1 cup milk
0.25 lb margarine
3 tbsp sugar
1 tsp salt
1 pack dry yeast
4 cups flour
3-4 lb crispy apples
1.5 lb sugar
Remove apple seeds and around them, and cut apples into thin slices.
Put them in an enameled saucepan.
Bring 2/3 cup water to boil in another saucepan, add sugar, mix well, bring to boil, and remove heating. Pour the boiling syrup over the apples, and let to cool for 1 hour.
Then, bring to boil with high heating, let to cool, and drain the apples.
Make a dough:
Dissolve yeasts in warm milk.
Whip eggs with sugar. Add milk with yeasts, and mix well.
Add salt and 2 cups flour, and blend. The dough will be thin.
Melt margarine, add to dough, and mix well.
Then, add 2 cups flour by the tablespoon.
Roll the dough by baking sheet sizes, keeping the leftovers for decorations.
Grease the baking sheet with margarine, place the dough on the baking sheet.
Place the apples over the dough.
Roll the dough leftovers in thin tubes, and cover the apples with them as a crossover pattern.
Moisturize a pie with water, and let to sit for 1-1.5 hours until the dough increases twice.
Pre-heat an oven to 200-220 C, place the pie in oven, and bake for 20-25 minutes.
If top of the pie starts to burn, cover it with a foil.
When pie is ready, place it in a flat dish, grease the top with butter, or sprinkle with sweet water, cover with towel, and let to sit for 5-10 minutes, then serve.