All the ingredients mixed up. Download here text. For the "stuffing" Apples – 700 g about Lemon juice – 3 tbsp Raisins, dried cranberries, honeysuckle, etc. – 50 g 30 g melted butter For the pastry 125 g butter at room temperature 3/4 Cup Vanilla sugar 1/8 tsp salt 1 tbsp lemon or orange zest 3 eggs 1.5 cups of flour + 5 tbsp flour separately 2 teaspoons of baking powder 1-2 tbsp milk For the icing 2 tbsp apricot jam 1 tbsp water baking pan diameter 28 cm Oven heat to 180C. Apples peel, seeds, and "quartered". For the topping: Peel, quarter and core apples. Make thin, deep incisions on the surface, but so that they are not broken to pieces (harmonica). Lubricate the surface with lemon juice to prevent darkening.

For the test. Mix the flour, baking powder. In another container beat the butter with sugar, vanilla and zest. Add the eggs one by one. Whisk until fluffy. Add half of the flour and tbsp of milk, mix. Add the remaining 5 tbsp of flour. The dough should have the consistency of thick cream – draining spoon-feeds. If the liquid – add a bit of flour, if thick 1 tbsp milk. Put the dough in a greased or prostrelennoe shape, flatten. Put quarters of apples beautifully across the surface, pushing a little inside, but from the sides it was still at least 1.5 cm (there should rise the dough when baking, if you put close to the rim, but after baking, the apples will fall from the edges). Lubricate the top of the apples with melted butter, sprinkle raisins or what you have berry. Bake approximately 45-50 minutes until dry splinter. Remove the dish from the oven. Mix apricot jam with water and brush the entire surface of hot cake with a brush with jam. He will get a nice color.

To get the pie from the mold and cooling. Cut the cooled cake so the apples were better off.