Pie (also known as 排 ⁇ )Pie is a dessert made from two parts of pie filling and pie skin baked, with a unique flavor in various western spots.A good pie requires a properly adjusted pie filling, as well as a soft, crunchy pie skin, both of which, if adjusted improperly, will reduce the quality of the pie and lose its proper flavor.

WHAT YOU NEED

Ingredients

Pies: in moderation
300 grams of low-fat flour
120 grams of butter
30 grams of fine sugar
96 grams of water
A moderate amount of whole egg juice
Pie filling: moderate
360 grams of apples
240 grams of pears
1 teaspoon of lemon juice
Fine sugar 110 grams
1/4 teaspoon of salt
1/4 teaspoon of cinnamon powder
20 grams of sesame oil
40 grams of water
20 grams of cornstarch

How TO MADE Sweet fruit pie

Steps 1 to 4

1. Prepare the required materials.

2. First, make the pie.

3. Fine sugar and low-fat flour are added to softened butter and rubbed evenly into cornstarch by hand.

4. Add water to the evenly ground flour.

Steps 5 to 8

5. Mixed into dough.

6. It is not advisable to knead for too long, kneading into a smooth dough is enough.

7. The dough is covered with a preservative film and stored in the refrigerator for more than 30 minutes (preferably 1-4 hours).

8. When refrigerating loose dough, it is used to make pie fillings.

Steps 9 to 12

9. Apples and pears are peeled and cut into small pieces.

10. Heat the pan and put it in the oil to heat the oil.

11. Pour into the sliced fruit and stir-fry it.

12. After a slight stirring, add fine sugar and continue stirring.

Steps 13 to 16

13. After adding fine sugar, a lot of moisture is released, and the moisture is cooked on a small fire until the fruit is soft.

14. Then pour the cornstarch and water mixture into the pot, stir until the filling becomes thick.

15. After stirring until thick, turn off the fire and pour in lemon juice, salt, cinnamon powder, etc. Mix evenly, and the filling is ready.

16. It is used after the pie has cooled down.

Steps 17 to 20

17. The loose dough is divided into two parts, weighing 2:1.

18. Put a large piece of paper on the board and cut it into thin slices with a chalk stick.

19. Lay the cooked pie skin on the pie plate, press the pie skin lightly with your hand, so that the pie skin sticks tightly to the pie plate.

20. Roll the noodle stick over the pie plate, cut off the excess pie skin, and remove the excess pie skin by hand.

Steps 21 to 24

21. A few small holes are evenly forked with a fork on the bottom of the pie.

22. Fill in the blanks on the plate.

23. The remaining dough is ground into thin slices and cut into small pieces with a knife.

24. A crossed mesh is woven on the surface of the plate with cut small pieces.

25. Use your fingers to press the grid at the intersection with the plate, so that the extra pie peel after the weaving of the grid falls off, and so that the grid is glued to the pie peel below.

26. A layer of whole egg juice is applied to the surface of the grating.

27. The oven is pre-heated at 190 degrees for 10 minutes, then placed in the oven above the lower layer of the oven and baked for 190 minutes, then turned to 170 degrees for 15 minutes, baked for 20 minutes, baked until the surface is golden yellow and ready for cooking.

28. The stew is cooked with a strong aroma, and it can be eaten after the mold has been removed.

29. It is recommended to taste the most delicious when cooked, leaving the skin too long will absorb moisture, the taste is not enough.

30.