Not long ago, my aunt gave a large bag of red apples, all of which are crispy and juicy. Even Ronaldinho, who has never loved to eat fruit, has taken the initiative to eat one every day. However, there are too few people in the family. Apples will eat like this, and it will definitely be bad. So this time it is licking apple sauce and making it, and try to eliminate them when they are the freshest. Originally intended to make American apple pie, but there is no ready-made cinnamon in the house, but there are a few bags of almond powder that will be defeated, just make a French almond cream flavor, plus crispy pie, rich almond powder makes the taste More wet and heavy, I think the taste should be good. Serving Size: 8-inch dish
After the butter has softened, pour low-gluten flour and sugar, and simmer the butter and flour until you knead it.
The mixed flour should look like cornmeal.
Add water to the flour, smash it into a ball, and wake up on the board for 15 minutes.
Roll the awake dough into thin slices, cover it on the plate, gently press the dough piece by hand, remove the excess corners, and let it fit the plate by hand. Use a fork to put a small hole in the pie, put the finished stuffing into the pie, put on the plastic wrap, and put it into the refrigerator for storage.
Put the butter into the pot, stir it evenly with the egg beater, add the sugar and stir it to white, and add the egg liquid to the mixture.
Add the sifted almond powder to the low flour and rum to 1 and stir until no agglomeration
Put 2 into the flower bag, squeeze it into the pie in a circle, and evenly spread the sliced apple.
Put in a preheated oven 180 degrees, middle layer, about 35 minutes