flour -3 tbsp. (250 ml.)
baking powder - 1 tablespoon (flat)
flour-3 tbsp. (250 ml.) margarine -250 g (room temperature)
sugar -250 g
yolks -3 pcs
sour cream -3 tbsp. lie
zest of 1 lemon
filling
cream -200 g (I have 30%)
sugar 1/2 tbsp.
yolks-3 pcs.
egg - 1 piece
zest of vanillin
lemon zest or vanilla (to your taste)
Method
Knead the dough.
Cut the apples in half and carefully cut out the middle, as small as possible. Place them cut side down and use a very sharp and thin knife to make cuts, not cutting a little (0.5-1 cm) to the end.
Place the dough on a baking sheet and quickly place it along the bottom with your fingers and take sides. Place the apples cut side down on the dough.
Beat the egg and yolks with a whisk + sugar + cream + zest or vanillin.
Gently pour the apples in a thin stream.
Bake in a preheated oven at 200 degrees for approximately 45 minutes.
I determine the readiness of the pie by the golden crust. I check the filling with a toothpick so that it is not liquid. But usually, this time the pie is baked well.