Sift the flour into a large mixing bowl. Add the baking powder, powdered sugar, and a pinch of salt, then mix the dry ingredients thoroughly.

Add 2 egg yolks along with the cold, diced butter. Rub the butter into the flour mixture using your fingertips until fine crumbs form. Quickly bring everything together into a smooth dough. Handle it as briefly as possible so the butter doesn't warm up from your hands.

Divide the dough into two portions: a larger piece (about 60% for the base) and a smaller piece (about 40% for the topping). Wrap both in plastic wrap and place them in the fridge.

Peel and core the apples, then dice them finely. Transfer them to a pot, add the vanilla sugar and cinnamon, and cook down over low heat until slightly softened and the excess liquid has evaporated. Set aside to cool.

Preheat the oven to 180°C (top-and-bottom heat). Line your baking pan with parchment paper. Take the larger portion of dough out of the fridge and press it evenly into the bottom of the pan. Prick the pastry all over with a fork, then blind bake for 10–12 minutes until lightly golden.

Spread the apples evenly over the pre-baked base. Crumble the remaining dough with your fingers into small pieces and scatter them across the top. Place the pie back in the oven and bake at 180°C for about 30–35 minutes, until the top is beautifully golden brown.

Leave to cool completely, then lightly dust the top with powdered sugar. Enjoy!