Rewarewa Spiced Honey and Apple Pie
480g high grade flour
1 teaspoon baking powder
250g unsalted butter
300g caster sugar (portions: 180g+60g+60g)
1 teaspoon of vanilla extract
1 spoon of sour cream
1.5kg apples (crispy)
1 teaspoon of cinnamon powder
You'll also need a bowl, a rolling pin, a kitchen mixer, grater, a baking tray 20cm x 30cm, and baking paper.
Pour on to a pastry board (or a kitchen bench): flour, 180g sugar, baking powder and butter. Use a large knife to chop butter into small pieces, mixing all ingredients at the same time. Then, add 1 whole egg, 3 egg yolks (leaving 3 egg whites to the side), vanilla essence and sour cream. Knead it quickly to make a ball of dough, divide it into two parts and leave in the fridge.
Set the oven to 175C.
Peel and grate apples into a bowl. Add 60g sugar, raisins, cinnamon. Mix.
Beat the egg whites until stiff. Add remaining sugar slowly and mix.
Get one part of dough out of the fridge and roll it between two sheets of baking paper to the dimensions of your baking tray. Place the sandwiched dough with sheets still attached into the tray and peel off the top sheet of baking paper.
Spread the apple mixture evenly on top. If apples release some juice, avoid adding it to the tray.
Spread the egg whites on top.
Roll the other part of the dough between two baking paper sheets and place it on top, after removing all the paper.
Put it in the oven for 60 minutes. If the top gets too dark, you can cover it with foil for the last 15 minutes.
Served with Barlovska Rewarewa Spiced Honey liqueur!
This cake is great served straight after it cools down. It gets even better the next day!