Lenten apple pie with tahini

The fasting period continues for the Greeks and it is nice to see that classic recipes can change into a way that suits everybody! In this case to adjust a classic apple pie so to become a delicacy for the Lent period. A lot of people follow Lent but this doesn't mean they can not enjoy various savoury or sweet recipes that normally are considered "forbidden" when fasting. The tahini gives an extra flavour and a special texture to the home made dough and the rest remain more or less the same as in any other apple pie. Enjoy it with your coffee or as a dessert

Adapted recipe from "Umami" Greek cooking magazine 

Ingredients (for 10-12 pieces)

For the dough:
560gr. of self-raising flour
1 tsp of baking powder
250gr. of tahini paste, plain flavour
280ml of water
1 ½ tbsp of granulated sugar

For the filling:
10 cooking apples (like Bramley)
1 tea-cup of roughly chopped walnuts
2-3 tbsp of blond raisins
6 tbsp of brown sugar
1 tsp of ground cinnamon
1/2 tsp of ground cloves
2 tbsp of very fine breadcrumbs
2 tbsp of cognac
icing sugar for dusting (optional)

Method:
Put the tahini in a blender and, slowly adding the water in, beat until the tahini is dissolved and you end up with a homogeneous mixture. Transfer the mixture into a large bowl.

Add the flour, the baking powder and the sugar and knead well until a pliable but firm dough is formed. Shape the dough into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes.

Peel, core and cut the apples into small cubes. Put in a large bowl and drizzle with the cognac. Sprinkle with the sugar, the cinnamon and the cloves. Add the walnuts, the raisins and the breadcrumbs and stir well.

Preheat the oven to 180°C. Lightly brush with some oil a non-stick round oven dish of 28cm.

Equally divide the dough in two pieces. Using a rolling pin roll the dough into two sheets- the one larger than the other. The first sheet should be large enough to cover the bottom and the sides of the oven dish.

Evenly spread the apple filling with a spatula and then cover with the second pastry sheet. Seal the edges all around by bringing the bottom sheet to fold over the top one at the edge, then press to seal and flute (see photo). Using a pointy knife gently prick the pastry in various spots to allow the steam to escape.

Put in the oven and bake for about 1 hour. Take out of the oven and leave the apple pie to rest for 15 minutes before dusting with the icing sugar (if used) and serve.

The pie always tastes better if served lukewarm or cold.