First, make apple peeling. Peel the apple and cut it into appropriate sizes.

Add sugar and mix well with apple.

Add cinnamon powder and rum and mix well.

I don't use apple peeling right away, but I make it like this and leave it in the refrigerator for about a day before using it. If you put a lid or wrap on it and leave it for a day, the moisture of the apple comes out, and the sugar melts and water forms

After a day, the sugar melts and forms moisture, which is filtered through a sieve to separate the ingredients from the soup.

Add starch to the filtered apple soup. When starch is added, the apple peeling thickens slightly and goes into the cake to hold each other tightly

Boil slightly and add all the apple ingredients.

Simmer over medium-low heat.

Add baked walnuts and boil them down, and the apple peeling is complete. Leave it for a while and make cake sheet dough.

Place butter at room temperature and whisk when soft.

Beat in butter well, then add sugar little by little and mix well with a whisk.

Beat in 1 egg, then beat in butter and sugar mixture, little by little.

Add baking powder and salt to flour-based eggs and mix well.

Sift the flour into the butter mixture.

Mix well so that you can't see the raw powder.

If you mix it so that you can't see the raw powder, knead it with your hands. The dough is slightly thick.

Trim into a lump, close the lid, and rest in the refrigerator for more than 20 minutes

In the meantime, get ready to bake the cake. It's good to use a circular frame for the cake mold, but I don't have a circular frame, so I bake it in a square frame. Place parchment paper on the cake so that it falls off easily

Take out the rest of the dough and roll it with a rolling pin. Make something to put on the floor first.

Put it on the floor.

Add a moderate amount of dough to the side and push it long, and then connect it by filling the slope. The dough is soft, so it doesn't look good, but if you fill it with clay and trim it with your hands, it will be shaped appropriately.

Pour in all the apple peeling.

Cover with remaining dough.

Bake in the oven at 175 degrees for about 60 minutes. Each oven has different specifications, so you can adjust the time by looking at the degree of baking.

If you cut it when it's warm, the sheet can collapse, so put it in the refrigerator overnight, take it out, and cut it into bite-sized pieces.

On a thick brown, well-baked floor,

It's so delicious because the filling in the apple cake is full.

The apple peeling is not chewy but soft, and the apple pie is sweet and fragrant, so the more you eat it, the sweeter and fragrant it is, so it's very delicious.

The cake sheet is crispy and soft, the apple peeling is sweet, and the scent of cinnamon is subtle, so it's an apple pie that heals you.