Makes 1 large pie
Start with the pie. Crumble together the butter, sugar and flour until it resembles fine breadcrumbs. Add the water and knead the pastry together quickly to a dough like consistency. Alternatively, add the butter, sugar and flour to a food processor and blend until the mix resembles fine breadcrumbs. Add the water and pulse until the mixture becomes dough like. Wrap the pastry in plastic wrap and leave to sit in a cool place for around 30 minutes. Roll out the pastry so it fits into the pie dish (we recommend you use a pie dish around 24 cm in diameter), ensuring the bottom and the edges are covered by the pastry. Prick with a fork and bake the pastry case for 10-15 minutes at 200°C.
Peel and core the apples, cutting into eighths or tenths. Sprinkle half of the Brunost into the freshly baked pastry case then place the apple slices in a pattern within the case. Sprinkle the rest of the Brunost over the top of the apple filling and pour a thin layer of warmed jam over the apples. Bake the pie for 20-30 minutes at 200°C until the filling and pastry are golden and cooked through.
Serve warm with ice cream, crème anglaise or whipped cream.
*Tip: Replace TINE Gudbrandsdalen with TINE Ekte Geitost for a less sweet pie.