Cooking Steps

1. 

   Step1:First make the pie. 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.

3. 

   Step3:Knead into 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. Start fillin

4. 

   Step4:Cut the apple and pear into small piece

5. 

   Step5:Stir fry a little and pour in the sugar. Continue to stir fry until the diced apples are soft.

6. 

   Step6:When the diced apples are soft, mix the cornstarch and water and pour them into the pot. Stir fry until the stuffing thickens. Turn off the heat. Pour in lemon juice, salt, etc. and mix well. Cool.

7. 

   Step7: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.

8. 

   Step8:Spread the rolled paipi on the paipi. Press the paipi gently with your hand to make the paipi cling to the paipi. Roll over the pie plate with a rolling pin. Cut off the extra pie skin. Remove excess pie by hand. Use a fork to make small holes in the even fork on the bottom skin. Roll out the smaller part of the preserved pie skin into thin slices. Cut into small strips with a knife. Fill the pie plate with pie.

9. 

   Step9:Use the sliver to make a cross grid on the surface of the pie plate (it's not easy. Forget to take photos). Brush the egg liquid on the grid after all are done.

10. 

    Step10:Bake at 200 ℃ for 15 minutes, then reduce the temperature to 175 ℃ for 2025 minutes. Bake until the surface is slightly golden, and then it will be out of the oven

11. 

    Step11:It's out of the oven. Ha. It tastes good

12. 

    Step12:Demoulding is a success

13. 

    Step13:It's not bad from above

14. 

    Step14:The look of lomo effect is more attractive

15. 

    Step15:Cut and eat ~ ~ Mm-hmm. it's deliciou