Apple Pie

Overview

Do you like eating apples? Then don’t miss today’s baked treat: apple pie.

Melt the apple filling butter over medium heat, add the diced apples and stir-fry until they change color slightly.
Add sugar, half a piece of lemon juice, add as much cinnamon powder as you like, stir-fry over medium-high heat until the water is dry, turn to medium-high heat, add water starch, stir-fry twice, then cool and set aside.
Beat butter and icing sugar for pie crust, add low flour and knead until even and no dry powder forms.
Add milk and mix well. Divide into two portions, one large and one small, about 2:1. Refrigerate for 20 minutes.

$Apple Pie step 4$
Take out the refrigerated pie crust, use a large piece to roll it out until it is about the same thickness, and roll it out into a circle that is larger than the eight-inch pie plate. Pick up the pie crust and put it evenly into the pie plate. Arrange it, remove the excess fabric, and make small holes in the base.
Then roll out a small piece of pie crust to the size of the pie plate, cut it into small strips evenly, pour the cooked apple filling into the pie and press it until even, and braid it with pie crust noodles.
After braiding, remove excess scraps and brush the surface with egg wash.
Bake in Kobic T38 oven at 204 degrees for about 35 minutes.