Jam pie

Wash the apples and pears, peel them, remove the cores, and cut into cubes.

Put 90g of white sugar into the pot and melt it.

Once the white sugar is boiled to this point, it can be set to medium heat.

Add the diced apples and pears and cook.

Add 30g of butter and continue to simmer.

Friends with patience can crush the fruit into small pieces. Friends without patience can, like me, use a blender to make 'fruit and vegetable juice.' Don't forget to sprinkle some cinnamon powder.

Let the jam cool naturally after cooking. Start making the pie crust. After much hesitation, the vanilla extract was ultimately not added.

g of all-purpose flour (cake flour can also be used), add 60g of sugar, 10g of baking powder, and 1g of salt, and mix well.

Add 180g of butter. I measured too much and can't be bothered to take some out.

Relying on the warmth of your palms, knead the butter and flour into a crumbly mixture.

Next, add 2 eggs and a small bowl of milk.

A small bowl for holding milk.

Knead into a dough that is not smooth.

Put the dough into a food bag and refrigerate for 30 minutes.

Take out the refrigerated dough and cut off 1/4 of it, setting it aside for now. Sprinkle with dry flour and roll it into a round thin dough about 33 cm in diameter using a rolling pin.

Then use a round lid or mold you already have at home (about 28 centimeters) to press out a mark.

Cut along the edge with a knife.

Stack like this.

Pour jam in the middle.

Sprinkle some pine nuts on top. Of course, you can also add other ingredients you like.

Roll out the remaining 1/4 of the dough into a thin sheet, cut into long strips, and lay them over the jam.

Take another egg, add a spoonful of milk, and beat it into an egg mixture.

Brush the egg mixture onto the dough. Meanwhile, preheat the oven to 180 degrees.

Place the batter into the preheated oven and bake at 180 degrees with both top and bottom heat for 30 minutes.

The extra dough was used to make another mini jam tart~