Apple pie continuously attract interest. the form is classic, heat and fragrant scent (a blend of contemporary apples and spices), a soft-crisp texture, and taste the spicy-tasty. you can even create your own.
Manufacturing method is relatively easy. but there are some signs that you simply should listen to the journey of making this pie smoothly and to the goal: authentic apple pie.
The point is it's authentic''ideal'': the proper choice of apples are also other materials are acceptable still.
In choosing an apple, check that you get not simply any apples, but apples cooked (not cooked, which suggests cooking apples). Belonging to this sort usually appropriate processed and not eaten immediately (eating apples, therefore to speak), like Granny Smith, McIntosh, crab apple, Bramley. Its texture is tough and high water content. Arbitrarily opt for an apple will make the pie fail - in a sense.
Note conjointly the selection of''binding''. Use butter (not margarine) that do not add salt (unsalted butter) so as not to be too savory taste.
This pie is that the favorite since President Obama in the White House. 'Dangerously good', commented the president and also the chef was nicknamed 'The Crustmaster'. Once every week the president's family enjoyed this pie.
RECIPE:
Ingridients:
skin:
420 g flour
60 g sugar
11 / 2 tsp salt
300 g unsalted butter, cut into small pieces
90 gr white butter, cut into pieces
125 ml ice water
contents:
1 kg red apples, peeled, cut into rough
225 g sugar
125 ml honey
50 g cornstarch
1 teaspoon vanilla powder
1 / 2 tsp cinnamon powder
1 lemon, take the water, grated skin
How to make:
Skin: Enter the dry ingredients into a food processor.
Add the butter and white butter. Process until small grained.
Add the ice water and process until the dough.
Divide the dough into 2 parts. Round and plastic wrap.
Store in refrigerator for 1 hour or overnight.
Trimmed dough to a diameter of 30 cm.
Enter into a 22 cm diameter pie pan, let the rest of the dough as wide as 2.5 cm.
Store dough in refrigerator for 30 minutes.
Give ballast in the form of nuts in the center of the pie shell.
Bake in hot oven 180 C for 30 minutes. Lift.
Contents: Cook all ingredients in a saucepan.
Stir until thickened and somewhat watery. Remove and let cool.
Pour into pie shell.
Roll one pie shell up to 30 cm in diameter.
Tutupkan onto the pie, spread whipped egg whites with a tap-tap rounds with a fork until neat.
Sprinkle the surface of the pie with sugar.
Bake for 30 minutes until golden brown.
Remove and let stand for 1-2 hours before serving.
*from variety sources