6-inch Apple Pie Recipe

Low powder + hard butter + salt + sugar mixture.

Rub with your fingers into uniform granules.

Add an Egg yolk, and then adjust the softness and hardness of the dough with protein according to the softness and hardness of the dough.

Cover the dough with plastic wrap and refrigerate in the refrigerator for 1 hour.

Take it out and soften it slightly, sprinkle high powder on the operating table, roll out the dough, and the size shall be subject to being pressed into the pie plate. Then roll out the excess dough with a rolling pin. Freeze for half an hour.

Prepare 2 red, big, round, crisp and sweet apples.

One of them is cut into small pieces to make apple stuffing.

Put butter in the pot, then add apple and stir fry, finally add lemon juice and drain the water.

Stir fried apples.

Take the pie out of the freezer, place it at room temperature for a while, and then cover it with heavy objects to prevent it from expanding when baking.

I covered it with Potato chips. Bake at 200 degrees for 10 minutes. Take the weight and bake for 10 minutes.

Take it out and put in the fried apple.

Then neatly stack them on the thin apple slices. Finally, put butter on it and sprinkle with fine granulated sugar. Bake at 200 degrees for another 20-25 minutes.