Knead dough of flour, butter, vanilla sugar, salt, egg yolk and vanilla pulp, shape a ball, wrap and let stand undisturbed in a cool place for 30 minutes.

For the stuffing, slice pared apples into 8 pieces each. Combine apples with finely diced ginger root, cinnamon and ground ginger. Add salt and vanilla pulp, arrange fanlike onto sprinkled with sugar fireproof pan. Between apples spread slices of chilled butter, cover and stew for 10 minutes. Remove cover and cook through for another 20 minutes until caramelized and the liquid is evaporated. Cool.

Roll the dough flat, place onto apples. Fit the edges of the dough to the pan borders. Bake for 30 minutes at 392 °F (200 °С), then cool for 10 minutes.

When serving, cut pie into portion size pieces, divide between plates, garnish with the caramel sauce, lemon balm and apple slices. Serve with cheesy cream or cream.