Autumn pie with apple filling

Let's start with the filling, specifically with caramel:

1. Melt the butter in a small saucepan (preferably with a thick bottom), add sugar. Stir constantly, heat over low heat.
2. When the sugar starts to melt from below, pour water into the sugar, wait until the crystals are completely dissolved.
3. Add the warmed cream. Bring to a boil, hold for half a minute and remove from heat. Strain the caramel through a fine sieve.

Preparing apples:

4. Cut the apples into large cubes, pour them with squeezed lemon juice.

Now it's time to test and assemble the pie:

5. Mix flour, butter, salt. Add water and one egg. Knead the dough.
6. Cut the dough into 2 halves and roll each of them into a pancake. Cut out 2 circles with a diameter like a baking dish. Pruning will also come in handy.
7. Cover the form with parchment. Put one pancake on the bottom of the mold, form a side from the scraps of dough along the edge of the mold.
8. Put the apple filling in a mold, pour caramel and cover with a second pancake, pierce the pie several times with a knife in the center. From the remains of the dough, make a decoration for the cake.
8. Grease the pie with beaten egg and bake in a preheated oven for 30-40 minutes at 200 degrees.
9. Sprinkle the cake with sugar and bake for a couple more minutes.

The pie is ready. You can serve it to the table both warm and cooled.