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Apple and strawberry pie


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360 g natural yeast (sourdough)
40 g of vanilla liquor (natural flavour)
100 g flour with 4 cereals
50 g wholemeal spelt flour
50 g of fine cornmeal
50 g wheat flour
150 g sultanas
150 g of apple juice with agave juice (the latter based on your preferences)
70 g rice oil (or more if desired)
250 g of ripe strawberries
2 medium apples
2 tablespoons of grape or other fruit compote dessert


Put the raisins to soak it with apple juice the night before (use organic sultanas clean).
Put the yeast in a container large enough for the dough, add the flour, vanilla liqueur, raisin drained from apple juice, which subsequently will emulsify the oil with a pinch of salt and agave syrup.
Cut an apple into small pieces and 5 strawberries, put them into the dough, begin to stir as much as you can, and then add the emulsion (apple juice, oil, agave syrup and a pinch of salt passed with the blender for ' emulsifying oil) and mix thoroughly; If necessary add apple juice.
The dough should be soft but not too liquid.
Spread it into the pan using a spoon and a drop of oil on the surface.
Spread the dough, arrange fancifully strawberries and apples cut both into slices and brush with grape compote, especially apples that tend to oxidize.
If the compost is too thick add some juice.
Put to rise, possibly to warm (37° C).
The rise is very important, typically varies from 2 to 5 hours, however depends very much on the yeast and temperature.
When the cake is well risen, place in a preheated oven at a temperature of 170-190° C.
Cooking time generally range from 25 to 37 minutes.

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(Thanks to http://blog.libero.it/nandoste)

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