I make this dessert pretty regularly because it takes minimal effort and ingredients and tastes absolutely sensational. I usually suck at making most desserts, but I find pies like this are pretty easy to make. Stewing the fruit a little in a saucepan before you bake the pie pretty much ensures you’ll always get juicy, tender fruit after only a short time baking. ‘Pink Lady’s’ are my favourite apple to use in this, however I have also used Gala’s, Golden Delicious’ and Granny Smith’s. The sour cream is an absolute must though – it is much lighter than standard whipped cream, and its flavour is just superb when paired with apples. A great dessert if you’re feeling like something sweet on a cool winter’s night. Enjoy!
3-4 medium to large apples
1-2 tablespoons butter
2 tablespoons raw sugar
2 tablespoons quince jelly (you could also use something like redcurrant jelly, plum jam, apple jam or apricot jam)
1/2 sheet puff pastry
butter or oil for greesing
- Preheat oven to 170C.
- Peel apples. Slice in half. Slice halves in half. Slice out core, and chop remaining pieces into three.
- Melt butter in a saucepan, add apples, sugar and jelly/jam, and stir. Sautee in pan for 5-10 minutes (closer to 5 if you don’t want your dessert too sickly, up to 10 if you prefer your desserts very sweet!)
- Spoon apple pieces in to a small pie dish, making sure to leave any excess liquid behind. Set saucepan aside (off the heat) to use later.
- Lightly grease the top, inner and outer sides of your pie dish. Put pastry over top of dish, and crimp edges to neaten and enclose contents.
- Bake pie in oven for 15-20 minutes, keeping a close eye on it to avoid burning.
- While pie is baking, put the saucepan with the juices from your apples back on the stove. Cook on high, stirring until the sauce reduces. When the sauce has slightly thickened and is soon to caramelise, take off heat and add 1/2 teaspoon of sour cream, and a dash of milk. Mix in well.
When pie is done, remove from oven and serve in bowls with a drizzling of the sauce and a generous dollop of sour cream. Enjoy!