8 slices of pie crust, 1 box of strawberries (medium), Eagle Brand condensed milk, 1 apple (medium), 20g of butter, 3 tbsp of flour, water

Steps

1 Prepare the ingredients: peel and core the apples and cut into slices, and remove the stems of the strawberries and wash them. Then put the stock of the rundown at room temperature to warm up, but also remember to prepare the strawberries with the most flavorful Eagle brand condensed milk

2 Apple slices cut into small dices spare, strawberry slices spare (a strawberry cut 3 ~ 4 slices can be too thin, it will have no texture).

3 Take a piece of warmed up rundown pie crust (it's normal to have a little bit of moisture coming back from the fridge, so don't be particular about drying it out) and spread a proper amount of diced apples and sliced strawberries in the center, and then drizzle the strawberries with 1 teaspoon of Eagle Brand condensed milk (which can bring out some of the tartness of the strawberries and apples).

4 Fold the four edges in to the center, so that the moistness of the crust helps the pieces to stick together.

5 Mix 3 tablespoons of flour with water to make a roux. Make sure the roux is a little thicker so that it adheres better to the crust. The purpose of the coating is twofold: 1) to help seal the crust so that the filling doesn't come out easily, and 2) to strengthen the outer layer of the crust so that it doesn't burst when heated later.

6 Heat the pan, turn on the medium-low heat, spread the cream evenly on the bottom of the pan, and then put the wrapped rondelles, sealing side down into the pan half-fried half-baked, let the sealing side of the stereotypes, and then turn over and fry the second side, and then slowly let the rondelles evenly heated and colored.

7 When the crust starts to become transparent, you can see the pink color of the strawberries and the golden color of the apples inside, and the sweet aroma starts to come out, you can turn off the heat and start the pan.