Flat Apple Pie

Ever since our apple trees started yielding more than one apple a year, it became a rather common subject for contemplations about what else we could possibly make from them. Last weekend I remembered that when I was growing up we hardly ever had a traditional apple pie, with crumbly pastry and apples on top. Instead, in all shops you could buy this flat apple pie, which generally gave an impression that something was pressing on it while it was baking, so it never had a chance to rise. I did not particularly like that one when I was a kid, because it often was too sour and too moist, but now, when I did not have it for a decade, I got an urge to try and make it at home.
Finding a recipe, however, proved not so easy. Eventually I found a few that looked plausible, compared them and put together something in between. The result was not exactly what I was looking for, because a texture of the pastry was different from the pie I remember, but non the less it is a really good apple pie.

Need:
250 g of butter
200 g of sour cream
400 g flour
1 satchel of vanilla sugar
2 eggs
1 kg of apples (more or less, sour kind)
1 table spoon of brown sugar (not flattened heap, a big one)
1 tea spoon of ginger powder
1 tea spoon of cinnamon powder

Soften the butter and knead it well with the sour cream, flour and vanilla sugar. Note, essentially this apple pie is not very sweet, so if you want something a bit more sweet-toothish, you can add a good spoon or two of a regular sugar into the pastry mix. Divide pastry into 2 balls and put it into a fridge.
While the pastry is cooling, prepare the apple filling. Peel the apples, take the seed pods and cut them in small pieces or grind them on a vegetable rasp. I prefer cutting, because then there is less juice coming out, but you get the point, small pieces.
Beat both eggs, then separate 1/3 of the mix to a separate bowl - that one would be for the top of the pie.
The remaining 2/3 of egg mass mix with brown sugar, ginger and cinnamon and then with apples.
Take out the pastry and roll it into two sheets, roughly a size of your pie form. The sheets have to be about 0,5-1 cm thick, not more, so a form has to be not a very tiny one. Put one sheet on the bottom, put the apples in, put the other one on top, and brush the remaining egg on top.
Bake at 200C about 30-40 min (until the top is nice and brown).