The end result is a delicate, almost creamy dessert reminiscent of flan or clafoutis, where there are far more apples than the dough itself. French chef Cyril Lignac adds his signature touch to this classic base – lemon zest and juice, as well as a little brown sugar for a delicious caramel crust. Ingredients (for a 20 cm pan):

Apples: 5-6 large ones (it is best to take dense and sweet-and-tart varieties like Golden or Gala) Chicken eggs: 2 pcs. Flour: 70-80 g Sugar: 60 g (plus 10-20 g brown sugar for sprinkling) Milk: 100 ml Butter: 20 g (melted) Baking powder: 5-6 g (about half a packet) Lemon: 1 pc. (you will need juice and zest)Vanilla extract: 1 tspPinch of saltStep-by-step preparation:1.Preparing the liquid base:5-7 minutes.In a deep bowl, thoroughly beat the eggs with sugar and a pinch of salt until fluffy and light. Add warm melted butter, milk, vanilla extract and lemon zest. Mix well.2.Kneading the dough:3 minutes.

Sift the flour together with the baking powder directly into the liquid mixture. Gently stir with a whisk until smooth, to avoid lumps. The consistency of the dough should resemble liquid pancake batter.3.Slicing the apples (the secret of “invisibility”):10 minutes.Peel and core the apples. Slice them into very thin slices (about 1-1.5 mm thick). It is best to use a kitchen mandoline or a very sharp knife. Immediately sprinkle the slices with lemon juice to prevent the apples from browning. 4. Combine: 2 minutes. Transfer all the apple slices to the bowl with the batter.

Very carefully, being careful not to break the thin slices, mix everything with a spatula. Each apple slice should be covered with a thin layer of batter. 5. Bake: 50 minutes. Grease a baking dish with butter and sprinkle with flour (or line with parchment). Arrange the apples in layers, leveling them horizontally. Pour the remaining batter from the bowl on top and sprinkle with brown sugar. Bake in an oven preheated to 180°C for about 45-50 minutes, until golden brown. Important tip from the chef:


Do not try to cut and serve the pie straight from the oven – it will be too soft. Let it cool completely at room temperature, then refrigerate for at least 2 hours. During this time, the texture will thicken and become creamy, and the pie will cut perfectly into beautiful, layered pieces. Before serving, Cyril Lignac recommends lightly dusting the pie with powdered sugar or serving it with a spoonful of homemade caramel or a scoop of vanilla ice cream. Serve cold or slightly warm (remove from the refrigerator 20 minutes before serving).