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Traditional Apple Pie Recipe


25 Granny Smith apples, peeled, cored and sliced.
1 cup Chelsea Brown Sugar, firmly packed
4 tbsp lemon juice
1 cinnamon stick, ground
1 tsp fresh nutmeg, ground
5 whole cloves, ground
125g  Mainland Unsalted Butter in chunks
Chelsea Caster Sugar

Sweet Shortcrust Pastry
340g Mainland Unsalted Butter diced , room temp
600g Edmonds all-purpose flour, sifted
200g Chelsea Caster Sugar
4 eggs
Zest of 1 lemon


Sift the flour onto a clean surface and make a well in the centre. Add diced butter, sugar, salt and lemon zest. Rub together the ingredients, then add beaten eggs and gather together into a dough kneading gently. Wrap in cling film and rest in the fridge for 1 hour before using.

Preheat oven to 190°C. To make filling, melt butter in a large heavy based pan. Add brown sugar, spices, lemon juice and stir until sugar is dissolved. Turn off heat, add apple slices and mix to coat.

Roll out 2/3rd of the pastry to fit the Claire’s Kitchen Traditional Pie Dish. Lift up the pastry with a rolling pin and gently lay over the greased dish, easing the pastry down and around the sides. Trim around the top with a sharp knife. Place the apple mixture evenly in the dish. Paint the crust edge with milk to help the pie top stick. Roll out the remaining pastry, lift over the rolling pin and gently lay over the pie base. Press down the edges to seal. Paint with milk and sprinkle with extra caster sugar, bake in the oven for about 45 mins or until the crust is golden brown.

This makes a very large and delicious apple pie.