Make the dough:
Mix flour, baking powder, and salt. Rub in butter until crumbly. Add egg yolks and sugar, then knead quickly into a smooth dough. Chill for 30 minutes.
Prepare the filling:
Cook apple slices with butter, sugar, cinnamon, and lemon juice for 5–7 minutes until slightly soft. If too juicy, stir in cornstarch.
Assemble the pie:
Roll out the larger portion of dough and line a 20×30 cm baking pan. Sprinkle a thin layer of breadcrumbs or semolina to absorb excess liquid. Spread the apple filling evenly.
Roll out the remaining dough and either cover the apples or grate it on top for a crumbly finish.
Bake:
Bake at 180°C (350°F) for 40–45 minutes until golden. Let cool slightly before slicing into wedges. Dust with powdered sugar if desired.
Serving and Storage Tips:
Serve warm with tea, coffee, or a scoop of vanilla ice cream.
Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.
Wedges freeze well — just thaw before serving.
Variations:
Crumble topping: Use a mix of butter, sugar, and flour for a rustic crumb layer.
Add nuts: Walnuts, pecans, or almonds add crunch.
