How to Make Japanese Apple Pie

There's the ol' American apple pie, but have you heard of Japanese styled apple pie? It's basically crispier, with no cinnamon powder added. At least that's what I get from runnyrunny999, whose original recipe I adapted from. Try ittt ~ apple pie oishii yo.

Japanese Apple Pie Recipe

Steps Adapted from runnyrunny999's recipe on Youtube

We will first make the apple filling.

screenshots taken from Jdrama "Iki mo Dekinai Natsu"/Breathless Summer

 To make the filling, you need 5 apples, 1/2 cup sugar, and half a lemon. Slice the apples and place the apple slices into a high saucepan with a cup of water. Add the sugar, then squeeze a little bit of lemon juice into the saucepan. Cook at medium heat until apples are soft when poked with a chopstick. Pour the filling into a big bowl and let chill in the refrigerator. The filling should look like this ~

Adapted from MomsWhoThink Make the crust of apple pie. For this, you'll need 2 and 1/2 cups flour, 1 cup diced butter, 1/2 cup ice water, and extra flour to coat the cooking board. Mix flour and butter until the mixture resembles coarse crumbs. Stir in the ice water slowly, until the crust mixture forms a ball. Wrap the dough in plastic wrap and refrigerate for a few hours. Sprinkle flour onto a rolling surface. Roll dough out, then divide in half. One half will be used to cover the bottom of the pie pan. Se the second half of dough aside. Now cover the bottom crust with some cookie crumbs (in here I substituted cereal for cookies). This is to absorb the excess moisture from your apple fillings. Good work so far.

Now, fill'er up with them apple fillings!

Your second half of dough is ready for action. Roll the dough out into as squareish as you can. You are going to slice it into many 2cm strips and lay them out into a crisscross pattern. Then secure the loose edges of your pie. To give your pie nice glazed appearance like you see in commercials, brush some beaten egg yokes on the pie and stick the pie in the oven.

20 minutes later at 450 degrees F... (or 350 degrees F for 45 minutes, I should've done this instead of following runnyrunny999's advice in this case)... You get your very own Japanese apple pie!!

True story of a first-time applepie patssier: Mine turned out okay, but I wasn't satisfied with the pasty-whiteness of my end result. Time to go back into the making, this one.. Oh well, it tasted great! Especiallllly the apple filling. Mmmmmmm.