Apple Pie – Like From Paradise

A great cake recipe for any occasion:

Knead a shortcrust pastry from sugar, flour, butter and egg, form into a ball, put to cool. Remove the skin from the apples, cut into quarters, cut into very narrow wedges, sprinkle with juice of one lemon. From the dough ball cut slices small and roll out. Top task of the dough: it must be thin, thin as a cookie. In order to save the dough without crumbling, you can use a trick: roll out small pieces, not much bigger than a dough scraper, and spread them unit by unit in a round form (buttered and sprinkled with breadcrumbs). The main thing is that the plates are reasonably edge to edge, and at the bottom no slits through which juice could drip. Line the edge, spread the apples evenly, place a thin layer of dough as a lid, bake at 150 °C hot air for 60 minutes. Then sprinkle thickly with powdered sugar.

The apple pie, which comes out of the stove, is practically all fruit and is wonderful to combine: on a sauce layer of Caramelle Royale, with vanilla ice cream and whipped cream.

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