Apple Pie

Ingredients

[A]

Strong flour: (50%) 75 g
Cake flour: (30%) 45 g
Almond powder: (20%) 30 g
Unsalted butter: (60%) 90 g
Granulated sugar: (15%) 22,5 g
Water: (30%) 45 g

Dough weight: 307.5 g

[B]

3 apples
Granulated sugar: 100 g
Ground cinnamon
Vanilla

[C]

Cookie crumbs: 30 g

Products:
RS101/SB-03

Instructions

1. Slice 3 apples into 2–3 mm thick slices. Sauté the apple slices with 100 g of granulated sugar in a hot pan until they turn golden. Add vanilla paste and ground cinnamon to taste [B].

Let the filling cool before adding it to the tart dough.

2. Mix all the ingredients [A] until well combined. Shape into a square, wrap in plastic wrap, and refrigerate overnight.

3. Place the top roller just above the dough and begin rolling it out. Gradually adjust the thickness and continue rolling until it is 5.0 mm thick. Flip the dough occasionally to prevent sticking. Dust the rolling board and dough with flour as needed.

4. Once rolled, fold the dough into thirds, then roll it out again. Fold it into thirds again, wrap, and refrigerate for 30–40 minutes.

5. Repeat steps 2–3 two more times. For the final rolling (sixth fold), roll the dough to 2.5 mm thickness. Wrap and refrigerate for 50 minutes.

6. Transfer the dough to an 18 cm (7″) tart pan. Press the dough into the pan, being careful not to tear it. Use a rolling pin to trim off the excess dough. Prick the dough with a fork.