Cooking Steps

1. 

   Step1:First make the pie. Weigh the butter. Put it in a bowl and soften at room temperature.

2. 

   Step2:Then add the low gluten flour and sugar.

3. 

   Step3:Knead the butter and flour by hand until they are well kneaded. They are in the state of cornmeal.

4. 

   Step4:Add water to the flour.

5. 

   Step5:Knead into dough. Don't knead too long. Just make it smooth. Refrigerate the dough for 1-4 hours. (at least 15 minutes.)

6. 

   Step6:When you refrigerate the loose dough, make pie stuffing. Peel and core the apples and weigh them. Dice them.

7. 

   Step7:Heat the pot and add the butter. Melt it over low heat. Stir in the diced apples.

8. 

   Step8:Stir fry a little and add sugar. Continue to stir fry.

9. 

   Step9:After adding the fine sugar, the apple cubes will gradually exude water. With this water, cook slowly with a small fire until the apple cubes become soft.

10. 

    Step10:Mix the cornstarch and water well and pour into the pot. Stir fry until the filling thickens.

11. 

    Step11:Turn off the heat. Pour in lemon juice, salt, cinnamon powder and other seasonings and mix well.

12. 

    Step12:Cool for standby after being filled out.

13. 

    Step13:Spread thin powder on the board. Divide the loose skin into two parts. The weight ratio is 2-1. Place the large skin on the board and roll it into thin pieces with a rolling pin.

14. 

    Step14:Spread the rolled paipi on the paipi, press the paipi lightly with your hand to make it cling to the paipi, roll it over the edge of the paipi with a rolling pin, cut off the redundant paipi, and remove the redundant paipi with your hand.

15. 

    Step15:Use a fork to make small holes in the even fork on the bottom skin.

16. 

    Step16:Roll the small portion of the pie skin that was previously reserved into thin sheets.

17. 

    Step17:Cut into long strips with a knife. I cut it with a pizza cutter

18. 

    Step18:Fill in the pie. (the middle part is slightly higher than the four weeks. It is slightly compacted.)

19. 

    Step19:Weave the long and small strips of leather on the surface to form a cross grid. Use hand pressure to remove the redundant leather, and glue the grid to the bottom leather.

20. 

    Step20:Brush a layer of whole egg liquid on the surface of the grid, put the pie plate into the preheated oven, the middle layer, and heat up and down. Bake at 200 ℃ for 15 minutes, then reduce the temperature to 175 ℃ for 20-25 minutes. The surface is slightly golden. (if the color is deep, tin paper can be covered halfway.)

21. 

    Step21:Out of the oven.