Apple Ginger Pie with Walnut Pastry

• wheat flour↗175 g

  plus a little extra for dusting

• cold butter100 g

  cut into cubes

• golden fine sugar↗50 g
• walnuts↗25 g

  chopped

• zest of ½ lemon
• large yolk↗1

  beaten, plus an extra beaten egg for glaze

• Bramley apples5

  peeled, cored, diced

• Granny Smith apples↗5

  peeled, cored, diced

• golden fine sugar↗100 g
• crystallized ginger100 g

  chopped

• wheat flour↗1 tbsp
• calvados↗50 ml
• raisins↗50 g

Step-by-step instructions

1. 1

   In a large bowl, combine the wheat flour, cold butter, sugar, chopped walnuts, zest of half a lemon, and a pinch of salt; rub together with your fingers until the mixture resembles crumbs.

2. 2

   Add the beaten yolk and quickly knead the dough until homogeneous and smooth. Wrap it in cling film and chill in the refrigerator for at least 1 hour.

3. 3

   While the dough chills, prepare the filling. In a skillet, melt the apple cubes with sugar and crystallized ginger, stirring for about 5 minutes until the apples become soft.

4. 4

   Dust with flour, stir quickly without fully cooking—it will finish in the oven. Add the calvados and raisins, remove from heat and let cool.

5. 5

   Preheat the oven to 190 °C (170 °C with convection, gas mark 5). On a flour‑dusted surface, roll out the chilled dough to cover a 23 cm diameter, 5 cm high form.

6. 6

   Place the apple mixture into the form, spreading evenly. Brush the edges of the form with beaten egg, then cover with the rolled dough, trim excess and press the edges with fingers, sealing tightly. Brush the top with egg and make three small slits for steam to escape.

7. 7

   Bake for 40–45 minutes until the top becomes golden and crisp. After baking, let the pie cool slightly, then slice and serve.