1. 80 grams of butter is cut into pieces and softened, and 30 grams of sugar are added.
2. Stir in low-gluten flour and milk.
3. After kneading the dough into a ball, wrap it in plastic wrap and let it rest for one hour.
4. Cut the apple while the dough is loose. Peel the apple and cut into small pieces.
5. Add butter, cinnamon powder, lemon juice, salt, and the remaining sugar.
6. Boil the apples on a low heat while stirring slowly. Cook until the apples become soft and the water is quick to dry. Mix the cornstarch and water, and stir until the filling becomes thick.
7. After the dough relaxes for an hour, use a rolling pin to flatten the dough and roll it into thin slices.
8. Cover the pie crust on the pie pan, roll it over the pie pan with a rolling pin, cut off the excess pie crust, and use a fork to make some small holes evenly at the bottom.
9. Roll the remaining pie crust into thin slices and cut into small long strips.
10. Pour apples into the pie pan, weave the small strips into a grid, and glue the grid with the bottom pie crust, and brush with egg yolk.
11. Preheat the oven at 200 degrees for about 30 minutes for the middle and lower layers until the surface is golden.
Tips:When rolling the pie crust, cover a piece of plastic wrap on the bottom of the pie crust so that it is easy to pick up the pie crust after it is rolled.
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