A Unique Apple Pie

Ingredients

• Pastry for a double-crust piePastry
• 6 mediumBaking apples, peeled, cored and thinly sliced
• 1 small bulb (about 150 g chopped; 1 cup)Fennel, thinly sliced and chopped, with fronds reserved for garnish
• 60 g (½ cup)Sweetened dried cranberries
• 15 ml (1 tablespoon)Fresh lemon juice
• 100 g (½ cup)Sugar
• 2.5 ml (½ teaspoon)Cinnamon
• 16 g (2 tablespoons)Plain flour
• A pinchSalt

Instructions

1. 1

   Prepare the base

   Heat the oven to 220°C (425°F). Roll out half of the pastry to fit a 23 cm (9-inch) pie dish.

2. 2

   Mix the fruit

   In a large bowl, toss the apples, fennel and cranberries with the lemon juice.

3. 3

   Add the seasoning

   Mix the sugar, cinnamon, flour and salt, then sprinkle over the apple mixture and toss gently again.

4. 4

   Fill the pastry

   Spoon the filling into the pastry-lined dish.

5. 5

   Moisten the edge

   Dampen the edge of the pastry with a little water, using your fingertip.

6. 6

   Seal the pie

   Roll out the remaining pastry and lay it over the filling. Wrap any excess top pastry under the edge of the bottom crust, press to seal, then flute the edges.

7. 7

   Vent the top

   Use the tip of a knife to cut several slits in the top crust so steam can escape.

8. 8

   Bake until golden

   Bake for 45–50 minutes, until the crust is golden brown and the filling is bubbling.

9. 9

   Shield the edges

   If needed, cover the fluted edge with a pie crust protector or foil during the final 15 minutes of baking to prevent it from browning too much.

10. 10

    Cool and garnish

    Let the pie cool before serving, then garnish with the reserved fennel fronds.

What is apple pie?

Apple pie is a familiar American dessert of fruit baked inside pastry, often served in slices once it has cooled. This version keeps the classic apple filling but adds fennel and cranberries for a distinctive mix of flavours.

Sweet-tart apples provide the main body of the filling, while fennel brings a gentle anise-like note. A double crust encloses the fruit and gives each slice a crisp pastry casing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 159 calories, 1g protein, 41g carbs, 0g fat.

Most of the carbohydrates come from the apples, cranberries, sugar and pastry; the pastry also contributes most of the fat. The fruit and pastry provide a little protein, but no single ingredient makes this a protein-rich dish. Serve a slice with plain yoghurt or alongside a meal with a protein-rich main to balance the plate.

Choosing the fruit

Baking apples: Choose apples that hold their shape reasonably well in the oven, and slice them thinly so they cook through within the stated time.

Fennel and cranberries: Chop the fennel after slicing it, and reserve its fronds before preparing the bulb. The cranberries add sweet, chewy pockets among the apples.

Building the filling

Lemon juice: Toss it with the sliced fruit first so it is distributed before the dry ingredients go in.

Flour and sugar: Mix these with the cinnamon and salt before scattering them over the fruit. Toss gently to coat without breaking up the apple slices.

Sealing the pastry

Moistened edge: A little water helps the upper and lower pastry layers stick together. Press the wrapped top edge firmly against the base before fluting it.

Steam vents: Cut several slits in the top crust so steam can escape as the filling heats. Keep the cuts in the pastry rather than pressing down into the fruit.

Checking for doneness

Colour: The crust should be golden brown after 45–50 minutes in a 220°C oven. The filling should also be visibly bubbling through the vents.

Crust edge: Check the fluted rim as the pie bakes. If it is browning too quickly, shield it with foil or a pie crust protector during the final 15 minutes.

Cooling and serving

Let the pie cool before cutting so the filling has time to settle and the slices are easier to serve. Scatter the reserved fennel fronds over the top just before serving.

The pie works as a dessert on its own or alongside a spoonful of custard, cream or ice cream.

Recipe notes & tips

• Slice the apples thinly and evenly to help them cook at the same rate.
• Reserve the fennel fronds before chopping the bulb so they are ready for the garnish.
• Toss the fruit gently after adding the flour mixture to keep the apple slices intact.
• Leave a little space around the filling when spooning it into the pastry so the edges can be sealed.
• Use foil around the crust edge only if it is browning too quickly.
• Allow the pie to cool before slicing for neater portions.

Variations

• Adjust the apple mix: Combine different baking apples for a range of sweet and tart notes.
• Change the spice: Replace the cinnamon with an equal amount of ground ginger for a different warm flavour.
• Add citrus zest: Mix a little finely grated lemon zest into the fruit for a brighter citrus note.
• Use a pastry decoration: Cut shapes from pastry offcuts and arrange them on the top crust, keeping steam vents clear.
• Serve with custard: Add warm custard alongside each slice for a traditional-style dessert.

Common mistakes to avoid

• Thick apple slices: They may stay firm; slice the apples thinly and evenly.
• Uneven filling: Some bites can lack fennel or cranberries; toss the fruit thoroughly before filling the crust.
• Dry pastry edge: The top crust may not seal; moisten the rim with a little water before joining the layers.
• No steam vents: Pressure can build beneath the top crust; cut several slits before baking.
• Over-browned rim: The fluted edge can darken before the centre is ready; shield it with foil during the final 15 minutes if needed.
• Cutting while hot: The filling may not hold its shape; cool the pie before serving.

How to store

Once cool, cover and refrigerate leftover pie for up to 3 days. Reheat slices in a moderate oven until warmed through, or serve them cold.

Frequently asked questions