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Annabel Langbein’s Stellar Apple Pie

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Annabel Langbein’s Stellar Apple Pie

Prep          15 mins

Cook         45 mins

Serves       6-8


Sour Cream Pastry

200g unsalted butter, chilled and diced

1¾ cups flour

½ cup sour cream or crème fraiche


Spiced Apples

8 apples, peeled, cored and thinly sliced, or 2 x 375g cans sliced apples, drained

½ cup raisins

¼ cup honey     

finely grated zest of ½ an orange

¼ tsp each ground cinnamon, nutmeg and cloves


To serve

cream or ice cream (optional)


To make the Sour Cream Pastry, pulse butter and flour in a food processor until they resemble fine breadcrumbs. Add sour cream or crème 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 Spiced Apples, 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 180 ̊C fanbake and line a medium (about 25cm-diameter) pie dish or ovenproof frypan 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). Serve warm or cold with cream or ice cream, if desired.


Take it Free Range

If you don’t have sour cream or crème fraiche, use frozen sweet short pastry sheets.


This recipe is extracted from Annabel’s new winter annual Annabel Langbein A Free Range Life: Winter Goodness (Annabel Langbein Media, $24.95), available at all good supermarkets and book stockists from late April. For more great Annabel Langbein recipes see