Apple Pie- Careme Pastry

Apple Pie

Utensils: We used 2 x 22cm x 16cm old enamel pie tins, or you could use one large tin. Old enamel ware can often be found in second hand / antique shops

Serves: 6 - 8


  • 1 x 445g Carême Sour Cream Pastry, defrosted
  • 150g cold unsalted butter, cut into cubes
  • 1 cup raw almond meal
  • 135g light muscovado sugar (or soft brown sugar)
  • Zest of one lemon
  • 1.2 kg granny smith apples peeled & cored (use lemon juice to prevent them oxidizing)
  • 1 teaspoon each of cinnamon and ginger
  • 1 tablespoon caster sugar
  • 8 ginger snap biscuits* – crushed to a medium crumb
  • 1 egg yolk beaten for glazing
  • 1 tablespoon demerara sugar
Sour Cream Shortcrust Pastry


  1. Pre heat oven to 180c fan-forced.
  2. Unroll pastry sheet and cut in half so you have two rectangles. Line each pie tin with the pastry leaving at least a 3cm overhang, place in fridge.
  3. Using a food processor pulse the butter, almond meal, sugar and lemon zest, until it forms a crumb.
  4. Slice apples approximately 1cm thick, place in a bowl and mix with the caster sugar and spices.
  5. Sprinkle the crushed ginger snaps over the base of the pastry, followed by the apples pilling them high in the middle. Place the almond crumble mix over the apples until surface is covered.
  6. Trim the pastry at each corner, this makes it easier to fold over. Now fold over and crimp the excess pastry around the outer edge of the apple to form a border. Brush the pastry with beaten egg and sprinkle with the demerara sugar.
  7. Bake in the oven for 40 minutes at 180c fan-forced (200c non-fan). Serve warm with Crème Fraiche or whipped cream.
  8. Note: The ginger snap biscuits form a barrier between the fruit and pastry preventing the pastry from becoming soggy.
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