Pastry

Flour 150g

Oil 30g

Salt 3g

Water 90g

Pastry

Pastry

Flour 150g (Gluten free 60g+Low gluten 90g)

Lard 90g

Rolled evenly.

3. Wrap the pastry around the center, roll it out, fold it in half, roll it out again, fold it in half, roll it out again, fold it in half, roll it out again

Note: This pastry is a triple enlargement of the previous one, and you can make 12 bean paste pastries out of the original amount.

The filling

Two and a half large apples, peeled and cored, sliced about 0.5 cm thick.

Toss with 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons lemon juice, 1 tsp salt. Preheat oven to 375 degrees F (~180 degrees C).

Divide pie crust ingredients into 2 equal portions, roll out each portion, place one portion in the bottom of a pie plate, and press down gently with your hands to make it fit. Pour in the filling and lightly brush the edges of the pie crust with water.

Place the second pie crust on top of the pie plate, pressing down on the joint between the two crusts and removing the excess edge of the crust.

Punch holes in the top with a knife for ventilation, brush with egg wash, and bake. Bake for about 45~50 minutes.