Cooking Steps

1. 

   Step1:1. Wash, peel, core and cut the apple into small pieces. Add butter to the non stick pot. When the butter melts, add the apple. Stir for a while, then add the sugar. Continue to stir. The apple will produce a lot of juice.

2. 

   Step2:2. Mix the salt, water and corn starch. After the juice is collected, add the water starch. Add the lemon juice. Stir well and turn off the fire. Cut the butter into small pieces. Soften it in advance. Pour in the sifted low gluten flour and sugar, add water and fold them up. Seal with plastic wrap. Refrigerate for about half an hour.

3. 

   Step3:3. Take out the dough. Divide it into two parts according to 1-2. Roll out the big crust with a rolling pin. Roll it thin as much as possible. Otherwise, it will feel greasy. Spread it on the mold to make the bottom of the pie. Roll the dough on the pie plate with a rolling pin. Remove the extra surface. On the surface of the crust. Poke holes with a fork. Put the apple jam on the pie plate. Spread it out and smooth it.

4. 

   Step4:4. Roll out the other surface and cut the strip with a knife. Crisscross the noodles horizontally and vertically on the surface. Place them one by one. Press the paper around. Remove the extra surface. Beat up egg yolk. Brush the surface with a brush.

5. 

   Step5:5. Preheat the Heidegger B30 oven to 200 degrees. Bake for 30 minutes. Adjust the temperature time according to your oven temper.

6. 

   Step6:6. Take out and let cool. Sift some sugar powder on the surface. Put mint leaves on the surface. Sour and sweet apple pie is ready to start