French apple pie

By VicentaLakin

French apple pie
French apple pie, which has a soft, soft skin, a thick, thick cream and a baked apple

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Steps for French apple pie

  • 1
    First make pie skins. Butter softens naturally, and then spreads out with an egg-beater and then joins the sugar in it
  • 2
    Once the egg fluid is fully modulated, then the next one
  • 3
    Add siftered powder
  • 4
    Scratch it evenly, and crush it
  • 5
    Seal the film, rub it through it, freeze the freezer for an hour
  • 6
    Pyramids need a little oil
  • 7
    Pumpkin freezes, removes, covers the table, flattens the face to the middle of the film, covers it with a thin cane
  • 8
    I'm gonna rip off the skin on the top, and I'm gonna put the skin back on the mold, and then I'm gonna rip it off
  • 9
    Keep your hands on the same pressure around you. Drop it
  • 10
    A little bit of a hole in the middle of the fork
  • 11
    Make the pie. The milk is added to the fine sugar fire until the sugar melts and cools the fire
  • 12
    Cream cream and yolk and all the egg fluid
  • 13
    Bring in the milk and syrup that's cooked in the front. even
  • 14
    Scan low-banded flour and apricot powder
  • 15
    Apple to the skin to the heart
  • 16
    And cut it into seven pieces, and it's cut on each one
  • 17
    Sliced apple pieces into the pie
  • 18
    And then I'm gonna pour it in
  • 19
    Put it in the middle of the oven, 190 degrees up and down, about 25 minutes
  • 20
    Completed
  • 21
    Done
  • 22
    Let's go

    • French apple pie Make Tips

    I make this pie, and I use my family's oxen apples, so I cut them up. If you make this apple pie, you have to choose a more round, fat one. Okay. Look

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