How to make
Sift the flour with a pinch of salt, baking powder and vanilla.
Add one egg, one yolk, sugar and the cold butter cut to pieces.
Knead a soft, buttery dough, which is then stored in the refrigerator for 1 hour. Cut the apple into slices and sprinkle it with 1 tbsp. brown sugar and a few drops of lemon juice.
Separate a small part, the size of a fist, from the cooled pie dough and roll out the rest onto a piece of baking paper, with a thickness of 3-4 mm.
Transfer the sheet of paper along with the dough into a 7.9″ (20 cm) pie tray and form a high boarder. Pierce the bottom with a fork.
Pour the jam and smooth it out. Roll out the leftover dough. Place it on the middle of the pie and in the remaining empty space arrange the sliced apple in rows.
Spread the pie dough with the whipped egg whites.
Bake the apple pie at 360°F (180°C) in a preheated oven until it has aquired a nice golden brown color.
Leave it to cool on a wire rack before slicing the Italian village-style apple pie!
Enjoy!
