A modified version of apple pie.

Instructions

1. After the butter is softened, jio the low gluten flour until it is sandy.

   

2. Add in the powdered sugar and salt.

   

3. The key is water, each person's home flour absorption is not the same, it is recommended to pour it in several times, depending on the state of all the flour into a ball after kneading

   

4. Wrap it with plastic wrap and put it in the refrigerator for one hour.

   

5. Cut the apples like this

   

6. Brown sugar and white sugar water, first melted from large bubbles into small bubbles, off the heat and add the milk in small batches to blend, then add the butter, and re-open the small heat all melted

   

7. Add the apples and cook while stirring for about 1 minute, then turn off the heat and cover with a lid to smother the apples for more flavor.

   

8. Divide the dough into 2 parts from the refrigerator, put one part into the refrigerator to continue to chill, and then divide the other half of the dough into two halves, and then roll out all the dough to a thickness of 2cm, and the size of the mold, remove the excess, poke holes in the filling with a fork, and strain out the sugar water, and preferably without any water spots.

   

9. Spread the apples.

   

10. Flatten the other half, at this point you can put it in the fridge before dividing it.

    

11. Assemble the strips

    

12. Spread with egg wash

    

13. Preheat oven at 220 degrees
    200 degrees for 20 minutes and then turn to 170 degrees for 16 minutes. Take it out of the oven and let it dry, then you can eat it!