1
![](doupload/caipu/12/11/13/20121113032412662.JPG)
将青苹果去皮去核,切成丁;
2
![](doupload/caipu/12/11/13/20121113032412676.JPG)
放苹果丁入锅,中火加糖煮至糖溶化和苹果丁变软;
3
![](doupload/caipu/12/11/13/20121113032412441.JPG)
放入肉桂粉、无盐奶油和玉米粉;
4
![](doupload/caipu/12/11/13/20121113032412529.JPG)
炒至材料均匀和呈粘稠状,盛起备用;
5
![](doupload/caipu/12/11/13/20121113032412366.JPG)
从冰箱取出起酥片,两块都打开;
6
![](doupload/caipu/12/11/13/20121113032412487.JPG)
在一块起酥皮的一半放馅料,尽量平均些,留1厘米左右的边缘,在边缘上涂一至蛋液;
7
![](doupload/caipu/12/11/13/20121113032412243.JPG)
将无馅的一边覆盖在有馅的一边,用手稍按周边;
8
![](doupload/caipu/12/11/13/20121113032412602.JPG)
为美观,用叉子在周边压印;
9
![](doupload/caipu/12/11/13/20121113032413805.JPG)
用专门剪面块的剪子剪出波浪纹(此步可省),修去多余的边角,放在烤盘上;
10
![](doupload/caipu/12/11/13/20121113032413122.JPG)
用锋利的剪或刀在表面剪或划上5-6道痕,以便烤时里面的空气膨胀,有空隙给空气跑出,并利于条形的分割;
11
![](doupload/caipu/12/11/13/20121113032413679.JPG)
在派的表面均匀地涂一层全蛋液;
12
![](doupload/caipu/12/11/13/20121113032413434.JPG)
然后入预热了的烤箱,用Bake功能190°C(375°F),先焙烧10分钟,再将烤盘转180°,再烘焙约10分钟,临后面的几分钟最好开箱灯,如果表面已深色,就应立刻取出,食用时用利刀在透气的痕里切割成条便可。