Apple-ginger pie

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, cut butter and lard into small pieces and put them in the freezer. Mix 420 g flour, 1 tsp salt and 2 tbsp sugar in a mixing bowl. Add butter and lard to the flour mixture and either use the flat mixer from a food processor or your fingertips to crumble the fat into even smaller pieces. However, the pieces must not be too small so that the dough remains flaky. Add 150 ml ice-cold water and mix only until just enough to form a dough. The crust becomes crispier the less the dough is worked

2. 2

   Form the dough as quickly as possible into a thick disc of dough on a floured work surface. Wrap in cling film and place in the refrigerator for approx. 2 hours. There the dough will keep for several days, even up to 3 months if frozen.

3. 3

   Dust the cake roll and work surface and cut the cooled dough in half. Roll out one half of the dough on a floured work surface to a thickness of approx. 3 mm. Put the rolled out dough into a French tart tin (23-24 cm Ø) or a round glass or ceramic baking tin (not a springform tin!) and gently place it on the S

4. 4

   For the filling, peel the fruit, quarter it, remove the seeds and cut crosswise into thin slices. Peel the ginger and grate finely. Flour, sugar

5. 5

   Roll out the second slice of dough also about 3 mm thick and cut into strips about 2 cm wide. Place strips of dough starting in the middle on the fruit mixture and weave into a grid. Cut off the dough overhangs to 1 cm and press them to the edge of the mould. Press the grid with your thumb at a distance of approx. 2 cm in a wavy pattern.

6. 6

   Bake the pie for 15 minutes in a preheated oven (electric oven: 215 °C/ convection oven/ gas: not suitable), then reduce the temperature to 195 °C and bake for another 15 minutes. Finally reduce the temperature to 185 °C and bake for another 10-15 minutes. If the crust becomes too dark, cover the pie with aluminium foil for the rest of the baking time. The pie is ready when it is golden brown

7. 7

   waiting time 2 hours

Nutrition Facts

KCAL
440 kcal

CARBS
46 g

FATS
25 g

PROTEINS
4 g