Apple Pie

Heat butter in pan

Add corn starch, white sugar, brown sugar, cinnamon powder, clove powder, nutmeg powder, apple and very little water

Mix them well and cook covered for about 10~15min

Switch off the flame, allow it to cool

Mix all purpose flour, sugar, salt well

Add diced cold butter

Mix them well with food processor or with hand

Preferably do not use hand as the butter should not get warm while mixing

The mix should form a shape when hold at the same time when pressed harder it should crumble

Add chilled water little by little and start kneading into dough.  The dough should not he sticky at the same time it should not be too hard

Divide into 2 balls and wrap them up and refrigerate it for about 15min

Roll one of the ball for lower crust over a dusted smooth surface, until you get the diameter of apple pie base + about 1½inch

Lift the rolled crust carefully and fit it in the greased apple pie base carefully

Press the crust gently so that it rests well both on bottom and sides

Cut the excess crust using a spoon or knife, refrigerate it until the upper crust is rolled

Roll other ball for upper crust over a dusted smooth surface, until you get the diameter of apple pie base + about ½inch

Add the filling into the apple pie base, cover with upper crust and paste them well on the sides with fingers.

If there is remaining crust available, roll them and make decorations over the pie

Refrigerate it for about 30min

Pre-heat oven to 200°C~220°C

Brush the pie with thick milk and sprinkle sugar over it

Bake for 20~30min or until the crust is golden brown

Brush apple pie top with honey