1 shortcrust pastry
85 g of flour
65 g sugar
25 cl of liquid cream
Preheat the oven to 240°C. Place the shortcrust pastry in the pie dish.
Mix the flour and eggs in a bowl.
Then add the cream.
Mix to obtain a smooth cream.
Wash the apples, cut them into two halves and core them. Cut each half into thin strips.
Arrange the slices on the pastry in a circle along the edges of the pie, forming a rose.
Pour the cream on top.
Bake for 12 minutes, then lower the temperature to 170°C and bake for another 20 to 25 minutes.