1. 1. Cut the butter into small pieces and soften it in advance. Pour in the sifted low-gluten flour, sugar and water.
2. 2. Mix well by folding.
3. 3. Seal it with plastic wrap and put it in the refrigerator for about half an hour.
4. 4. Wash the apples, peeled and cored and cut into small pieces. Add butter to a non-stick pan.
5. 5. After the butter melts, add the apples, stir-fry for a while and then add fine sugar, continue to stir-fry, the apples will be juicy
6. 6. Mix the salt, water and cornstarch, and after harvesting the juice, add the water starch and lemon juice.
7. 7. Turn off the heat after mixing well.
8. 8. Take out the pie crust dough and divide it into two parts according to 1:2. Use a rolling pin to roll out the large crust. Roll out as thin as possible, otherwise you will feel greasy if you eat more. Spread it flat on the mold to make the pie bottom, and use the rolling pin on the pie pan. Roll it up and remove the excess noodles.
9. 9. On the surface of the crust, poke holes with a fork. Put the boiled applesauce filling on the pie pan, spread out and smooth.
10. 10. Roll out the other surface and cut into strips with a knife.
11. 11. Stagger the noodles on the surface horizontally and vertically, and place them one by one at intervals.
12. 12. Press the periphery to remove the excess surface. Take the egg yolks and beat them up and apply an appropriate amount on the surface with a brush.
13. 13. Preheat the oven up and down to 200 degrees, bake for 30 minutes. Adjust the temperature and time appropriately according to your own oven temperament.
14. 14. After taking it out and letting cool, sift an appropriate amount of powdered sugar on the surface, and place the mint leaves on the surface.
Tips:Adjust the temperature and time appropriately according to your own oven temperament.
