Apple pie

We are going to use a 26 cm in diameter pie ring, equivalent to a pie for 8 people. Butter the inside with a piece of butter.

Work the shortbread dough with your hands to soften it if it comes out of the refrigerator, then start to spread it using a rolling pin.

Roll out the dough in both directions, lightly flouring the work surface and turning the shortbread dough regularly.

When the dough is about 3 mm thick, wrap the dough around the rolling pin, without pressing, then unroll the dough on the pie ring.

Start by putting the dough to the bottom of the ring, accompanying it with your hands, without stretching it, to form a right angle between the pie ring and the work surface.

Create an edge of about one centimeter by pressing the dough on the edge of the ring. Then pass the rolling pin over the pie ring to remove the excess dough.

Pinch the edge of dough between your fingers to pull it up and make it thinner. Place the bottom of apple pie in the refrigerator.

Peel the apples, cut them in half and remove the core with the seeds. Cut the apples into slices.

Spread the applesauce in the bottom of the pie, then over it, spread the apple slices in a circle, starting with the edge and superimposing them quite tightly.

For the center of the apple pie, make a rosette with the remaining apple slices, always superimposing them.

Place a bit of butter on the apples and lightly sprinkle with caster sugar.

Take the apple pie out of the oven on a wire rack and let it cool.

You just have to coat the top of the apple pie with a brush, respecting the direction of the apples.