth dough. Place the dough in the refrigerator to rest for more than 15 minutes, preferably 1 to 4 hours.

   

3. 3 While the dough is chilling and resting, we'll make the pie filling. Peel and core the apples and pears, weigh them, and cut them into small cubes. When the pan is hot, add butter and let it melt. The fire should not be too high or the butter will burn. Add the diced fruit and stir-fry. Stir-fry briefly, then add fine sugar and continue to stir-fry. After adding fine sugar, the diced fruits will gradually exude a lot of water. With this water, slowly cook the fruit over low heat until the diced apples become soft. After the diced apples are cooked until soft, mix the cornstarch and water evenly into the pot and stir-fry until the filling becomes thick.

   

4. 4 Turn off the heat, add lemon juice, salt, cinnamon and other seasonings, mix well, and the pie filling is ready. Cool the prepared pie filling before using.

   

5. 5 Spread thin flour on the cutting board and divide the relaxed pie crust into two parts. The weight ratio of the two parts is 2:1. Place the large piece of pie crust on the cutting board and roll it into thin slices with a rolling pin. Spread the rolled out pie crust on the pie plate and press the pie crust lightly with your hands to make the pie crust stick to the pie plate.

   

6. 6 Use a rolling pin to roll over the pie plate and cut off any excess pie crust. Remove excess pie crust with your hands. Use a fork to make small holes evenly on the bottom of the pie crust. Roll out the smaller pie crust reserved in step 11 and cut it into small strips.

   

7. 7 Fill the pie plate with pie filling

   

8. 8 Use the small strips cut out in step 7 to create a cross grid on the surface of the pie plate (this step takes a while)

   

9. 9 Use your fingers to press the junction of the grid and the pie plate to make the excess pie crust fall off after weaving the grid and bond the grid to the pie crust at the bottom. Brush a layer of egg wash on the surface of the grid, put the pie plate into the preheated oven, bake at 180 degrees for 15 minutes, then lower the temperature to 155 degrees and bake for 25 minutes, bake until the surface is slightly golden, and then take it out of the oven.

   

10. 10 The finished product is out

    

11. 11 Demold