Apples (the first secret) that is cut into such small triangles (the second secret). Apples can be more or less depending on the size of apples.

Laid in the shape of apples. I have a uniform size 20/30 cm That is the amount of turned around. The form can be covered with parchment or grease and sprinkle with semolina.

Now the third secret: it is pancake flour. Now a lot of pancake flour from different manufacturers. Try to find here with this team! And pay attention to the expiration date. From pancake flour he is only 6 months.

Beat the eggs (beat the whites separately is not necessary!) with a whisk, gradually add sugar, then pancake mix. Optionally, you can add vanilla or cinnamon. In the winter I add a handful of frozen cranberries

Pour the batter slowly into the apples, that would cover all the pieces. It would seem that little test, but it should be (the fourth secret)! You can make it easier - apples to add to the bowl with the dough, mix gently and then shift in form.

Bake in the oven at medium temperature until Golden brown, readiness check can be a sharpened wooden stick. Better to wait for cool down, but you can eat and warm.

Here's my heirloom Apple pie. Please note the height of the finished Charlotte 2-2,5 see No need to try to make it high! Now explain about secrets: apples have the consistency that need that in the test they were soft and sweet (Apple pie just melts in your mouth!), and acid of the apples goes well with a sweeter dough. Slices of apples you can do more in size, but these small pieces are the best! Part pancake flour already includes all the necessary components. And get a taste with pancake flour is quite different than usual. And don't forget that apples should be enough!