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1
Refer toand make the pastry, or use a frozen puff pastry.
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2
Make the filling: Peel the apple and cut into 8 pieces.
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3
Then cut into 5 pieces.
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4
Put the apple, sugar and lemon juice in a heatproof bowl, and mix lightly with a spatula.
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Cover with plastic wrap and microwave at 500w 3 minutes for 3 times.
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Mix with a spatula after every 3 minutes.
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The apple will shrink and soften.
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Let cool for 30 minutes.
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9
Discard the liquid from the apples.
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10
Add melted butter, brandy and cinnamon to taste.
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Cut 1/3 of the pastry and roll to a 3mm thickness.
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12
Make sure the pastry is larger than the pie pan.
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13
(Lightly coat the pie pan with oil.)
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14
Place the pastry on the pie pan, and set the sponge cake.
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15
(The sponge cake does not need to be a pretty round shape.
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16
You can use pieces of broken castella cake.)
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17
Set the filling.
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18
Try to make it as flat as possible.
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19
Take some pastry and roll it 3mm thick and slightly longer than the pie pan.
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20
Cut into 1cm strips.
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Lay the strips in a lattice.
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22
Lay them at a slant for a cute pattern.
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Brush the beaten egg onto the edges as glue.
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24
When done, press the edges with a fork, and cut off the excess pastry.
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25
Brush the beaten egg onto the pastry.
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26
Cut the leftover pasty into leaf-shapes to decorate the edges.
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27
Draw the leaf veins with a knife for decoration.
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Put the leaves on the edge, and brush with the beaten egg again.
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Bake for about 45 minutes at 190C.
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30
When the pie is baked, brush apricot jam on with a pastry brush.
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31
It's done.
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32
It is also delicious to add raisins to the filling.
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33
This is the cut side.
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34
I added ten or more dashes from a small bottle of cinnamon.
