Ricotta Apple Pie

Dough: add flour, sugar and salt to the bowl and mix briefly. Add the cold butter and let it mix until it has so bonded with the flour that pea-sized crumbs remain. Now gradually add the ice water while stirring, just add enough water until the dough starts to clump by itself. Shape the dough into 2 balls, flatten them a bit and wrap them in cling film and let them rest in the refrigerator for at least 30 minutes. Roll out the first half of the chilled dough on a lightly floured work surface; the diameter should be slightly larger than your pie or tart pan. Roll the dough loosely onto the rolling pin, bring it over the pan and roll it out there. Filling: peel and core the apples and slice them into thin slices. Then mix with flour, sugar, cinnamon and starch. Whisk the ricotta, sugar and eggs. Spread half of the ricotta on the dough in the mold, spread the apples on top, then pour the other half of the ricotta over it and smooth it out. Now take the second half of the dough out of the refrigerator, roll it out on a floured work surface and cut strips of any thickness for the grid with a sharp knife. Place the strips as a grid over the filling, press the ends down and brush with egg yolk. Bake the pie at 200 ° for about 50 minutes.