For the apple pie, wash and peel the apples and cut them into pieces. Line a tart pan or a high baking sheet with the puff pastry.
Beat the eggs with half of the sugar over steam until whitish, stir in the grated almonds and the veterano and pour into the mold on the puff pastry. Place the apples cut into wedges on top and sprinkle with the remaining sugar.
Bake in the oven for 20 minutes. Then spread with the apricot jam and bake again for 10 minutes.
Serve the apple pie while it is still hot – a delicious aroma!
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