A gateau Breton is a specialty of Brittany; this nontraditional version adds a cooked-apple filling between two layers of dough with a cakelike texture.

You'll need a 10-inch round cake pan, 2 inches deep, and 2 10-inch or larger cardboard discs or tart bottoms.

Keep the Breton loosely covered with plastic wrap at room temperature if you are serving it the day it is baked.

For longer storage, wrap well and freeze. Defrost and bring to room temperature before serving.

Serve with sweetened whipped cream.

Breton Apple Pie

Makes one 10-inch (25-cm) pie, about 12 servings

For the filling:

* 3 tbsp (45 mL) unsalted butter

* 2 1/2 lb (1125 g) golden delicious apples, peeled, cut in half and cored; cut each half into 6 wedges

* 1/2 cup (125 mL) sugar

* 1 tbsp (15 mL) freshly squeezed lemon juice

* 1/2 tsp (2 mL) ground cinnamon

For the dough:

* 8 oz (225 g) (2 sticks) unsalted butter, at room temperature, PLUS more for greasing cake pan

* 1 cup (250 mL) sugar

* 1 tsp (5 mL) vanilla extract

* 4 large egg yolks, PLUS an egg wash of 1 large egg beaten with a pinch of salt

* 2 3/4 cups (680 mL) flour (spoon flour into a dry-measure cup and level off)

To make filling: Melt the butter over medium heat in a large pan that has a tight-fitting cover, such as an enamelled cast-iron Dutch oven. Add the apples and sprinkle them with 1/2 cup (125 mL) sugar, lemon juice and cinnamon. Cook, covered, for about 10 minutes, checking them and stirring occasionally, until they are swimming in liquid. Uncover and cook for about 10 minutes, so the liquid evaporates; stir occasionally to keep the apples from sticking or scorching. (Most of the apples will disintegrate while the filling is cooking, making it like a chunky applesauce.) Remove from the heat and let cool while you make the dough.

To make dough: Set an oven rack on the lowest level of the oven; preheat oven to 350 F (180 C). Use a little butter to grease a 10-inch round cake pan. Cut a round of parchment or wax paper to fit in the bottom, then butter the paper. Have ready 2 10-inch cardboard discs or tart bottoms.

Combine the butter, 1 cup (250 mL) sugar and vanilla extract in the bowl of a mixer. Beat at medium speed for 5 minutes, until the mixture is very light and aerated. Add the egg yolks one at a time, beating until smooth after each addition.

Remove the bowl from the mixer and use a large rubber spatula to incorporate the flour.

Place half of the dough in the bottom of the pan. Use your fingertips to press the dough evenly over the bottom of the pan and about 1 inch (2.5 cm) up the sides. Spread the cooled filling over the dough.

Flour the remaining dough lightly on both sides and press it into a 10-inch (25-cm) disc (use a cardboard template or tart pan bottom as a guide). Run a long-bladed knife or spatula under the dough to keep it from sticking. Invert the dough onto a separate floured cardboard and slide it onto the filling.

Brush the top of the pie with the egg wash. Use the tines of a fork to trace a lattice pattern on the top. Bake for 50 to 55 minutes, until the dough is nicely coloured and baked through. Transfer the pan to a wire rack to cool for 10 minutes, then invert, unmould and turn right side up again (it's good to use one of the cardboard discs or tart bottom for this). Let cool completely.

To serve, slide the Breton pie onto a platter and cut it into wedges at the table.

Approximate nutrition per serving (based on 12): 340 calories, 20 g fat, 4 g protein, 35 g carbohydrates, 1 g fibre

Adapted from The Modern Baker, by Nick Malgieri (DK Publishing, $38)