Baked Apple Pie First Release

Prepare 2-3 apples.

Peel the apple and cut it into small cubes. The cubes can be cut to 1/32, which makes the apple flavor stronger when eating.

Lemon can serve as the finishing touch here. Squeeze some lemon juice onto the diced apples; this not only prevents the apples from oxidizing and turning brown but also adds a fresh fruity taste.

Weigh and prepare the ingredients in advance to avoid being flustered later.

First, put the diced apples into the pan, then add the butter. Stir-fry over medium heat for one minute. Then add the other ingredients except for the cornstarch slurry. Stir-fry over medium-low heat until the apples release their juice.

Mix the cornstarch and water at a 2:1 ratio, stir well, and pour into the pot.

After the apples are cooked until soft, take them out of the pan.

Take a puff pastry crust.

Press a circle around each side with a fork to seal the edges. Then use a knife to make several slits on top of each pie.

Brush the surface of the pie with whole egg liquid.

Circulate air or bake at 225 degrees with top and bottom heat for 15 minutes.

Freshly baked!