A new confectionery class! Chef Álvaro Rodrigues this time offers us one of his best and delicious Apple Pie recipes. However, discover through the video all the techniques, tips and little secrets of this magnificent recipe. Visit our website and discover a multitude of other recipes available http://alvarorodrigues.com.br/ ----------------------------- -------------------------------------------------- ----- Contact for new partnerships WhatsApp (11) 95551-0698 ---------------------------------- -------------------------------------------------- Also follow us on Instagram / chefalvarorodrigues ------------------------------------------ ------------------------------------------ Bound booklets related to the theme SECRETS OF CHRISTMAS – 38 RECIPES FOR PARTY CAKES - 30 RECIPES FOR COFFEE CAKES – 40 RECIPES FOR PARTY Snacks (BAKED AND FRIED) – 42 RECIPES/ LAUNCH! GOLD COLLECTION - 50 RECIPES For more information, contact us on WhatsApp (11) 95551-0698 ------------------------------- -------------------------------------------------- --- Bombay RECIPE PARTNERS - https://www.bombayhs.com.br/ --------------------------- -------------------------------------------------- ---- CRUSKY APPLE PIE SPECIAL DOUGH 1 1/3 cup (tea) of sifted wheat flour (160 g) 2/3 cup (tea) of sifted icing sugar (90 g) 1 pinch of salt 1 spoon (tea) full of vanilla sugar (6 g) ½ level teaspoon of baking powder 75 g of cold, chopped unsalted butter 1 tablespoon of egg white (10 g) 1 dessert spoon of lemon zest Tahiti 1 dessert spoon of brandy, milk or ice water APPLE SWEET 6 medium Fuji apples, unpeeled and cut into medium cubes 2/3 cup (tea) of refined sugar (120 g) 1 dessert spoon of sugar vanilla (8 g) 40 ml freshly squeezed and strained Tahiti lemon juice 40 ml freshly squeezed and strained orange juice or water 1 broken Bombay cinnamon stick 1 small Bombay star anise 1 Tahiti lemon peel (without the white part) 2 cm of fresh peeled ginger (1 thin slice) 1 tablespoon of corn starch (10 g) 40 ml of cold filtered water TO FINISH 1 ½ tablespoon of icing sugar (for sprinkling ) See all the details of preparing the dough, the crumble (topping), the apple jam and the final assembly through the video available on the Sabor de Festa YouTube channel. CHEF'S TIPS The measuring cup used to prepare this recipe is 240 ml. If possible, use a wide pan to prepare the filling (28/30 cm diameter), so as not to have a very high layer of apples, causing too much liquid during cooking. Be sure to also prepare this pie in smaller, individual molds (8 cm in diameter) or, if you prefer, in molds suitable for medium-sized pies. The measure of 1 cup (tea) of farofa will weigh 160 g (for the topping). The yield will be a medium pie (18 cm in diameter) with six/eight slices. The baked pie or just the finished filling can be frozen for up to 60 days, as long as it is well packaged. A big hug to everyone and see you soon, Chef Álvaro Rodrigues -------------------------------------- ---------------------------------------------- WATCH ALSO: CHEESE - • THE MOST DELICIOUS CHEESE I'VE EVER MADE... APPLE AND NUT CAKE - • CHEF ÁLVARO RODRIGUES - APPLE CAKE... STUFFED RAIN CAKE - • Video DREAM TO DREAM - • DREAMS TO DREAM COOKIE FLOWERS - • CHEF ÁLVARO RODRIGUES - FLOWERS OF BI... CRISPY BANANA CAKE - • CHEF ÁLVARO RODRIGUES - CRUCKY CAKE... ICE LEMON PIE - • CHEF ÁLVARO RODRIGUES - ICE LEM PIE... SPECTACULAR HONEYBREAD - • CHEF ÁLVARO RODRIGUES - BREAD OF HONEY IN... CHOCOLATADA & CAPPUCCINO - • CHEF ÁLVARO RODRIGUES - CHOCOLATADA T...