Photography © Brett Stevens

Apple pies with fresh cream

Sure there was ‘I spy with my little eye’ to keep us entertained on long family car trips, but I was always more interested in where we’d stop to eat. I have a strong memory of one pie shop that dad would make a B-line to on a certain route. Not the name of it, where it was or even the general direction — just the crunch of sugar on top of the tender pie pastry, the not-too-sweet real apple filling, the pure fresh cream, which was rare in those days — and the look of satisfaction on my dad’s face. He was likely looking at my own at the time.

Makes 6 individual pies

8 granny smith apples

80 g (2¾ oz) unsalted butter

1 teaspoon ground cinnamon

a good couple of pinches of freshly grated nutmeg, or ground cloves, ginger or cardamom (optional)

110 g (3¾ oz/½ cup) caster (superfine) sugar

100 g (3½ oz/½ cup) brown sugar

2 tablespoons cornflour (cornstarch)

80 ml (2½ fl oz/¹/₃ cup) good-quality unfiltered apple juice

1 quantity of Sweet shortcrust pastry, or 3 sheets frozen ready-rolled sweet shortcrust pastry, thawed

milk, for brushing

raw sugar, for sprinkling

whipped cream or vanilla ice cream, to serve (optional)

Peel, core and quarter the apples, then cut the quarters into slices 8 mm (³/₈ inch) thick. Melt the butter in a large frying pan over medium heat. Add the apple slices, spices, caster sugar and brown sugar. Cook, stirring occasionally, for 10–12 minutes, or until the apple has wilted slightly.

Mix together the cornflour and apple juice until smooth, then pour into the apple mixture, stirring well to combine. Cook, stirring gently, for a further 40–60 seconds, or until the apple is tender and the sauce has thickened. Transfer the filling to a bowl, cool slightly, then cover and refrigerate until cold.

Meanwhile, roll out two-thirds of the pastry to a 2–3 mm (¹/₁₆–¹/₈ inch) thickness, then cut out six 15 cm (6 inch) rounds. Take six lightly greased individual non-stick pie tins, measuring about 12 cm (4½ inches) across the top, 8 cm (3¼ inches) across the base and 3.5 cm (1½ inches) deep at the sides. Line the tins with the pastry, pressing the pastry lightly into the edges; allow the pastry to come up over the edges of the pie tin, then press it down onto the rims. Use a sharp knife to trim around the outside edge, so the pastry is neat against the rim of the tin. Chill until your filling is cold.

When ready to bake the pies, place two baking trays in the oven and preheat it to 200°C (400°F).

Divide the chilled filling among the pastry shells. Roll the remaining pastry out to 5 mm (¼ inch) thick, then cut out six 13.5 cm (5½ inch) rounds, using a round of baking paper as your guide. Top the pies with the lids, then pinch or crimp the edges of the top and bottom pastry layers to seal. Brush the top of the pies with milk, sprinkle with raw sugar and poke a small air vent in the top of each one.

Place on the hot baking trays, close the oven door and immediately turn the temperature down to 180°C (350°F). Bake for 40–45 minutes, or until the pastry is golden and the filling is hot.

Serve warm with whipped cream or vanilla ice cream on the side… or wait until the pies are at room temperature and pipe a big rosette of cream on top before serving — that’s how I remember them being served in the shop!

The pies are best eaten on day of baking. If making ahead of time, you can store them in a single layer in an airtight container in the fridge for up to 3 days, then gently reheat in the oven until the pastry crisps up and the filling is heated through.

You can add raisins or sultanas (golden raisins) to the apple filling, and some toasted chopped nuts too, if desired. You can also substitute pears for the apple.