Apple pie ｜ Hamorebi Kitchen's recipe transcription

Peel the apples, remove the core, and cut into combs about 1 cm wide.

Put the butter in a frying pan and heat it over medium heat. When the butter melts, add apples, granulated sugar and lemon juice and simmer until tender.

When the apples are tender, add cinnamon powder, remove from heat, spread on a plate and cool.

Stack two frozen pie sheets about 1 cm on top of each other, apply beaten egg to the joints, and spread the pie sheet one size larger than a tart. Cut off the excess part and pierce the bottom with a fork in several places.

When the apples have cooled, spread them in a tart shape.

Cut the remaining two frozen pie sheets into 1.5 cm wide rods, and combine the remaining pie sheets into 1 cm wide rods. Place the pie sheet cut into 1.5 cm width in a grid pattern, knit it in a rope shape with a 1 cm width pie sheet, apply beaten egg around the tart shape, and place it.

Apply beaten egg to the whole and bake in an oven preheated to 200 degrees for 40 minutes to complete.