Prepare the apples by washing, peeling and grating.
Mix the flour, butter with 2 eggs. If needed, add a little milk. Knead them well and form 2 loaves from the dough. Put one of the loaves in the fridge.
Stretch out the other dough enough to cover the bottom of a 12x14-inch baking sheet. Place the stretched dough in the baking tray and sprinkle with half of the breadcrumbs.
Squeeze the grated apple juice and sprinkle the squeezed apples on the dough. Sprinkle with sugar, cinnamon and the remaining breadcrumbs.
Stretch the dough set aside and gently roll it on a rolling pin, then cover the apples with it in the baking tray.
Prick the top of the dough with a fork then mix 3 eggyolks and grease the top.
Bake in a preheated oven at medium-high heat until the top is light brown.
When serving sprinkle with powdered sugar and enjoy!
NOTES
The above figures assume a cup with a volume of 250 ml.