Method
Sift the flour and salt into a large container. Add Dopo Dropo grape seed oil and butter. Knead the dough with a blender. Add the egg and yogurt and slowly add water so that the dough is formed into a ball. Wrap in a transparent foil and cool in the refrigerator for at least 15 minutes. Roll the dough between 2 sheets of baking paper until half a cm thick. Put the dough in a round 22-23 cm tin. Press the dough against the bottom and stab with a fork. Press the edges and cut off the excess.
Stuffing
Preheat the oven to 170 degrees. Cut the apples into thin slices, drizzle with lemon, add sugar and cinnamon to taste. Distribute the apples evenly over the dough and bake for 45-50 min.