Apple pie

Peel and core the apples, then cut them into cubes. Soak them in salt water for a while, then drain the water. Heat a wok, add butter, and pour in the apples, stir-frying slowly over low heat until soft. Add sugar, cinnamon, and water, and continue to stir-fry until reduced. Thicken with a cornstarch slurry until it becomes viscous.

Sift the flour into a bowl, add butter, white sugar, and water, and knead thoroughly. Without flour, mix into a snowflake-like flake form. Then knead into a dough. Divide the dough into two portions. One-third is for decoration, and two-thirds is for the pie crust.

Roll the large portion of dough into a round thin sheet. Place it over the pie crust. Press to adhere. Remove the excess dough around the edges. Prick a row of holes in the bottom of the pie crust with a fork.

Roll the small portions of dough into thin round sheets. Cut them into strips. Place the prepared pie crust onto the cooled filling. Lay the cut dough strips over the pie, interweaving them for decoration. Remove the excess dough around the edges. Brush with egg yolk. Bake in the oven at 200 degrees for 10 minutes first. Then bake at 160 degrees for 20 minutes.