Rustic Apple Pie with Cinnamon

In a large bowl, knead wheat flour, butter, egg, and a pinch of salt into a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for 30 minutes.

Meanwhile, prepare the apple filling: Wash the apples, core them, and cut them into thin wedges with the skin on. Place the apple wedges in a bowl and mix with sugar, pudding powder, cinnamon, and lemon juice.

Preheat the oven to 170 °C top/bottom heat. Line a cake tin (approx. 24 cm diameter) with baking paper. Briefly remove the baking paper and place it on the work surface.