Flying cake version of apple pie

Overview

Simple and easy to make apple pie, sweet and sour, it is also a good choice for a quick breakfast or afternoon tea.

Peel and core two apples and cut into small pieces.
Heat butter in a pan, turn to medium-low heat, add diced apples, stir-fry evenly until apples become soft.
Add 20 grams of white sugar and stir-fry evenly. You will see water release from the apples.
Prepare a small bowl, add a small spoonful of cornstarch, add a little water and mix well.
Pour the prepared cornstarch water into the pot to lock in the moisture from the apples, and at the same time allow the fried apples to be wrapped in the gravy, then take them out and let them cool.
Take 4 pieces of original flying cakes, defrost them at room temperature and let them soften, then divide the two sheets into one unit and cut off the rounded corners of the flying cakes into squares.
Take two pieces of pie crust and fold them up, and fold the cut-off scraps around the pie crust to form a square shape with a concave shape.
Use a fork to lightly poke a few holes in the middle of the pie crust (I forgot to take pictures of this step), fill it with fried applesauce, brush the surface with egg wash on the side, and preheat the oven to 180 degrees for 25 minutes.
Finished product picture.
Finished product picture.
Finished product picture.