Apple Pie

Pie
Dough

Ingredients	Amt	Notes
Pastry Flour	750g
Shortening	500g
Water	250ml	As cold as possible
Salt	15g
Brown Sugar	30g	Store in plastic bag to keep soft

1. Mix
   pastry flour and shortening with hand (no squeezing), until
   shortening is broken down into pieces of size of walnut

   
   

2. Mix &
   blend completely – Water, salt, brown sugar.
   

   
   

3. Pour
   #2 into #1 all at once, mix @ speed 1 for 1min 30sec – DO NOT
   over mix (minimize heat)

   
   

4. Transfer
   dough into floured table, shape into a thick roll, cover and allow
   dough to rest for a few minutes Before rolling

   
   

Apple
Pie

Ingredients	Amt	Notes
Pie Dough		From Above
Apples	12	~2000g
Lemon Juice/zest	Tsp
Sugar	500g
Instant Mod. Starch	50g
Cinnamon	To taste
Butter	60g
NEW pie plate		Cannot reuse

1. Peel
   and cut apples into irregular slices, sprinkle lemon zests over
   apples

   
   

2. Blend
   sugar + starch (+ cinnamon), pour on #1 and mix thoroughly

   
   

3. Boil
   butter in water, pour into #2 and mix with hand

   
   

4. Let
   #3 sit for 1/2 hour to let the juice come out (don’t want
   juice in the pie)

   
   

5. Roll
   out the dough (1/2 inch thick), fold into 1/2, put on pie plate,
   fold it out

   
   

6. Pack
   in apple slices, make sure no valleys and no juice, pile it up like
   a little mountain

   
   

7. Prepare
   egg wash (1 egg + 50ml water), brush onto the rims of the bottom pie

   
   

8. Roll
   out the dough for the pie top, cut a circle in the middle of the
   dough

   
   

9. Seal
   rim with middle finger (remove the excess dough) and pinch edges

   
   

10. Egg
    wash the top of the pie, do not let egg wash sit on the pinched
    edges

    
    

11. Bake
    @ 350F for 1 hour