Baked Apple Pie

6/8 apples (medium sized, about 900 g)

100 g of flour

50 g of icing sugar

100 g of granulated sugar (or fine cane sugar)

1 sachet of yeast

130 g butter

3 eggs

1 teaspoon vanilla extract

1 pinch of cinnamon

1 organic lemon (both the peel and the juice)

butter and sugar for the mold

a spoonful of brown sugar and 2 apples for the top (optional)

• Peel the apples and slice or dice them. Place them in a saucepan with the sugars, cubed butter, lemon juice, vanilla, grated peel and cinnamon. Cook for about 10 minutes, stirring occasionally, until the pulp is well cooked, almost like a puree. Mash with the prongs of a fork to obtain it. Leave to cool. I obtained 800 g of apple puree.
• Add the eggs, mixing, and the sifted powders, combining well with a spatula.
• Butter a 24cm cake tin (if smaller it will be taller) and sprinkle with sugar.
• Pour the mixture into the mold.
• Wash 2 apples and do not peel them. Remove the core and slice them. Arrange the slices horizontally, slightly overlapping them (or arrange them from the outside towards the center in a circle, more traditional). Distribute a spoonful of brown sugar on the surface.
• Bake at 170°, in a preheated oven, for about 45 minutes (adjust the time according to your oven...do the toothpick test).
• Optionally, you can sprinkle it with icing sugar once it has cooled.
• In the top different photos, choose your favorite.