@amsdiariesss: #apple #pie #baking #recipesoftiktok #garden Recipe for pie dough: 1 ½ cups (213 gr.) of all-purpose flour, more to flour the surfaces ½ teaspoon kosher salt 10 tablespoons (142.5 gr.) cold unsalted butter, cut into small cubes 4-5 tablespoons ice-cold water 1 large egg yolk Instructions To make the galette dough: Place flour and salt in the bowl of a food processor. Pulse for a few times to mix. Add in the cold butter cubes. Pulse 8-10 times until butter resembles small clumps. Turn the machine on and add in 4 tablespoons of ice-cold water in one tablespoon increments. At this point, it should start to come together and form into a ball. If not add in the rest of the water until it does. Transfer onto a lightly floured surface, form it into a 4-inch disk, and wrap with plastic. Place in the fridge for at least 1 hour or overnight. Take it out of the fridge 10 minutes before you are ready to roll it out. Lightly flour your working surface. Roll the dough into a large 12-inch circle. Transfer onto the parchment paper and then onto the baking sheet. Place your filling (depending on the recipe you are using) on top slightly mounting in the middle, leaving a 3-inch border around the edges. Roll the sides of the dough overlapping as you go around and pleating the dough. Brush the edges of the dough (the outer crust) with egg yolk. Bake according to the instructions of the recipe you are using. Recipe for homemade Carmel: 1 cup (200g) granulated sugar (make sure it’s labeled “pure cane”) 6 Tablespoons (85g) unsalted butter, at room temperature and cut into 6 pieces 1/2 cup (120g/ml) heavy cream, at room temperature 1 teaspoon salt Instructions: In a medium heavy-duty stainless steel saucepan (do not use nonstick) over medium heat, cook the sugar, stirring constantly with a wooden spoon or heat-safe silicone spatula. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. On my stove, this takes about 6 minutes. Stir constantly, especially around the bottom edges, and be careful not to let it burn. Once the sugar is completely melted, reduce the heat to low and stir in the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added. (If you’re nervous for splatter, wear kitchen gloves.) Cook and stir constantly until the butter is melted and well combined. If you notice the butter separating or if the sugar clumps up, remove the pan from heat and vigorously whisk to combine it again. Keep whisking until it comes back together, even if it takes 3–4 minutes. It will eventually—just keep whisking. Return to heat when it’s combined again. Very slowly and carefully pour in the heavy cream, stirring constantly. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble and steam when added. When all of the heavy cream has been added, stop stirring, increase the heat to medium, and let it boil for 1 minute. It will rise in the pan as it boils. If you’d like to be precise and use a candy thermometer, the temperature should reach 220°F (104°C). Remove from heat and stir in the salt. The caramel will be a thin liquid at this point. Allow to slightly cool and thicken before using. Caramel thickens considerably as it cools. Cover tightly and store in the refrigerator for up to 1 month. Caramel solidifies in the refrigerator. Reheat in the microwave or on the stove to desired consistency.

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