Ingredients:
Dough:
- 3 cups De Molen [All Purpose flour]
- 2 tablespoons sugar
- 1 teaspoon salt
- 280 grams butter
- 8 tablespoons ice water
- 1 egg (eggwhite only)
Filling:
- 2 tablespoons De Molen [All Purpose Flour]
- 1⅓ kg apples
- ¾ cup sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
Preparation:
Filling:
- Peel and chop the apples and add them to a bowl.
- Add your sugar, cinnamon, allspice, nutmeg and ginger.
- And then add the De Molen flour and give it a good mix.
Dough:
- Start by adding De Molen flour to a food processor. Add sugar and salt. Pulse to combine.
- Add your cold butter and pulse until the mixture resembles wet sand. Place the mixture in a bowl.
- Measure out 6-8g of ice water to sprinkle over the top and gently mix with a rubber spatula. Add more if necessary until a rough dough forms.
- Cover with a towel and refrigerate for 2 hours.
- Remove the dough from the refrigerator and place on a floured workspace.
- Dust it with flour and roll lightly with a rolling pin.
- Split the dough into two equal pieces and begin to gently roll each of them out as you go. Roll them to about 4 cm wider than your pie plate.
- Use your rolling pin to lift the dough and place it over our cake board.
- Press in the corners to make sure it’s all even.
- Fill the bottom of the pie crust with your apple filling and press it gently.
- Now it’s time to start cutting your lattice. You will need 10 one-inch strips.
- Start laying the lattice strips over the top. You want to place 5 strips across the top of your cake, lift 2 strips at a time and insert strips in the opposite direction.
- Cut off any excess dough and tuck it under the rim.
- Crimp every 1 cm with your fingers to add decorative flair.
- Brush with beaten egg white and sprinkle with sugar.
- Place on a preheated baking tray that you have left in a 260°C oven.
- Turn the oven down to 204°C and bake for 30-45 min. Once you take it out of the oven, let it rest for 4 hours.
