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.

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.

4. 

   Step4:When we refrigerate the loose dough, let's make the pie. Peel and core apples and pears and weigh them. Then dice them. But don't cut it too thin. Otherwise, it will have no taste

5. 

   Step5:Heat the pot and put in the butter. Melt the butter. The fire should not be too big. Otherwise, the butter will be burnt.

6. 

   Step6:Stir fry the diced fruit. Stir slightly, then pour in the sugar. Continue to stir.

7. 

   Step7: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.

8. 

   Step8:When the diced apples are soft, mix the cornstarch and water and pour them into the pot. Stir fry until the stuffing thickens.

9. 

   Step9: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. (not everyone likes the taste of cinnamon. It can be added according to the taste.)

10. 

    Step10: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.

11. 

    Step11:Spread the rolled paipi on the paipi, press the paipi lightly with your hand, make the paipi cling to the paipi, roll the paipi on the paipi with a rolling pin, cut off the redundant paipi, and remove the redundant paipi with your hand.

12. 

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

13. 

    Step13:Roll the smaller part of the preserved pie skin into thin slices, and use it to cut into small strips.

14. 

    Step14:Fill the pie plate with pie stuffing. Use the sliver cut in step 13 to make a cross grid on the surface of the pie plate (it will take a lot of time and patience).

15. 

    Step15:Press the junction between the grid and the 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. Bake at 200 ℃ for 15 minute