Apples and carrots grate.

Separate the whites from the yolks. Beat the butter, add the egg yolks. Grind in a coffee grinder or blender the almonds with half the sugar in a pulsed mode. Sift the flour with the baking powder, add the ground almonds, add the dry mixture into the oil. There lay the carrots with the Apple. Beat egg whites with the remaining sugar. Gently stir them into the dough. Heat the oven to 180 C. Grease the form of 22-24 cm. approx. Apples wash, peel, cut the middle and cut into thin slices on the slicer. Sprinkle with lim. juice, not to dark. (Helpful hint: if you don't have lemon juice, make a weak salt solution and place the sliced apples in it for a while – they darken too salty will not). Lay out the slices randomly on the pastry.

Put in the oven for about 50-60 minutes – check out the splinter. To get ready the pie, brush the top with a brush the heated jam. Cool, remove from the mold.

Sprinkle the top with powder.