8-10 medium large apples (enough for 6 cups of apple slices)
½ dl sugar (a little more if the apples are sour)
¼ tsp cinnamon
1 ½ Tbsp cornstarch
1 Tbsp lemon juice
2 pie crusts
Peel and slice the apples. My apple was cut into quarters, then slices were cut about ½ cm thick. Put the apple slices into a bowl with the sugar, cinnamon, cornstarch and lemon juice and stir until the apples are well coated. Fill one of the pie crusts with the apple mixture. It should be heaping in the middle because the apples will bake down. Roll out the other crust and cut out shapes; arrange artfully on top of the apples. Bake at 220 for 10 minutes and then turn the oven down to 180. Continue baking for 30 to 45 minutes until apples are soft when poked with a fork, and crust is just golden.
3 dl white flour
3 dl whole wheat flour or grahams flour
1 tsp salt
1.5 dl boiling water
1.5 dl light olive oil
Mix the flour, wheat germ, and salt. Add the water and oil all at once. Stir with a fork. Divide dough into two balls. Roll each ball out between two sheets of baking paper. Follow pie instructions for filling and baking. For a recipe calling for a prebaked pie crust do the following. Place in a pie pan, flute the edges and prick the pastry with a fork. Bake at 220 for about 15 minutes. Watch so as not to burn.