Apple Pie

After peeling the lemon, use a knife to remove the white part and cut it into shreds for later use

2. Cut the apple into small cubes, soak the raisins in warm water until soft, and set aside for later use

3. Use 20g butter to stir fry 40g brown sugar in a pot until it turns sugar colored, then add diced apples, shredded lemon peel, and half a lemon juice and stir fry

4. Add raisins and crushed almonds and stir fry

5. Add 5g cinnamon powder and a small amount of rum, then remove from the heat and let cool for later use

6. Roll the puff pastry dough into 0.3cm thick dough and cut it into 2 equal rectangular pieces (1 part for the base of the pie, another part for the edges around the edges, and several pieces in the middle for later use). Use a fork to evenly pierce small holes on all the dough surfaces, and then brush egg mixture around the base of the pie

7. Take the dough used for edge wrapping and stick it around the base of the pie to form a frame. Then, put the cooled apple filling into the frame

8. Use noodles of appropriate length to diagonally lay a grid on the surface, stick the grid to each other with egg mixture, and then freeze the apple pie in the refrigerator for 10 minutes

Preheat the oven to 200 degrees Celsius and bake the middle and upper layers for about 20-25 minutes