Apple and ginger pie

For 12 pieces
  • 200 g cold butter
  • 120 g clarified butter
  • 420 g + some flour
  • 1 TL Salt
  • 2 EL Sugar
  • cling film
  • 4 Apples (preferably Golden Delicious)
  • 3 Pears
  • 1 (approx. 3 cm long ) piece of fresh ginger
  • 3 tbsp flour
  • 100 g Sugar (depending on the sweetness of the apples & pears)
  • cinnamon
  • aluminum foil
90 minutes
very easy
1.
For the dough, cut the butter and lard into small pieces and place in the freezer. Mix 420 g flour, 1 teaspoon salt and 2 tablespoons sugar in a mixing bowl. Add the butter and lard to the flour mixture and either use the flat beater of a food processor or your fingertips to crumble the fat into even smaller pieces. Pieces are not allowed tobe small so that the batter remains flaky. Add 150 ml of ice-cold water and mix only until a batter is formed. The crust becomes more crispy the less the dough is worked
2.
Shape the dough as quickly as possible into a thick dough sheet on a floured work surface. Wrap in cling film and put in the refrigerator for about 2 hours. The dough will keep there for several days, if frozen it can also last up to 3 months
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 approx. 3 mm thick. Place the rolled out dough in a French tart pan (23–24 cm Ø) or a round glass or ceramic baking pan (not a springform pan!) And press gently on the sides
4.
For Peel, quarter and core the filling and cut the fruit crosswise into thin slices. Peel the ginger and grate finely. Mix the flour, sugar and 1⁄4 teaspoon of cinnamon. Mix with ginger into the fruit mixture. Fill the pie evenly with the fruit mixture
5.
Roll out the second dough slice also approx. 3 mm thick and cut into approx. 2 cm wide strips. Starting in the middle, place the strips of dough on the fruit mixture, weaving them into a grid. Cut the dough overhangs to 1 cm and press them to the edge of the mold. Press in the grid in a wave shape at a distance of approx. 2 cm with your thumb : 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 gets too dark, cover the pie with aluminum foil for the rest of the baking time. The pie is ready when it is golden brown
7.
Waiting time 2 hours
1 piece approx:
  • 440 kcal
  • 1840 kJ
  • 4 g protein
  • 25 g fat
  • 46 g carbohydrates

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