- flour - 1 glass
- sugar - 1/2 teaspoonfuls
- salt - 1/8 teaspoons
- Butter - 6 Art. spoons
- water - 3 1/2 Art. spoons
- Filling: apples - 900 Grams
- butter - 2 items. spoons
- sugar - 1/2 cup
1. Cut the butter into cubes. Mix the flour, sugar and salt in a large bowl, add 2 tablespoons of butter. Mix with a mixer. Add the remaining oil, mix with a mixer until the mixture looks like a large crumb. Add water and mix the dough by hand. Add another tablespoon of water, if necessary. Form a disc from the test and refrigerate for at least 30 minutes. On a lightly floured surface, roll the dough into a circle with a diameter of 35 cm and 3 mm in thickness. Sprinkle a circle of flour on both sides, shaking off the excess. 2. Put the dough in a buttered cake pan or parchment on a baking sheet. Preheat the oven to 200 degrees. 3. Peel apples, peel and cut into slices. Put the apples over the dough in the form of a ring, starting from the edge, so that the slices overlap each other. Leave intact the 5 cm dough from the edges. 4. Hanging over the form of the dough wrap inwards, closing half the slices of apples. Lubricate the pie (dough and apples) with melted butter, sprinkle 2 tablespoons of sugar dough, edges and 3 tablespoons of sugar apples. 5. Bake the cake in the center of the oven until the apples are soft, and the edges of caramel or dark golden color, about 45 minutes. 6. Make the glaze. Place the peel and the core of the peeled apples in a saucepan with sugar. Pour in enough water to cover the apples, and simmer for 25 minutes. Strain syrup through gauze. Remove the cake from the oven and allow to cool for 15 minutes. Sprinkle sugar icing, cut into slices and serve.
Servings: 8