- 6 apples, 1 kg to 2.4 pounds, 2 green apples, 1 golden delicious, and 2 Fuji apples. These three types of apples have different tastes, a combination of sweet and sour. Peel and core them, quarter and slice.
- Put apple slices in a large bowl, add 2 Tsp lemon juice, half cup sugar, 0.5tsp cinnamon powder, 0.25tsp allspice, 0.25tsp nutmeg, 1 Tsp vanilla extract, 1 Tsp brandy or whisky. Mix well and let it stand
- Put 2 cups of flour, 1 tsp of salt, and 2 tsp of sugar in a bowl and mix well. Dice 1 cup (2 sticks) of frozen butter. Add to the flour and knead it into a semi-wet cornmeal state with your hands. Add half a cup of sour cream. Mix well with chopsticks. Roll into a ball, divide two pieces, 6 : 4, wrap with plastic wrap, and put in the refrigerator. Roll the large piece into a round shape for the bottom. Roll the small piece into an oval shape for the lid.
- Add the apple slices to a pan (do not add the liquid in the pot to the pan). Fry over medium heat until it is soft and dehumidified. After the cooked apples are heated and concentrated, add 2 tsp of flour and stir well to increase viscosity.
- Take the dough out of the refrigerator. Roll out the dough and place it on a baking tray. Pour half-cooked apple slices in and cover with the other piece of dough. Brush with egg yolk (add a spoonful of butter). Make sure the cover is breathable.
- 375 degrees Fahrenheit for 25 minutes, then 350 degrees for 45 minutes. You can add tin foil to control the color of the crust later. When you see the filling bubbling in the cracks of the crust, it means it’s done
- Apple pie should not be eaten hot. It needs to be left at room temperature before eating. The filling of this recipe is fragrant, soft and tasty, and tastes great. It is hundreds of times better than the so-called apple pie bought in the supermarket.