Prepare materials. No ice cream, you'd better ice flour first.

[Making pie crust] Sieve the flour, dice the cream, then mix it in and rub it with your hands to make it feel loose.

Add ice water and knead into dough. Don't knead too much in this step to avoid the dough from being stiff and the dough from becoming brittle due to the melting of cream. Cover with plastic wrap and refrigerate for 30 minutes to sober up.

[Stuffing] It is recommended to slice the apple thicker, because the subsequent baking will evaporate part of the water in the apple, and the whole apple slice will become smaller after baking, and the taste will be better when sliced thicker * * At the same time, the oven will be preheated 190 degrees 15 minutes * *

Add all apple fillings (flour, sugar, cinnamon powder)

Take out the crust, sprinkle some flour on the table to prevent it from sticking, and roll the dough with a rolling pin, because there is no crust mold at home. After flattening, more than the crust will be cut off and the crust will be rolled back (much like pizza). The thickness of the crust is basically the thickness that will not break or be too soft when held by hand.

Pie can also be made into a single serving, depending on personal preference.

If the pie crust is cooked for a long time, it can be put into the refrigerator again after forming 10- 15 minutes to avoid the cream from melting, otherwise the apple stuffing can be directly coated on the pie crust.

Spread the apple slices evenly.

Bake in oven 180 degrees for 40-45 minutes.

You can add a ball of ice cream, which tastes better ~