Ingredients (For 1 apple pie)
*You can make small pies with the leftover dough.
Strong flour (50%) 75g
Cake flour (30%) 45g
Almond powder (20%) 30g
Butter (60%) 90g
Granulated Sugar (15%) 22.5g
Water (30%) 45g
Total dough weight: 307.5g
Products: RS101
https://japankneader.com/products/dough-sheeter-rs101
If you are not sure how to use RS101, please check the videos on our YouTube channel.
https://www.youtube.com/watch?v=hWl5YDPkA-g
Prepare the apple fillings:
Cut 3 apples and slice into 2-3mm slices.
Stir 100g of sugar and apple slices in a heated frying pan until they turn brown.
Add vanilla paste and cinnamon powder to taste.
Cool fillings before adding them on the pie dough.
１．Mix all ingredients until fully combined. Shape into a square, wrap up with plastic wrap, and chill in the fridge overnight.
２．Set the Upper Roller just above the dough and start rolling out.
Change the thickness gradually and keep rolling out the dough until 5.0 mm.
Flip the dough upside down to prevent it from sticking to the sheeter board.
Flour the sheeter board and dough as needed.
３．Once rolled, trifold the dough and then roll out again.
Trifold and wrap it up, and refrigerate it for 30~40 minutes.
４．Repeat step 2-3 for two times.
５．For the last lamination (sixth fold), roll out the dough until 2.5 mm.
Wrap it up and refrigerate it for 50 minutes.
６．Transfer the dough to 18cm (7″) pie dish and press the dough into the pie dish, careful not to tear the dough. Press over the pie dish with a Roller pin to remove the excess dough. Pique the dough using a fork.
７．Spread the crushed biscuits and put the apple slices on top. Mound the apples in the center.
８．Weave a lattice pattern over the top. Brush egg wash on the top.
９．Bake at 200℃ for 40 minutes.
* Depending on the type of oven, time and temperature will differ.
１０．Move the pie to a different dish. Serve and enjoy!
