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)


  • 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.
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