Mix water with sugar in a pan with a thick bottom, put on a slow fire and cook without stirring until the sugar begins to darken.
Then pour into a hot syrup a thin stream of cream while constantly stirring. Put on a slow fire and cook constantly stirring until the mass becomes homogeneous. Then remove from heat and let cool.
For the dough, mix the soft butter and flour, knead the soft dough and put it in the refrigerator for 15 minutes.
Roll out the finished dough to the size of the mold making the sides, make punctures with a fork according to the dough and lay the apples cut into slices previously peeled from the skin. Bake for 20 minutes at 200 degrees.
In the cooled caramel, add flour and eggs, beat well with a whisk until smooth.
Pour caramel onto our pie, lower the oven temperature to 150 and bake for 40 minutes.
Let the cake cool slightly and serve.
Apple pie with jellied caramel turns out to be very festive, tasty, delicate with a rich creamy, caramel taste. Cooking this pie is not too difficult, the main thing in caramel is not to overstrain the sugar syrup to the coals. You can use apples for a pie of any grade, but the most harmonious with caramel are sweet and sour varieties. So that a tough apple skin does not spoil the mood, you need to cut it, but you can leave it if you wish.