With humid climate in Singapore, getting the puff pastry ready is really trying. The dough is wet and sticky and I have to refridgerate it several time.
It is also my first trying out lattice on pie. Well, this is a cheat way of doing it.
After all the hard work, tada.... presenting to you my Apple Pie (using puff pastry).
Overall, I am happy how everything turned out.
Will I try my hand at puff pastry again? Well, let's say if I have an air con kitchen, I will definitely consider.
I am linking this post to Cook-Your-Books #3. Organized by Joyce of Kitchen Flavours
What you need:
110g milk, chilled
133g bread flour, chilled
92g cake flour, chilled + more for dusting
250g unsalted butter, cubed small, frozen
Mix milk and salt together.
Sift bread and cake flour together into a mixing bowl.
Add in frozen butter and beat on low for 10 sec.
Add in milk mixture and beat until dough just come together. DO NOT OVERBEAT.
Place dough onto a plastic sheet, wrapped and chilled overnight.
Dust work area and roll dough into a rectangle.
Fold into thirds and roll again. Chilled.
Repeat the fold and roll two more times.
Cover with plastic wrap and chill for 2 hours before using.
Apple Pie Mixture
5 Granny smith apple (peeled, cored and cube)
Brown sugar to taste
1 tsp Cinnamon
Cook everything together till apple turned soft. Set aside.