English Apple Pie

Ingredients

• 280 g spelt flour type 1050
• Salt
• 170 g butter
• 6 sour apples (e.g., Bramley, Boskoop, Granny Smith)
• 1 piece ginger (15 g)
• 75 g raw cane sugar
• 1 tsp cinnamon powder
• 60 g apple jelly

Instructions

1. 1.

   Add 250 g flour and 1 tsp salt to a large bowl. Cut 150 g butter into cubes, add to the flour and mix with a fork or dough scraper until crumbly. Add 4–5 tbsp cold water and knead into a firm, smooth dough. Shape into a ball on a floured surface, halve it, cover and chill for about 30 minutes.

2. 2.

   While that rests, peel and quarter the apples. Remove cores and cut quarters into pieces. Peel and finely grate the ginger. Mix sugar with remaining flour, cinnamon and a pinch of salt. Combine apples and ginger into the mixture.

3. 3.

   Roll one dough half on a floured surface slightly larger than the pie tin. Trim uneven edges and line the tin with the dough circle. Press down the base and edge. Fill with apples, spread evenly, drizzle with apple jelly. Sprinkle remaining butter in flakes over the top.

4. 4.

   Roll the second dough half thinly to about 3 mm and cut into strips about 1 cm wide or twist them. Lay a lattice pattern over the apples and trim excess dough. Press the edges well.

5. 5.

   Bake the English Apple Pie in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 40–50 minutes until golden brown. If it darkens too much, cover with parchment paper.

6. 6.

   The best way to enjoy the English Apple Pie is fresh from the oven while still warm. It pairs well with a dollop of custard or clotted cream.