Honey & Ginger Apple Pie

More Apples! Yhoommy!
This recipy came about when I discovered the wonders of the oil based pastry, and when in my large "fammily" communinity there was a debate about the benefit of ginger.
It is quite light and it is dedicated to all ginger lovers.

For the pastry
- 3 cups of flour
1/2 cup of water
-1/2 cup of oil
- a pinch of salt

Mix water and oil and brisk it till it becomes milky in color and creamy in consistence. Add the 3 cups of flour and knead it make a neat dough.
Divide the dough in two, one for the bottom one for the top.

For the filling

-5/6 pealed apples cut in medium chunks
- some grated fresh ginger
- a pinch of cinnamon
- half a vanilla stick
- 2 spoons of honey
- 2 spoons of brown sugar
- 1/2 grated lemon peel

Mix the filling, and cook for about 5 minutes in pot at medium heat.

Flatten down both of the doughs, first with your hands and than with the help of the rolling pin, in order to obtain a surface as thin and as round as you can. Place the bottom dough in a buttered round tin about 26cm diameter, place the filling and cover with top dough, securing the edged by folding them between themselves.

- mix some egg red and some milk and brush it lightly over the pie, to add shine.
Cook in medium oven for about 35-40 minutes, keep an eye on the crust so that it does burn.

This is the perfect light dessert following a fish based meal, or served as a richer dessert with some vanilla icecream.