Cooking Steps

1. 

   Step1:Make paipi. After the butter is softened, pour in low gluten flour and sugar. Knead the butter and flour by hand until they are well mixed. It's like cornmeal.

2. 

   Step2:Add water to the flour. Knead into a dough. Don't rub too long. Just make a little smooth dough. Refrigerate the dough for more than 15 minutes. Refrigerate for 1 hour and 4 hours.

3. 

   Step3:When we refrigerate the loose dough, let's make the pie. Peel and core the apple, weigh it, then dice it.

4. 

   Step4:Heat the pot and put in the butter. Melt the butter. The fire should not be too big. Otherwise, the butter will be burnt.

5. 

   Step5:Stir fry the diced fruit.

6. 

   Step6:Stir fry slightly, then pour in sugar. Continue to stir fry. After adding the sugar, the fruit will gradually exude a lot of water. With this water, cook the fruit slowly over a low heat until the diced apples are soft.

7. 

   Step7:The cubes become softer. When the apple cubes are soft, mix the cornstarch and water and pour them into the pot. Stir fry until the filling thickens.

8. 

   Step8:Turn off the heat. Pour in lemon juice, salt, cinnamon powder and other seasonings and mix well. The pie is ready. Cool the prepared pie before using. Cinnamon can be left out if you don't like it.

9. 

   Step9:Spread thin powder on the board. Divide the flabby pie into two parts. The weight ratio of the two parts is 2-1. Put the large piece of pie on the chopping board. Use a rolling pin to roll it into thin pieces.

10. 

    Step10:Spread the rolled paipi on the paipi. Press the paipi gently with your hand to make the paipi cling to the paipi.

11. 

    Step11:Roll over the pie plate with a rolling pin. Cut off the extra pie skin. Remove excess pie by hand.

12. 

    Step12:Use a fork to make small holes in the even fork on the bottom skin.

13. 

    Step13:Fill the pie plate with pie.

14. 

    Step14:Roll the smaller part of the preserved pie skin into thin slices, and use it to cut into small strips.

15. 

    Step15:The sliver creates a cross grid on the surface of the pie plate (this step takes a little time). Press the junction of grid and pie plate with your fingers, so that the extra pie skin after weaving the grid will fall off, and the grid will be bonded with the pie skin at the bottom.

16. 

    Step16:Brush a layer of whole egg on the surface of the grid. Put the pie tray into the preheated oven

17. 

    Step17:Bake at 200 ℃ for 15 minutes. Then bake at 175 ℃ for 2025 minutes. Bake until the surface is slightly golde