Apple Pie (flying Pie Version)
1.
Peel the two apples and cut them into small pieces.
2.
Put butter in a hot pan and turn to medium-low heat. Pour in the diced apples and stir-fry until the apples become soft.
3.
Add 20 grams of white sugar and stir-fry evenly, and you will see moisture from the apples.
4.
Prepare a small bowl, add a small spoonful of cornstarch, add a little water and mix well.
5.
Pour the tuned cornstarch water into the pot to lock the water from the apples, and at the same time let the apples be wrapped in gorgon juice, and then set them out and let cool.
6.
Take 4 sheets of original flavoured biscuits, defrost and soften at room temperature, and cut the round corners of the biscuits into squares.
7.
Take two pie crusts and stack them up. The cut off leftovers are folded around the sides of the pie crust to form a square shape with a concave shape.
8.
Gently fork a few holes in the middle of the pie crust (forgot to take pictures in this step), fill in the fried applesauce, brush the surface with egg wash, preheat the oven, 180 degrees for 25 minutes.
Tips:
You should choose the original flavor or sweet flavor for the flying cake, and the applesauce can also be replaced with other sauces. Don't color this kind of open pie too deeply. 4 pieces of flying cakes can make two apple pie in this shape.
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