I've eaten a lot of apple pie back home, and it doesn't taste like it does in the United States, and I've seen a lot of recipes that I don't think are very complete, and I've made a very detailed one that I hope will help.I've reduced the sugar a little bit, I think it's more suited to the taste of the locals, the foreigners eat it a little bit too sweet! If you like the original American taste, you can add 20 g of sugar when you make the trap again.Let's learn and share our experiences.

WHAT YOU NEED

Ingredients

140 grams of low-fat flour
60 grams of butter
40 grams of fine sugar
2 grams of salt
A moderate amount of egg juice
Big apple (trap) one
5 grams of butter
Red wine (in moderation)
30 grams of refined sugar
Lemon juice in moderation

How TO MADE Red wine apple pie 6 inches

Steps 1 to 4

1. The main part of the material is made of leather, the butter in this part of the material is softened at room temperature and then added to the fine sugar and stirred evenly, so that it is soft without visible particles.

2. Add all the remaining ingredients in the main ingredient and knead the dough into a dough.

3. Note that when laying the eggs, leave them to cook a little before brushing the surface with a brush.

4. Use a doughnut to press the dough to grow, be careful not to stir the dough repeatedly, try to press with your hands

Steps 5 to 8

5. Similar to the steps of making gingerbread, fold the left side to the right 1/3

6. Then fold the left side one-third to the right to make three layers.

7. Repeat this step 10 minutes after waking up.

8. This makes the skin more crispy.

Steps 9 to 12

9. After the last three layers, refrigerate for 30 minutes, and the remaining time can be used to prepare the trap material.

10. First, cut an apple into small pieces.

11. I think it would be better to cut it a little smaller.

12. Use a flat pan to melt the butter in the additive.

Steps 13 to 16

13. Then pour in the apple, stir for a while, then add sugar, red wine, and lemon juice.

14. Don't add too much red wine, as shown in the picture, and a little lemon will do.

15. In the process of making, the sugar will make the pot slowly harvest the juice, we need to make the apple soften, so if the apple is not soft, but the juice is not enough, we can pour a little red wine again, make sure not to dry the pot or burn, about 15 minutes, the apple is basically softened, because the amount of red wine added each time is not much, so when the apple is cooked the juice is almost the same.

16. There will be a feeling of sticky syrup covering.

Steps 17 to 20

17. Then our filling is ready.

18. Take out the previously frozen dough, divide it into two-thirds and make a circular base, about 3-5 mm, not too thin, because the trap is juicy, too thin and after adding the trap may soften the trap.

19. The skin is placed inside the mold, the edge is pressed tightly with the hand, and the outer part is directly pressed back and forth with a power stick.

20. The excess part is cut out directly.

21. The excess skin and the previously reserved 1/3 are mixed together to make an apple pie pie.

22. Use a fork to make small holes in the bottom of the face, like this.

23. Don't make it too dry, don't put too much water in it, the juice has to be sticky.

24. Add the extra dough to the skin, then cut the growth strips wide.

25. I don't cut cheap, in fact, if I cut with a long knife, I wouldn't have this bumpy edge, and I'd cut pizza with a roller knife.

26. Stand up and cover your face.

27. The excess part can be broken off by pressing hard on the edge, and the extra dough can be kneaded into thin long strips, as shown on the right.

28. The long strip of skin is wrapped around the mold and pressed slightly so that it fits together with the mesh.

29. Preheat the oven at 200 degrees, when preheating you can brush the surface with a little bit of the remaining egg juice, then put it on the fire and bake for 15 minutes, and finally bake at 180 degrees for 3-5 minutes, pay attention to the color, if the color is enough, do not continue to bake.

30. I cooked for a total of 20 minutes, but the size of the oven varies, and the product varies, so pay attention to the last few minutes.

31. After cutting, there is a layer of crispy on the outside, sweet on the inside and a little bit of acidity to enhance the taste, and the wine is full of aroma.

32. Let's give it a try.