- 2 cups of all-purpose flour
- 1/2 cup of sugar
- 1/2 tsp of baking powder
- Pinch of salt
- 1 egg and 1 egg yolk
- 1/2 cup of butter (softened and in pieces)
- 3/4 cup of jam (I picked fig and apricot but you can use any kind you like)
- Raw sugar to sprinkle on top
1. In a large bowl, whisk together the all-purpose flour, sugar, baking powder and salt.
2. Create a well in the middle of the flour mixture then add slightly beaten egg and yolk and butter pieces.
3. Gently mix together then to fully bring the dough together, turn out the dough onto a slightly floured surface and work the mixture to form a soft dough (in 10 minutes the dough will start to come together– it may take a while so just be patient with the dough).
4. Once ready, wrap the dough in plastic and refrigerate for 30 minutes.
5. Right before pulling out the dough from the fridge, preheat your oven to 350 F (180C) so its ready for baking later.
6. After being refrigerated, remove the dough from fridge and knead the dough a couple of times to soften it up again.
7. Roll out the dough to 1/8 inch (little less than 1/2 cm) thickness on a board wrapped with cling wrap (makes it easier to flip the dough into the pan).
8. Transfer to an spring pie pan (I did not grease my tin).
9. Trim off any extra dough from the sides of the pie crust and fill it will jam.
10. With the extra dough, roll it out to cut out strips of dough to form the lattice finish and sprinkle with raw sugar so it gives the top a bit of a rustic look.
11. Bake the p for 30-35 minutes till golden. ( i had some extra dough so i made thumbprint cookies with jam — they were just 9 cookies)
12. Let the pie cool, push it out of the tin, serve and ENJOY!