Mix the flour with the milk, the butter, the egg
and 2 tablespoons sugar and knead well. Put the apples in a pan and
add the remaining sugar, the ginger powder, the cinnamon and the cloves
and 1 cup of water and bring this to the boil; simmer for 10 minutes.
Take the apples out, discard the cloves. Reduce the remaining fluid
on high heat to a syrup. Roll out 2/3 of the dough and cover the bottom
and sides of a greased baking pan with it. Put the apples inside and
drizzle the syrup on top. Roll out the remaining dough and close the
pie with it. Cut small holes or shapes in the lid. Bake the pie 50 minutes
at 180 degrees Celsius.
Beat the eggs with
75 gram sugar for 2 minutes. Heat the mixture au bain marie or in the
microwave (beat every 30 second) until it starts to thicken. Add the
corn starch and the cacao and stir well. Pour the mixture on the bottom
of a greased baking pan and bake 10 minutes at 220 degrees
Celsius. Sprinkle with the liqueur.
In the meantime, melt the cream with the chocolate and the remaining
sugar and pour this on the chocolate pie bottom. Refrigerate for 3 hours.