Serving:8 pieces

Preparation:80 minutes

Ingredients dough
160 g patent flour
120 g butter
1 tsp bio cane sugar
½ tsp salt
Ingredients filling
5 fresh-sour apples (jonagold, goudreinet)
100 ml Soof Carrot, Ginger & Apple
Juice of 1 lemon
2 cm fresh ginger
1 tbsp bio cane sugar
½ tsp salt
1 egg

Preparations

  • Cut the unpeeled apples into pieces. Cut the ginger in thin slices and add it to the apple pieces.
  • Mix the apples and ginger with the lemon juice, cane sugar, salt and Soof carrot & ginger syrup in a bowl. Cover the bowl and let the flavours meld in the fridge.
  • Mix the patent flour, cane sugar and salt together in a bowl with a spoon. Cube the cold butter and mix it with the flour mix until it’s looks and feels like course sand.
  • Pinch every piece of butter flat with your fingers and mix it again with the flour.
  • When the mix is more like finer sand, tip out onto a flat surface so you can start rolling out the dough. Roll until you have a flat piece of dough, it’s won’t hold together yet! Fold in half and roll it out again. Continue doing so until you have a nice piece of dough and let the dough chill in the fridge for 30 minutes.
  • Preheat the oven to 200 degrees Celsius.
  • Take the dough out of the fridge. Roll it out and place the dough into the buttered cake tin.
  • Take the apple mix out of the fridge and remove the ginger from the bowl. Drain the apple mix in a strainer.
  • Put the apple pieces in the cake tin with dough.
  • Cut your leftover dough into even strips and weave a lattice pie crust top. Coat the strips with a beaten egg for a beautiful golden brown color.
  • Bake the pie in 55 minutes until the top has turned golden brown (being careful to watch that the top doesn’t brown too quickly).