Layered apple pie

Ingredients

For the filling

• 4 kg apples
• 200 g butter
• 100 g sugar
• 1 medium lemon
• 3 packets vanilla sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon salt

For the dough

• 200 g butter
• 100 g sugar
• 3 eggs
• 10 g baking powder
• 500 g flour

To serve

• 20 g powdered sugar

Preparation

1. Wash the apples, cut them into quarters and remove the seeds. Grate them on the coarse side of a grater, sprinkling them with the lemon juice. 2. Melt 200 g of butter in a heavy-bottomed saucepan. Add the grated, well-squeezed apples, 100 g of sugar, the grated lemon zest, vanilla sugar, cinnamon and salt. Cook for 10 minutes, then leave the filling to cool for 30 minutes. 3. Melt the other 200 g of butter and leave it to cool slightly. Mix it with 100 g of sugar and the 3 eggs, then gradually stir in the flour mixed with the baking powder. 4. Knead until you have a smooth dough that doesn't stick to your hands. Cover it and leave it to rest for 30 minutes. 5. Divide the dough into 3 pieces. Roll out the first piece on a floured surface into a 25 x 32 cm sheet. Roll it around the rolling pin, place it in the pan and trim the excess from the edges. 6. Spread half the apples over the sheet. Roll out the second piece of dough, place it on top, add the rest of the apples and cover with the last sheet. 7. Bake at 160 °C for about 1 hour, until the top layer turns golden. Leave the pie to cool for 1 hour, then dust it with sugar and cut it into pieces.