A recipe by Nicola Galloway
This might look like a complicated recipe but it is very simple to make.
- 3 tablespoons sugar
- Handful of crystallized ginger, chopped (optional)
- 1 1/2 cups flour
- 150 g cold butter
- 1 egg yolk
- 2-3 tablespoons iced water
In a food processor combine the sugar and ginger and process to break up the ginger.
Add the flour and pulse briefly.
Cut in the butter and blend until a crumb texture.
Add the egg yolk and enough water to bring the mixture together into pea-sized balls.
Tip into a pie dish and quickly press evenly to cover the base.
Pierce a few times with a fork. Chill for 30 minutes to rest the
Make the filling:
- 1/3 cup sugar
- Zest of 1 lemon
- 1 egg plus 1 egg white
- 3 large apples, peeled and grated
In the processor (there is no need to wash it from the pastry) add the sugar, zest and eggs.
Blend until creamy.
Drain the grated apples through a sieve to remove any excess juice (a little is OK but too much and the filling will be soggy).
Add to the egg mixture and pulse briefly to combine.
Pour the filling into the pastry, and bake for 30-40 minutes at 180°C until the filling is set.
Serve with yogurt.