Apple pie

Principles

flaky pie crust
- Everything should be cold
- cold butter sliced and smashed (with salt and sugar) into flour to create layers. fraisage.
- gradually add ice-cold water. Ice-cold water is fine but you can use alcohol (vodka), which evaporates faster, and the crust can become flakier.
- The dough should be a little floury. don’t overwork.
- Cut into 4 pieces and push to create even more layers.
- Keep moving when rolling out so that it doesn’t stick to the surface. You can always stick it back in the fridge.
Browning of crust
- The metal pie pan is the best.
- When putting the pie dish into the oven, one can pre-heat the baking sheet first so that the bottom gets heated quickly and develop browning.
Apples
- Use the same variety to evenly cook everything.
- Good varieties: Pink lady, ginger gold, Honey crisp, and Granny Smith, …
- peel & slice. You can pre-cook with butter.
- If you cook…
  - mix dry ingredients (brown sugar, sugar, spices, salt) separately so that we don’t mix apples too much and break them.
  - Cornstarch, lemon zest, cool.
- If you don’t cook …
  - Acid bath with lemon
  - put sugar, cinnamon, salt, lemon juice, and other spices on the apple and let it sit for a few hours to extract the liquid
  - sauce on the apple: apple cider + vanilla + apple liquid. Thick it down and then add cornstarch to make it even thicker. Then pour it over the apples.
pour apples, put some butter,
Egg wash, sugar crystals