Ingredients (makes 1 pie in a 23cm diameter metal pan)

Divide the apples into 8 pieces, removing the peels and the cores, then  slice into half of each piece.
Immediately soak with salt water.

Wash then drain the contents of step 1.
Put them in a heat-resistant container, and cover with sugar and lemon juice.
Once you checked the juice from the apples, wrap and place in the center of the oven.(Do not insert the Baking tray)

Select MANUAL MICRO, MICROWAVE 600W, select about 10 - 12 minutes and press START.

Remove from the oven when about 2 minutes remain.
Eliminating the juice, mix one with corn starch (dissolve an equal amount in water), place in the center of the oven without wrapping, and press START.
After cooking, add cinnamon if you want and let one cool.
 

Stick 2 frozen pie crusts together and roll each one to a thickness of about 3-4mm with a rolling pin on a powdered stand.
Make the circle just a little bigger than its size of a pie crust.
 

Spread one crust out on the pan and poke many holes with a fork.
 

Add the apple compote, spread egg wash to the edges of the pie crust and cover with another crust.
 

Cut off any extra space on the edges and spread egg wash on the surface.
Stretch out the remaining dough of the pie crust, decorate the edges and  the surface. Let sit in a refrigerator for about 30 minutes.
 

Preheat the oven (Do not put the baking tray or food inside).

Select MANUAL MICRO, CONVEC OVEN and press ENTER.

Choose 1 TRAY, PREHEAT, press ENTER.

Select 210°C then press START.

Spread egg wash on the surface of step 6 and make slits in 3–4 places.
 

When preheating is complete, place on the center of the Baking tray from 8, set the knob to 25 - 28 minutes  and press START.

<Tips>
After baking, consider putting on the mixture of some apricot jam and water.