Yellow Peach and Apple Pie

Yellow Peach and Apple Pie

1. Cut the canned yellow peach into small dices to control the water.

2. Peel and dice the apples and mix them with homemade applesauce to prevent oxidation.

3. After the crust is softened, roll it out slightly and put it in the refrigerator for ten minutes to relax. If it becomes sticky when cut, put it in the refrigerator and freeze it for a while until it will not freeze too hard or cut too hard or too soft and sticky when it is cut (that is convenient Operation) to operate.

4. Remove the four sides and cut them into large and small rectangles in the middle.

5. Coat the four sides of a small piece of egg liquid, and cut the four sides that were just removed into thin strips and stick them to the place of the egg liquid.

6. Add diced yellow peaches and diced apples, and coat all four sides with egg liquid.

7. Place a large piece on it and press it around with a knife and fork to prevent leakage.

8. Use a knife to cut three times on the top to prevent it from being unfamiliar. Finally, apply egg liquid on the epidermis.

9. Finally, preheat the oven to 180 degrees, and heat the middle layer up and down for 25 minutes.