Apple Pie 蘋果批

Apr 15, 2012 

Apple will not be crunchy if it was put  too long. It can be used to make Apple Pie.
放久了的蘋果不好吃，抛棄了有些可惜，可以用來做蘋果批。
Ingredients for 8 inches Pie:  Strong flour 18g,   Soft flour 150g,  Sugar 40g,    Salt 1/4 tsp.,   Unsalted butter 90g,   Egg 38g (Tart Pastry)
Apple 3 pieces (diced 300g),   2 Lemon slices,   Brown sugar 40g,   Cinnamon 1/4 tsp.,  Flour 1 tbsp.,   Water 50g,   Raisin 40g,   chopped Walnut 30g(optional)
8寸批
高筋麵粉 18g,   低筋麵粉 150g,  幼糖 40g,   鹽 1/4茶匙,   牛油 90g,   蛋 38g  (撻皮)
蘋果 3個(切小粒 300g),   檸檬 2片,   黃糖40g,   肉桂粉 1/4茶匙,   麵粉 1 tbsp.,   水50g,   提子 40g,   合桃碎 30g(隨意) 

Sift flour and salt ,add the butter and rub in with fingertips until the mixture resembles breadcrumbs. Put  sugar into the butter mixture. Add the egg to the centre of the mixtur and mix it just to come together(do not rub too hard) .Wrap the dough in plastic warp and put in the fridge for about 30 minutes.
篩過的麵粉和鹽拌勻，加入牛油粒，用手指把它和麵粉揉成碎粉狀，加入糖拌勻。在粉的中央倒入蛋液，把它堆成一個粉糰(不要搓，否則底會硬)，用保鮮紙包好，放冰箱中30分鐘。

Cook the apple,lemon and sugar until tender.Add in cinnamon. Mix flour with water and pour into the apple,Stir well. Add in raisin and walnut.  Leave to cool.

蘋果，檸檬和糖一起煮至軟身，加入肉桂粉。麵粉和水搞勻倒入蘋果中，拌勻，再加入提子乾和合桃。放涼待用。

Roll out 2/3 the pastry into a circle on a lightly flour surface, make it slightly bigger than the pie tin. Line the tin with pastry ,trim the edge.Prick pastry with a fork. Fill in apple filling.Roll out the remaining pastry to use as stripe to make lattice top.
把2/3麵團在灑粉的桌面上桿成比批盤稍大的圓形皮，把它放入批中，用叉子在底部插些孔。把蘋果餡加入批盤中。把剩下的麵團桿開，切成長條，鋪排成格子紋在批面。

Bake in a preheated 175*C oven for 35 minutes. Serve with ice cream
放入已預熱175* C的焗爐焗約35分鐘。吃時伴上雪糕。