Instructions

• Peel the apples, remove the core, and blend them coarsely or use a grater.

• Gather the pulp, place it in a bowl, add the sugar, a sprinkle of cinnamon to taste, and the juice of half a lemon.

• Mix well and pour everything into a large sieve or colander, allowing the juice to drain.

• Prepare the basic shortcrust pastry, sift the flour with the baking powder and vanillin onto the work surface or in a mixer.

• Make a well in the center, add the sugar, diced butter, eggs, and 1 tablespoon of sour cream.

• If you don’t have sour cream, mix yogurt with a little lemon juice.

• Knead quickly to obtain a smooth and homogeneous ball, it’s a bit sticky, dust with flour, and place in the fridge to rest for at least 30 minutes.

• If you use a mixer, just pour everything together and knead with the K hook

• After the time has passed, take the pastry from the fridge and divide it into two parts, roll them out on a floured surface.

• Place one half in a square baking pan of 8 or 9 inches lined with parchment paper and create a 0.8 inch edge.

• My baking pan is 8 inches, it remains nice and tall after baking if you prefer it lower use a 9-inch pan

• Drain the apples, add the chopped walnut kernels, mix, and pour everything into the mold.

• Cover with the other half of the pastry, close the edges by folding them inside, and prick the surface with a fork.

• Brush with a mixture of yolk and milk, I didn’t do it, and bake in a preheated oven at 350°F

• Bake for 40 minutes in a ventilated oven, it should turn golden.

• Remove from the oven and let it cool before cutting.

  Bon appétit