Serving:8 pieces
Preparation:80 minutes
Ingredients dough |
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160 g patent flour |
120 g butter |
1 tsp bio cane sugar |
½ tsp salt |
Ingredients filling |
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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).