Apple Royal Gala, Zero residues , 1 kg pack

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Category: fresh fruit, Italy, red

  • Zero Pesticide Residue was created in France by a collective of farmers as an emerging third path, diverging from conventional and organic farming. Its creators explain that Zero Pesticide Residue is not meant to compete with organic farming but rather to provide more alternatives to conventional farming, which retains its dominance over the agricultural sector.

  • The main difference between Zero Pesticide Residue and organic farming lies in results vs. method. While organic farming has a positive list of specifications on the methods. i.e., which active substances are permitted and under what conditions, the Zero Pesticide Residue label bases its definition on the results. More precisely, the Zero Pesticide Residue label can be attributed to agricultural produce with a residue level lower than 0.01 mg/kg for the majority of the allowed active substances in phytopharmaceutical products.

  • Keep them cool

  • Classic Apple Pie

    Ingredients:

    Dough
    2 1/2 cups all-purpose flour
    1 tablespoon sugar
    1 teaspoon salt
    1 cup butter (2 sticks)
    6-8 tablespoons cold water
    Filling
    8 Apples peeled and sliced
    1 tablespoon lemon juice
    1/2 cup brown sugar
    2 tablespoons all-purpose flour
    1 teaspoon cinnamon ground
    1 egg

    Instructions:

    1. Add the dough's ingredients gradually until all mixed together. Then put the dough in the fridge.
    2. While the pie crust is resting in the fridge, prepare the filling by tossing the sliced apples with lemon juice, brown sugar, cinnamon, and flour. And set aside.
    3. Remove the dough from the refrigerator and sit at room temperature for up to 10 minutes. This is required to soften the dough a bit to roll it out.
    4. Preheat oven to 375 F degrees.
    5. Place the pie dough lightly into a pie plate after rolling it.
    6. Add apple mixture (filling).
    7. Cover it with a second layer of the dough.
    8. Trim the excess dough, if needed. Brush generously with beaten egg. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice.
    9. Bake for about an hour or until the crust is golden and brown and juices are bubbling.