Apple pie and tart
Overview
In order to use up the extra apples I bought, I made this pie and it was very delicious. But someone who doesn't like sweets said: Isn't this just applesauce on top? Well, even if it is, that doesn't stop me from loving it. I still have to do it!
Tags
Ingredients
Steps
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Pie crust: put the butter into the flour
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Knead it into fine sand with your hands.
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Break in an egg
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Add water and knead into a dough (water should be added little by little, as long as the dough is not dry.) Wrap in plastic wrap and refrigerate for half an hour.
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Fillings:
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Cut the apple into cubes
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Melt butter in a pot
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Pour in the diced apples and stir-fry
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After the apples soften, sprinkle with sugar and cinnamon powder and stir over low heat.
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Squeeze the juice of half a lemon.
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Cook until the apples are thick and the moisture has basically disappeared. Let cool.
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Take out the dough, roll it out into a piece about 0.5cm thick, place it on a 9-inch pie plate, press the pie crust tightly with your hands, and use a rolling pin to press around the periphery of the pie plate to remove excess pie crust.
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Use a fork to poke some small holes in the bottom of the pie crust to prevent it from puffing up during baking.
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Mini apple tarts: Place the dough into a disposable tart mold and use a fork to prick some holes in the dough.
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Put the apple filling into the tart mold, roll out the remaining dough and cut it into thin strips, and place it on the surface of the tart using a mesh method.
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Spoon the cooled apple filling onto the pie crust. Arrange sliced apple slices on the surface.
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Brush with egg wash. Bake at 220 degrees for 10 minutes, then turn to 200 degrees and bake for another 20 minutes.
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Place in the preheated oven at 220 degrees for 10 minutes, then turn to 200 degrees and bake for another 20 minutes.
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Watch the pie crust color and the apples on the surface will appear slightly burnt.
