Ingredients
Apple filling:
Apples
2
Butter
15g
White sugar
25g
Lemon juice
10g
Cornstarch
1 tablespoon
Main dough:
All-purpose flour
200g
High-sugar yeast
1.5g
Baking powder
2g
Corn oil
35g
White sugar
25g
Ice-cold milk
90ml
Salt
0.5g
How to make soft-crust apple pie
- First, prepare the ingredients needed for the flat fruit filling.
- First peel the apples, wash them, cut them in half and remove the core. Cut them into slices, then into strips and finally into dices for later use.
- Add butter to pan and melt over low heat.
- Pour in the diced apples and stir-fry over medium heat for a while.
- Add sugar and lemon juice and continue to stir-fry until the apple cubes become soft.
- Finally, pour in water starch and continue to stir-fry until the sauce becomes thick and then turn off the heat.
- Scoop the fried apple filling into a plate and let it cool for later use.
- Mix all the ingredients for the main dough together and pour into a dough mixing bowl.
- Pour the ingredients in the dough into the kitchen machine bucket, turn on the low speed of gear 3 to mix and knead until there is no dry powder and the dough is formed, then turn to the medium-high speed of gear 6 to continue kneading into a smooth dough.
- Divide the dough into 15 equal portions, each about 23 grams in weight. Roll into a ball, cover with plastic wrap and let sit for 15-20 minutes.
- Take a relaxed dough, flatten it, and roll it into a pancake skin.
- Wrap about 30 grams of apple filling, seal the top with the thumb’s mouth (note that the top must be wrapped tightly, otherwise it will easily burst during baking), and roll into a ball.
- Place the wrapped dough into a baking pan and gently press it into a pancake shape.
- Bake in a preheated oven at 180 degrees for 10 minutes.
- After baking for about 10 minutes, turn the pie over, close the oven door and continue baking for another 8-10 minutes.
- It’s out of the oven, the crust is soft, the filling is sweet and fruity, and the taste is amazing!
