Cut the apple into small pieces (can be a piece or a strip, don't be too big)
Put in white sugar, rum and cinnamon, cook slowly on low heat (without adding water, the apple will shed water), 5-10 minutes, when the apple is soft, it can be filled.
After the butter is taken out of the refrigerator, cut into small pieces (about 1cm), and mix it with low-powder into a crushed sand. Add egg yolk, water, white sugar, salt and mix with chopsticks. Mix well and knead it into a non-stick dough. (Don't overdo it, just form the dough. At the beginning, the mixing surface will be very scattered. Slowly, try not to add extra water. It is difficult to form and add a little water.)
Use a rolling pin to form the last thick piece of 0.4cm, 2/3 slowly thin, put it into a rectangular baking dish, neatly shaped on all sides, poke a small hole in the pie with a fork, preheat the oven 175°, middle and lower layers Bake for 10 minutes. The remaining third is the top.
Take out the bottom of the pie, add the fried apple stuffing, and sprinkle with a little coconut
The remaining one-third of the top cover (or cut into strips, braided into a basket), coated with a little egg, then sprinkled with the right amount of almonds and coconut
Put in a preheated oven, 175 degrees, about 35 minutes, middle layer
Due to the difference in the water absorption of the flour and the size of the egg yolk, it can be added in as many times as possible when adding water, not necessarily all of it, as long as it is finally kneaded into a dough that is not sticky.