for a 22-cm diameter pie plate
- 220 g of wheat flour
- 150 g of firm dairy butter
- 100 g of Le Fruit Organic Strawberry spread
- 3 or 4 big apples
- 50 g of raisins
- 1 tsp of cinnamon
- 1 tbsp of lemon juice
- A pinch of salt
- Apricot spread
- Slivered almonds to garnish
Preheat oven to 350 °F (180⁰C).
Place flour, softened butter (take butter out of the refrigerator 1 hour before), Strawberry spread and salt in a bowl and mix well. Cut the softened butter into small pieces and add to mixture. Mix and knead mixture. Let dough stand for 1 hour in the refrigerator.
Meanwhile, peel apples, cut into small pieces and mix with cinnamon, lemon juice and raisins. Grease pie plate.
Next, roll ¾ of the dough and place it at the bottom of the pie plate. Spread the apple mixture on the dough. Roll the remaining dough and cut into long strips. Place the strips by crisscrossing them over the apples. Bake in the oven for 50 minutes until the crust is golden.
After removing the pie from the oven, spread Apricot spread on the crust until it is shiny. Sprinkle slivered almonds.