Instructions

In the bowl of a Magefesa blender place the sifted flour along with butter at room temperature, egg yolks, a pinch of salt and sugar. With the kneading attachment on, incorporate milk little by little until you get a homogeneous dough. Wrap dough in plastic wrap and keep in the fridge for about 30 minutes. Peel the apples, cut them into quarters and then in ½ thick slices. Add the rest of the filling ingredients and mix well. Divide dough into 2 parts with one part slightly bigger than the other. Stretch larger portion with a roller. Line the base of an ovenproof mold base with it and fill with the apple mixture. Cover with the second stretched dough sheet. Seal the edges by pinching the dough sheets together. Bake at 335 °F for 40 minutes. Make a small hole in middle of the pastry top to allow steam to escape and avoid it from popping up.

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