How to cook
Prepare the dough by sifting the flour into a bowl and mixing it with sugar and vanilla sugar. Add the cold butter in cubes and rub with your fingers, until crumbs are obtained. Then add the yolk and one spoonful of water, by kneading with your fingers, until a compact dough is obtained. If necessary, sprinkle more flour or cold water, until the dough becomes smooth. Put it in the refrigerator for about 1 hour.
Roll out the hard dough into a thin crust and cut out a circle with a diameter slightly larger than that of the baking pan (21 cm) in which you will bake. The goal is to roll the ends upward and curl them slightly. Bake for a short time in a 390°F (200°C) oven to ensure that the base does not remain raw, since the filling will moisten it afterwards.
Also prepare the filling, for which you need to clean and cut the apples into thin small pieces. Sprinkle them with lemon juice and the melted 1.8 oz (50 g) of butter. Add the breadcrumbs, 5.3 oz (150 g) of sugar, as much cinnamon as you like, orange peel and vanilla sugar. Mix well and pour the mixture over the base.
From the remaining dough, cut strips or shapes of your choice, which the pie is covered with. Spread with a little egg yolk (from one of the three we have prepared for the cream) beaten with a little water and drops of oil. Sprinkle with sugar and bake in the oven at 360°F (180°C), until a golden color is obtained.
While the pie is cooling, prepare the vanilla cream, which we will pour it with when serving.
Heat most of the milk with the sugar and the split the vanilla pod. As soon as it boils, reduce the heat to a minimum and add the egg yolks, beaten with the starch and the rest of the milk, in a thin stream and while constantly stirring. Remove the vanilla in advance. Stir, until it has thickened.