Ingredients 

1 short crust pastry
6 golden apples
1 vanilla sugar sachet
30g of butter

 

Direction

Peel four golden apples and cut them in pieces. Put it in a pan with one or two glasses of water. When the pieces of apple are getting softened, put the vanilla sugar in the pan with water if necessary.

While the compote is being cooked, peel the two last apples, cut them in 4 pieces each and finally cut the apple quarters in thin slivers.

When the compote is ready, let it get colder. Put the short crust pastry in a baking pan and prick it with a fork. Spread the compote on it and finally arrange the apple slivers in circle. Put some pieces of butter on the pie.

Cook the pie in the oven at 210°C for 30 minutes.