Prepare all ingredients for the apple-nut pie. Prepare the barbecue for indirect barbecuing at a temperature of 180 gr. C. Let the pizza stone heat up on the barbecue.

Make the dough for the apple-nut pie in the bowl of the food processor with a dough hook. Beat the egg in a bowl. Mix the flour, cold butter, white caster sugar, salt and the egg. Make the dough in the food processor with a dough hook.

Knead the dough in the food processor into a firm, cohesive dough where no butter is visible. Do not let the dough get warm, as this will cause the dough to stick. Remove the dough from the bowl of the food processor. Flatten the dough and wrap it with cling film. Let the dough set in the refrigerator for 30 minutes.

Mix the sugar with the custard and cinnamon in a bowl. Next, peel the gold nets, remove the cores and cut the gold nets into cubes. Place the golden rennet cubes in a bowl and spread the sugar, custard and cinnamon on top. Make sure this is well distributed over the gold grid cubes.

Place a piece of baking paper on the bottom of the cake tin (28 cm). Grease the cake pan with butter. Dust it with a little flour to help prevent it from sticking.

Remove the dough from the refrigerator and roll it out with a rolling pin on a floured work surface. Roll out the dough evenly so that it is evenly thick throughout.

Cover the cake pan with the dough for the apple-nut pie. Shake a layer of breadcrumbs on the bottom. This will soak up the excess moisture and prevent a wet cake base. Fill the pastry-lined cake pan with the apple mixture. Divide the apples evenly so that the apple nut pie is evenly thick. Press it gently and hold the filling about 1 cm below the edge of the dough.

Heat the Orange & Ginger confiture in a pan until it becomes more liquid and brush the apple filling with it. When the barbecue is at the right temperature, place the cake pan with the apple-nut pie on the pizza stone. Bake the cake until done and golden brown for about 60 minutes.

Heat a frying pan and roast the nut mix until they start coloring. Keep stirring the nut mix well to prevent the nuts from burning. Add the honey so that the nut mix is ​​provided with a shiny layer. Divide the nut mix evenly over the apple pie and let it rest for another 10 minutes in the barbecue.

Check with a skewer whether the cake is cooked properly. Let the apple-nut pie cool in the cake pan for an hour. When the cake is firm, remove the cake pan.

Cut the apple-nut pie into generous slices and serve with a sprinkle of whipped cream if desired.

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Have fun barbecue.