Name: Sweet Apple Pie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 108g butter; 270g Low powder; 27g Caster sugar; 86ml water; 20g corn starch; 600g Apple (peeled and cored); 10ml Lemon juice; 2.5g Cinnamon powder

Ingredients

Sweet Apple Pie

1. To make the pie crust: cut into small cubes of butter (no need to soften).

2. Add it to the low flour, use your hands to keep grasping, and fully mix into the state of coarse corn flour.

3. Add in caster sugar and mix well.

4. Add water, knead into a dough, cover with plastic wrap, refrigerate and set aside. (Don't knead the dough hard, just form a dough)

5. Make the pie filling: peel the apple, remove the core and cut into small cubes.

6. Mix water and starch into starch water for later use.

7. Bring the pot to heat, add 20 grams of butter, melt over low heat, add diced apples and stir fry slightly.

8. Add fine sugar and continue to stir fry. Diced apples will see out a lot of water at this time. Use the water to slowly cook the apples on low heat until the diced apples become soft.

9. Pour the starch water into the pot to make the filling thick and transparent.

10. Turn off the heat, add lemon juice, cinnamon powder, salt and other spices and mix well. Standby after cooling

11. Divide the static pie crust into two portions, the ratio is 2:1.

12. Sprinkle thin flour on the chopping board, and roll the larger piece into a 0.3cm round piece with a rolling pin.

13. Lay the disc on the pie pan and press lightly with your hands to make the pie crust and the pie pan close. Use a rolling pin to roll on the pie pan to roll out the excess pie crust.

14. Use a fork to evenly make small holes on the pie crust to prevent it from arching during baking.

15. Fill the pie pan with apple filling.

16. Sprinkle thin flour on the cutting board, knead the cut pie crust and the remaining piece of pie crust together and roll it out again, and pull out the fishnet-like pattern with a mesh knife. (During operation, a thin layer of powder can be applied to the drawing knife. If there is no drawing knife, it can be cut into strips and weaved into a grid pattern.)

17. Spread on the pie pan and remove the excess pie crust, then let it sit for 20 minutes. (I used an 8-inch pie pan, and the grid was pulled out with a mesh knife. In the end, the pie was left.)