Chef Tjaart’s apple and cranberry pie

Enjoy with some home-made custard!
Apples, cranberries, pie, recipe
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Recipe from: 11 July 2016
Preparation time: 1h30
Cooking time: 25 min


  • Shortcrust pastry:
  • 200
  • 1
    pinch salt
  • 40
    icing sugar
  • 100
    butter, cubed
  • 1
  • 2
  • Custard:
  • 5
    egg yolks
  • 125
    caster sugar
  • 2
  • 500
  • 1
    vanilla pod, split length ways
  • Pie filling:
  • 500
    Granny-Smith apples
  • 100
    caster sugar
  • 1/2
    lemon zested and juiced
  • 100
  • 25



Making the pastry:
Place the flour, salt and icing sugar in a mixing bowl.

Add half the butter and rub in with your fingers until it resembles coarse breadcrumbs.

Add in the rest of the butter and combine.

Make a well in the centre and add the egg and water. Bring the dough together and knead until smooth. Shape into a patty and wrap in cling wrap, refrigerate for 20 minutes.

Making the custard:
Place the milk and vanilla pod in a saucepan and bring to just before boiling point, then remove off the heat. Combine thoroughly, the egg yolks, sugar and flour in a mixing bowl.

Carefully pour half the milk into the egg mixture whisking constantly. Then add the remaining milk before pouring back into the saucepan. Place back on the heat, whisking constantly until the custard thickens. Remove off the heat and keep warm or transfer to a bowl or jug. Cover the surface with cling wrap to prevent a skin forming.

Making the pie:
Pre-heat the oven to 200 degrees. Grease your dariole moulds or ramekins. Roll out two thirds of the pastry between two sheets of cling film, releasing the top piece after a few rolls to prevent the plastic tearing. Cut out circles slightly larger than the moulds. Then line each of the greased moulds, refrigerate.

Peel, quarter and core the apples, then slice them thickly. Place in a bowl with the sugar, lemon juice and lemon zest.

Heat a saucepan over a medium heat, add the apples and butter. Cook for a few minutes, then add the cranberries. Cook for a further 2 minutes, then remove off the heat and leave to cool.

When cool, fill the pastry lined moulds. Roll out the remaining pastry, cutting discs slightly larger than the mould. Place over the top covering the filling and seal the edges. Make a small hole in the top to allow the steam to escape. Brush the tops with beaten egg, then dust with caster sugar.

Bake for 15 – 20 minutes until the fruit is tender and top is golden brown. Remove from the oven and leave to cool for 2 minutes before inverting. Place the pies on a baking tray and back into the oven to dry off the casing for another 5 minutes. Serve hot with lashings of hot custard.

Reprinted with the permission of Life is a Zoo Biscuit. To see more click here.

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Read more on: recipe  |  apples  |  cranberries  |  pie


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