Apple pie with raspberry topping
You can serve the pie with a scoop of vanilla ice cream
Knead the flour dough, together with 80 g of powdered sugar and salt. Then add butter and egg yolks and knead until the dough becomes smooth (if necessary, you can add more flour, or a teaspoon or two of water). Wrap the dough in cling film and leave in the fridge for an hour.
Preheat the oven to 190 °. Sprinkle the work surface with flour and roll out the dough thinly, which you will then transfer to a round pie tin (about 24 cm in diameter).
Prick the dough with a fork and put baking paper with rice on it, which will serve as a weight. Bake for 15 minutes in a preheated oven.
Meanwhile, peel the apples and mix them with the brown sugar and cinnamon.
After 15 minutes, take the dough out of the oven, remove the rice paper and serve the apples on the dough. Bake for another 25 to 30 minutes, then remove from the oven and allow to cool.
In a saucepan, mix the raspberries with the rest of the sugar, let them boil, and cook them gently for another 10 minutes.
Take the pie out of the mold and serve it with raspberry sauce.