Apple pie

Products:
Large egg - 1 pc.
Nut butter - 200 g
Vanilla extract - 2 tsp
Apples (peeled and cut into wedges) - 3 pcs.
Flour - 2 tsp.
Finished puff pastry
Sugar - 2 tsp
In a large bowl, beat the egg with a fork. Transfer 1 tbsp. l. eggs in a glass and mix with 1 tbsp. l. water - set aside. Add the nut butter and vanilla to the egg in a bowl. Mix well. In a large bowl, combine apples with flour. Roll out the dough with a rolling pin, turn the bowl over and attach to the dough. Using a metal pizza roller or a sharp knife, circle the dough around the bowl. Spread the nut butter over the circle with a spatula, indented from the edge. Put the apples on the paste. Roll out the second layer of dough in the same way as the first. Preheat oven to 200 degrees. Brush the edges of the apple circle with the egg left in the glass. Cover the apples with the second layer of dough. The edges of the two circles are well connected with your fingers. Cut triangles along the edges of the closed cake with a knife, stripes along the top of the cake. Brush the top with the remaining egg in the glass. Sprinkle with sugar. Bake for 25-30 minutes.