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Ingredients

りんご : 2個
砂糖 : 30g
無塩バター : 20g
ビスケット : 4袋
パイシート : 4枚

Time required

20minutes

Procedure

1) cut apples and bake 02:09
Peel and cut apples.
Add sugar to a frying pan and heat over medium heat.
Once the sugar has dissolved, add the apples and mix.
Cover and bake for 3 minutes.
Flip over, cover and bake for 3 minutes.
Add unsalted butter, bake and let cool.
2) Preparing the pie sheet 06:15
Crush the biscuits.
Lay out a cooking sheet, put 2 pie sheets on top and cut one in half.
Place the pan on top and cut the outside along the shape of the pan, leaving about 2 cm on the edge.
3) build a foundation 07:45
Fit the pie sheet into the pan.
Poke holes in the bottom with a fork.
Put in the biscuits.
Line up 1.
4) make a mesh 08:48
Place the remaining 2 pastry sheets on a parchment paper, cut them lengthwise into 4 equal pieces, then cut them in half again to form a mesh.
cut off the excess.
Lay a cooking sheet on top and flip it over.
5) bake 09:50
Cover 3 with 4.
Cover and bake on low heat for 10 minutes.
Drain the lid and repeat baking for 5 minutes.
Place the mesh side down, cover and bake for 20 minutes.

Point

・Use an 18 cm pan. A frying pan is fine too.
・ Salted butter can be used instead of unsalted butter.
・Cut the apple into quarters and remove the core. Cut in half again.
Start baking as soon as you cut the apples.
・When heating with the lid on in step 2, set the heat between low and medium.
・In step 2, add the unsalted butter after the water evaporates.
・Crushing the biscuits absorbs the moisture from the apples, making it difficult for moisture to escape from the pie crust.
・In step 3, place 2 pie sheets on the cooking sheet, cut one in half and bring the cut side to the other side.
・Make a vertical incision on the pastry sheet to the mark of the pan. If you make a notch, it will be easier to set it in the pot.
・When inserting the pie sheet into the pot, insert it so that it does not float.