Caramel Apple Pie

http://copycakekitchen.blogspot.com/2014/09/caramel-apple-pie.html

Caramel Apple Pie (焦糖苹果派)

(Makes : 1 x 9 inch & 1 x 6 inch round pie)

I) Pie Pastry (Easy version)

160g Low protein flour

10g Castor sugar

1/4 Salt

100g Unsalted butter, cutted 

70g cold water

Method

1. Mix flour, sugar & salt in a medium bowl, cut in the unsalted butter (cold from fridge) with pastry blender until mixture resembles breadcrumb.
2. Sprinkle with water, blend until mixture holds together (don't overwork the dough).
3. Flatten the dough into a rectangle , cover it with plastic wrap and refrigerate for at least 1 hour.

II) Filling

1 green/red apple (peel and cut into 0.3cm thick slices)

1tbsp Lemon juice

10g Brown sugar (二砂糖-黄砂糖）

15g Unsalted butter

1 egg 

Method

1. Toss apple slices in a bowl with lemon juice, set aside.
2. Roll out dough disk on floured surface to a 21cm round. Transfer to baking tray or pie pan. Fold edge and brush the dough with lightly beaten egg. Use a fork to prick the dough thoroughly.
3. Arrange the apple slices in overlapping, concentric circles, working from the outside in until all slices have been used. 
4. Dot the apples with the unsalted butter and sprinkle with the brown sugar.
5. Bake at preheat oven at 200-220C for 20-25 minutes.

(Recipe adapted and translated from 孟老师的甜派与咸派 P.46)