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1
Melt butter for apple filling over medium heat, add diced apples and stir-fry until they change color slightly. -
2
Add granulated sugar, half a lemon juice, and some cinnamon powder if you like, stir-fry over medium-high heat until the water is dry, turn to medium-high heat, add water starch, stir-fry twice, then let cool and set aside. -
3
Beat butter and icing sugar for pie crust, add low flour and knead until even and no dry powder forms. -
4
Add milk and mix well. Divide into two portions, one large and one small, about 2:1. Refrigerate for 20 minutes. 
5
Take out the refrigerated pie crust, use a large piece to roll it out until it is about the same thickness, roll it out into a circle larger than the eight-inch pie plate, pick up the pie crust and put it evenly into the pie plate , organize it, remove the excess fabric, and make small holes in the seat.-
6
Then roll out a small piece of pie dough to the size of a pie plate, cut it into small strips evenly, pour the cooked apple filling into the pie and press it until even, and use pie dough noodles Weave. -
7
After braiding, remove excess scraps and brush the surface with egg wash. -
8
Bake in the Kobic T38 oven at 204 degrees for about 35 minutes.