Method:

1. Make the dough: put water and butter in a pan and heat on medium low heat until the butter has melted.

2. Add flour and salt to the dough mixer and add the melted butter-water mix.

3. Allow to knead until the dough is elastic. Wrap the dough in foil and allow to rest in the refrigerator for at least one hour.

4. Pre-heat the oven to 175°C

5. Cut the onions in fine rings and allow to sweat in butter on medium heat.

6. Finely and evenly slice the red cabbage and add to the onions (use your slicer machine for the cabbage)

7. Add the red wine to the cabbage and add all the spices.

8. Add the brown sugar and red wine vinegar 

9. Peel the apples and grate them on top of the red cabbage

10. Cover the pot and allow to simmer until done.

11. Dice the bacon and bake in some butter. Add the bacon to the red cabbage.

12. Roll out your dough until about 3 mm thickness and drop the sheet in a buttered pie pan. Cut of the excess. You will use this to cover your pie.

13. Add the filling to your pie. Roll out the leftover dough and use it to cover the pie.

14. Perforate your cover, this to allow vapor to escape from the pie. Mix egg yolks and milk and apply to the pie with a brush.

15. Bake the pie for about 40 minutes