Classic apple pie with red apples

3 eggs

200 g of sugar

80 g butter (at room temperature)

1 glass of milk (about 125 ml)

300 g of 00 flour

1 sachet of yeast

1 tablespoon of acacia honey

6 apples (for me 3 Renetta apples and 3 Luna Rossa)

• Separate the yolks from the egg whites. Beat the egg whites until stiff.
• In the bowl of the planetary mixer, add the egg yolks with the sugar and whip. Add the soft butter and milk and whip again.
• Add the sifted flour and yeast using a spatula. Finally add the whipped egg whites.
• Slice the apples and add them to the mixture, keeping aside the ones for the top. Arrange the apples on the surface and bake at 180° for about 40 minutes.
• MY VERSION using a 'clever' mould, i.e. concave (it has a space to use for filling and/or designing).
• I added Renetta apples and a Red Moon apple to the mixture.
• I sliced ​​the other two red moon apples and blanched them in water and sugar to soften them and roll them into buds. It only takes a few minutes, drain them and pat them dry.
• Meanwhile, bake the cake at 180° for about 40 minutes.
• Once it had cooled, I sprinkled it with icing sugar and arranged the red moon apple buds around the perimeter.