The perfect apple pie! A lot of apples and not enough dough!

Hello everyone my dear viewers Today I'm sharing a recipe for an absolutely delicious apple pie There's very little dough and an enormous amount of apples Take 2 eggs and a pinch of salt for flavor balance Add 50 grams of regular sugar and 10 grams of vanilla sugar 70 grams of flour For an incredible exquisite aroma grate the zest of one small lemon finely Pour in 100 ml of milk We ended up with this very simple fragrant dough And here I have one kilogram of apples For this recipe it's best to peel them beforehand so the pie cuts more easily Of course we don't throw away the peel—it's perfectly safe and even enjoyable to eat as it's packed with vitamins and beneficial nutrients We could make some fruit compote We've cleaned the apple's core now we thinly slice it into delicate slices And immediately toss them into the dough to prevent the apples from browning We do the same with all the remaining apples Preheat the oven to 180 degrees Celsius We gently mix the apples until they're evenly coated with the dough And now we'll be making a French-style shirt for the uniform What's this We'll grease the pan with butter and dust it with flour That's a French shirt Thanks to this the pan will easily release from the baked pie And a little flour We pour out the apples We pour out all the remaining batter from the top We tamp it down with a shovel Now we put it in the oven which is already preheated to 180 degrees Approximately 40 to 50 minutes The pie should be well-browned on top and fully baked through The apples should become soft I baked the pie in my oven for 50 minutes The apples became completely soft The top turned golden and slightly puffed up When I took it out of the oven it sank That's perfectly normal You can check if the apples are ready by inserting a wooden skewer You'll immediately feel how soft they are Now the pie needs to cool so it holds its shape and doesn't fall apart My apple pie has been in the refrigerator overnight but you don't have to wait that long Most importantly let the filling set and hold the entire pie firmly before it's fully cooled Now we'll remove the pie from the pan Run the spatula around the edge like this—it's very convenient Even better line the sides of the pan with parchment paper Then removing the pie from the pan will be effortless You may dust with powdered sugar on top but do so just before serving because that's how it would simply melt into the moist apples Here's a delightful pie like no other It turns out with layers of apple slices He even resembles Napoleon somewhat in appearance The powdered sugar on top had melted away And this glossy very beautiful sheen it gives especially when combined with apple syrup Just imagine so little flour and sugar here yet such an enormous amount of apples This is a truly fantastic pie And now we’ll try it together Well then I'll say right away that the aroma is simply exquisite Amazing pie And this lemon zest adds such a delightful aroma and flavor You must try it—there's so little pastry but an enormous amount of apple filling Highly recommended By the way you can easily turn this pie into a low-carb version Removing the sugar and adding a thickener to taste and wheat flour can be substituted for example with rice flour Well then I'm saying goodbye to you all—see you later and until our next delicious recipe