Apple Pie

1. Prepare the crust first: Cut the butter into small pieces, let it soften at room temperature, place it in a large bowl, add sugar and butter.

2. Add flour and knead into a uniform dough.

3. Wrap the dough in plastic wrap and refrigerate it in the refrigerator for about 1 hour.

During this period, put the milk and sugar used for filling into a small milk pot, simmer over low heat until the sugar is completely melted, and let it cool for later use.

5. Brush a layer of oil on the six inch tray.

6. Take out the pastry, flatten it, cover both sides with plastic wrap, and roll it into a round thin sheet.

7. Peel off one side of the cling film and stick the dough on the tray.

8. Press the dough according to the shape of the tray, remove excess scraps, and tear off the remaining layer of cling film.

9. Insert a fork into the bottom of the pie to make even small holes.

10. Making filling: Put the whole egg mixture, yolk, and light cream into a bowl and stir evenly.

11. Add the previously cooked milk and stir well.

12. Sift in low gluten flour and stir evenly.

13. Sift in almond powder and stir evenly.

14. Pour the filling into the base of the pie, not too full, mine is a bit too full.

Preheat the oven to 180 degrees and bake for about 20 minutes. I overcooked and removed the surface layer.

16. Make apple roses. After the first 20 minutes of baking, brush them with honey and place them on a pie. Bake the pie together for another 5 minutes. Please refer to the method for details http://home.meishichina.com/recipe-224429.html .