11/2 cup (225g) pastry flour, sifted
½ teaspoon baking powder
80g butter, chopped and chilled in the fridge
¼ cup (60g) confectioner’s sugar
1 egg, lightly beaten
Approximately ¼ cup milk, as needed to form the dough
1 tablespoon coarse sugar, to sprinkle
4 medium red apples, peeled and chopped coarsely
4 medium green apples, peeled and chopped coarsely
½ cup brown sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger powder
To prepare the filling
Preheat oven to 375°F. Place the chopped apples in the baking dish and mix with sugar, spices and butter. Cook for 45 minutes until golden brown. Remove from oven and let cool.
To prepare the dough
Grease a 20 cm round lamington pan, and line the base with parchment paper.
Place the sifted flour in a medium bowl and mix with baking powder. Add the butter and rub with hand or standing mixer. Stir in sugar, egg, and enough milk to make firm dough. Stop adding more milk if the dough has started to come together. Knead wit h hand or standing mixer until smooth and soft. Cover with a plastic wrap and refrigerate for 45 minutes.
Preheat oven to 350°F.
Spray your working space with water and place a wrapping plastic selefon over the sprayed area. The plastic will stick to the surface. Roll half of the dough to cover the base and sides of the pan. Scrape off the extra and shape the edges with hand. Spread the baked apples over the dough. Roll the rest of the dough, and cut it into strips. Then place them in a knit pattern over the pie, making it look like a basket. Brush the surface with some milk and sprinkle the coarse sugar over the top.
Bake for 25 minutes and let cool for 10 minutes in the pan.
Serve with love and a bit of vanilla ice cream if it is handy!