300g PLAIN FLOUR (=10,58oz=2 ⅓ cups)
120g unsalted BUTTER room temperature (=4,23oz=½ cup)
170g SUGAR (=6,00=¾ cup)
2 SHARP APPLES (=380g once peeled and sliced=13,4oz=1 ⅛ cup)
3 EGG YOLKS (=50g=1,76oz=¼ cup)
25g FRESH CREAM (=0,88oz=⅛ cup)
1 LEMON ZEST
8g VANILLA-FLAVORED BAKING POWDER (=0,28oz=½ tbsp)
POWDERED CINNAMON to taste
1 pinch TABLE SALT
Peel the apples, take the hard parts and seeds away and slice them. Lay the slices in a dish and sprinkle them with 40g sugar (=1,41oz=¼ cup) and cinnamon.
Prepare the apple pie dough mixing flour, butter, the remaining 130g sugar (=4,59oz=⅔ cup), fresh cream, baking powder, egg yolks, salt and grated lemon zest. Knead and once you get to a homogeneous result divide the dough into 2 parts.
Grease a 24 cm diameter tray (I personally use a cooking spray on the sides and I cut a round piece of baking paper for the bottom).
Roll one dough ball with the rolling pin and lay it in the tray, making sure to cover all the surface, sides included. Trim off the excess dough with a knife and make fork holes. Lay the apple slices so to cover all the bottom of the cake, then roll the second dough ball and place it on the filling. Seal the edges and make holes with a fork or cuts with a knife so to let the steam out.
Cook in fan-assisted at 180°C (=356°F) for about 30 minutes. Let it cool down before pulling it out of the tray.
If you prefer a crispier apple pie, avoid using baking powder. If you use it, you will reach a softer result… Your choice! I sometimes use it and sometimes not!