Apple Pie (Puff Pastry)

I have done apple pie many times but using puff pastry is my first.  This is my first time attempting Puff Pastry as well as lattice.  The process of puff pastry is long and tedious.  No wonder people just like to buy it off the shelf.

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
4g salt
133g bread flour, chilled
92g cake flour, chilled + more for dusting
250g unsalted butter, cubed small, frozen

Method:

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.


Source: Tanoshii


Apple Pie Mixture

5 Granny smith apple (peeled, cored and cube)
Brown sugar to taste
1 tsp Cinnamon

Method:

Cook everything together till apple turned soft.  Set aside.


Have fun!