1. Making the pie crust: soften the butter, add low powder, fine sugar, and water, and knead it into a ball. Refrigerate for half an hour to relax
2. Making fillings: peel the apples, cut into small cubes, mash them into puree with a food processor, melt a little butter in a non-stick pan on low heat, add apple puree, stir fry, add cornstarch and fry until thick, turn off the heat and let cool spare
3. The next step is to make the pie: the dough is divided into two balls. Roll a ball into a pancake, spread on the bottom of the plate, roll it along the edge of the plate with a rolling pin to remove the excess part
4. The remaining part is also rolled into even slices, and a hollow pattern is carved on the crust with a fruit-cutting mold. As for the size of the pattern, you can press it on the dough with a pie pan, there is a rough mark as a reference
5. Spread the finished filling on the bottom of the pie flat
6. Then cover the finished pie crust, press the edges slightly, and brush a little egg liquid on the surface
7. Put it into the preheated oven and bake at 200°C for about 20 minutes, until the surface is golden brown and ready to go out.
Tips:1. The specific time depends on the size of the pie plate, the thickness of the pie crust, the amount of filling, and the actual oven temperature of different ovens.
2. The caster sugar can be added partly in the pie crust and partly in the filling. It depends on the sweetness of the apples used. If the apples are very sweet, just add all the sugar to the skin. The sweetness can be adjusted by yourself. I personally feel that this sweetness is already okay.
3. If you like the taste of pellets, apples can also be cut into small cubes and fried for filling.
