Original Flying Pie 1 sheet, 1 small apple, 1/2 lemon, granulated sugar, egg wash

Practice

1. Wash and dice the apple, put it into a large clean bowl

2. Peel the lemon zest into lemon shavings and add it to the bowl as well

3. Add granulated sugar, cover it with microwaveable plastic wrap, leaving a small opening. Heat for about 2 minutes

4. Heat until the apples are soft and cooked, stir well with a spoon and set aside as a filling

5. Remove the scallions from the freezer and roll out the scallions into a rectangular slice

6. Slice the slice into 10cm x 5cm rectangles

7. Poke holes into the surface of the scallions with a fork to avoid the scallops from puffing up when heated, and leave a 1cm wide edge

8. Brush the remaining edge with a layer of egg wash

9. Cut the remaining trimmings into 1cm wide strips and stick them on the empty edge left

10. When the apple filling has cooled down, scoop into the rectangular pie crust and brush another layer of egg wash around the crust

11. Cut the remaining crust into strips and cross over the apple filling

12. Brush the surface with a layer of Brush the top with egg wash and microwave on high for 2 minutes, then on medium for another 3 minutes