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  • Easy
  • Makes 10 Items
  • 45 mins prep
  • 50 mins cook

Apple and passionfruit pie

If fresh passionfruit aren’t in season, you can use passionfruit sauce or pulp from the supermarket.


Apple and passionfruit pie

  • 170 g butter
  • 50 g sugar
  • 260 g flour
  • 60 g sour cream
  • 1 egg yolk
  • 4 large granny smith apples, peeled and sliced
  • 1/2 cup water
  • 1/4 cup sugar (just adjust the sugar quantity for sweetness)
  • 1/2 cup fresh passionfruit pulp
  • 1 tbsp cornflour plus 2 tablespoons water
  • 2 tbsp milk
  • 1 tbsp extra sugar


Apple and passionfruit pie

  1. In the food processor, combine the butter, sugar and flour, then pulse until at breadcrumb stage. Add the sour cream and egg yolk, pulsing until the mixture starts to come together into a clump.
  2. Remove onto a clean bench top and knead gently together into a ball. Wrap in cling film and chill for at least 30 minutes.
  3. For the filling, simmer the apples, water, sugar and passionfruit pulp for 5-8 minutes or until the apples are starting to soften. Then combine the cornflour and water, then add to the apples, stirring for 2-3 minutes until thickened and saucy. Allow to cool.
  4. Roll out ¾ of the pastry into a large round (use a little flour to stop it sticking). Line a 23cm pie tin, trimming the edges neatly, then chill. Roll out the remaining pastry and cut into strips for the lattice and chill.
  5. Fill the lined pastry shell with the apple and passionfruit, then lay the lattice over, crimping the edges to seal. Brush the pastry rim and lattice with the milk, then sprinkle with sugar. Bake for 35-40 minutes until the pastry is golden and firm.
  6. Serve the pie warm with ice cream, whipped cream or custard.


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