This text is in Simplified Chinese. Here is a translation of the text:
Just like adding pastries to apple pie? Try this high-end recipe filled with 3 pounds of apples. We like to use different varieties such as Granny Smith, Rome, Fuji, and Jonathan. Serves 10-12.
Ingredients: – 3 tablespoons all-purpose flour, plus more for rolling – Test kitchens favorite Pate Brisee – 1 large egg yolk – 1 tablespoon heavy cream – 3 pounds assorted apples (such as Granny Smith, Jonathan, Fuji, Rome, and Empire), peeled, cored, and cut into 1/4-inch wedges – 2 tablespoons freshly squeezed lemon juice – 1/4 cup granulated sugar, plus more for sprinkling – 1 teaspoon ground cinnamon – 1/4 teaspoon freshly grated nutmeg – 1/8 teaspoon salt – 1 tablespoon unsalted butter, cut into small pieces – Best-quality vanilla ice cream (optional)
Directions: 1. On a lightly floured surface, roll out one disk of pie dough into a 13-inch round, about 1/8 inch thick. Transfer dough to a 9-inch pie dish. Chill in refrigerator for 30 minutes. 2. Preheat oven to 425 degrees. Whisk egg yolk and cream together; set aside. 3. In a large bowl, toss together apples, lemon juice, sugar, flour, cinnamon, nutmeg, and salt; pour into chilled bottom crust. Dot with butter. 4. Roll out remaining piecrust disk as in step 1. Brush outer edge of bottom crust with egg white. Place second piece of dough on top, then trim overhang to 1 inch. Fold dough under itself, then crimp edges with a fork or your fingers. Chill in refrigerator until firm, about 15 minutes. 5. Remove pie from refrigerator and brush with egg white, then generously sprinkle with sugar. Cut five vents in top to allow steam to escape during baking. 6. Bake until crust begins to turn light brown, about 25 minutes. Reduce temperature to 350 degrees and bake until golden brown and juices are bubbling, 25 to 30 minutes more. Transfer to wire rack to cool. Serve with vanilla ice cream, if desired.
26.04.2023 @ 21:25
This text is in Simplified Chinese. Here is a translation of the text:
Just like adding pastries to apple pie? Try this high-end recipe filled with 3 pounds of apples. We like to use different varieties such as Granny Smith, Rome, Fuji, and Jonathan. Serves 10-12.
Ingredients:
– 3 tablespoons all-purpose flour, plus more for rolling
– Test kitchens favorite Pate Brisee
– 1 large egg yolk
– 1 tablespoon heavy cream
– 3 pounds assorted apples (such as Granny Smith, Jonathan, Fuji, Rome, and Empire), peeled, cored, and cut into 1/4-inch wedges
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup granulated sugar, plus more for sprinkling
– 1 teaspoon ground cinnamon
– 1/4 teaspoon freshly grated nutmeg
– 1/8 teaspoon salt
– 1 tablespoon unsalted butter, cut into small pieces
– Best-quality vanilla ice cream (optional)
Directions:
1. On a lightly floured surface, roll out one disk of pie dough into a 13-inch round, about 1/8 inch thick. Transfer dough to a 9-inch pie dish. Chill in refrigerator for 30 minutes.
2. Preheat oven to 425 degrees. Whisk egg yolk and cream together; set aside.
3. In a large bowl, toss together apples, lemon juice, sugar, flour, cinnamon, nutmeg, and salt; pour into chilled bottom crust. Dot with butter.
4. Roll out remaining piecrust disk as in step 1. Brush outer edge of bottom crust with egg white. Place second piece of dough on top, then trim overhang to 1 inch. Fold dough under itself, then crimp edges with a fork or your fingers. Chill in refrigerator until firm, about 15 minutes.
5. Remove pie from refrigerator and brush with egg white, then generously sprinkle with sugar. Cut five vents in top to allow steam to escape during baking.
6. Bake until crust begins to turn light brown, about 25 minutes. Reduce temperature to 350 degrees and bake until golden brown and juices are bubbling, 25 to 30 minutes more. Transfer to wire rack to cool. Serve with vanilla ice cream, if desired.