冷凍パイシートで作る、りんごぎっしりアップルパイの作り方｜HidaMari Cooking

Hello ☺Thank you for watching my video. Today I made an apple pie using a store-bought frozen pie sheet. Homemade pie crust is of course very tasty, but it takes about half a day to fold in the butter, so using a pie sheet is a great way to eat it on the same day☺. The pie dough that goes into the mold is stretched as thin as possible so that it doesn't get raw and doesn't tear when you hold it with your hands. The pie dough used to decorate the top of the apple pie can become sticky and difficult to handle if stretched too thin, so it is best to stretch it to a thickness of about 3 mm to make it easier to work with and to give it a beautiful finish. I wanted the apples to be chunky, so I cut them into 4 large pieces and cooked them (they ended up falling apart...). The key is to cook the apples first and let them cool so that the pie sheet does not melt under the heat. To prevent the apple nectar from overflowing while the apple pie is baking in the oven, spread a thin layer of almond cream between the apples and the pie sheet for a beautiful apple pie☺. ▷Ingredients (18 cm pound mold): ■Apple filling 500g~ apples 50 g sugar (10% of apples) 1 tbsp lemon juice Cinnamon (to taste) ■Almond cream 45 g unsalted butter 40 g sugar Pinch of salt 1 teaspoon rum (to taste) 10 g cake flour or rice flour 1 whole egg, at room temperature 40 g ground almonds 2 frozen pie sheets (11cm x 18cm) ▷How to make: 1. Thaw the frozen pie sheets in the refrigerator. 2. Remove the seeds and peel from the apples and cut them into quarters. Put the apples, sugar, and lemon juice in a saucepan. Cook for about 10 minutes, stirring occasionally to prevent the apples from burning, until the apples are tender. Add cinnamon to taste and blend. 4. Remove the pan from the heat and allow to cool. 5. Beat the unsalted butter with a whisk until softened, then add the sugar, salt, rum, and rice flour, in that order, and mix well. (If you do not want to add rum, add 1 teaspoon of milk.) 6. Beat the whole eggs and add a little at a time to ⑤, mixing well each time. Do not add all of the egg mixture; reserve about 1 tbsp. for glazing the pie. 7. 7. Roll out a thin sheet of frozen pie sheet and place in a pounding pan lined with a cooking sheet. 8. Fill the pie sheet 2/5 of the way with almond cream and arrange the apples on top. Fill the gaps with the cooked and crumbled apples. Fill in the following order: 2/5 of the almond cream, apples, and 1/5 of the almond cream. 9. Roll out another pie sheet to 3 mm thickness. Cut the pie dough into 1.5 cm widths, cover (8) in a lattice pattern, and trim off the excess pie dough. Decorate with the extra pastry dough. 10. 10. Brush the pie crust with beaten egg and bake in a preheated oven at 170℃ for 40-45 minutes.

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