Family Apple Pie

This is a big pie to serve the whole family so get the whole family involved with the peeling and chopping!

Serves: 10

Utensils: Use a 28cm diameter deep flan dish

INGREDIENTS

  • 1 x packet 375g Carême All Butter Puff Pastry
  • 2.5kg Granny Smith apples
  • 100g unsalted butter
  • ½ cup muscovado sugar (or soft brown sugar)
  • 1 cup shredded coconut
  • 1 teaspoon vanilla extract or paste
  • Zest of 1 lemon
  • 150ml sour cream
  • 1 egg white beaten
  • 1 tablespoon Demerara sugar

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METHOD

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Step 1 - click here to display

Peel, core and slice apples. Heat a large sauté pan over medium heat, add butter, once melted add the apples followed by the sugar, stir to combine, cover with a lid and cook over low to medium heat for 20 minutes or until the apples have softened.

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Add coconut, vanilla and lemon zest to the apples, stir to combine then add the sour cream, cook until liquid has reduced, about 5 to 10 minutes, lid off.  Add apples to a 28cm deep flan dish, cover and place in the fridge for at least 1 hour to cool.

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Preheat oven to 200c fan-forced (220c non-fan).

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Dust workbench and pastry with flour. Roll the pastry out an extra 2cm. Place the pastry on top of the apples, trim the corners of the square and reserve for decoration. Crimp the pastry around the edge. Re-roll the cut pieces of pastry and cut a shape of your choice (we like hearts).  Brush the pastry with the egg white, add decorative shapes (or other shapes) to your pie lid, make slashes in the pastry between the shapes. Brush the shapes with remaining egg white and sprinkle the pastry with Demerara sugar.

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Bake at 200c fan-forced (220c non-fan) for 15 minutes, reduce oven temperature to 180c fan-forced (200c non-fan) and continue to bake for a further 20 minutes or until pastry is crisp and golden.  Serve warm with lashings of thick cream.

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