You Will Need:
For the filling:
- 1 cup prepared pumpkin (2 smaller pumpkins will be enough for this)
- 1 cup grated apples (2 apples)
- 3/4 cup honey
- 4 egg whites
- 11/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger (I recommend fresh, grated ginger)
- 1/4 teaspoon ground cloves
- 1 cup milk
- 3 spoons brown sugar
- flour & water mixture (4 spoons whole wheat pastry flour + a few spoons water)
For the dough:
- 3 cups whole wheat pastry flour
- 1 teaspoon salt
- 1-2 spoons brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup sunflower oil
- 1/2 cup milk
How To Prepare:
Make the filling:
- Using an electric mixer, beat egg whites until you get that fluffy, white, snowy mixture.
- Prepare the pumpkins (cut them in half, hollow them out and remove the seeds; put the "meat" in a bowl).
- Grate the apples (don't forget to peal the skin off first!).
- Make the flour mixture because this will help make the filling more compact during the baking process. You can make this mixture by mixing 4 spoonfulls of flour and a bit of warm water until you get a mixture that is quite dense, but liquid enough for you to pour it in a bowl.
- Using a wooden spoon, mix all the filling ingredients in a bowl.
Make and prepare the dough:
- Mix together all the ingredients for the dough. Fold with your hands until you get a compact mass.
- Separate the dough into two parts.
- Take your pie tin (which is usually about 22cm/9'' in diameter, but you may find smaller and larger ones; just don't forget to adapt the recipe to the size of your tin). Grease with olive oil and sprinkle with flour (don'r forget to wipe off the excess oil with a paper towel and shake out the excess flour).
- Place baking paper onto your working area and roll out one half of the dough on it (no thicker than 6-7mm!). If you are a perfectionist, you can flip the dough over a few times and roll out the wrinkles from the baking paper.
- Put the pie tin on the dough upside down (so the baking paper will be beneath the dough and the pie tin will now be on the dough).
- Turn everything over (the baking paper will help you in this process because it won't allow the dough to stick to the working area).
- Gently mold the dough into the pie tin. Take care not to let it break.
- Take the baking paper off the dough and cut off any excess dough (if it's going over the edges of the pie tin).
Make the pie:
- Pour the filling into the dough.
- Bake for 15 minutes at 200°C.
- Lower the temperature to 175°C and bake another 30-35 minutes (so you will bake the pie for 45-50 minutes altogether).