• Line the bottom of a springform pan (about 25 cm in diameter) with parchment paper and brush the sides with melted butter.
• For the dough, cut the butter into cubes and separate one of the eggs.
• Mix the butter with the flour and salt, and crumble between your fingertips.
• Then knead the powdered sugar with the egg yolk and the whole egg into a smooth dough.
• Roll out the dough on a floured surface to about 4 mm thick.
• Cut out a circle the size of the pan and place it in the springform pan.
• Cut additional strips to line the sides of the pan. Press the dough edges and base together firmly.
• Prick the base several times with a fork and chill for 30 minutes.
• Knead the remaining dough together, wrap it in plastic wrap, and chill as well.
• Preheat the oven to 180°C with top and bottom heat.

For the fillling:

• Peel the apples, core them, and slice them thinly.
• Mix the apples with freshly squeezed lemon juice, lemon zest, sugar, cinnamon, STROH 40, and cornstarch.

For the finish:

• Take the chilled dough from the springform pan out of the refrigerator.
• Whisk the egg white and brush it over the cake base.
• Evenly spread the apple mixture over the base.
• Roll out the remaining dough on a floured surface to about 4-5 mm thick and cut into 2-3 cm wide strips.
• Carefully place the dough strips in a lattice pattern over the apples and, if desired, decorate with small dough shapes or ornaments.
• Bake the apple pie in the middle of the oven for about 1 hour, until golden brown. Allow to cool in the pan for at least 1 hour.

Serve dusted with icing sugar and enjoy.