5-6 JAZZ™ apples, cored and thinly sliced
1 tablespoon ground ginger
1 tablespoon cinnamon
3 tablespoons brown or raw sugar
1 packet sweet short crust pastry
Place apples, spices and sugar in a large bowl and toss together to combine. Generously butter a 20-25cm diameter round tin and line with sweet pastry. Cover pastry with baking paper and fill base with dried chickpeas or dried lentils. Blind bake for 10 minutes, then remove base from oven and discard dried beans and baking paper. Spoon spiced apple mix into blind-baked base. Cover apple with desired pastry design – you might like to try a simple lattice, a plain full top or get creative with braiding and patterns.
Bake for 20 minutes or until golden. For an optional sheen and hint of sweetness, brush pastry with warm apricot jam when removed from oven.
Serve warm with cream, yoghurt or milk.