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the best Apple Streusel Pie
Japan is a big producer of apples but there isn't a long a tradition of baking pies here though. Northern Japan in the Aomori area is the largest apple production region in the country. Since most people in Japan eat fresh apples instead of baked ones, the most popular apple sold is the Fuji apple. Unfortunately, this is not the best apple for baking.
Recently, I found Bramley apples in Japan. These apples originated in Britain and have found their way to Japan. They taste similar to Granny Smith apples, i.e. tangy & tarty - just what I like for baking. Now that I found a good baking apple, this is what I use.
I am including the recipe to make the dough, but if you need to save time feel free to use a store bought crust.
18 - 20 cm baking dish
200 grams flour
100 grams butter cut into cubes (cold)
5 grams salt
10 grams sugar
1. In a food processor, pulse together the butter and flour. Then add the salt and sugar. Lastly, add the egg. Put the ingredients on a board and gently knead everything together so the dough is smooth. Wrap in plastic and refrigerate for about 40 minutes before using.
30 grams flour
20 grams powdered sugar
2 tablespoons brown sugar
1 teaspoon baking powder
30 grams butter
30 grams chopped walnuts
1. In a food processor, add all of the ingredients except the walnuts and give a short pulse to mix everything thoroughly. Put in a bowl and add the walnuts.
4 -5 apples (peeled, cored and sliced)
2 tablespoons flour
1 tablespoon granular sugar
1 tablespoon brown sugar
In a bowl, mix the apples and other ingredients.
1. Roll out the dough to fit the pie pan. Cut the extra dough from the edges and use it take make a nice decoration around the pan.
2. Fill the pan with the apples and sprinkle the streusel filling on top.
3. Bake at 190 Celsius degrees for 20 minutes then reduce the temperature and bake 170 Celsius degrees for another 20 minutes.
4. Let cool completely before slicing.
|Calm before the baking storm|
|Pie shell is ready|
|Friends joined the baking party|
|Fitting dough to the pie shell|