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Apple pie with cinnamon swirl pastry recipe
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Show-stopping apple pie with cinnamon swirl pastry steals the spotlight at any event!
Ingredients:
  • 10 Granny Smith apples, cored, peeled, thinly sliced
  • 250g strawberries, thickly sliced
  • 80.00 gm caster sugar
  • 1 tsp finely grated lemon rind
  • 300g plain flour
  • 150g self-raising flour
  • 60g custard powder
  • 250g butter, chilled, chopped
  • 2 Free Range Egg yolks
  • 125ml water
  • 80g butter, extra, softened
  • 10g brown sugar
  • 10.00 gm ground cinnamon
Instructions:
  • For the cinnamon swirl pastry, combine flour, custard powder, caster sugar, and chopped butter in a food processor. Pulse until the mixture looks like fine breadcrumbs. Add egg yolks and water, and pulse until a dough forms, adding more water if necessary. Transfer the dough to a lightly floured surface and knead gently until smooth. Shape into a disc, cover with plastic wrap, and refrigerate for 30 minutes.
  • Combine the softened butter, brown sugar, and cinnamon in a small bowl until fully mixed.
  • Split the pastry in two. Wrap one half in plastic wrap and set aside in the fridge. Divide the other half into two equal parts. Roll out one portion between two sheets of baking paper to form a 3mm-thick, 20cm x 30cm rectangle. Spread half of the cinnamon mixture evenly over the pastry. Roll tightly from one long end to make a log. Wrap in plastic wrap and chill in the fridge for 30 minutes until firm. Repeat the process with the remaining pastry portion and cinnamon mixture.
  • In a large saucepan, combine apple, strawberry, and 1 tablespoon of water. Simmer covered over medium heat for about 5 minutes until the apple is tender. Drain the mixture, discard the liquid, and transfer the fruit to a heatproof bowl. Add sugar and lemon rind, stir gently, and allow it to cool.
  • Preheat the oven to 180°C. Roll out the reserved pastry between two sheets of baking paper into a 3mm-thick disc. Line a 23cm tart tin with the pastry, trimming the edges with a small sharp knife. Chill in the fridge for 30 minutes.
  • Slice each cinnamon pastry log into thin 3mm discs using a sharp knife. Place the pastry discs in concentric circles on a large sheet of baking paper. Cover with another sheet of baking paper and press gently with a rolling pin to seal the edges.
  • Spoon the apple mixture into the pastry case and cover with cinnamon pastry. Bake until golden brown, then let it cool for 10 minutes before cutting into wedges to serve.

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