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I have tried to make this home-style looking but delicious recipe as easy as possible to make. If you are able to take the time and effort, you can fold the pie you made into three pieces twice to make a beautiful looking pie. ----- Music : Those Were the Days by DanielRobinson (Artlist.io) Free 2 month trial now! https://artlist.io/The-763169 ----- I use the following ingredients Yotsuba Fermented Butter 450g (no salt) x 3 pieces, refrigerated 　https://amzn.to/3DyREqH Selmaland Guerande salt (granulated) 1kg 　https://amzn.to/3cmDJrO Almond powder, poodle, Campos, 1kg, no skin 　https://amzn.to/3CvDl4K Super Violet (Nisshin Flour) / 1kg 　https://amzn.to/3wXMhil Super Camellia Bread Flour 2.5kg 　https://amzn.to/3cu6Glu 0:00 How to make apple pie 0:29 Preparing the pie crust and apples 1:20 Making the pie dough 3:49 How to roll out the pie dough 4:46 How to cook the apples part 1 4:59 How to make the almond cream 6:24 How to cook the apples part 2 7:02 Making the caramel sauce 8:40 Forming the apple pie 11:08 How to bake an apple pie 11:54 Eating 13:00 Recipe Ingredients Φ15cm(6inch) H4.5cm(1.77inch) 1 unit [Pie crust - Short crust ] 180g butter 90g cake flour 90g bread flour 7.5g egg yolk 60g milk 3g granulated sugar 4.5g sea salt from Guerande, France [Almond cream] 25g butter 25g powdered sugar 25g almond pudding 25g whole egg 2.5g cake flour [Apple caramel] 4 apples 120g honey 40g butter Ishikawa's wish list https://www.amazon.jp/hz/wishlist/ls/3HKKJJLAMQ7MJ/ ---------- The above product and other link URLs use Amazon Associates links and the Artlist Referral Program. It is natural for a patissier to make a delicious and beautiful cake. However, I don't think it can compare to a cake made for a loved one with a lot of feeling. I will teach you how to make a cake for your loved one without fail. After 8 years of training as a patissier at Hotel New Otani, I became a chef patissier, a factory manager, a lecturer at a vocational school, a contest winner, a product planner, a branding expert, etc. Based on my 26 years of experience as a patissier, I teach how to make sweets. I worked as a chef patissier at Gramoudies, a macaron brand in Kobe, for five and a half years, and resigned in October 2018 to start working as a freelance patissier. I am currently working as an advisor to companies, helping them improve their management, product development, store development, and seminars. In March 2021, I will open GOLDWELL in Naha, Okinawa. I love architecture and dancing (on break) at the gym. Chef Patissier Masayoshi Ishikawa, President, Pierapierre Co. https://pierreapierre.com/ Instagram page https://instagram.com/ishikawa_masayoshi_patissier/ facebook page https://fb.me/ishkawamasayoshi/ youtube Masayoshi Ishikawa Channel https://youtube.com/c/IshMas?sub_confirmation=1/ BLOG Patissier's Guide to No-Fail Sweets https://sweets-design.com/ #patissier #recipe