Sweet Apple Pie

Make pie crust: Cut butter into small cubes (no need to soften).

Add to the flour and mix with both hands until it becomes coarse cornmeal.

Add caster sugar and mix slightly.

Add water, knead into dough, cover with plastic wrap and refrigerate until ready. (Don’t knead the dough hard, just form it into a ball)

Make the pie filling: Peel, core and dice the apples.

Mix water and starch to form starch water and set aside.

Heat the pot, add 20 grams of butter, melt over low heat, then add diced apples and stir-fry slightly.

Add caster sugar and continue to stir-fry. The diced apples will exude a lot of water at this time. Use this water to slowly cook the apples over low heat until the diced apples become soft.

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

Turn off the heat, add lemon juice, cinnamon powder, salt and other seasonings and mix well. Reserve after cooling

Divide the rested pie crust into two parts, the ratio is 2:1.

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

Place the round slices on the pie plate and press lightly with your hands to make the pie crust and the pie plate adhere tightly. Use a rolling pin to roll out the pie plate and remove any excess pie crust.

Use a fork to make holes evenly in the pie crust to prevent it from rising when baking.

Fill pie dish with apple filling.

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 use a mesh knife to pull out a fishnet-like pattern. (During operation, you can apply a thin layer of powder on the raster knife. If you don’t have a raster knife, you can cut it into strips and weave it into a grid pattern.)

Spread on pie plate and remove excess pie crust, then let rest for 20 minutes. (I use an 8-inch pie plate and use a raster knife to pull out the grid. There will be some remaining pie crust at the end.)

Brush a layer of egg yolk liquid on the surface of the pie crust.

Preheat the oven to 200 degrees for about 35 minutes on the middle and lower racks, until the surface is golden brown.

Finished product pictures

Finished product pictures

Finished product pictures

Finished product pictures

Overview

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