APPLE ALMOND CRISP RECIPES

Steps:

• Whisk flour, brown sugar, and cinnamon in medium bowl to blend well. Add butter and rub in with fingertips until mixture holds together in small, moist clumps. Mix in almonds; cover and chill until ready to use. DO AHEAD Can be made up to 3 days ahead.
• Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Combine first 5 ingredients in large bowl; whisk to blend well. Mix in apples, then vanilla and almond extracts.
• Spoon filling into prepared dish. Sprinkle topping over. Bake until apples are tender and topping is golden and crisp, about 1 hour. Cool at least 10 minutes; serve warm.

Steps:

• Pipi material:
  63g butter, 125g low-gluten flour, 10g whole egg liquid, 1/4 tsp salt, 30ml cold water, one 8-inch pie plate
• Cut 63 grams of butter into small pieces
• Sift in 125 grams of low-gluten flour and mix in the basin
• Grasp it with your hands until the powder and oil dissolve into a granular shape
• Add 30ml of egg liquid, salt and cold water to it
• Use a rubber spatula to mix the liquid and powder evenly
• Use your hands to make a smooth dough
• Put it in a fresh-keeping bag and put it in the refrigerator for 1 hour
• 30 grams of dried blueberries soaked in rum, soaked with rum 2 hours in advance
• This time can be used to make apple filling. Apple filling material: 330 grams of apple meat
  
• 60g granulated sugar, 80ml water, 25g butter, 1 tsp cornstarch
• Put 80 grams of water and sugar into the pot
• When the caramel color appears, add 25 grams of butter to melt
• After the butter has melted, add the diced apples and stir fry until the apples are watery
• Add freshly squeezed lemon juice to increase the flavor. Stir and fry until the diced apples are ripe and soft and dry.
• Put the soaked dried blueberries and a small amount of rum in
• Continue to add cinnamon powder and stir evenly
• Dissolve cornstarch with 30ml water and put it in
• Quickly stir evenly to turn off the heat
• Let's make the crispy noodles:
  This is much simpler to make. Mix all the ingredients in a basin and pinch it with your hands until the powder and oil dissolve into a large powder. You can make more of this crispy grain at a time. If you don’t use it up, put it in the refrigerator and freeze it. When you take it out, you can easily pinch it out with your hands, mainly for convenience.
• Sprinkle high flour on the chopping board, take out the loose dough and roll it into a circle slightly larger than the pie pan
• Put the dough into the pie pan, press around it with your hands until it is flat on the pie pan
• Roll out the excess pie crust with a rolling pin
• The dining fork makes rows of small holes in the bottom pie crust
• Bake the middle layer in the oven at 210 degrees and lower at 200 degrees for 14 minutes until the surface is slightly yellow
• Take the pie crust out of the oven, taking care to prevent burns
• Put in the apple filling and press it with a spatula to spread it out as much as possible
• Sprinkle almond crumbs on the surface, you can make more or less fragrant crumbs if you like to eat
• Continue to bake for 12 minutes until the surface of the crumbs turns slightly yellow before they are out of the oven. The remaining little dough can be made into biscuits and baked together
• Just out of the oven, cut into pieces and enjoy