Apple Pie

Ingredients 

[A]

  • Strong flour: (50%) 120 g
  • Cake flour: (30%) 72 g
  • Almond powder: (20%) 48 g
  • Unsalted butter: (60%) 144 g
  • Granulated sugar: (15%) 36 g
  • Water: (30%) 72 g

Dough weight: 492 g

[B]

  • 3 apples
  • Granulated sugar: 100 g
  • Ground cinnamon, to taste
  • Vanilla extract, as needed

 

  • Cookie crumbs: 30 g
  • 1 egg yolk

 

Products:
RS101/SB-05

Instructions 

  1. Slice 3 apples into 2–3 mm thick slices.
    Heat a pan over medium heat and sauté the apple slices with 100 g of granulated sugar until golden.
    Add vanilla paste and ground cinnamon to taste, and mix well. [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 tightly, and refrigerate overnight.

  3. Set the top roller just above the dough and begin rolling.
    Gradually reduce the thickness, rolling until the dough reaches 5.0 mm.
    Flip the dough occasionally to prevent sticking, and dust the board and dough with flour as needed.

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

  5. Repeat steps 3–4 two more times (for a total of six folds).
    For the final rolling, roll the dough to 3 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.

     

  7. Spread the crushed cookies [C] evenly over the tart shell. Arrange the apple slices on top, placing them in the center.

  8. Weave a lattice pattern on top of the tart. Brush the top with an egg wash.

     

  9. Bake at 200°C (392°F) for 40 minutes. Baking time and temperature will vary depending on the type of oven.

  10. Serve, and enjoy!

     

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