Pita od jabuka

Method

Make the pastry by rubbing 100g butter into the flour and salt until resembling breadcrumbs, then mix in one egg and enough water to form a soft dough; rest for 30 minutes. Peel, core and slice the apples, then toss with sugar, cinnamon and lemon juice. Roll out half the pastry and line a 23cm round baking tin, scatter breadcrumbs on the base, then layer the apple filling. Roll out the remaining pastry and cover the apples, sealing the edges with water. Brush with beaten egg mixed with a tablespoon of water, then bake at 190C for 45-50 minutes until golden brown. Dot the top with remaining butter before baking. Cool for 10 minutes before serving warm or at room temperature.