Apple pie with almond cream
Crumble the butter with the flour, then add 120 ml of ice-cold water, 1 pinch of salt and 20 g of sugar to make the dough then place it in the refrigerator for 2 hours. Slice 3 peeled apples and spin into 1 tbsp. flour, 2 tbsp. sugar, 1 tbsp. pomegranate balsamic vinegar, 1 tsp. vanilla extract mixture of 120 g of almond cream and a little lemon juice.
Roll out 3/4 of the dough taken out of the refrigerator, place it in a buttered, greased baking tin using a rolling pin, and then pour in the apple mixture. Also roll out the rest of the dough and cover on top. Cut off the protruding edges and work the two doughs together as if they were contiguous. (You can make a decoration for the top of the cake from the falling parts.) Cut the top of the dough in small strips to allow the steam to escape during baking.
In a preheated oven at 180 degrees on fan-forced mode, bake the pie for 30-35 minutes, the filling of the pie can be varied for your taste.