How to make Austrian apple pie

If you have been away from home for a long time, do you always miss home when it is late at night? Do you miss the delicious food your mother made? The home cooking my mother makes is simple, but it tastes really good. So, in order to relieve your lovesickness, why don’t you try to learn how to do it yourself? Next, I will teach you how to make Austrian apple pie.

1. Knead 150 grams of flour with cold water, and knead the other 150 grams of flour with salad oil or sunflower oil. After kneading, cover the surface with wet gauze (or plastic wrap) and put it in the refrigerator for sugar dough (to let the dough rise, that is, to make the flour firm and elastic), about 15-30 minutes. Soak the dried blackcurrants and raisins in cold water until soft. If there are no dried blackcurrants, only the dried raisins will do. Use a special grater to rub out the lemon pieces for later use (the yellow lemon peel, the white part inside is not used, it will have a bitter taste), then cut half a lemon for later use. Peel the apples, cut into thin slices, and then put them in a bowl, add powdered sugar (use a blender to grind the sugar into powder, so that when mixed with the apples, the apples will not be sour or turn black after baking), then add 1-3 grams of cinnamon powder, soaked dried blackcurrants, and green raisins, then add half-crushed almonds and lemon pieces, and squeeze in the juice of half a lemon. Mix these fillings evenly.

2. Take the dough out of the refrigerator and knead it repeatedly. Flatten the water surface, then flatten the oil surface, stack them together, repeat three times to make a round pancake, then roll out a long strip of pancake, and cut it into long strips with a knife. Take out the pie plate. Generally, the largest household plate is 10 inches. Spread a layer of butter on the bottom of the plate. If you don’t have one, spread vegetable oil on it. It’s best not to use peanut oil because it will make the taste of the pie crust impure and overshadow the main flavor. Shape the pie crust into a round shape according to the pie plate. Of course, there must be a rim. If there is no rim, the pie filling will flow out. After spreading the pie crust, brush it with egg liquid, then use a fork to poke a few holes in it so that it won't bulge when baking. Spread the mixed apple filling on the pie crust, then use pie strips (also use a fork to poke some holes in the pie strips) to seal the pie crust in a grid shape. The edges can be glued with egg liquid

3. Put the prepared apple pie in the freezer and freeze it for 10 minutes (so that the top will not collapse when baking the pie). Put the pie into the oven at 200-230 degrees, set for 25 minutes. At the 20th minute, take out the pie and brush it with egg liquid, and continue baking for five minutes. That's it (pay attention to the baking process. If the pie crust has turned yellow, take it out and brush it with egg wash in advance, otherwise it will burn.

4. Take out the apple pie from the oven (the pie has multiple layers and is crispy because it has both water and oil surfaces), remove the outer mold, and use a pizza cutter to cut it into pieces for family members to share. A 10-inch apple pie is enough for 5 or 6 people. If you can’t finish the leftovers, you can heat them in the oven next time you eat them.

Have you been eating only the food cooked by your mother since you were a child? Do you feel that you have not fulfilled your filial duties? It doesn’t matter. After seeing how to make Austrian apple pie, you can now go to the kitchen, study it, and then make the best dish to honor them.