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Recipe

Apple pie with parmesan pastry

This apple pie recipe is a delicious marriage of fruity pudding and cheese plate all baked in a pie. Both tart and sweet, and gently spiced, it’s not what you’d expect in an apple pie

Sep 13, 2016 1:20am
By Fiona Hugues
  • 1 hr 50 mins cooking
  • Serves 6
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Ingredients

  • 200 gram cold butter, chopped
  • 450 gram flour
  • 150 gram grated parmesan
  • 4 tablespoon cold water
  • 4 Granny Smith apples, cored peeled and chopped
  • 2 sweet eating apples, cored peeled and chopped
  • 1/2 cup golden raisins
  • juice and zest ½ lime
  • 2 teaspoon cornflour
  • 1/2 teaspoon grated fresh nutmeg
  • 1/2 teaspoon cinnamon
  • 4 tablespoon golden caster sugar
  • 1 egg, beaten

Method

  • 1
    Place the butter and flour in a food processor and pulse until it resembles breadcrumbs. Add the parmesan and water and pulse until it comes together.
  • 2
    Knead dough on a floured bench until it comes together well then split into two rough discs. Cover with plastic wrap and refrigerate for 30 minutes.
  • 3
    Preheat the oven to 190°C fanbake.
  • 4
    Grease a 23cm metal pie dish. Roll out one of the chilled pastry discs (leave the other in the fridge) and line the pie tin, leaving a little extra hanging over the edge.
  • 5
    In a bowl, combine the apples, raisins, lime juice and zest, cornflour, nutmeg, cinnamon and sugar. Mix until well combined and everything is coated. Spread the filling in the pastry case, piling it slightly higher in the centre.
  • 6
    Roll out remaining pastry disc to make a lid. Brush edges of pie case with water and lift lid onto it. Pinch to seal edges and trim off excess pastry.
  • 7
    Use a small heart-shaped cutter to cut a few hearts out of pastry trimmings and stick them to the top of the pie with water. Make a hole or two at the top for steam to escape.
  • 8
    Brush pie top with beaten egg and bake for 45 minutes or until the top is golden. Serve warm with crème fraîche and a drizzle of honey.

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