Cut out the core of the apples and slice them thinly. Do not peel the apples, as they may turn into puree during the preparatory heat treatment.

Melt the butter in a pan, spread it evenly, and add the prepared apples. Stir.

Sprinkle the sugar (1/2 of the total volume) over the apples and stir again. Cover and cook for about 10 minutes, stirring occasionally.

Meanwhile, cut 3-4 pieces from the lavash sheets to cover the base and top of the pie. Tear the rest of the lava into small pieces (you can cut it).

The sour cream should be beaten with the eggs and the rest of the sugar until smooth. Now you can add cinnamon or other baking spices.

The next step is to assemble the pie. To do this, the pan must be lined with parchment paper. Then, the bottom is lined with two large sheets of puff pastry.

The first layer will be apples. Next – broken sheets of lavash, then apples again, lavash, apples.

Then, pour the egg and sour cream mixture evenly over the pie.

Cover the pie with the remaining large pieces of lavash.

Grease the top with egg yolk and bake in the oven for 20-30 minutes at 180°C.

The pie is ready! You can decorate the pie with powdered sugar; it turns out crispy on the outside and juicy on the inside. Enjoy!