– Almost 1 Cup of flour T80
– 1 tablespoon domed cornstarch mixed with 2 tbs of vegetable milk
– 1 tbs of dissolved salt in 3 cl of water
– Almost 1/3 Cup of blond sugar
– 7 tbs of deodorized coconut oil
– 2 tbs of white alond puree
– 2 tbs of ground almonds
– 7 little apples
– 10 tbs of blond sugar
In a bowl mix the dry ingredients.
Add coconut oil and almond puree , then distribute rubbing inside the palms.
Pour salt water and vegetable starch and milk mixture. Mix everything well to form a beautiful and smooth dough ball.
Refrigerate 50 min.
Meanwhile, peel, core and cut the apples into quarters.
Put the sugar in the cake pan to be used for baking the pie.
Put on the heat (medium).
When the edges will begin to brown , stir with a wooden spoon from time to time, until the mixture is uniform and appears a nice caramel color.
Remove from heat.
Arrange the apple slices on the caramel.
On a work surface, roll the dough into a large round the mold.
Put on apples ( in batches if the dough breaks a little ) and make the dough edges on the way that goes beyond the mold.
Bake at 356°F (180℃ convection) for 50 minutes (the dough should be golden).
Turn out by inverting pan onto a plate.
Enjoy it warm or cooled to room temperature.