First, prepare a filling. Apples peel, remove the core and cut into small cubes. I peel apples with a knife for peeling potatoes (with a potato peeler, in common) - much faster and easier than the traditional way. And the heart I cut out, and a knife cut the peeled Apple pieces are about the same. The core remained in the hand in the end.

Spread the apples in a pan, add water, wine, 2 tbsp sugar, stir gently and simmer, stirring occasionally, about 10 minutes. The time depends on the apples. Need to put out until soft apples, so they will maintain shape and not collapsed. And leave to cool. I took out on the loggia to speed up the process.

Meanwhile, let us test. Mix the flour with the baking powder, sugar (3 tbsp) and vanilla.

Add the egg, milk (5 tbsp) and butter. Knead the dough with your hands. First, it will be difficult to knead - will crumble into crumbs, then it will go better and will be here elastic ball.

A baking sheet (or a large rectangular shape) grease with a little vegetable oil. Divide the dough in half. One part roll out on the table for the size of pan (shape). Approximately. Is rolled out it is quite simple, in the sense that it is not necessary a table, hands and rolling pin dusted with extra flour, but it's hard to roll out straight edge. It's not terrible. Transfer the dough on a baking sheet and hands to even out the dough. The dough is very elastic, very easy to hide the resulting bumps and holes. Bumpers you can do a little, you can not do.

On the dough evenly spread the filling. If the filling is liquid, it is drained. Optionally, the filling top with a little sprinkle of cinnamon.

The second part of the test also roll out to size of cake, transfer to cake, hands stretched to the desired size. If formed some where the holes - not terrible, neither the appearance nor the taste is not affected. Yolk whisk (with a fork) 2 tbsp milk. Lubricates the surface of the pie and make a few punctures with a fork. Bake pie in preheated oven at 180 degrees for about 30 minutes. It was stated in the original recipe. My pie was ready in 15 minutes. It all depends on the oven. Readiness is determined by the characteristic color of the finished pie.

Here is the finished cake. Give him a little to cool so that the filling is "grabbed". Carefully, using a plastic or wooden spatula, remove the cake from the mold and cut into rectangles.

I have here is such a silicone knife spatula for baking. It is quite a good idea to cut the cakes and leaves no scratches on the surfaces of the forms and trays. With this knife I cut the cake in the baking pan and moved immediately to the dish. If you see a piece like this, I highly recommend to buy - very convenient.

The top of the pie sprinkle with powdered sugar (through a strainer to evenly). And served with tea or coffee. Bon appetit! The recipe is from the magazine "Bon appetit" 2007.