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Traditional apple pie in a crème fraîche pastry
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Indulge in a divine homemade apple pie with a crème fraîche pastry crust.
Ingredients:
  • 125g unsalted butter, cubed
  • 200ml Crème Fraîche
  • 1.2kg apple
  • 1 lemon, juiced
  • 40g butter
  • 107.50 gm caster sugar, plus extra for sprinkling
  • 1.25 gm ground cinnamon
  • 1 bay leaf
  • 1 egg, beaten with a little milk
  • Bulla Dollop Thick Cream
Instructions:
  • In a food processor, blend flour and butter until mixture resembles fine breadcrumbs. Add crème fraîche and pulse until dough forms. Transfer mixture onto a floured surface, knead into a ball, and divide into two discs of different sizes. Wrap, refrigerate for 30 minutes.
  • Peel and core the apples, then cut them into eighths and toss them in a bowl with lemon juice as you go.
  • Combine apples with butter, sugar, cinnamon, and bay leaf in a large saucepan. Simmer and stir occasionally for 10-12 minutes until sugar dissolves and apples are tender. Allow to cool.
  • Preheat your oven to 180C (160C fan-forced).
  • Take the pastry out of the fridge and roll out the larger disc into a 30cm circle, or to fit the base of a 26cm pie dish. Gently press the pastry into the dish, trimming any excess edges. Cover and refrigerate for 20 minutes.
  • Roll out the smaller pastry disc into a 26cm circle, sized perfectly to top your pie dish.
  • Transfer the cooled apple mixture to the pie dish using a slotted spoon, leaving any extra liquid behind.
  • Brush the edges with a shiny egg wash and place the cover over the apples, sealing the pastry edges by crimping them together.
  • Gently glaze the pastry with egg wash, create slits with a sharp knife, sprinkle with extra sugar, and bake for 45-50 minutes until golden brown.
  • Enjoy your delicious apple pie while it's still warm, and top it off with a generous serving of either dollop or pouring cream.

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