For the crust mix all ingredients for the crust but keep 1 egg for later. Form a ball of the dough and leave in the fridge for 1 hour.
Time to make the apple jelly. Soak the gelatin in the apple juice for 5 minutes.
Heat up the apple juice, add the Calvados and let cool.
Time to make the filling by peel and cut the apples in tranches.
Melt the butter in a frying pan, add the vanilla sugar and the apples. Cook for 10 minutes. Let cool down.
Preheat the oven at 220 degrees Celsius.
Cover a baking form with 2/3 of the dough.
Place the apple mixture on the dough.
Cover the pie with the rest of the dough.
Beat 1 egg and brush the top of the pie.
Make incisions about 1.5 cm rows.
Place in the middle of the oven for 35 minutes. Take out the pie.
Melt the jelly and pour between the dough.