Method

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For the filling

• In a large saucepan add the apples, the sugar, the cinnamon and the water. Cook under medium heat stirring occasionally. After 10 minutes, add the ouzo and continue cooking for 10-15 more minutes. The filling is ready when all the liquid has evaporated and the apples are soft and caramelized.

 For the crust

• In a bowl combine the flour with the oil blend, and rub with your fingertips until you obtain fine crumbs. If necessary add 1 tbsp of olive oil.

• Add the salt, the sugar, the cinnamon and mix well.

• Combine the baking powder, the zest and the orange juice (do this over the bowl as it will fizz up) and pour into the bowl as well.

• Knead the dough until smooth and elastic. Leave it to rest for 10 minutes.

• Oil a 25 cm spring-form pan.

• Divide the dough in two and make one piece slightly larger.

• Place the larger piece in the bottom of the pan. Then, pressing with your fingertips, stretch the dough out to fill the bottom and push it up, allowing to cover the sides of the pan about 1 cm.

• Then add the apples using a spoon and carefully spread the filling, making sure not to overfill the sides and keeping most of it in the center of the pie.

• Roll out the second dough piece in a circle in the size of the pan.

• Lay the dough over the filling and press the two crusts together around the edges using the back of a spoon.

• Sprinkle with the almonds, cinnamon and sugar and bake in a preheated oven at 170° for 30-40 minutes.

• Let it cool for about half an hour before serving.