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Apple pie w/ lemon curd cream

Apple pie w/ lemon curd cream

Apple pie w/ lemon curd cream

Serves 6


Step 1: Pastry

In a large mixing bowl, sift the flour and then add the butter cubes and salt. With clean cold hands rub the butter into the flour until it resembles chunky breadcrumbs. Don't over work it, there should be plenty of visible pieces of butter.

Add the cold water and the egg yolk to a small bowl and whisk lightly until combined. Add the yolk mix to the flour mix and combine until a dough forms. Again, do not overwork the pastry - mix it just until it comes together.

Cut the finished pastry in half, cover each piece with cling wrap, and rest in the refrigerator for 30 minutes.


Step 2: Apple Pie

Pre heat oven to 160 degrees.

Cut your apples into 2cm chunks, place in a large saucepan with caster sugar, lemon juice, vanilla bean, flour and butter. Heat through for 5 to 10 minutes until the fruit begins to soften slightly. Remove the vanilla bean, and cool your apple mixture.

For the pastry, dust your bench liberally with flour.  Roll out both pieces of pastry until they are about 5 mm thick. Cut out the pastry for the base making sure you leave a couple of centimeters overhang for crimping with the pie top. Push the pastry into the edges of your tin so it sits snugly.

Pour the cooled apple mix into the pastry lined dish. Take a brush and coat the edge of the pastry base with a little milk. Cut the second piece of pastry slightly larger than the diameter of the pie shell. Place on top of the apples and carefully crimp the two edges together. Make 4 small cuts in the centre of the pastry lid for steam vents.  Brush the pie with beaten egg yolk and sprinkle with castor sugar.

Bake the pie for 40-50 minutes or until the pastry is golden and crisp. Place pie on a cooling rack and allow to cool slightly.


Step 3: Plating and Serving

Fold the lemon curd and the softly whipped cream together in a large mixing bowl. Slice the warm apple pie into thick wedges and serve in pudding bowls with a dollop of your lemon curd cream.




  • 340gm Flour
  • 225gm Butter (cut into 1cm cubes)
  • pinch Salt
  • 1/2 Cup Cold Water
  • 1 Egg Yolk



  • 2 Kg Cooking Apples (peeled, quartered and seeded)
  • 3/4 Cup Caster Sugar
  • 1 Tbl Lemon Juice
  • 1 Vanilla Bean (split and seeds scraped into a saucepan)
  • 2 Tbl  Flour
  • 25gm Butter (small cubes)
  • Milk (for constructing the pie)
  • Egg Yolk (for brushing on pastry top)
  • Caster Sugar (to sprinkle)


  • 1/2 Cup Lemon Curd
  • 1 Cup Softly Whipped Cream
  • Apple Pie


Photography by Kieran Scott


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