NEVER FAIL APPLE PIE RECIPE | TRUSTED APPLE PIE RECIPE | GUIDE TO APPLE PIE ❤️❤️

NEVER FAIL APPLE PIE RECIPE | TRUSTED APPLE PIE RECIPE | GUIDE TO APPLE PIE ❤️❤️

WELCOME TO SWEEET LAND 2022 !
TODAY I AM SHARING EGGLESS APPLE PIE RECIPE THAT'S PERFECT FOR ANY OCCASION. THIS CLASSIC DESSERT FEATURES A BUTTERY, FLAKY CRUST FILLED WITH TENDER CINNAMON-SPICED APPLES, MAKING IT A COMFORTING TREAT THAT EVERYONE WILL LOVE. WHETHER YOU HAVE EGG ALLERGIES OR SIMPLY LOVE APPLE PIE, THIS RECIPE IS FOR YOU.
DON'T FORGET TO LIKE, SUBSCRIBE AND HIT THE BELL ICON FOR MORE SCRUMPTIOUS RECIPES. LET'S GET BAKING !


APPLE PIE RECIPE 👇👇

APPLE PIE MIXTURE
INGREDINETS :
APPLE 1
CINNAMON POWDER 1/2 TSP
BUTTER 1/2 TBSP
SALT AS PER TASTE
BROWN SUGAR 1 TBSP

METHOD :
TAKE AN APPLE AND PEEL OFF IT.
THEN CUT THE APPLE IN A SMALL PIECES.
PUT THE APPLES IN A COLD WATER SO APPLE PIECES WILL NOT CHANGE COLOUR.
IN A PAN ADD BUTTER LET IT MELT.
WHEN ITS MELT ADD BROWN SUGAR LET IT MELT IN A BUTTER.
ADD APPLE PIECES, CINNAMON POWDER AND SALT.
COVER THE PAN AND LET IT COOK UNTIL YOU SEE SOFT AND MASHY MIXTURE.
TURN OFF THE GAS AND TRANSFER THE MIXTURE IN A BOWL.

TART SHELL
INGREDIENTS :
FLOUR 100 GM
SUGAR 35 GM
SALT 1/2 TSP
COLD BUTTER 80 GM

METHOD :
IN A BOWL TRAKE SIFTED FLOUR AND ADD POWDER SUGAR, SALT.
MIX IT WELL.
THEN ADD COLD BUTTER (UNSALTED) AND RUB IN FLOUR.
MIX BUTTER IN A FLOUR WELL AND MAKE A ROUGH DOUGH.
IF YOU THINK DOUGH IS TOO DRY THEN ADD CHILLED WATER 1-2 TBSP ONLY.
DON’T MAKE SOFT DOUGH.
WE NEED CRUMBLY DOUGH.
NOW CLING WRAP THE DOUGH & KEEP IT IN A FREEZER FOR AT LEAST 1-2 HOUR.
THEN TAKE THE DOUGH OUT FROM THE FRIDGE AND THAW IT AT ROOM TEMPERATURE.
NOW ROLL OUT THE DOUGH ON A PARCHMENT PAPER.(USE HALF DOUGH)
ROLL THE DOUGH IN A MEDIUM THICK.
NOW PLACE IT ON A GREASED TART PAN AND PUSH IT INSIDE.
THEN PRESS AT THE SIDES AS WELL.
REMOVE THE EXTRA DOUGH WITH THE HELP OF KNIFE.
PRESS THE DOUGH NICELY ON A TART PAN.
MAKE HOLE WITH THE HELP OF FORK AS IT NECESSARY.
KEEP THE TARTS IN A FRIDGE FOR AT LEAST 1/2 AN HOUR.
THEN BAKE IT AT 180*C. FOR 10 MIN.

SHAPES
WITH REMAINING DOUGH WE WILL MAKE SHAPES.
TAKE DOUGH AND ROLL OUT IN A MEDIUM THICK SHEET.
NOW USE ANY PLUNGER/CUTTER WHICH SHAPES YOU WANT TO CUT.
DUST FLOUR ON PLUNGER/CUTTER AND PRESS ON THE DOUGH.
PLACE ALL SHAPES ON A PARCHMENT PAPER AND KEEP IT IN A FRIDGE FOR AT LEAST 1/2 AN HOUR.

NOTE :
TO GET RID OF BUMP AT THE MIDDLE OF THE TART SHELL WHILE BAKING KEEP A PARCHMENT PAPER ON TART AND PUT HEAVY GRAINS AND FILL IT. DO THIS AFTER YOU FREEZ YOUR TARTS BEFORE BAKING.

WHEN TART IS GOLDEN BROWN TAKE IT OUT FROM THE OVEN.
NOW REMOVE THE GRAINS IF YOU USED WEIGHT WHILE BAKING.
LET IT COME TO ROOM TEMPERATURE.
NOW ADD THE APPLE MIXTURE TO TART SHELL AND GIVE MILK WASH.
NOW PUT THE SHAPES WE MAKE WITH PLUNGER.
AND GENTLY PRESS IT.
GIVE MILK WASH AND KEEP IT IN A FRIDGE FOR 10-20 MIN.
THEN BAKE IT IN A PRE HEATED OVEN AGAIN FOR 180*C UNTIL YOU SEE NICE GOLDEN BROWN COLOUR ON IT.
AFTER BAKING IT BRUSH BUTTER ON IT.
YOUR APPLE PIE IS READY !

🙏🏻 Thanks For Watching
THANK YOU YOUTUBE AUDIO

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