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1
Cut the apples into quarter rounds and put it in a pan together with lemon juice, sugar and simmer.
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2
Add cinnamon and simmer until it becomes transparent.
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3
Keep the butter cool.
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4
Combine cake flour and bread (strong) flour together and sift.
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5
Cut the butter into 1 cm dice.
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6
Combine with the sifted flours and mash it.
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7
Add salt and water to the flour with butter and kneed.
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8
Add water depending on how the pastry is clumping.
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9
When the pastry is no longer floury and becomes one clump, cover with a wet cloth and let it sit in the refrigerator for 10 minutes.
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10
Roll out the pastry with a rolling pin.
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11
Repeat folding and rolling out.
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12
The layers of the pastry depends on how many times you folded and rolled out at this point.
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13
Coat the aluminum cake pan with butter ( margarine ).
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14
Roll out and spread 2/3 of the pastry in the disposable aluminum cake pan.
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15
Poke a fork to the pastry several times.
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16
Fill the pastry evenly with the simmered apple.
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17
Roll out the remaining 1/3 pastry.
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18
Make a crisscross pattern and decorate.
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19
Make the gilding and brush it on the pie evenly with a brush.
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20
First bake in a 220C preheated oven for 10 minutes, then bake in 180C oven for 20 minutes.
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21
Adjust the time to bake depending on the oven you are using.
