Put in a saucepan or frying pan, lightly sprinkle with sugar, pour a little water. For 1 kg of apples, about half a Cup.
Put on the fire and dim the apples until soft so that all the water evaporates. First, under the lid for 5 minutes, then remove the lid and bring to readiness. I think it's better to take two different varieties of apples. In the process of quenching, some may boil into porridge, but others will remain pieces.
While the apples are stewing, prepare the dough. This will take about 10 minutes, so turn on the oven in advance and preheat it to 200 degrees.
Take the products for the dough: flour, sugar, butter, egg. Mix the flour with sugar, add the egg and butter, stir with a spoon, then RUB the resulting mass with your hands into crumbs.
The dough in the form of crumbs should have a mass that, when squeezed in the hand, sticks together, and does not crumble. If it does crumble, add another egg.
Part of the dough set aside for the top of the pie. Pour the rest of the crumbs into a 24-cm-diameter mold, first covering it with baking paper.
Take a small amount of crumbs with your fingers and pressing them against the wall of the mold, create bumpers, press the remains of the dough to the bottom of the mold.
Put the Apple filling on the dough. Here I have 1.5 kg of ready-made filling.
On top of the apples, distribute the remaining dough evenly.
The oven is heated to 200 degrees. Put the pie and bake it until Golden brown from 45 minutes to an hour. The baking time will depend on the amount of filling and its humidity.
The pie is baked in a removable form and there is a possibility of oil leaking. Therefore, it is desirable to have a form with a pallet, if there is no such, it is better to substitute some container under the form, I used a regular frying pan.
Allow the cake to cool and only then release the split form from the ring.
The pie is carefully cut, taking into account the fact that there is a lot of filling and it is very soft.