パイ（アップルパイ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

Cut the apple into quarters, remove the core and peel.
Cut into thirds again.
Melt the butter in a frying pan and add the apples.
Spread the butter all over and fry for 2 minutes while stirring over medium heat.
Reduce the heat to medium-low, add granulated sugar and lemon juice, and stir to dissolve the granulated sugar.
Cover and simmer on low heat for 5 minutes.
Open the lid, mix well, and heat over medium heat until the water evaporates.
Once the water has evaporated, transfer it to a vat and keep it warm.

Sprinkle flour (not listed) on a cutting board.
Dip 1cm of water (not listed) on the edge of one pie sheet, then stack the other sheet on the edges and press together with your fingers to make one square sheet.
Press the joined part with a rolling pin to make it flat.
Use a mold or plate to cut out a round shape with a diameter of 18 cm and make the bottom part.
Cut it into a round shape, place it on a baking sheet lined with baking paper, and put it in the refrigerator.
Cut the remaining part into 1cm wide pieces and store in the refrigerator.
Cut the remaining two pie sheets into 8 1.5cm wide pieces and place them in the refrigerator.
Cut the remaining puff pastry sheet into 6-7mm wide pieces, then take 3 pieces and braid them.
After braiding, press both ends with your fingers to prevent them from unraveling.
Make three braids.
Add water to egg yolk to make an egg wash for glazing and gluing.

Leave a 1cm edge of the pie sheet for the bottom and place the apple filling on top.
Brush the edges with egg wash and place 4 puff pastry sheets cut into 1.5cm pieces on top of the apple filling, evenly spaced.
Knit the remaining 4 puff pastry sheets cut into 1.5cm pieces with the previous 4 sheets so that they form a mesh pattern.
Press the edge with your finger to make it stick.
Cut off the part that protrudes from the bottom circle.
Brush the edges with egg wash and layer pie sheets cut into 1cm pieces.
Dip the tip of a fork in egg wash and press down on the overlapped parts to make sure they stick together.
Brush the edges with egg wash and layer the braided pastry sheets.
Press lightly with your hands and apply egg wash to make sure the ends of the braids are tightly attached to each other.
Brush the entire surface with egg wash for glazing.

Bake in an oven preheated to 200℃ for 30 minutes and it's done.