The Apple Pump

Cooking Apples:
Preheat the oven to 150°C (300°F).
Butter a baking dish and sprinkle with sugar.
Place a first layer of apple slices in the dish.

Dot with knobs of butter and sprinkle with sugar.
Repeat the operation until all the apples are used up, finishing with knobs of butter and a little sugar.
Bake for 2 hours, until the apples are tender.
Allow to cool completely.

Assembly of the Apple Pump:
Preheat the oven to 200°C (400°F).
Roll out the puff pastry and divide it into two squares measuring 23 cm on each side and 3 mm thick.
Place a square of dough on a baking sheet covered with parchment paper.
Spread the cooled apples over the dough, leaving a 2 cm border free.

Assembly and Cooking:
Cover with the second square of dough.
Pinch the edges to seal the two doughs well.
Mix the egg yolk with the milk and brush the surface of the Pump.
Using a fork, draw decorative patterns on top.
Bake for 45 minutes, or until the Pompe is golden brown.

Tasting:
Serve the Apple Pump warm, ideally accompanied by a hot drink or a scoop of vanilla ice cream for those with a sweet tooth.
Tip: For an even more indulgent version, you can add a pinch of cinnamon or vanilla to the apples before cooking.