This text appears to be in Chinese. Here is a translation of the text:
The layered decoration of this apple pie, which we obtained from our Pies & Tarts book, is formed by wrapping leaves. Any shape of pastry can be arranged in this way; here, a series of leaves highlight the autumnal nature of the pie.
Make a 9-inch pie Yield Ingredients – 1/4 cup all-purpose flour, plus more for dusting – 1 1/2 recipes Pate Brisee for pie and tart – 3 1/2 pounds firm apples, such as Granny Smith, Macoun, or Cortland, peeled, cored, and sliced 1/4 inch thick – 3 tablespoons brandy – 2 teaspoons pure vanilla extract – 1/4 cup granulated sugar – 1/4 cup packed dark brown sugar – 1 teaspoon ground cinnamon – 1/4 teaspoon freshly grated nutmeg – 1/8 teaspoon Chinese five-spice powder – Pinch of salt – 1 tablespoon unsalted butter, cut into small pieces – 1 large egg yolk, for egg wash – 1 tablespoon heavy cream, for egg wash – Granulated sugar, for sprinkling
Directions 1. On a lightly floured surface, roll out 1 piece of dough into a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie dish. Trim excess dough to a 1-inch overhang. Chill or freeze until firm, about 30 minutes. 2. Roll out the remaining 2 pieces of dough into rounds about D inches thick. Place on a parchment-lined baking sheet and chill or freeze until firm, about 30 minutes. Using a 2 1/4-inch leaf-shaped cutter, cut out about 65 leaves and arrange them in a single layer on the baking sheet. Chill until firm. 3. Preheat the oven to 400 degrees Fahrenheit. In a large bowl, toss the apples with the flour, brandy, vanilla, sugars, cinnamon, nutmeg, five-spice powder, and salt. Fill the pie shell with the apple mixture. Dot with butter. 4. Score veins with a paring knife. Brush the edge of the pie shell lightly with water. Brush the back of each leaf lightly with water; starting from the outer edge
27.04.2023 @ 06:13
This text appears to be in Chinese. Here is a translation of the text:
The layered decoration of this apple pie, which we obtained from our Pies & Tarts book, is formed by wrapping leaves. Any shape of pastry can be arranged in this way; here, a series of leaves highlight the autumnal nature of the pie.
Make a 9-inch pie
Yield
Ingredients
– 1/4 cup all-purpose flour, plus more for dusting
– 1 1/2 recipes Pate Brisee for pie and tart
– 3 1/2 pounds firm apples, such as Granny Smith, Macoun, or Cortland, peeled, cored, and sliced 1/4 inch thick
– 3 tablespoons brandy
– 2 teaspoons pure vanilla extract
– 1/4 cup granulated sugar
– 1/4 cup packed dark brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon freshly grated nutmeg
– 1/8 teaspoon Chinese five-spice powder
– Pinch of salt
– 1 tablespoon unsalted butter, cut into small pieces
– 1 large egg yolk, for egg wash
– 1 tablespoon heavy cream, for egg wash
– Granulated sugar, for sprinkling
Directions
1. On a lightly floured surface, roll out 1 piece of dough into a 13-inch round, 1/8 inch thick. Fit into a 9-inch pie dish. Trim excess dough to a 1-inch overhang. Chill or freeze until firm, about 30 minutes.
2. Roll out the remaining 2 pieces of dough into rounds about D inches thick. Place on a parchment-lined baking sheet and chill or freeze until firm, about 30 minutes. Using a 2 1/4-inch leaf-shaped cutter, cut out about 65 leaves and arrange them in a single layer on the baking sheet. Chill until firm.
3. Preheat the oven to 400 degrees Fahrenheit. In a large bowl, toss the apples with the flour, brandy, vanilla, sugars, cinnamon, nutmeg, five-spice powder, and salt. Fill the pie shell with the apple mixture. Dot with butter.
4. Score veins with a paring knife. Brush the edge of the pie shell lightly with water. Brush the back of each leaf lightly with water; starting from the outer edge