Prepare the dough. Put in a bowl the flour and salt and cut butter.

Mix egg yolk with cold water and add to the flour mixture and butter.

Knead the dough (if necessary add a little water, do so carefully: the dough should not contain much moisture, it makes it hard). Put the finished dough in the fridge for 30 minutes.

In a saucepan caramelisee sugar over low heat, adding 4 tablespoons of water. Carefully pour the caramel on the bottom of the form, rotating it so that the caramel is evenly distributed, and then hardened. Put out 25 g of butter half the apples for 3 minutes, adding half the sugar (half of 25 g). Put on a plate and cook the rest of the Apple with sugar. Lay the Apple slices to form circles. Melt the remaining butter in the pan, pour in the cognac and pour this mixture of apples.

Roll out the dough into a circle the size of the form. Lay it over the apples and press slightly.

Bake for 25-35 minutes at 200-220 degrees. If after 20 minutes the dough is much browned, cover it with foil. Remove the pan from the oven. That's what happened.

The pie needs to cool for 5 minutes (no more) and turn on the dish. Bon appetit!!!!!

m-m-m-m vkupno