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1
Peel the skin of the apple and cut into quarter round.
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2
Add all ingredients from sugar to corn starch and massage in the ingredients with your hands.
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3
Put the dry ingredients and salt into a bowl and add the shortening.
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4
Use a card or a fork to mix like cutting it.
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5
Once the lumps of shortening are gone, add about 1/4 cups of water and mix quickly like holding a base ball.
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6
It would be ready when it becomes into one clump.
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7
If it is still apart, add a little bit more water and continue mixing.
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8
When it becomes one clump, dust the surface with flour as you work and roll it out.
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9
Roll it out into a rectangle shape.
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10
Fold about 1/3 of both upper and lower ends and roll out.
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11
I think it would be fine if you repeat this folding and rolling just a few times.
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12
Cut the puff pastry into 3/5 (the lower part) and to 2/5 (the upper part).
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13
Roll out both puff pastry into a round shape.
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14
Spread the bigger puff pastry on the tart cake pan and spread bread crumbs on it.
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15
Do not cut off the edge of the puff pastry because you will fold it in when you place the puff pastry for the covering.
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16
Put all the apple filling in, if it becomes a big mound and even it out the as much as possible.
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17
Pour in the juice remaining in the bowl too.
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18
Place the puff pastry for covering which is a little bit bigger that the tart cake pan on gently.
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19
Fold the puff pastry of the down part puff pastry like covering the edge and seal it.
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20
To seal it firmly, make a pattern on the edge for one round using a fork.
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21
Make a cut to release the steam while baking and drop butter and maple syrup to the cut to your liking.
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22
You can also brush on egg on the surface for the glaze.
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23
Bake in a 210C preheated oven for about 30 minutes.
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24
It will be more crispy and crunchy when the pie has a nice golden brown color.
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25
If you can't finish eating and have some remaining, bake it in an oven which is about 180C for about 10 minutes, then it will have the crispy texture again.
