Stellar apple pie
Photo by Annabel Langbein media
If you don't have sour cream or creme fraiche or don't have time to whizz up this quick homemade pastry, use frozen sweet short pastry sheets. Serve the pie warm or cold with cream or icecream, if desired.
For the sour cream pastry
For the spiced apples
- To make the pastry, pulse butter and flour in a food processor until they resemble fine breadcrumbs. Add sour cream or creme fraiche and pulse until the dough starts to form a ball. If still crumbly, add a little cold water until it comes together. Form into a log about 6cm in diameter, wrap in waxed paper and chill for at least 20 minutes or freeze until needed.
- To prepare the filling, combine apples, raisins, honey, zest and spices in a pot. Cover and simmer, stirring occasionally until apples are semi-soft (5-6 minutes). Allow to cool. If using canned apples, drain well then stir in raisins, honey, zest and spices. Preheat oven to 180C fanbake and line a medium (about 25cm-diameter) pie dish or ovenproof frying pan with baking paper. Cut ¾ of the pastry log into circles about ½cm thick. Use to line the dish, pressing together to cover the base and 4cm up sides. Fill with apple mixture. Roll out remaining pastry and cut into stars. Arrange on pie then bake until pastry is crisp and golden (about 45 minutes).
More of Annabel's American diner favourites