mcDonxxd’s copycat apple pie ~ it’s worth trying 麦当 X 苹果派～值得一试

i have been wanting to make this apple pie and no matter how i source, there is one recipe (i.e. this) that many people have tried
i’d read many “failed” attempts on this recipe’s tart shell.. e.g. butter melts too easily (SUPER TRUE), dough isn’t enough to make the (5-6) servings (TRUE)， dough tears easily (VERY TRUE) etc
indeed, the dough isn’t easy to handle. so, i don’t actually recommend that amateurs try this since it can be discouraging
not that i have done a good job… you will see the mess i made
is it worth the effort?
YESSSS!!!! the tart is sooo crusty & flaky!
我一直想做麦当当的苹果派。。寻寻觅觅，就一直看到这食谱
老实说，也阅读了好多尝试过、并失败的批评 ～例如塔皮黄油易化（是真滴），饼皮份量不足于做 5-6个塔的份量（也是真滴），饼皮易撕裂（真滴）等等
我建议初学者暂时先别试做，因为还真挺另人沮丧滴
不是说偶是大师。。偶自己也做得乱七八糟滴
值得一做么？百分之百值得。。
饼皮又酥又脆！

recipe adapted with modifications/食谱（经调整）取自于: McDonald’s At Home

ingredients (makes 4 pies)

tart pastry
138g cake flour
1/2 tsp salt
1 tsp sugar
80g cold butter, diced
61g ice water

filling
200g apples, peeled & chopped to 1/2 inch cubes
123g apple juice (i used dole)
38g coconut flower sugar (feel free to use white or brown sugar)
1 tsp ground cinnamon
1/2 tsp ground allspice (i added this myself. optional)
zest & juice of half lemon (original recipe uses zest and juice of 1 lemon. in future, i will cut to a quarter as even at a half, i found it overpowering)
pinch of salt
2 tbsp cake flour

finishing
icing sugar

食材（可做 4个塔）

饼皮
蛋糕粉 138克
盐 1/2小匙
糖 1小匙
冷黄油 80克，切丁
冰水 61克

馅料
苹果 200克，削皮、切成 1/2寸丁块儿
苹果汁 123克（我用都乐牌苹果汁）
椰子花糖 38克（可用白或黄糖替代）
肉桂粉 1小匙
甘椒粉1/2小匙（自加滴。可免）
半颗柠檬的柠檬屑和柠檬汁（原食谱用了一颗柠檬的屑和汁。即使用了半颗，我还是觉得柠檬味儿盖过香料味儿。所以下次做，我会减量至四分之一颗柠檬）
盐 1小撮
蛋糕粉 2大匙

收尾
糖霜

Directions/做法

– prepare pastry ~ mix flour, salt and sugar together. add in cold butter and mix flour resembles breadcrumb (do not over mix)
准备饼皮～面粉、盐和糖混合。加入冷黄油块儿，搅拌至面粉像面包糠（不可过度搅拌）

– add in water slowly and knead till you get a soft dough
慢慢加入冰水，混合至和面既可

– shape into a flat disc, and cling wrap. chill for 4 hours
面团压扁，裹上保鲜膜、冷藏 4小时

– prepare filling. mix all ingredients together (except flour) in a saucepan and cook over medium heat for 15 mins. stir constantly
准备馅料。所有食材（除面粉）摆入锅中拌匀、以中火煮 15分钟，中间不停搅拌

– as the liquid simmer down, add in flour and stir immediately for another 2 mins over low heat. dish out filling and allow to cool completely
液体差不多收干时加入面粉，转小火、立马搅拌多两分钟。馅料勺出，待凉备用

remove dough from fridge, and roll into a 10 x 10 inch square sheet on a lightly floured table
面团从冷藏库取出摆放到撒上少许面粉的案板上，擀成 10 x 10寸方形面皮

fold a piece of paper into the shape of L24.5 x W6 cm rectangle and use it to slice out the dough (you can omit this if you can slice your dough equally)
将一张白纸折成长 24.5 x 宽 6厘米的长方形，运用其在面皮上裁切出长方形面皮（如您可徒手切出有规则的长方形，可将此步骤省略）

trim the top and bottom ends
修饰上下面皮

spoon filling onto the bottom half of the rectangle sheet
my filling is quite dark as i used coconut sugar
(as you can see, the dough is beginning to melt ALREADY!!)
在面皮下半部位勺上馅料
故用了椰子花糖，我的馅料偏深色
（看到不？？面皮已开始融化！）

using a pastry cutter, pull up top part of the dough
运用面皮切刀将上半部面皮拉起

fold it downwards
i realised the dough stretches easily when handling
so take care that you do not overstretch the dough in case it thins out, resulting in torn cases
往下翻，面皮对摺
故饼皮易伸展，对摺时，小心处理面皮以免其因伸展过度造成饼皮太薄而撕裂

seal all 3 edges of the dough
面皮三侧封口

using a floured fork, crim the edges
at this stage, i realised the dough was TOOOOO soft (literally melting!). i decided to chill it for 2 hours before frying
叉子撒上面粉，在面皮封口处压上纹路
此时，我发现面皮已经软得不行（好像快就地融化） ～决定先冷藏两小时再炸

heat oil to 180 degrees C, then fry the pie for a total of 3-4 mins, flipping pie once it turns golden brown
i suggest removing those pies you want to fry from fridge and leaving the rest to chill only until you are frying them
do not leave pies “to queue” under room temperature
将一锅油烧热至 180摄氏度。摆入苹果派，一面炸至金黄色后翻面～共炸 3-4分钟。我建议现炸、现取
也就是说，不炸的派，继续放在冷藏库
可别让它在室温下“排队”等下油锅

– remove from oil and allow to drain off on layers of kitchen towel
炸好后的派捞起、码到厨纸上沥干油份

– dust icing sugar on pies (as desired) and serve
（随意）筛上糖霜，享用