Project in t

7/31/2019 Project in t

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Submitted to:Sir.Sayos

Submitted from: Maria Leonela M. Lasala


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How to make a pie


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IngredientsCrust

1/2 L or 2 cups of flour

1 teaspoon of salt

3/4 of a stick (90 g) of unsalted butter

5 tablespoons of cold water or apple cider

1 egg (for brushing, helps the surface get golden)

Milk (for brushing)

Filling

1-2 tablespoons lemon juice

80 mL or 1/3 cup of white sugar80 mL or 1/3 cup of brown sugar

1/4 teaspoon of salt

3 tablespoons of flour

1/2 tsp cinnamon powder

6-8 medium-sized apples (McIntosh or Granny Smith)


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3)Place the Flour, Salt, and butter in a large bowl.With a pastry blender or Fork, smash up the butteruntil it forms tiny balls with the flour. Then slowly addthe water.


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4)Knead with floured hands until a large dough ballforms. Split the ball in half and wrap one of the piecein plastic wrap. Place the wrapped dough inthe refrigerator.


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5)On a floured counter-top, begin to roll the doughout into a circle shape about 2 inches larger indiameter than the pie pan. Some people prefer toplace a layer of plastic wrap on top of the dough as it'sbeing rolled so that it doesn't stick to the rolling pin.


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6)Slowly lift the flattened dough off the counter-topby wrapping it completely around the rolling pin.


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7)Unroll the dough over the pan, being careful notto let it tear. Fit it into the pan, pressing it against allthe sides.


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8) Cut off the overhanging edges. Leave about 1/4inch of extra dough over the pie pan

.


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9)Place the pie in refrigerator.

10)Make the filling.Peel and slice the apples into pieces about 1/8 of aninch thick or chop them into 1/2" cubes. Put them into a large bowl and

mix with sugars (white and brown), salt, lemon juice, flour, andcinnamon (shake over to cover the top of mixture). Place in refrigerator.


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11)Roll out the remaining ball of dough on a floured surface, just likeyou did before.Sliced top. Gently fold it in half and make 4 to 5 halfinch long slices along the fold and 4 slices in the center of the foldedpiece. These will allow the filling to breath and not break through thesides. Unfold the top crust set it aside.

Lattice top. Cut the rolled out dough into as many 1" wide strips as it

will yield.12)Remove the pie shell and filling from the refrigerator.


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13)Pour the filling into the pie shell, spreading itout with the back of a spoon. There should be

enough filling to fill the entire pan and stack upabove the edge at least an inch in the center.


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14)Brush the edges of the pie shell with abeaten egg.


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15)Lay the top crust over the pie.

Sliced top. Lay the sliced top crust over filling. Cut off the excess edges with abutter knife. Take both thumbs facing each other and place them over the edge.

Push thumbs down and towards each other. Do this around the entire pie toseal it.

Lattice top.

Place the pastry strips across the top of the apples in a criss-cross pattern, thenweave them together to create a lattice effect.


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16)Cut off the overhanging excess pastryand press the edgesdown into the rim as previously described.
http://www.wikihow.com/Make-Puff-Pastryhttp://www.wikihow.com/Make-Puff-Pastry


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17)Sprinkle milk over the top or brush the latticewith the egg wash. This will help to brown the crust.Dust cinnamon and sugar over the top crust for anextra touch.


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18)Bake at 400F (200C) for 15 minutes. Turn downthe oven to 375F (190C) for 45 minutes.


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19)Remove when top crust is golden brown.


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20) Allow pie to cool 45 minutes to 1 hour at roomtemperature before serving.

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