30g coconut blossom sugar
1/4 tsp salt
5 to 6 apples
1 tsp cinnamon
1 tsp ginger
45g orange or apricot jam
For 8 small servings (or 6 larger ones):
Preheat the oven 15 minutes before cooking the pie.
Make the crust:
Mix the wet ingredients in a large bowl.
Cut the margarine in dices and add them to the bowl.
Mix with a fork. The texture should be crumbly, there should still be some bits of margarine: don’t overwork it!
Add the water progressively until you can make a ball of dough. It should not be too wet: you do not necessarily have to add all the water.
Put the bowl of dough in the fridge.
Make the apple sauce and filling:
Cut three to four apples in dices.
Put them in a pan with the cinnamon and the grated ginger.
Add a bit of water if needed.
Once done, put the apple sauce in the fridge. It should cool down before being put on the crust.
Cut the rest of the apples in slices of 3mm.
Put margarine and flour in a pie dish.
Make the dough into a circle with a rolling pin, and put it in the dish.
Make holes in the crust with a fork.
Add the apple sauce.
Add the slices of apple in circles.
Put the pie in the oven until the crust is golden brown (around 30-40 minutes).
In a pan, heat the marmelade with two teaspoons of water.
Once the pan is cooked. brush the marmelade on top of the pie to create a glaze.
Nb: We used orange and ginger marmelade. You can also use apricot or apple jam and add a teaspoon of ginger in it.