It is time for a pie ebook, I have learned that much in writing this post. Filed away in my 2024 projects folder. This apple pie is not of course strictly apple, but it is pretty, delicious, delicately sweet, traditional and will become a firm favourite in your household I am sure! There is not a lot of sugar in the filling, but you won't notice. It is just perfect!
Make sure you serve it with billowy mounds of Perfect Whipped Cream, though the Pink Whipped Cream is pretty cute as well.
We do have quite a few sweet pies on this site, largely due to my days spent in America. I love a pie still, it maybe my favourite dessert (with ice cream of course!)
Try some of our other pies, even if you have never made one before, it is time to become a pie-oneer!
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- 1 Batch Vanilla Bean Pastry ready to roll Recipe
- 1 Kilo green apples, peeled and cored weight, cut into wedges
- 150 Grams raw caster sugar BUY
- 50 Grams plain flour BUY
- 1 lemons zest, finely grated
- 1 Teaspoon vanilla bean paste BUY
- 300 Grams frozen raspberries
- egg wash
- icing sugar to dust
Preheat oven to 180°C.
Roll out 2/3 of the pastry into a large round, depending on the size of your pie dish. Place into the pie dish, crimp dough against the edges, ensuring there is no air trapped underneath.
Place baking paper on top and fill with pie weights or rice. Blind bake for 30 minutes. Remove baking paper and pie weights. If the pastry is still a little doughy, return to the oven for 10 minutes. Cool.
Place apples, sugar, flour, lemon zest and vanilla into the Thermomix bowl. Cook 25 min/100°C/Reverse/speed soft. Add raspberries and combine with spatula.
Pour filling into cooled pastry shell.
Roll out remaining pastry and place on top. Cut slits or shapes into the top of the pie. We used a cookie cutter to create the top pastry. If you add enough stars, you will end up with a crust! Brush with egg wash. Bake for 35 minutes or until browned. Dust with icing sugar.
Serve with Salted Caramel Ice Cream, whipped cream or both!