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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 18 Cathy and Anna: Petit Apple Lattice Pies with Spiced Creme Anglaise

Watch Cathy and Anna on TV2's My Kitchen Rules

Prep: 1 hour

Cook: 45 mins (+30 mins chilling)

Makes: 12



  • 60ml (1/4 cup) milk, to brush
  • Raw sugar, to dust
  • Thick cream, to serve

Apple Filling (makes 6 cups)

  • 2kg large granny smith apples, peeled, cored, cut into 2cm pieces
  • 440g (2 cups) caster sugar
  • 1/2 tsp ground cinnamon
  • 90g butter
  • 2 tbs orange marmalade


  • Melted butter, to grease
  • 310g butter, chopped, at room temperature 60ml boiling water 500g self-raising flour, sifted, plus extra, to dust Pinch salt

Spiced Creme Anglaise (makes 4 and 1/2 cups)

  • 500ml (2 cups) full cream milk
  • 500ml (2 cups) pouring cream
  • 2 tsp vanilla bean paste
  • 1 cinnamon stick
  • 1 star anise
  • 8 egg yolks
  • 275g (1 and 1/4 cups) caster sugar



  1. To make apple filling, place apples, sugar, cinnamon and 100ml water in a large saucepan over medium heat and cook, stirring occasionally, for 4 minutes or until sugar dissolves. Bring to the boil, then reduce heat to medium-low. Cook, covered and stirring occasionally, for 15 minutes or until apples are tender. Drain slightly, leaving a little liquid in pan, then stir in butter and marmalade. Set aside to cool.
  2. To make pastry, preheat oven to 180C and grease 12 9cm-round fluted tart tins with removable bases with melted butter.
  3. Place butter and water in a bowl. Mash to combine. Mix in combined sifted flour and salt to form a soft dough. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
  4. Using a floured rolling pin, roll out pastry on a lightly floured work surface until 2-3mm thick. Using a 12cm round cutter, cut out 12 rounds from pastry and ease circles into prepared tins. Roll out remaining pastry and cut into 1cm strips.
  5. Fill pastry cases with cold apple mixture. Place pastry strips on top to form a lattice pattern. Press ends of strips to join pastry crust. Brush with a little milk and sprinkle with sugar. Bake for 25 minutes or until golden.
  6. To make crème anglaise, place milk, cream, vanilla bean paste, cinnamon and star anise in a large heavy-based saucepan over low heat and bring to a simmer.
  7. In a separate bowl, whisk egg yolks and sugar until combined. Gradually whisk into hot milk mixture.
  8. Place pan over low for 8 minutes or until thick enough to coat the back of 1 wooden spoon. Using a sieve, strain mixture into a jug.
  9. Divide apple pies among serving plates and serve with crème anglaise and cream.



  • Apple filling and crème anglaise can be made one day in advance. Cover and refrigerate.
  • Crème anglaise is a French pouring custard with the consistency of thin cream – it can be served warm or cold.