Crispy apple pie

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crispy apple pie

*** Weighing is scale (g), rice spoon (tbsp), and teaspoon (tsp).

[10 things]
✤ Dough 1 (outer dough)

• 150g All purpose flour
• 40g (6.5tbsp) Vegetable oil
• 55g Water
• 8g (1tbsp) Sugar
• 2g (0.5 tsp) Salt

✤ Dough 2 (inner dough)

• 65g All purpose flour
• 36g Room temperature unsalted butter (salted butter can be used without salt)
• 3 pinches of salt

✤ Apple Peeling

• 220g, 1 apple (medium size)
• 16g (2tbsp) Sugar
• 28g (2tbsp) Honey (sugar available)
• 15g Unsalted butter (cooking oil available)
• 6g (1tbsp) Cinnamon powder (can be omitted)
• 6g (1tbsp) Starch powder(any type)
• A little water (if needed)

✤ TIP

• The state of the dough may change even with the same amount depending on the flour brand used or the humidity of the day, so add or subtract water.
• Make the dough soft rather than elastic.
• The fineness of the pie paper varies depending on the thickness of the dough.
• The vegetable oil I used was grapeseed oil.