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Peel the apples, remove the cores and cut into quarters. Put the powder sugar and butter in a 28 cm flame-resistant pie mold. Cook at low heat until  butter is melted. Place the apples in the mold, rounded side turned down, and let sugar caramelize. When apples are somewhat softened, remove the cake mold from heat. Roll the dough to 5 mm thickness with a diameter slightly overlapping the pie mold. Cover  apples with this pie crust, making certain that the pie crust touches the edges of the mold. Bake at 200°C for 20 min. Serve while still warm.

Chef's tip: On the side you can replace the traditional vanilla ice cream or custard (both of  which are high in egg content !!!) with whipped cream. This type of pie is also delicious with pears or apricots.