Apple Pie

Name: Apple Pie
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 Pastry; 1 dash Beaten egg; 1 Apricot jam; 2 Apple; 30 grams Sugar; 20 grams Butter (softened); 1 tbsp Lemon juice; 1 tsp Brandy; 1 Cinnamon; 15 cmx1 cm thick Sponge cake or castella cake

cookpad.japan @cookpad_jp

I hand made some pastry, so I wanted to eat an apple pie flavored with lots of my favorite cinnamon.

-Be careful not to burn your fingers when removing the plastic wrap after making the filling.
-You can use broken castella cake because it will be covered with apple. About 1cm of cake at the bottom is good enough.
-About half of the pastry will be left over from this recipe, so use the rest for another sweet. Recipe by nyonta

I hand made some pastry, so I wanted to eat an apple pie flavored with lots of my favorite cinnamon.

cookpad.japan @cookpad_jp

I hand made some pastry, so I wanted to eat an apple pie flavored with lots of my favorite cinnamon.

Saved

Ingredients

8 servings

1/2Pastry
1 dashBeaten egg
1Apricot jam
For the filling:
2Apple
30 gramsSugar
20 gramsButter (softened)
1 tbspLemon juice
1 tspBrandy
1Cinnamon
15cmx1 cm thick Sponge cake or castella cake

Saved

Steps

1

Refer toand make the pastry, or use a frozen puff pastry.
https://cookpad.wasmer.app/us/recipes/145176-rapid-pastry-dough

Rapid Pastry Dough
2

Make the filling: Peel the apple and cut into 8 pieces. Then cut into 5 pieces.
3

Put the apple, sugar and lemon juice in a heatproof bowl, and mix lightly with a spatula.
4

Cover with plastic wrap and microwave at 500w 3 minutes for 3 times. Mix with a spatula after every 3 minutes. The apple will shrink and soften.
5

Let cool for 30 minutes. Discard the liquid from the apples. Add melted butter, brandy and cinnamon to taste.
6

Cut 1/3 of the pastry and roll to a 3mm thickness. Make sure the pastry is larger than the pie pan. (Lightly coat the pie pan with oil.)
7

Place the pastry on the pie pan, and set the sponge cake. (The sponge cake does not need to be a pretty round shape. You can use pieces of broken castella cake.)
8

Set the filling. Try to make it as flat as possible.
9

Take some pastry and roll it 3mm thick and slightly longer than the pie pan. Cut into 1cm strips.
10

Lay the strips in a lattice. Lay them at a slant for a cute pattern.
11

Brush the beaten egg onto the edges as glue.
12

When done, press the edges with a fork, and cut off the excess pastry.
13

Brush the beaten egg onto the pastry.
14

Cut the leftover pasty into leaf-shapes to decorate the edges. Draw the leaf veins with a knife for decoration.
15

Put the leaves on the edge, and brush with the beaten egg again. Bake for about 45 minutes at 190°C.
16

When the pie is baked, brush apricot jam on with a pastry brush.
17

It's done. It is also delicious to add raisins to the filling.
18

This is the cut side. I added ten or more dashes from a small bottle of cinnamon.