Pastry: With your fingers, combine 175 gm plain flour & 100 gm cold, cubed butter, until they resemble bread crumbs. Mix in 50 gm golden caster sugar & a pinch of salt. Add 1 large egg yolk and work into the pastry to form a smooth dough. Wrap in plastic and chill for at least 1 hour.
Filling: Peel, core and dice 10 Granny Smith apples. Combine with 100 gm golden caster sugar & 2 oz “The Roost” Ginger Wine in a pan and soften for about 5 minutes. Stir in 1 Tbsp plain flour but do not cook all the way through. Let cool. Preheat oven to 350F. Roll out pastry and lay in a large pie dish. Trim edges to use for top lattice. Once filling is cooled, scoop into the pie and lay lattice on top. Crimp the pastry all around and use excess egg to glaze the top. Sprinkle with coarse sugar. Bake 45 min until pastry is crisp and golden. Enjoy with the remaining Roost Ginger Wine!
The Roost Farm Centre and Highland House Farm Winery, 9100 E Saanich Rd, North Saanich 250- 655-0075. “The farm experience!”