Very rustic, very organic-looking pie.
The pastry will come out crumbly and the filling very aromatic.
Use different types of apples for a more interesting flavour.
You can use cardamom instead of cinnamon for a fresher taste.
3 cups flour
2 tsp baking powder
1 cup sugar
250g butter, softened
2 egg + 2 egg yolks (keep 1 egg white)
1,5 kg apples
Mix all the ingredients, except the apples and the egg white, to create the pastry.
Set aside in the fridge until firm, or at least 30 minutes.
Take 2/3 of the batter to cover the base of a 24cm cake tin.
Cut the apples into slices and cook them in a frying pan, with cinnamon and sugar to taste. Let cool.
Once cold, put the apples on the pastry base and top with the remaining 1/3 batter.
Brush the surface with the egg white and sprinkle with custer sugar.
Bake at 180° for 1 hour.