Dorsetshire Apple Pie

Prepare the dough: separate the egg whites from the yolks, beat the egg white with sugar with a mixer, add the yolks and pre-melted butter there. Again, we knock everything down with a mixer. Add the self-raising flour and baking powder to it again, knocking everything down. Flour and baking powder must be pre-mixed and only then added to the dough, otherwise the powder loses its properties. Baking powder is the same baking powder consisting of soda, citric acid mixed with a small amount of flour. If you do not have any baking powder or baking powder at hand, then you can add 0.5 tsp of soda slaked with vinegar to the dough before pouring out the flour. Instead of self-raising flour, you can use ordinary flour (per 1 kg) with the addition of baking powder (3 tbsp.l.) or dry yeast (7 g) and salt (2 tsp. l.), mix everything and sift. Also, if desired, vanilla or vanilla sugar can be added to the dough.
Apples get rid of the peel and core and cut them into thin slices.
We lubricate the form or baking sheet with sides of an approximate size of 27 20 with butter (vegetable oil is possible). We put parchment paper on the bottom of the mold and pour out half of the dough. Then we pour out half of the apples there, then repeat the layers again (dough and apples). Sprinkle the apples with sugar on top, you can also sprinkle cinnamon on top, but this is for an amateur. Bake the pie for 45-50 minutes, in a preheated oven at 180  C. After cooking, the cake should cool down, then we release it from the mold and parchment and cut it into portions.
Dorsetshire apple pie can be served with cream and ice cream balls, as in good old England.