It's been a few days since I came back home. What makes me wonder is why there are so many apples on the table after I eat them. I didn't see my mother go to buy them. I found many places. At last, I found that there is a big bag of apples in my family. We don't know if it can be understood. It's the kind of wheat that is often used in the countryside. Our family is bigger than that Come on, it's a whole bag. My mother is not afraid that she can't finish it. I just want to eat apple pie these two days, so I made it. There's no need to use any ready-made ingredients.
Practice:
1. Cut the butter into small pieces, soften it at room temperature and put it in a bowl together with low powder and sugar. Knead the butter by hand, mix all the three samples with water and knead them into a ball. Cover them and refrigerate them for 30 minutes. Take them out and divide them into 2:1 parts.
2. Wash the apple, peel and core it and cut it into small pieces for use. Put butter and sugar in the pot. Heat it over a small fire and stir until all the sugar dissolves, turning brown.
3. At this time, pour in the cut apple pieces, keep stirring, make the apple evenly coated with butter and sugar liquid, add rum, and cook in low heat until the apple is soft and rotten, turn off the fire.
4. Take a large portion of dough and roll it into a slightly larger dough than pie plate. Put it on the pie plate, press the dough with your hand to make it close to the mold, make the edge of the dough neat, prick several small holes with a fork, and exhaust the air.
5. Put all the cooked Apple stuffing on the pie skin, take a small portion of the dough, roll it out and cut it into strips, weave it into flower baskets, preheat the oven for 200 degrees, 15 minutes, lower it to 175 degrees, 25 minutes.