Step 1

Make the pie crust 50 g of dried walnuts ground and crushed; (If you don’t like the texture of grains, you can use a wall breaker to make powder)

Step 2

Weigh 150 grams of all-purpose flour, 50 grams of crushed dried walnuts, add 1 gram of salt and 10 grams of white sugar and mix;

Step 3

Add 90 ml of ice water and 40 ml of walnut oil to form a ball;

Step 4

Wrap the dough flat with plastic wrap, move it to the refrigerator and refrigerate for 2 hours to relax;

Step 5

Pomegranate jam: 250 grams of soft seeds Pomegranate Weigh, grind and squeeze the juice, soft seeds can be unfiltered, add 20 grams of white sugar, eight or nine drops of lemon juice and stir well;

Step 6

Pour the pomegranate into a small pot, add 120ml of water, stir over low heat and cook until thick, turn off the heat and let cool for later use;

Step 7

Apple filling: Wash the apples with salt, do not peel them, remove the core;

Step 8

Cut into thin slices and put them in a container, add 20 grams of brown sugar powder, 1 tablespoon of cinnamon powder, and 1 tablespoon of cornstarch to marinate and set aside.

Step 9

Making pie Take out the refrigerated dough, put it on blotting paper, roll it out into a 5mm thick crust with a rolling pin, and put it in a baking sheet with the blotting paper.

Step 10

Spread the pomegranate jam in the middle of the crust, in a circle, leaving a circle around it;

Step 11

Then place the pickled apple slices at will;

Step 12

Gather the crust around the middle, half-surround the apple slices, brush with egg liquid to make the color look better;

Step 13

Then sprinkle an appropriate amount of almond slices around the pie crust and apple slices, sprinkle a few yellow rock sugar, move to the middle layer of the oven, and bake at 175°C for 50 minutes.

Step 14

Cinnamon, apple, pomegranate, and grey pie finished pie